Lucky Rice
Stories and Recipes from Night Markets, Feasts, and Family Tables: A Cookbook
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- ¥650
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- ¥650
発行者による作品情報
O, The Oprah Magazine's Cookbook of the Month
Yahoo! Food's Cookbook of the Week
In Lucky Rice, Danielle Chang, founder of the festival of the same name—which brings night markets, grand feasts, and dumpling-making sessions to America's biggest cities—feeds our obsession for innovative Asian cuisine through 100 recipes inspired by a range of cultures.
Here, comfort foods marry ancient traditions with simple techniques and fresh flavors—and include a few new classics as well: chicken wings marinated in hot Sichuan seasonings; sweet Vietnamese coffee frozen into pops; and one-hour homemade kimchi that transforms pancakes, tacos, and even Bloody Marys. With a foreword by Lisa Ling, this lushly photographed cookbook brings the fun and flavors of modern Asian cooking to your kitchen.
PUBLISHERS WEEKLY
In 2010, Chang created the Luckyrice Festival in New York City to celebrate and promote the vast menu options of Asian cuisine. Since then, she has organized feasts, dumpling parties, and slurpfests in major cities throughout the U.S., and she brings a healthy sampling of dishes to her first cookbook. It's a mix of traditional and unorthodox fare from Korea, China, Japan, Indonesia, and beyond. There is kimchi, of course, though it shows up in innovative ways: in a smart variation of scallion pancakes, a seafood stew alongside clams and oysters, and a kimchi Bloody Mary with sriracha that could no doubt raise the dead. There is a fascinating ramen recipe that is "the opposite of instant," wherein pigs' feet, chicken backs, and pork leg bones simmer for 12 hours to create a milky broth. Those without access to a good Asian food market may have to pass on dishes like Malaysian okra, which calls for fermented shrimp paste, or stingray served with sambal sauce; but they'll have less trouble with the choices in a fun chapter of Americanized mash-ups featuring pastrami egg rolls and U.S. Army Stew (made with Spam). Chang includes numerous single-page essays on food culture, as well as a list of 10 festive menus, complete with cocktail pairings, to aid in planning a brunch or soiree.
