Everyone Hot Pot
Creating the Ultimate Meal for Gathering and Feasting
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- Pedido anticipado
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- Se espera: 27 ene 2026
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- $279.00
-
- Pedido anticipado
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- $279.00
Descripción editorial
An expert chef and the author of More Than Cake covers everything you need to know to make a dazzling hot pot feast—the ancient Chinese tradition that is both a meal and a celebration.
Hot pot is the ancient East Asian cookery method of rapidly poaching bite-size morsels of fresh vegetables, meats, seafood, and tofu in a tableside broth. This communal way of eating is perfect for home dinner parties where guests become active participants in cooking the meal. Though the hot pot table symbolizes bounty and feasting, at its core is frugality and thrift and accessibility to anyone. Four-time James Beard Award nominated chef Natasha Pickowicz provides more than fifty recipes for the broths, dumplings, sides, desserts, and drinks, along with a guide to the essential hot pot ingredients, equipment and tools, plus an explanation on how to pull it all together. Recipes include essential hot pot accompaniments, such as: Not-Just-Scallion Pancakes Toasted Cumin and White Sesame Sauce Caramelized Mushroom and Cabbage Dumplings Charred Tomato and Lemongrass Broth Crunchy Seaweed Boats Watermelon Shiso Slushie
Through four distinctly unique hot pot menus, Pickowicz shows how to pull together this cozy tradition best enjoyed at home no matter where you are; everyone, hot pot!
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Chef Pickowicz (More Than Cake) demonstrates in this exciting guide how to prepare hot pot meals at home. She shares a detailed list of equipment, noting that a Dutch oven on top of an induction cooktop works just as well as an electric hot pot. While strainers are essential for starchy vegetables that need to cook for a longer time in the broth, a pair of oversize chopsticks are perfect for quickly cooking thinly sliced meat. The recipes are organized by each hot pot component, with a mixture of traditional and playful offerings. Broth options include mushroom dashi, mildly spicy beef, and ginseng and pork bone, while sauces range from sesame chile crunch to cashew-lime salsa macha. For a starchy element, Pickowicz offers "not-just-scallion" pancakes made with whatever herbs one has on hand, caramelized mushroom and cabbage dumplings, and garden wontons. For crunchy sides, there's Thai basil and eggplant agrodolce, cucumber and peanut pyramids, and chile crisp snack mix. Drinks and desserts, such as watermelon shiso slushies and raspberry and coconut ice cream, nicely round out the meals. Throughout, Pickowicz offers helpful substitution suggestions: if calamansi juice is unavailable, for instance, a mixture of equal parts lime juice and orange juice will work. This is a must for hot pot aficionados.
