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In Lucky Rice, Danielle Chang, founder of the festival of the same name—which brings night markets, grand feasts, and dumpling-making sessions to America's biggest cities—feeds our obsession for innovative Asian cuisine through 100 recipes inspired by a range of cultures.
Here, comfort foods marry ancient traditions with simple techniques and fresh flavors—and include a few new classics as well: chicken wings marinated in hot Sichuan seasonings; sweet Vietnamese coffee frozen into pops; and one-hour homemade kimchi that transforms pancakes, tacos, and even Bloody Marys. With a foreword by Lisa Ling, this lushly photographed cookbook brings the fun and flavors of modern Asian cooking to your kitchen.
From the Hardcover edition.
|Sold by:||Random House|
|File size:||192 MB|
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About the Author
Most Helpful Customer Reviews
We aren’t lucky enough to live near one of Lucky Rice many festivals staged across the country by author/TV host of “Lucky Chow,” Danielle Chang. But we were lucky enough to get her new book, Lucky Rice. In this lavishly photographed and well-designed cookbook, Danielle walks us through a fun, friendly, and flavorful tour of authentic dishes from across Asia. The book focuses on once-exotic recipes now increasingly popular — or on the verge of becoming popular — in the U.S. The recipes are varied and cover a range of cuisines and occasions, from fancy feasts to everyday meals. Since we got it, my family and I have been staging our own Asian festival, with new dishes to try every day or so. Some of our favorites so far: festive Thai leaf wraps, although we substituted betel nut leaves with butter lettuce, filled with the recipes coconut, peanuts, shrimp, and special sauce (not the Big Mac kind). They were fantastic fun and everyone is asking when we’ll have them again. We made Tsukemono pickles in just a few minutes, and they were better than the local Asian restaurant’s. We had a hot-pot style dinner featuring “sumo wrestler’s stew” and, ironically, probably ate healthier than we had all month. A bit of vinegar and extra masala made “curry in a hurry” not only fast, but delicious as well. I thought the 15 minutes of marinating beef strips for bibimbap was probably not enough time, yet it was flavorful and fabulous. My husband has made the Indonesian fried rice at least three times (that I know of), so that’s a winner in my book. And the lion’s head soup is my kids favorite, just as it was when I was a child. Giant pork meatballs, how can you go wrong? In fact, I don’t think we could go wrong with any of these recipes. I can see why they are popular at the Lucky Rice festivals, and quickly becoming American favorites, too. They’re simple, fantastic, and fun, and I feel so lucky to have this beautiful, well-bound, and beautifully designed cookbook.