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Patricia Yeo: Cooking from A to Z [NOOK Book]

Overview


Think fusion cooking is something you shouldn't try at home?

Think being a three-star chef is a man's job?

Think spicy Buffalo wings, streetside potato knishes, and comforting chicken soup are only ...
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Patricia Yeo: Cooking from A to Z

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Overview


Think fusion cooking is something you shouldn't try at home?

Think being a three-star chef is a man's job?

Think spicy Buffalo wings, streetside potato knishes, and comforting chicken soup are only for the uninspired palate?

Think again.


When it comes to world-class chefs, Patricia Yeo breaks the mold. Growing up in a Chinese family in Malaysia, she was raised on the big, bold flavors of Indian, Chinese, Indonesian, Japanese, and Thai cooking that wafted through her grandmother's kitchen and the streets of Kuala Lumpur. It wasn't until she was a grad student in biochemistry at Princeton that Yeo turned her creativity and passion to the kitchen -- where she's been dazzling critics and diners ever since, earning a rare three stars from the New York Times for her food at restaurant AZ.

In her cookbook debut, Yeo lets us into her three-star kitchen - and in on the secrets of her delicious "fusion home cooking." Layering flavors, playing with contrasts, paying tribute to beloved comfort foods, and bringing the world's boldest ingredients together with ease, these light, appealing recipes are at once daringly new and reassuringly familiar.

Forget everything you thought you knew about "serious food" and discover the joys of playful, flavorful cooking in this extraordinary cookbook from a new talent who's got the whole food world talking.


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Editorial Reviews

From Barnes & Noble
Chic New Yorkers have tried to keep it a secret, but AZ is making waves. Hidden away on a quiet block in downtown Manhattan, Patricia Yeo's stylish Asian-American restaurant has earned critic and diner accolades for its imaginative and fast-changing fare. Patricia Yeo: Cooking From A to Z instructs those of us without AZ reservations on the fine art of delicacies such as tea-smoked chicken and lime and ginger crème brûlée. Refreshing four-season fare.
Publishers Weekly
Executive chef Yeo pairs up with Moskin to deliver her take on fusion cuisine. Drawing on influences from her Malaysian upbringing and from new American cuisine styles, Yeo, who trained under Flay, plays on her New York restaurant name AZ for the title to the volume. Starting with her food philosophy of layering flavors "sweet and sour, spicy and tangy, smoky and pungent," she leads off with the ingredients she uses and basic recipes, such as Sticky Rice and Chicken Stock, which she incorporates in subsequent recipes. While many of the dishes have long ingredient lists, the methodology is often simple, as with the tasty Cold Spicy Sesame Noodles with Crisp Vegetables and the Yuzu-Basil Salad. However, many recipes involve several steps and rely on other recipes for a single dish (such as the Boneless Chicken Dhansak with Lentils and Pistachio-Golden Raisin Pilaf). Still, flavorsome results can be had for little effort as with the Onion-Sesame Sticky Rice, the Spicy-Sweet Mango Salad and the Wasabi Cucumber Salad. As a restaurant-based cookbook, the resulting volume provides tastes and ideas for the more experienced cook who wants to produce at home the flavors of the modern fusion eating place. (Nov.) Copyright 2002 Cahners Business Information.
Library Journal
The talented chef of three-star restaurant AZ, Yeo has just opened her second restaurant in New York City, Pazo. Her eclectic food reflects both her Malaysian background and her restaurant training in New York and California-her "very favorite dishes," as she writes, derive from American and Asian classics. But her version of Chinese "Drunken Chicken," for example, is served with Thai Green Papaya Salad; her spring rolls are Potato Spring Roll Knishes with Creme Franche and Caviar; and what she refers to as her "giant sushi entree" is Broiled Salmon with Onion-Sesame Sticky Rice and Spiced Soy Drizzle. Yeo, aided by Moskin, who has collaborated on numerous chefs' books, has an engaging, approachable style, and her restaurants have many fans. For area libraries and others where restaurant cookbooks are popular. Copyright 2002 Cahners Business Information.
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Product Details

  • ISBN-13: 9781466862142
  • Publisher: St. Martin's Press
  • Publication date: 1/7/2014
  • Sold by: Macmillan
  • Format: eBook
  • Edition description: First Edition
  • Pages: 288
  • Sales rank: 893,411
  • File size: 8 MB

Meet the Author


Patricia Yeo is the executive chef at the restaurants AZ and Pazo in Manhattan. Her culinary career has included work in Bobby Flay's kitchens at Miracle Grill, Mesa Grill, and Bolo in New York. In San Francisco, she worked at Barbara Tropp's China Moon, and later opened the restaurant Hawthorne Lane, to rave reviews.

Julia Moskin is the co-author of six previous cookbooks including Bobby Flay Cooks American.

Both live in New York City.

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Customer Reviews

Average Rating 5
( 3 )
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(3)

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Sort by: Showing all of 3 Customer Reviews
  • Anonymous

    Posted April 6, 2014

    Continue

    Please! ~&hearts

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  • Anonymous

    Posted April 5, 2014

    I love clopfics!

    I love clopfics so much. I always love them. This was very good, just try including more than rarity in your story.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted April 5, 2014

    Rarity's Reliefs: Chapter One

    Rarity trod on the smooth sand, lu<_>sting after an unknown someone, anyone, really. She was getting pretty desperate for some se<_>x, even though she was a virgin. <br>
    <p>
    She spotted something up ahead. It was silver, long, round, and thick... why, it was a horn! It must have fallen off a unicorn. 'Perfect to please myself,' Rari thought. She laid beneath a palm tres and spread her legs. 'I'll ma<_>sturbate first,' she thougt. She brought her hooves up her legs, messing with her cl<>it. She played with it with one hoof, while the other found her pu<_>ssy. <br>
    <p>
    Rari didn't know how long she laid there ma<_>sturbating, or how much she cu<_>mmed. Finally, she got tired of playing with herself, so she studied the horn. It looked like a di<_>ldo if sorts. "Maybe that's what it is," she said thoughtfully. She shrugged and started su<_>cking it, lu<_>bricating it for pe<_>netration. She teased herself, gently going over her cl<_>it with it. She shuddered in delight. She began sliding it in her pu<_>ssy carefully, trying to handle the big horn. <br>
    <p>
    She slowly pushed it in, thrusting her hips up. She gave in to excitement and thrust it inside deeply. "Oh," she moaned. She pulled it out partially, then jerked it back in roughly. She continued hammering herself like that, groaning in pleasure. <br>
    <p>
    She cu<_>mmed, leaving a white stain on the yellow sand. "I need to share this with someone," she decided. Just then she saw bubbles on the surface of the ocean, and caught a glimpse of lots of tentacles. <br>
    <p>
    ~Qualli

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