101 Asian Dishes You Need to Cook Before You Die: Discover a New World of Flavors in Authentic Recipes

101 Asian Dishes You Need to Cook Before You Die: Discover a New World of Flavors in Authentic Recipes

by Jet Tila
101 Asian Dishes You Need to Cook Before You Die: Discover a New World of Flavors in Authentic Recipes

101 Asian Dishes You Need to Cook Before You Die: Discover a New World of Flavors in Authentic Recipes

by Jet Tila

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$22.99 
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Overview

More than 100,000 copies sold!

Named one of the Top 10 Cookbooks of 2017 by the Los Angeles Times!

Authentic Asian Cooking Made Simple for Everyone

Jet Tila knows a thing or two about authentic Asian cuisine. From a kid growing up in LA in a Thai and Chinese family to a prominent chef, restaurant owner and judge on Cutthroat Kitchen, he brings his years of experience and hard-earned knowledge together in this breakthrough book. Step inside Jet’s kitchen and learn the secrets to making your favorite Asian dishes taste better than takeout. Here are some of the recipes you’ll learn to master:

-Korean BBQ Short Ribs on Coke
-Jet’s Famous Drunken Noodles
-Beef Pho
-Miso Roasted Black Cod
-Panang Beef Curry
-Vietnamese Banh Mi Sandwich
-Sweet Chili Sriracha Hot Wings

And if you haven’t made your own Sriracha yet, Jet’s killer recipe will change your life. All in all, you get Jet’s 101 best Asian recipes to impress your friends and family, not to mention all sorts of chef-y tips on flavor, technique, history and ingredients that will make you a better cook. Time to kick ass with your wok, Jet Tila–style!


Product Details

ISBN-13: 9781624143823
Publisher: Page Street Publishing
Publication date: 06/27/2017
Pages: 192
Sales rank: 23,708
Product dimensions: 8.00(w) x 8.50(h) x 0.60(d)

About the Author

Jet Tila is a chef and media personality who has combined his unique and diverse upbringing with formal culinary school training to get to the roots of the most iconic Asian dishes in the Western world. He is Chef Partner of three Thai restaurants. As far as TV goes, he has competed on Iron Chef America, he’s appeared on Chopped and The Best Thing I Ever Ate and he’s currently a judge on Cutthroat Kitchen. He lives in Los Angeles, California.

Table of Contents

Foreword Alton Brown 7

Intro: A Kid from LA 8

What Is Yum: Breaking Down the Yum Philosophy of Asian Kitchens 9

Some Notes on Shopping and Ingredients 10

Rock the wok: Stir-Fry Mastery 13

Grilling. Roasting and More Meat 41

My Favorite Noodle Dishes 63

Soups. Curries and Larger Plates 89

Sushi. Salads and Other Veggies 109

Dumplings. Finger Foods and Small Plates 131

Sweets: The Tastiest Way to End Any Day 153

Stocks. Staples and Building Blocks 167

Sauces and Dippers 178

Acknowledgments 186

About the Author 187

Index 188

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