Hello again, savvy savers! Today finds us again with a new book review, and this time the new Asian fare-du-jour, Lucky Rice, by author Danielle Chang.
- ISBN: 978-0-8041-8668-1
- RELEASE: Jan 26th, 2016
- FORMAT: Hardcover
- CATEGORY: Cooking – Regional & Ethnic – Asian
Lucky Rice, the O, The Oprah Magazine‘s Cookbook of the Month and the Yahoo! Food’s Cookbook of the Week, is the latest culinary edition by Danielle Chang, founder of the festival of the same name—which brings nighttime sushi menus, open air 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.
Lucky Rice, and the not-to-be missed foreword by Lisa Ling, is a home-spun collection of stories, recipes, and suggestions featuring the full range of Asian cuisine, Tokyo to Taipei. Consider the perspective of this edition, as Chang spent the first five years of her life in Taipei before moving to Texas with her family. In Texas, she blended her with her love of American cuisine, simple Tex-Mex favorites with Asian classics, which helped her spawn the LUCKYRICE food festival, a multi-city foodie festival that celebrates every type of Asian home cooking. Chang hopes that her cookbook will introduce readers to the fascinating world of Asian cuisine, and inspire them to create in their own homes.
What I loved: The authors spicy spectrum of select recipes, ranging from Curry Laksa to Macanese Chicken. The most unique, Jewish Pastrami Egg Rolls, and Asian Gazpacho.
What inspired me: Non-traditional takes on Tonkotsu Ramen, Classic Chinese Dumplings, Longevity Noodles, Hot and Sour Soup, and ABC Beef with Broccoli. Honorable mentions also goes out to Plus, the book includes both Cocktail and Sweets chapters, which aren’t normally found in most Asian cookbooks, which for me are welcome, needed, American additions. Just imagine, you can start your meal with a Shanghai Mule cocktail and end it with Thai Mango Pudding. Heaven.
What I think needed work: Many home cooks are intimidated by Asian cuisine. After all, when your favorite, faithful neighborhood take-out can delivers your favorites, why bother with lengthy, hard-to-find lists of unfamiliar, costly ingredients? Because these same vestiges of late night happiness will surely be devoid of Kimchi Tacos, Vietnamese Lemongrass Chicken with Fish Sauce, and Chairman Mao’s Red-Braised Pork Belly.
These recipes will require some planning, budgeting, and extra food preparation. Chances are your grocery store has a well-stocked Asian foods section, but you’ll likely be making an extra trip to an Asian market, but being able to re-create these recipes in any home kitchen would surely be worth it.
As a family, we made the Classic Chinese Dumplings; we found them simple, light, and ultra tasty!
This book is a keeper!
Please note, this book review copy was provided by Book Look Bloggers, a division of Penguin Random House; I was not compensated for my review, and all opinions are my own. Thank you!