Patricia Yeo: Cooking from A to Z
Big Asian-Inspired Flavors from the Acclaimed Chef at AZ
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- R$ 67,90
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- R$ 67,90
Descrição da editora
Think fusion cooking is something you shouldn't try at home?
Think being a three-star chef is a man's job?
Think spicy Buffalo wings, streetside potato knishes, and comforting chicken soup are only for the uninspired palate?
Think again.
When it comes to world-class chefs, Patricia Yeo breaks the mold. Growing up in a Chinese family in Malaysia, she was raised on the big, bold flavors of Indian, Chinese, Indonesian, Japanese, and Thai cooking that wafted through her grandmother's kitchen and the streets of Kuala Lumpur. It wasn't until she was a grad student in biochemistry at Princeton that Yeo turned her creativity and passion to the kitchen -- where she's been dazzling critics and diners ever since, earning a rare three stars from the New York Times for her food at restaurant AZ.
In Patricia Yeo: Cooking from A to Z, her cookbook debut, Yeo lets us into her three-star kitchen - and in on the secrets of her delicious "fusion home cooking." Layering flavors, playing with contrasts, paying tribute to beloved comfort foods, and bringing the world's boldest ingredients together with ease, these light, appealing recipes are at once daringly new and reassuringly familiar.
Forget everything you thought you knew about "serious food" and discover the joys of playful, flavorful cooking in this extraordinary cookbook from a new talent who's got the whole food world talking.
PUBLISHERS WEEKLY
Executive chef Yeo pairs up with Moskin to deliver her take on fusion cuisine. Drawing on influences from her Malaysian upbringing and from new American cuisine styles, Yeo, who trained under Flay, plays on her New York restaurant name AZ for the title to the volume. Starting with her food philosophy of layering flavors "sweet and sour, spicy and tangy, smoky and pungent," she leads off with the ingredients she uses and basic recipes, such as Sticky Rice and Chicken Stock, which she incorporates in subsequent recipes. While many of the dishes have long ingredient lists, the methodology is often simple, as with the tasty Cold Spicy Sesame Noodles with Crisp Vegetables and the Yuzu-Basil Salad. However, many recipes involve several steps and rely on other recipes for a single dish (such as the Boneless Chicken Dhansak with Lentils and Pistachio-Golden Raisin Pilaf). Still, flavorsome results can be had for little effort as with the Onion-Sesame Sticky Rice, the Spicy-Sweet Mango Salad and the Wasabi Cucumber Salad. As a restaurant-based cookbook, the resulting volume provides tastes and ideas for the more experienced cook who wants to produce at home the flavors of the modern fusion eating place.
