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Eat with Your Hands Hardcover – April 17, 2012

4.5 out of 5 stars 8 customer reviews

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Editorial Reviews

From the Back Cover

From Zakary Pelaccio, founder and owner of Fatty Crab and Fatty 'Cue, comes a gorgeous, groundbreaking cookbook of Southeast Asian—inspired, French— and Italian—inflected food that celebrates getting your hands dirty in—and out of—the kitchen.

Eat with Your Hands takes readers on a tour of the outrageously flavorful and wholly original food that has made Pelaccio a star, in a cookbook that's as irreverent, high-spirited, and deeply iconoclastic as the chef himself.

Combining a punk rock ethos with a commitment to producing exquisitely imagined and executed food, Eat with Your Hands brings together Pelaccio's eclectic influences in wildly inventive recipes that showcase his innovative blending of Asian flavors, sustainable local ingredients, and American gusto.

Full of highly opinionated suggestions for both what to drink and what to listen to in the kitchen, paeans to the joys of the mortar and pestle and fermented condiments, charming sidebars on kitchen techniques, and an unbridled love for real food, Eat with Your Hands is a celebration of no-holds-barred cooking from a chef who is redefining the American culinary landscape.

About the Author

Zakary Pelaccio is an owner and founder of the restaurants Fatty Crab and Fatty 'Cue, an award winning chef, a father, a part-time writer, amateur gardener, occasional teacher, and devout student of flavor. He lives in Brooklyn, New York.

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Product Details

  • Hardcover: 368 pages
  • Publisher: Ecco (April 17, 2012)
  • Language: English
  • ISBN-10: 0061554200
  • ISBN-13: 978-0061554209
  • Product Dimensions: 8 x 1.4 x 10 inches
  • Shipping Weight: 3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Best Sellers Rank: #484,077 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By I Do The Speed Limit TOP 500 REVIEWER on May 16, 2012
Format: Hardcover Verified Purchase
Reading this cook book is kind of like going on a vacation to get a fresh outlook. Just like a vacation, this book urges and pushes you out of your normal routine. I'm not sure how you will view this cook book, but for me, well, it might have pushed me a little too far away from normal.... The verdict is still out--and it may take me a few seasons before I really know what I feel about Pelaccio's book. How I feel about Pelaccio himself? After reading this book, I picture him with a vibrant and lively personality, a man who throws himself into everything he does, a man who is on a constant mission to learn all he can, a man who tastes with everything he's got. His writing style and recipes are exuberant and alluring--and they sucked me in. I'm willing to delve into these recipes further, and go out on a limb and give 'em a try. I could give this book three stars, but because it excited me so much, I give it four stars.

In one way, this cook book is right up my alley: Unusual ingredients (lots of `em), words of wisdom (as in a wide range of tips and lots of `em), lively thoughts, colorful language that's a bit risqué, seafood recipes, pork recipes, veggie recipes, goat and lamb recipes, and a terrific intro. As I kept turning pages though, I realized that while it was a fun read, it was not a practical cook book--for me.

So before you order this cook book, I suggest you head to your local library to check it out first.

There's nothing timid about the flavors used in these recipes--or the combinations of ingredients: Spicy hot, salty, fishy, sweet, tangy; did I mention spicy hot--I mean a lot, of spicy hot? If you can't cozy up to hot peppers and chilis then there won't be a lot of recipes for you to choose from.
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Format: Hardcover Verified Purchase
Anyone who has eaten at Fatty Crab or Fatty 'Cue understands that there must be a true "free spirit" behind these places. Eat With Your Hands provides a window into the mind (and soul) of this spirit, Zach Pelaccio. Not only are the recipies an accurate reproduction of much of the fare from the restaurants, each also includes suggestions on what to listen to (and drink) while cooking the dishes. A must read for anyone looking for a cookbook with a little pizazz, that tackles both Malasian street food and reinterpreted Italian flavors with locavore hipster panache.
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Format: Hardcover Verified Purchase
I have over 100 cookbooks and this is one of my favorites. The book is funny and profane and it has drink and music recommendations (for the cook while cooking, not the diner). The overnight-brined then braised pork belly is insanely good. His "Chili Sauce #1" with garlic, fresh chilis, fish sauce, lime, and ginger is one of the most mind-blowing things I've ever tasted. I'm going to keep it on hand and stop buying Sriracha.
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It will be hard to find the necessary ingredients
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