Please Wait to Be Tasted: The Lil' Deb's Oasis Cookbook

by Carla Perez-Gallardo, Hannah Black, n/a Wheeler, Jessica Pettway (Photographer), Meshell Ndegeocello (Foreword by)

Overview

A 2023 JAMES BEARD AWARD FINALIST

AN AIGA "50 BOOKS | 50 COVERS" WINNER

Foreword by Grammy-winning singer-songwriter Meshell Ndegeocello.

Home cooks will love serving up bold-flavored tropical comfort food from Please Wait to Be Tasted, the first cookbook from Lil' Deb's Oasis, the James Beard Award-nominated hotspot in Hudson, New York. More than a recipe collection, it's a big-hearted celebration of food, love, and community.

For flavor-craving, art-loving, community-celebrating home cooks, Please Wait to Be Tasted serves up tropical comfort recipes, alongside musings on wine, music, love, sex, friendship, and fashion. At Lil' Deb's Oasis in the Hudson Valley of New York, chefs Carla Kaya Perez-Gallardo and Hannah Black, both art school graduates, have created a bright, welcoming, rainbow-colored, LGBTQ+ inclusive community, where guests are treated to "hot, sticky, juicy, moist fever dreams of flavor." Their recipes mesh respect for cultural traditions with a twist: Ceviche Mixto with Popcorn; Charred Octopus in the Ink of Its Cousin, Sweet Plantains with Green Cream, Abuela's Flan, and more. With "Please Wait to be Tasted" (a phrase featured in the restaurant's waiting area), you can bring these recipes home.

In addition to some seventy recipes, Please Wait to Be Tasted shares the knowledge and love that go into making memorable meals at Lil' Deb's Oasis: essays on the restaurant's beginnings and the chefs' navigation of the colonial histories entangled in their recipes' origins; tips on techniques, tools, and pantry; and lessons on how to eat well together.

Product Details

ISBN-13:	9781648960253
Publisher:	Princeton Architectural Press
Publication date:	06/21/2022
Pages:	256
Sales rank:	1,105,378
Product dimensions:	7.80(w) x 10.10(h) x 1.00(d)

About the Author

Carla Kaya Perez-Gallardo was raised by three Ecuadorian women in Queens, New York, in a home with a busy kitchen. In seventh grade, she started Saborines, a summer pie company named after her grandmother. She graduated from Bard College with a studio arts degree before plunging headfirst into the restaurant world.

Hannah Black was born and raised in Alabama and attended the Rhode Island School of Design, where she studied painting and developed a passion for cooking elaborate meals for her community. She has previously worked at Mission Chinese Food in New York City and Hartwood in Tulum, Mexico, before laying down roots in the Hudson Valley.

Meshell Ndegeocello is a Grammy-winning singer-songwriter and just a soul on the planet. She is based in Hudson, New York, where she writes, records, and composes for film and television.

Wheeler graduated from Bard College with a literature degree and was the general manager and wine guy at Lil' Deb's Oasis from 2017 to 2021.

Table of Contents

Foreword Meshell Ndegeocello 14

Introduction: What Is Tropical Comfort? 16

Chapter 1 How to Flirt with This Book-Because Learning Is Sexy 22

Chapter 2 Lubrication-Luscious Libations to Quench Your Thirst 48

Chapter 3 Foreplay-Sexy Foods to Delight the Taste Buds and Pique the Sensual Interests 74

Chapter 4 Arousal-Expanding Techniques to Take Things to the Next Level 124

Intermission Simple Pleasures 163

Chapter 5 Climax-Showstopping Spreads to Send Your Soulmates into Culinary Ecstasy 172

Chapter 6 Pillow Talk-Sweet Indulgences to Fully Satisfy 226

Acknowledgments 250

Works Not Cited 251

Index 252

Author Biographies 256

Editorial Reviews

★ 05/02/2022

In 2016, Perez-Gallardo and Black took over a diner in Hudson, N.Y., and began slinging “tropical comfort” food on a menu that oftentimes includes nonfood items like a five-dollar Spanish ballad sung tableside. Like the restaurant, this joyful collection has personality to spare. The tone is playfully provocative, with loosely organized chapters tagged “Arousal” and “Climax,” and suggestive photos that border on NSFW. That said, the authors take their dishes seriously. Instructions for crafting tamales with a shiitake filling are as thorough as they are encouraging (“Find beauty in the imperfection”), and surprising flavor combinations abound in such recipes as seared tuna with Vietnamese-inspired grape dipping sauce, and a tamarind sauce that offsets the sweetness of pork marinated in dulce de leche. Elsewhere, an eye-catching ambrosia salad sees pineapple, avocado, and radish slices shingled on a plate. Cultures cross willy-nilly: a slow-roasted beef shank, for instance, is accompanied by a combination of “mole negro and bordelaise,” while an ice cream sundae is generously topped with Burmese-style fried bananas. Thoughtful wine-pairing advice—“A good frizzante rosé is the ideal ‘yes and’ wine for any fried-food moment”—is sprinkled throughout, alongside wacky wine poems and tips for the lovelorn. The result is a cheeky work that’s got as much “chutzpah” as it does culinary expertise. (June)

Publishers Weekly

"[T]his joyful collection has personality to spare. The tone is playfully provocative, with loosely organized chapters tagged 'Arousal' and 'Climax'....That said, the authors take their dishes seriously....The result is a cheeky work that’s got as much 'chutzpah' as it does culinary expertise."
– Publishers Weekly (STARRED REVIEW) 

"If you can’t make it to the restaurant, Please Wait to Be Tasted will transport you. Much like the restaurant is more than a restaurant, the cookbook is more than a cookbook. It’s a manifesto on the politics of queer identity and food, layered with meaning and an acknowledgment of intersectionality; food, like identity, is layered, complex and multifaceted.
– The Washington Post 

"This cookbook is far more than just a lush and vibrant collection of recipes—it’s a spirited, compassionate invitation to find pleasure in the act of feeding ourselves and our community."
– Mayukh Sen, author, Taste Makers: Seven Immigrant Women Who Revolutionized Food in America

From the Publisher