Asian Americana. A Culinary Joyride Across Cultures, with 90 Recipes [A Cookbook]
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- Nombre de pages272
- Date de parution04/05/2027
- FormatePub
- ISBN978-0-593-83706-1
- EAN9780593837061
- Protection num.Adobe DRM
- Infos supplémentairesepub
- ÉditeurTen Speed Press
Résumé
A vibrant exploration of Asian diaspora foodways through 90 recipes that both honor and break tradition, from the award-winning author of First Generation. Asians landed in the Americas as early as the 1580s. They formed communities along the coasts of modern-day Mexico, founded fishing villages in the bayous of New Orleans, and played an essential role in the growth of California's agricultural Central Valley, among others.
Theirs is a rich and complicated history that features exciting but rarely explored foodways. In Asian Americana, award-winning blogger and food writer Frankie Gaw embarks on a culinary joyride across the US, Mexico, and the Caribbean in search of the food traditions created by this mingling of cultures. Whether through opposing flavors, textures, seasonings, or techniques, Gaw finds the commonality in the differences with delicious results.
Like Pancit Canton Louisiana, Cajun-flavored stir-fried noodles inspired by the first Asian American settlement in the southeastern bayous. Or Garam Malasa Jerk Chicken to honor the South Asians who worked on Jamaica's sugar plantations. Or daring re-creations of Gaw's Midwestern childhood favorites like Ube Pastry Tarts and Hmong Laj Walking Tacos. Vietnamese Gumbo, Roti Quesadilla, Boston Cambodian Clam Chowder, Sticky Rice "Tamales" with Chinese Chilorio, these recipes both honor and break tradition.
A culinary treasure trove of cultures, flavors, and ingredients, Asian Americana is a vibrant and inventive statement of what American food can be.
Theirs is a rich and complicated history that features exciting but rarely explored foodways. In Asian Americana, award-winning blogger and food writer Frankie Gaw embarks on a culinary joyride across the US, Mexico, and the Caribbean in search of the food traditions created by this mingling of cultures. Whether through opposing flavors, textures, seasonings, or techniques, Gaw finds the commonality in the differences with delicious results.
Like Pancit Canton Louisiana, Cajun-flavored stir-fried noodles inspired by the first Asian American settlement in the southeastern bayous. Or Garam Malasa Jerk Chicken to honor the South Asians who worked on Jamaica's sugar plantations. Or daring re-creations of Gaw's Midwestern childhood favorites like Ube Pastry Tarts and Hmong Laj Walking Tacos. Vietnamese Gumbo, Roti Quesadilla, Boston Cambodian Clam Chowder, Sticky Rice "Tamales" with Chinese Chilorio, these recipes both honor and break tradition.
A culinary treasure trove of cultures, flavors, and ingredients, Asian Americana is a vibrant and inventive statement of what American food can be.
