Asian-American: Proudly Inauthentic Recipes from the Philippines to Brooklyn

by Dale Talde, JJ Goode (With)

Overview

The eagerly awaited cookbook from Dale Talde, Top Chef favorite and owner of the acclaimed Brooklyn restaurant Talde.

Born in Chicago to Filipino parents, Dale Talde grew up both steeped in his family's culinary heritage and infatuated with American fast food--burgers, chicken nuggets, and Hot Pockets. Today, his dual identity is etched on the menu at Talde, his always-packed Brooklyn restaurant. There he reimagines iconic Asian dishes, imbuing them with Americana while doubling down on the culinary fireworks that made them so popular in the first place. His riff on pad thai features bacon and oysters. He gives juicy pork dumplings the salty, springy exterior of soft pretzels. His food isn't Asian fusion; it's Asian-American.

Now, in his first cookbook, Dale shares the recipes that have made him famous, all told in his inimitable voice. Some chefs cook food meant to transport you to Northern Thailand or Sichuan province, to Vietnam or Tokyo. Dale's food is meant to remind you that you're home.

Product Details

ISBN-13:	9781455585250
Publisher:	Grand Central Publishing
Publication date:	09/15/2015
Sold by:	Hachette Digital, Inc.
Format:	eBook
Sales rank:	545,674
File size:	81 MB
Note:	This product may take a few minutes to download.

About the Author

Dale Talde is the chef/owner of three Brooklyn restaurants: Talde, Pork Slope, and Thistle Hill Tavern, as well as the recently opened Talde Jersey City. He lives in Brooklyn. JJ Goode has written for the New York Times, Saveur, and Bon Appétit, and has co-authored several cookbooks.

What People are Saying About This

Roy Choi

I knew Dale loved food from the moment I met him. It's a feeling you get as a chef. I love meeting people who love food. Who breathe it. It's a scent and Dale reeks of it in a beautiful and voracious way. In the pages of Asian-American I find a guy so different than me—a bit flashy and brash—but then I remember the chef who ran up to welcome me from the basement of Talde right before service. He's not one thing or the other, he's Dale, a bold American chef, who I relate to. Enjoy this book and Dale's energy, and maybe you'll come to love food just as much as he does. --Roy Choi, chef and owner of Kogi BBQ

Andy Ricker

Dale does the polar opposite of everything I hold dear, but I can't hate on the guy who tries the trick off the highest ramp, with his middle finger in the air, and sticks the landing every time. Dale is smart, intuitive, and inventive, and as much as the purist in me shudders at the thought of pad thai made with bacon and lemongrass, he knows something I don't—the result is fun, bold, and delicious. --Andy Ricker, chef and owner of Pok Pok

John Hodgman

Dale Talde is some kind of mad wizard whose kitchen alchemy bends and blends multiple traditions into something altogether new and goddamned delicious. --John Hodgman

Editorial Reviews

Talde's book…is almost too much fun to read and cook from…Who can resist buttered-toast ramen with bacon and eggs? Not I…

The New York Times Book Review - Cree LeFavour

02/01/2016
Talde, perhaps best known for his appearances on TV's Top Chef, is the owner of four restaurants in New York City. His first entry into the cookbook field is amusing and irreverent, with discussions of his early life in Chicago and visits to the Philippines, where his parents were born. The "inauthentic" recipes are divided into chapters including Snacks, Breakfast, Rice, Dumplings and Noodles, Proteins, and Pickles and Other Stuff. The directions for the recipes are easy to understand, although a number of ingredients may require trips to specialty stores—Talde recommends a bodega as a good source—or online ordering. Talde's interpretation of Asian American cuisine includes such dishes as fish with black-bean brown butter; eggplant relish with olives, pistachios, and fish sauce; and grilled kale salad with beets and persimmon. The few dessert recipes feature a calorie-laden potato chip and pretzel square with caramel-chocolate ganache. VERDICT This entertaining cookbook will be equally popular with the author's fans hoping to re-create his dishes at home and anyone interested in cooking delicious Asian food.—Christine E. Bulson, emeritus, Milne Lib., SUNY at Oneonta

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