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

by Jet Tila

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:	16,589
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

Editorial Reviews

05/15/2017
Chef and media personality Tila presents an inspiring collection of classic Asian dishes as well as novel riffs on them. Tila hits all the high notes, with spot-on recipes for familiar dishes such as beef and broccoli, General Tso’s chicken, pineapple fried rice, and pad thai. He also suggests inventive mash-ups such as Thai barbecue chicken with sweet chili sauce and provides recipes for dishes less commonly known to Westerners, for example a curry braised beef with rice noodles from northern Thailand and Pad See You with Chicken, his take on a Thai dish made with sweet Chinese soy sauce. Home cooks pressed for time will appreciate Tila’s streamlined beef pho that comes together in a little under an hour instead of the entire day it usually requires, while foodies interested in stretching their abilities may want to try making their own sriracha or whipping up chap chae, a lesser-known Korean dish with glass noodles and sweet, slightly salty beef that can be prepared in minutes. Readers of all skill levels and heat tolerances will appreciate Tila’s instructions, which emphasize flavor without calling for hours of prep or multiple trips to specialty stores. (June)

Publishers Weekly

This is the most practical guide to getting Asian flavors on the plate that I’ve ever seen.”
—Alton Brown

“Finally! A cookbook that takes authentic Asian flavors and turns it on its head. Jet Tila has the LA kitchen cred to help you turn out unexpected, explosive flavors from his palate to your table. Jet is my Asian food guide. Now he can be yours.”
—Bobby Flay

“If you’re looking to get down on some real deal Asian flavors, you gotta check out this book. Chef Jet not only knows what truly badass recipes are, he guides you through them in a way that only he could. This ain’t your grandma’s Asian cookbook!”
—Guy Fieri

“This is the Asian cookbook that everyone needs from my friend and ultimate authority Jet Tila. His pedigree, passion and experience make him the ultimate authority in his field.”
—Alex Gaurnaschelli

“Chef and media personality Jet Tila presents an inspiring collection of classic Asian dishes as well as novel riffs on them. Readers of all skill levels and heat tolerances will appreciate Tila’s instructions, which emphasize flavor without calling for hours of prep or multiple trips to specialty stores.”
—Publishers Weekly

“Jet’s charm and easy going way dispel his amazing depth of knowledge of Asian foods and ingredients. He has a true lineage of cooking in his blood and it shows in these pages. 101 Asian Recipes You Need to Cook Before You Die is a book that is authentic, yet approachable. He's a trustworthy guy that I go to for great eats and questions. This book is one of my kitchen staples.”
—Scott Conant

“I truly admire Jet’s enthusiasm for Asian flavors and love of street food. Passion is the key to good cooking and he has it! Wait until you get in and try some of these dishes. Jet gives you the guidelines and encouragement to do just that. Keep cooking and having fun!”
—Susan Feniger

“From rice to meats to soup to vegetables, Chef Jet takes the mystery out of Asian cooking and, I promise, you will blow yourself away from the very first recipe you try.”
—Duff Goldman

“I had never cooked. In one week, Jet got me to a level where I could compete (and come in second) on a cooking show with Rachel Ray. Cooking, teaching and writing . . . three unrelated skills and Jet has all of them in spades.”
—Penn Jillette

From the Publisher