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, by Peter Meehan
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Product details
File Size: 62866 KB
Print Length: 272 pages
Publisher: Clarkson Potter (October 27, 2015)
Publication Date: October 27, 2015
Sold by: Random House LLC
Language: English
ASIN: B00RRT34GY
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Lucky Peach -the magazine- is quarterly literary food journal of sorts. It’s carved out a niche as a voice of Asian American pop-food-culture in this age of sub-cultures. Surprisingly (but not really), food culture is playing an increasing role shaping the Asian American diaspora and the general public’s perception (sorry, Jeremy Lin!). Why? Like authentic Chinese food and super-creamy Tonkotsu broth, the market is underserved and any bite of quality is researched, snapped, consumed, and posted with fervor. Look at the number of Asian Americans that are Yelp Elite. Also, the most coveted out of print Lucky Peach magazine issues are: #1 Ramen, #5 Chinatown.Lucky Peach pivots from the success of the magazine into a tactical treaty with 101 Easy Recipes. Whereas the magazine is a social food commentary (with some recipes), 101 is Lego-land of recipes to build your own Asian-inspired meals on the fly (but no frying!). One can argue some recipes are over simplified, but the ease and expansiveness makes up for it, easily. It’s 101 after all, not Econ 348 - Advanced Economics of Central China. 101 is generously salted with irony, umami-rich, and serves a quick satisfying bite.Disclosure of Material Connection: I received this book from the publisher for a review. I was not required to write a positive review and I only review and rate products that I personally have reviewed.
Just what I'd hoped this book would be… easy….I love my Asian cookbooks but too often they involve deep frying or velveting. No deep frying in this one. The recipes are very doable and the layout of the book is one of the clearest I've seen. The pantry is great with clear pictures of the brands they are using. Do get the Spicy Chili crisp….it's great in so many things. I'm off to find that Sun brand ramen for the Ramen pesto….and the HonDashi. Okay, unconventional ---some of the recipes are but, this is Lucky Peach…. On the other hand I'm glad to see a classic recipe for Hainan Chicken Rice that doesn't overcook the chicken...great recipe. At the other end of the spectrum is Mall chicken without the deep frying…..Going to try that one instead of putting General tso's sauce on Popeye's nuggets. Definitely looking forward to the Miso Claypot chicken made entirely in the rice cooker although, there are directions for a dutch oven. I've cobbled some of their sauces from various websites over the years and they are wonderful. It's great to have them all in one chapter.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.
I'm in love. This book is the bomb! I collect recipe books--it's a disease. Especially when you consider that I can almost never follow a recipe. I don't know what it is about writing recipes, people think they need to be complex and multi-step before they're worth the money. So I use them "for inspiration" and then do whatever I want.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 have2. 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
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