Asian-American: Proudly Inauthentic Recipes from the Philippines to Brooklyn
(eBook)

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Author
Published
Grand Central Publishing, 2015.
ISBN
9781455585250
Status
Available Online

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Format
eBook
Language
English

Citations

APA Citation, 7th Edition (style guide)

Dale Talde., & Dale Talde|AUTHOR. (2015). Asian-American: Proudly Inauthentic Recipes from the Philippines to Brooklyn . Grand Central Publishing.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Dale Talde and Dale Talde|AUTHOR. 2015. Asian-American: Proudly Inauthentic Recipes From the Philippines to Brooklyn. Grand Central Publishing.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Dale Talde and Dale Talde|AUTHOR. Asian-American: Proudly Inauthentic Recipes From the Philippines to Brooklyn Grand Central Publishing, 2015.

MLA Citation, 9th Edition (style guide)

Dale Talde, and Dale Talde|AUTHOR. Asian-American: Proudly Inauthentic Recipes From the Philippines to Brooklyn Grand Central Publishing, 2015.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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Grouped Work ID1511673a-36f5-f3a1-e160-8f92957d88ac-eng
Full titleasian american proudly inauthentic recipes from the philippines to brooklyn
Authortalde dale
Grouping Categorybook
Last Update2024-04-25 05:12:14AM
Last Indexed2024-04-25 07:43:51AM

Book Cover Information

Image Sourcehoopla
First LoadedDec 20, 2023
Last UsedJan 15, 2024

Hoopla Extract Information

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    [synopsis] => The eagerly awaited cookbook from Dale Talde, Top Chef favorite and owner of the acclaimed Brooklyn restaurant Talde.
Born in Chicago to Filipino parents, Dale Talde grew up both steeped in his family's culinary heritage and infatuated with American fast food--burgers, chicken nuggets, and Hot Pockets. Today, his dual identity is etched on the menu at Talde, his always-packed Brooklyn restaurant. There he reimagines iconic Asian dishes, imbuing them with Americana while doubling down on the culinary fireworks that made them so popular in the first place. His riff on pad thai features bacon and oysters. He gives juicy pork dumplings the salty, springy exterior of soft pretzels. His food isn't Asian fusion; it's Asian-American.

Now, in his first cookbook, Dale shares the recipes that have made him famous, all told in his inimitable voice. Some chefs cook food meant to transport you to Northern Thailand or Sichuan province, to Vietnam or Tokyo. Dale's food is meant to remind you that you're home.
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