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Lucky Rice: Stories and Recipes from Night Markets, Feasts, and Family Tables
     

Lucky Rice: Stories and Recipes from Night Markets, Feasts, and Family Tables

5.0 1
by Danielle Chang
 

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O, The Oprah Magazine's Cookbook of the Month
Yahoo! Food's Cookbook of the Week

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

Overview

O, The Oprah Magazine's Cookbook of the Month
Yahoo! Food's Cookbook of the Week

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.

Editorial Reviews

Publishers Weekly
11/16/2015
In 2010, Chang created the Luckyrice Festival in New York City to celebrate and promote the vast menu options of Asian cuisine. Since then, she has organized feasts, dumpling parties, and slurpfests in major cities throughout the U.S., and she brings a healthy sampling of dishes to her first cookbook. It’s a mix of traditional and unorthodox fare from Korea, China, Japan, Indonesia, and beyond. There is kimchi, of course, though it shows up in innovative ways: in a smart variation of scallion pancakes, a seafood stew alongside clams and oysters, and a kimchi Bloody Mary with sriracha that could no doubt raise the dead. There is a fascinating ramen recipe that is “the opposite of instant,” wherein pigs’ feet, chicken backs, and pork leg bones simmer for 12 hours to create a milky broth. Those without access to a good Asian food market may have to pass on dishes like Malaysian okra, which calls for fermented shrimp paste, or stingray served with sambal sauce; but they’ll have less trouble with the choices in a fun chapter of Americanized mash-ups featuring pastrami egg rolls and U.S. Army Stew (made with Spam). Chang includes numerous single-page essays on food culture, as well as a list of 10 festive menus, complete with cocktail pairings, to aid in planning a brunch or soiree. (Jan.)
From the Publisher
"Chang, the founder of the LuckyRice festivals, dispenses her addictively spicy dishes in this gorgeously photographed collection of modern Asian classics." —Entertainment Weekly

"As the founder of LuckyRice, which produces Asian food festivals across the U.S., Chang knows plenty about satisfying a range of appetites. Her new cookbook covers everything from quintessential Thai to updated Korean. We're especially impressed by her knack for using unexpected ingredients in familiar foods—kimchi tacos and pastrami egg rolls, anyone? What to try: Chang's tomato soup includes the usual ingredients—ripe tomatoes, onion, garlic, butter, and cream—but a tablespoon of ground coriander gives it an Indian-inspired, "what is that amazing flavor?" twist that'll have you hooked." —O, the Oprah Magazine

"Where [Lucky Rice] shines is in the cultural explorations: Chang shares memories of her grandmother in Taiwan, discusses the US ramen boom of recent years, explains Lunar New Year culinary traditions, and more. Craving context with your spicy pork noodles? Chang's got you covered." —Epicurious

"An introduction to some of the most popular (and most approachable for home cooks) dishes from across Asia, like a simple ma po tofu and Indonesian fried rice. Each is accompanied by a short story that is meant to introduce the dish to readers and act as a sort of invitation, perhaps particularly for those who are new to cooking Asian cuisines." —Tasting Table

"The recipes, all contributed by Chang herself, steer clear of pseudo-delicacies like California rolls and General Tso’s chicken. Instead, you’ll find Taiwanese beef noodle soup, Thai green curry coconut mussels and kimchi pancakes—the types of dishes fueling America’s obsession with authentic Asian flavors. Here, Chang goes deep and schools us on the variations of night markets, talks about the collision of American and Asian cultures and lets us in on how her passion for Asian cuisine led to the publication of her illuminating new book." —Food Republic

"A lover of the bright and busy fests and a native of Taiwan where the night markets are stuff of legend, Chang dedicated much of Lucky Rice to recipes from night markets across Asia: Taiwanese beef noodle soup, curry laksa from Singapore and anything you could ever want to grill on a stick." —Food & Wine

"A beautiful homage to Asian cuisine, Lucky Rice celebrates both classic and inspired dishes, many of which prove just how universal a bowl of rice is. A special thank-you to Danielle Chang for taking us around the world through her fabulous and inspired recipes." —Daniel Boulud 
 
"Lucky Rice reminds me of my time in Bangkok, Singapore, and Hong Kong. The spicy, addictive flavors of Danielle Chang’s recipes transport me on a culinary journey where I get to revisit and rediscover the exotic and aromatic foods of the East." —Jean-Georges Vongerichten
 
"Lucky is the reader who buys this book! Danielle Chang brings her wildly successful festival straight to your kitchen in an informative, vibrant, and delicious way." —Anita Lo
 
"I love how Lucky Rice celebrates the culinary ‘Asian invasion’ and its influence on American food today. Danielle Chang explores a wide variety of recipes and leaves no grain of rice unturned!" —Susur Lee

"Danielle is definitely someone I could have teach me a few tricks about the cuisine of the Far East. Her recipes are both exotic and simple enough to follow." —Simply Beautiful Eating

"In 2010, Chang created the LuckyRice Festival in New York City to celebrate and promote the vast menu options of Asian cuisine. Since then, she has organized feasts, dumpling parties, and slurpfests in major cities throughout the U.S., and she brings a healthy sampling of dishes to her first cookbook. It's a mix of traditional and unorthodox fare from Korea, China, Japan, Indonesia, and beyond. There is kimchi, of course, though it shows up in innovative ways: in a smart variation of scallion pancakes, a seafood stew alongside clams and oysters, and a kimchi Bloody Mary with sriracha that could no doubt raise the dead. There is a fascinating ramen recipe that is 'the opposite of instant,' wherein pigs' feet, chicken backs, and pork leg bones simmer for 12 hours to create a milky broth . . . [and a] fun chapter of Americanized mash-ups featuring pastrami egg rolls and U.S. Army Stew (made with Spam). Chang includes numerous single-page essays on food culture, as well as a list of 10 festive menus, complete with cocktail pairings, to aid in planning a brunch or soiree." —Publishers Weekly 

Product Details

ISBN-13:
9780804186698
Publisher:
Potter/TenSpeed/Harmony
Publication date:
01/26/2016
Sold by:
Random House
Format:
NOOK Book
Pages:
224
Sales rank:
256,032
File size:
192 MB
Note:
This product may take a few minutes to download.

Related Subjects

Meet the Author

DANIELLE CHANG is the founder of the LUCKYRICE festival, a national celebration of Asian cultures and cuisines that has taken place in more than seven cities, including New York, Los Angeles, and Chicago. She is also the host and creator of Lucky Chow, a PBS series about Asian food culture in America. Born in Taipei, Danielle lives with her family in New York.

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Lucky Rice: Stories and Recipes from Night Markets, Feasts, and Family Tables 5 out of 5 based on 0 ratings. 1 reviews.
CuteEverything More than 1 year ago
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.