Lucky Rice
Author: Chang, Danielle
ISBN: 9780804186681
Publisher: CROWN
Year First Published: 2016
Pages: 224
Dimensions: 232mm x 192mm x 23mm
Format: Hardback
Description
From the founder of the five-city LuckyRice festival with more than 10,000 attendees per year, a cookbook on the contemporary flavors of Asian cuisine from a range of cultures (Japanese, Chinese, Thai, Korean, and beyond) and the traditions that have inspired them.
"If we are what we eat," says LuckyRice founder Danielle Chang, "then we're all part Asian." As her popular culinary festival has demonstrated, the appetite for innovative Asian cuisine has never been bigger. Danielle distills the trends of traditional Asian cuisine into 100 original recipes in this debut cookbook. She adapts well-known dishes for the home kitchen but delivers each one with a contemporary spin. Fish sauce and ginger are stirred into a tangy sungold tomato gazpacho, and potato salad made with kewpie mayonnaise and cucumber serves as a new Japanese (and American) picnic classic. Danielle shares the traditions behind each dish and introduces new ways to bring these flavors into your everyday cooking and celebrations.
ISBN: 9780804186681
Publisher: CROWN
Year First Published: 2016
Pages: 224
Dimensions: 232mm x 192mm x 23mm
Format: Hardback
Description
From the founder of the five-city LuckyRice festival with more than 10,000 attendees per year, a cookbook on the contemporary flavors of Asian cuisine from a range of cultures (Japanese, Chinese, Thai, Korean, and beyond) and the traditions that have inspired them.
"If we are what we eat," says LuckyRice founder Danielle Chang, "then we're all part Asian." As her popular culinary festival has demonstrated, the appetite for innovative Asian cuisine has never been bigger. Danielle distills the trends of traditional Asian cuisine into 100 original recipes in this debut cookbook. She adapts well-known dishes for the home kitchen but delivers each one with a contemporary spin. Fish sauce and ginger are stirred into a tangy sungold tomato gazpacho, and potato salad made with kewpie mayonnaise and cucumber serves as a new Japanese (and American) picnic classic. Danielle shares the traditions behind each dish and introduces new ways to bring these flavors into your everyday cooking and celebrations.
