Asian-American

February 1, 2016

Talde, perhaps best known for his appearances on TV's Top Chef, is the owner of four restaurants in New York City. His first entry into the cookbook field is amusing and irreverent, with discussions of his early life in Chicago and visits to the Philippines, where his parents were born. The "inauthentic" recipes are divided into chapters including Snacks, Breakfast, Rice, Dumplings and Noodles, Proteins, and Pickles and Other Stuff. The directions for the recipes are easy to understand, although a number of ingredients may require trips to specialty stores--Talde recommends a bodega as a good source--or online ordering. Talde's interpretation of Asian American cuisine includes such dishes as fish with black-bean brown butter; eggplant relish with olives, pistachios, and fish sauce; and grilled kale salad with beets and persimmon. The few dessert recipes feature a calorie-laden potato chip and pretzel square with caramel-chocolate ganache. VERDICT This entertaining cookbook will be equally popular with the author's fans hoping to re-create his dishes at home and anyone interested in cooking delicious Asian food.--Christine E. Bulson, emeritus, Milne Lib., SUNY at Oneonta

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