First Generation
Recipes from My Taiwanese-American Home [A Cookbook]
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- US$4.99
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- US$4.99
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In this stunning exploration of identity through food, the blogger behind Little Fat Boy presents 80 recipes that are rooted in his childhood as a first-generation Taiwanese American growing up in the Midwest.
“This book will transport you, it will make you cry (again and again), and it will delight you with flavor combinations that are both new and nostalgic.”—Molly Yeh, cookbook author and Food Network host
ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: San Francisco Chronicle
ONE OF THE BEST COOKBOOKS OF THE YEAR: Bon Appétit, Los Angeles Times, Epicurious
In First Generation, Frankie Gaw of Little Fat Boy presents a tribute to Taiwanese home cooking. With dishes passed down from generations of family, Frankie introduces a deeply personal and essential collection of recipes inspired by his multicultural experience, melding the flavors of suburban America with the ingredients and techniques his parents grew up with.
In his debut cookbook, Frankie will teach you to master bao, dumplings, scallion pancakes, and so much more through stunning visuals and intimate storytelling about discovering identity and belonging through cooking. Recipes such as Lap Cheong Corn Dogs, Honey-Mustard Glazed Taiwanese Popcorn Chicken, Stir-Fried Rice Cakes with Bolognese, Cincinnati Chili with Hand Pulled Noodles, Bao Egg and Soy Glazed Bacon Sandwich, and Lionshead Big Mac exemplify the stunning creations born out of growing up with feet in two worlds.
Through step-by-step photography and detailed hand-drawn illustrations, Frankie offers readers not just the essentials but endless creative new flavor combinations for the fundamentals of Taiwanese home cooking.
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Gaw, a first-generation Taiwanese American and Little Fat Boy blogger, debuts with a heartfelt exploration of his identity in this innovative recipe collection that draws on his Ohio fast-food upbringing and the Taiwanese cuisine of his grandparents. A selection of small plates features flavorful vegetable options, such as a warm sweet potato and zucchini shredded salad. By contrast, a section on family-style dinners goes big with a whole steamed fish and Gaw's mom's tomato seafood stew. Bing (flatbreads) has a chapter of its own, serving up scallion pancakes topped with red pepper paste or paired with ancho hoisin pork shoulder. There are step-by-step instructions for dumplings and bao along with tips on coloring the dough using extractions from vegetables such as beets, spinach, and red cabbage. And home cooks would be remiss in not trying their hand at the lion's head Big Mac made from ground pork and flavored with scallion and ginger. For dessert, there is cereal, albeit in the form of Cinnamon Toast Crunch butter mochi or Cap'n Crunch and pecan shortbread cookies. This cross-cultural collection is sure to entice those who crave new takes on familiar childhood favorites.
