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Lucky Peach Presents 101 Easy Asian Recipes Hardcover – October 27, 2015
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“This book reminds us of: Ivan Ramen meets Barefoot Contessa: How Easy is That?—with some of the ballsiness and spunk of Joe Beef.”
“We’ve been turning to the brand-new cookbook from Lucky Peach almost daily in the past few weeks: They’ve managed to take some theoretically difficult Asian concepts and make them really accessible and easy, without sacrificing any of the taste... [E]verything that we’ve tried is great and full of authentic flavor...”
"A truly essential cookbook does more than dispense recipes—it decodes techniques, demystifies ingredients, and explains the thinking behind each dish. [Lucky Peach 101 Easy Asian Recipes does] all that and more..."
—GQ, one of "Ten Kitchen Bibles Every Man Should Own"
“Sure, the recipes are clear and well-written. The introductions and explanations are charming, and that incredible shot of the Lacquered Roast Chicken looks like exactly what I want to eat right now. But my favorite parts of this book (which comes out of a brilliant food magazine run by chef David Chang and food writer Peter Meehan) are the huge photo spreads detailing exactly which brands of Asian ingredients the authors favor--sure to save this intrepid shopper many hours of scrutinizing different bottles of cooking wine, preserved black beans and jars of spicy chili crisp in the aisles of her local Chinese supermarket.”
—Rose Friedman, NPR.org, "staff pick" and one of "2015's Great Reads"
“[W]hen it comes to getting quick and delicious Asian-inspired meals on the table, the Lucky Peach team definitely delivers. Add practical advice on ingredients and equipment and there’s simply no excuse for ordering takeout.”
—Yahoo! Food, "2015's Best Cookbooks for Holiday Gift Giving"
“If you are a busy home cook with an inclination towards Asian flavors, you need this cookbook. Because Peter Meehan and the editors of Lucky Peach magazine? They’re not messing around when it comes to easy recipes. That on its own would be enough, but the recipes are written with such a joy and sense of humor that it’s actually fun to cook from, too. ”
—Epicurious.com, "Best Cookbooks of 2015"
“Recipes meant for real-world kitchens.”
“Think the Momofuku cookbook crossed with your grandma’s recipe Rolodex.”
“Cultishly loved themed food quarterly Lucky Peach has unleashed the nostalgic-yet-forward-looking home cooking book of our dreams.”
“Meehan and the team behind indie magazine Lucky Peach create great versions of Asian takeout favorites, many adapted from recipes by chefs.”
—Food & Wine
“These tasty creations involve zero tricky frying but lots of flavor.”
“This is an outstanding, practical guide sure to inspire even the most discouraged home cook.”
—Publishers Weekly, starred review
“Delicious, straightforward recipes for items such as shrimp-and-chive dumplings and the Japanese pancake called okonomiyaki fill Lucky Peach: 101 Easy Asian Recipes, along with romping commentary that makes the book fun to read as well as to cook from.”
About the Author
LUCKY PEACH is an award-winning independent food magazine that publishes daily on luckypeach.com and quarterly as a printed journal.
PETER MEEHAN is the editor and cofounder of Lucky Peach. A former columnist for the New York Times, he is also the coauthor of numerous cookbooks including the New York Times bestselling Momofuku and The Frankies Spuntino Kitchen Companion and Cooking Manual. He lives in New York.
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Top Customer Reviews
I like the treatment of the vegetables like an acorn, or kabocha that can be roasted and the miso glazed eggplant, also involved no frying but baking instead….easy. I'm looking forward to making the ragu-all three of them. I had already earmarked a very similar recipe of Sichuanese Chopped Celery and beef in Fuchsia Dunlop's Every Grain of Rice, so I was happy to find this adaption.
I broke my own rules as I have a self ban on buying any more cookbooks (I have more than B&N). but, I couldn't help myself with this and I'm very happy I couldn't resist. Its worth every penny….
I will update this as I use the recipes.
This one, I will probably follow all the recipes. They're easy, they're not fiddly, and they are bursting with flavor. I love the pictorial depictions of the ingredients. I did end up buying a few things that my very-well stocked pantry didn't have, but I could easily have chosen simpler recipes.
Tonight, I made Sichuan pork ragu and dry fried green beans. Amazing! I voluntold (when you tell your kid he has to volunteer to help you) my 16-year old son to gather the ingredients for the sauces for both while I got to cooking. It made it a breeze and dinner came together really fast.
I think this book is good if:
1. You're willing to invest in a few ingredients you might not have
2. You want Asian recipes rather than those from one country (eg Korean or Thai only)
3. You want meaty, chicken-y, rich umami flavored foods. There are a few veggie recipes but the starches and meats shine.
4. If you are on a low carb diet, you could ignore the rice and noodle sections and make the other things. The intense flavors that I see in the recipes will likely make the dishes great to eat on their own.
Update: The next day I made cumin lamb and the garlic shrimp with Sriracha. Very flavorful and the shrimp came together so quickly. My family is enjoying my enjoyment of this book :)
Definitely a great cookbook with easy, authentic tasting/sounding recipes
2. No Subrecipes
Those two lines had me from the start. This is truly an easy cookbook with recipes can be made on a weeknight (easy tasty stir-fries) to a fun weekend project (dumpling making). The book arrived this week and I've made the pork dumplings and the mayo-shrimp recipe. Both were streamlined and super delicious. I find this cookbook really exciting, as it delivers on flavor and simplicity. Already one of the most used cookbooks I've purchased in a long time.
The opening pages cover the ground rules for the book - 1. No frying and 2. No subrecipes (#2 they admitted to deviating from a tiny bit). In addition, the authors were thoughtful about limiting the required equipment. There are pictures of spices and other ingredients to stock your pantry which is very helpful for people who are new to asian cooking or products whose labels are not in English.
There are a ton of recipes included - including many familiar recipes you might see at restaurants such as Kung Pao Shrimp, Beef Satay, Miso Soup, and Dumplings. There are also a lot of other Asian influenced recipes that sound awesome but are not as traditional (such as Miso Clam Chowder, Sichuan Pork Ragu, and Lamburgers).
The recipes in this cookbook are not limited to a single country but have in common that they can be made by the home chef. The recipes have accompanying pictures of the finished dishes.
I highly recommend this cookbook to new and experienced chefs. It is very well written, has a diversity of recipes, and provides the required instructions and background on ingredients that you may not be familiar with.
Love the Introduction section with pictures of unfamiliar Asian ingredients and detailed descriptions. The recipes seem very authentic with easy and clear instructions. Majority of the recipes come with photos, which make me feel very hungry just reading this book.
Not doubt the best recipe from the book is "Oranges" under the dessert section. It is seriously the most served dessert in all Asian restaurants. Thank you, Lucky Peach, for this recipe so I can finally make it at home now! (Love the humor... This page in the book made me ROFLOL!)