Eat with Your Hands

Eat with Your Hands

by Zak Pelaccio
     
 

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From Zakary Pelaccio, founder and owner of Fatty Crab and Fatty 'Cue, comes a gorgeous, groundbreaking cookbook of Southeast Asian—inspired, French— and Italian—inflected food that celebrates getting your hands dirty in—and out of—the kitchen.

Eat with Your Hands takes readers on a tour of the outrageously flavorful and wholly

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Overview

From Zakary Pelaccio, founder and owner of Fatty Crab and Fatty 'Cue, comes a gorgeous, groundbreaking cookbook of Southeast Asian—inspired, French— and Italian—inflected food that celebrates getting your hands dirty in—and out of—the kitchen.

Eat with Your Hands takes readers on a tour of the outrageously flavorful and wholly original food that has made Pelaccio a star, in a cookbook that's as irreverent, high-spirited, and deeply iconoclastic as the chef himself.

Combining a punk rock ethos with a commitment to producing exquisitely imagined and executed food, Eat with Your Hands brings together Pelaccio's eclectic influences in wildly inventive recipes that showcase his innovative blending of Asian flavors, sustainable local ingredients, and American gusto.

Full of highly opinionated suggestions for both what to drink and what to listen to in the kitchen, paeans to the joys of the mortar and pestle and fermented condiments, charming sidebars on kitchen techniques, and an unbridled love for real food, Eat with Your Hands is a celebration of no-holds-barred cooking from a chef who is redefining the American culinary landscape.

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Editorial Reviews

Publishers Weekly
Opening with a recipe for a Frog Leg Clay Pot, it's clear that the debut of Pelaccio, owner and founder of NYC's Fatty ‘Cue and Fatty Crab, will be a radical departure from the norm. A curious mélange of Malaysian, barbecue, and classic cooking, Pelaccio's inventiveness and enthusiasm is infectious and engaging. Dishes like Goat's-Milk-Braised Goat Parts, a roasted pig's head, and Anelli Con Ricci Di Mare (which calls for eight whole, live sea urchins) may be best left to the pros at Pelaccio's restaurants (as well as his iconic Fatty Duck and Fatty Brisket, also included here) but cooks are likely to find his Grilled Langoustines with Bacon Vinaigrette, Pork Fries, Oyster Banh Mi, and homemade bacon approachable and irresistible. Each recipe is paired with drink and music suggestions, though some may balk at his recommendation of two cases of beer, a couple joints, and an 8-ball of cocaine (?!) in order to properly smoke a whole pig. Painfully specific ingredients, such as DIY "lardo" or a bottle of cincalok (a Malaysian ingredient made from fermented krill), may put some readers off, but Pelaccio's passion is difficult to deny in what is easily one of the most creative—not to mention Falstaffian—cookbooks of the season. Color photos. (Apr. 17)

Product Details

ISBN-13:
9780061554209
Publisher:
HarperCollins Publishers
Publication date:
04/17/2012
Pages:
368
Sales rank:
967,506
Product dimensions:
8.10(w) x 10.10(h) x 1.30(d)

Meet the Author

Zakary Pelaccio is an owner and founder of the restaurants Fatty Crab and Fatty 'Cue, an award winning chef, a father, a part-time writer, amateur gardener, occasional teacher, and devout student of flavor. He lives in Brooklyn, New York.

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