Download PDF 101 Asian Dishes You Need to Cook Before You Die: Discover a New World of Flavors in Authentic Recipes, by Jet Tila

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

Download PDF 101 Asian Dishes You Need to Cook Before You Die: Discover a New World of Flavors in Authentic Recipes, by Jet Tila

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Review

"These are recipes anyone can make, yet Tila's approach remains true to the identity and origin of the dish. If you don't have an Asian grandmother, Tila's got you covered." - Milwaukee Journal Sentinal

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From the Author

A Kid From LAI grew up in the great city of Los Angeles, which is a perfect melting pot! Within a 10-mile radius, there was ThaiTown, Koreatown, Little Tokyo, Boyle Heights, a Central American hood and little Phillipinotown. That meant I grewup eating these ethnic cuisines daily and had access to legendary institutions like Spago, Michael's and BorderGrill. LA has such a unique culinary landscape and it's a city I love to the marrow. My Chinese grandparents moved to Thailand, where my parents were born, and then my parents came to LA in1966. My grandmother was my first culinary teacher. I sat on the counter and watched her make dinner everynight. As I got older, we'd take the bus to LA's Chinatown, eat dim sum, buy groceries for the day, then come homeand cook. I saw thousands of dinners cooked in front of me and, eventually, I was able to help. I worked at my family's restaurants and markets. I got to see food in 360˚, from farm to market, market torestaurant, then cook to table. I had such a unique culinary upbringing, and that was just my first 15 years. Thenthe following years brought me to French culinary school, Japanese cooking school and then to working at somegreat restaurants in LA. I took my time working through many cooking schools as a culinary educator. After that, Idid a stint in corporate dining, which brought me to one of the best hotel casinos in America. All that was beforetelevision. Then I lived my own version of Food Network Star, having been mentored by stars like Alton Brown,Giada De Laurentiis and Bobby Flay. I bring all these years, these thousands of hours, to this book. I think there are two types of chefs in the world.The first type are the ones who want to innovate and create new combinations of flavors. And then there's thesort that I am, the artisans who want to study and cook the foods from the past that have profoundly influencedand interested them. I want to learn and cook the classics, become so intimately familiar with them, that I canunderstand where they came from. And I want to know why: why does this dish exist and why is it so delicious? Inmy opinion, the why takes us deeper into appreciating any dish. And it's my passion to translate it into commonterms and make them easy to understand, to demystify them. I want to make them easy to cook in any home.My goal is to get you as close as possible to the authentic and delicious. But more, I want you to understand themechanics of these ethnic cuisines. If you want to cook authentic, delicious food, just follow my directions usingthe right ingredients. But if you want to really understand the why, the essence of each cuisine, read. Read thechapter intros, the recipe headers for all the tips and tricks. The nuggets of knowledge are all there for you totake. But none of this works without actually cooking as many dishes as you are motivated to, over and over. Likeanything you want to be good at, practice and have fun! This book has been 25 years in the making, and I hope itgives you a lifetime of joy.

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Product details

Paperback: 192 pages

Publisher: Page Street Publishing (June 27, 2017)

Language: English

ISBN-10: 1624143822

ISBN-13: 978-1624143823

Product Dimensions:

7.9 x 0.5 x 8.8 inches

Shipping Weight: 1.2 pounds (View shipping rates and policies)

Average Customer Review:

4.6 out of 5 stars

304 customer reviews

Amazon Best Sellers Rank:

#2,671 in Books (See Top 100 in Books)

*I've updated my review since I originally published it. I first wrote the review 3 days after I received the book and had only made a few recipes. Now I've cooked my way 1/3 of the way through! My glowing 5-star review remains the same.*I’m a major Asian food snob (or at least I like to think I am) – I used to live in South Korea and spent a year travelling Asia. I also own so many cookbooks that I have to hide Amazon packages from my boyfriend so he won’t see I bought another cookbook. :) I pre-ordered this book because I just love Jet Tila! I watch him on Cutthroat Kitchen, I follow him on Instagram, and I watch his AWESOME Facebook Live cooking demos. This book basically covers most of Asia (Thai food, Chinese, Korean, Japanese, Vietnamese, India, etc) – and Jet is one of the few chefs I trust to be able to pull off a whole continent. I did not need another cookbook (especially Asian food.. I own every Korean cookbook written in the last 15 years & about 25 other Asian cookbooks..), but this book is just stellar & we’ve had Jet’s recipes for dinner 3 nights in a row now!The typical cookbook has only a couple recipes that sound good & I may make 1 or 2 things out of the entire book. Looking through this book, EVERY SINGLE recipe sounds delicious! “Oh, I should make that! Oh, I bet we have the ingredients for that. Ohhh, maybe I’ll make that! Oh, that looks good!!” I’ve read the book cover-to-cover, and I just love Jet’s comments and pointers on each recipe & the abundance of pictures.So far, I’ve made Korean spicy grilled chicken, Pad Thai, and panang chicken curry. All 3 recipes turned out spectacularly! The Korean chicken was perfectly balanced sweet & spicy, just as I remember from Korea. I’ve made pad thai twice in the past, and it’s SUCH a hassle & mine always has turned out a little mushy and oddly thick. This recipe is written in a far more approachable way vs. the unnecessarily complicated recipes I’ve attempted to follow in the past. Jet’s tips on when you the noodles are done with their soak, when they’re done being stir-fried, and when you add the sauce to finish were all key for making the perfect dish. I was so impressed! Neat to read Jet’s family was one of the first to bring Pad Thai to America 40 years ago.I received this book in the mail on a work day, so I’m looking forward grocery shopping this weekend to stock my pantry, so I can make things other than just the chicken recipes. I love that there are no wacky, impossible-to-find ingredients in this book. No special trips to Asia required to find some sauce they only make it a little village in the middle of nowhere.. I live in the boonies of Northern California & every ingredient is wildly available in our grocery store or the little Asian market.I’m obsessed with Thai sticky rice, so I’m excited about the straight-forward instructions on how to make it! I’ve looked online in the past & it always seemed too complicated. Can’t wait to make the sticky rice & then to Jet’s mango sticky rice. YUM. The coconut chicken soup sounds delicious, Jet’s famous drunken noodles, as well as miso roasted cod – I always buy cod and never know what to do with it. I could go on & on about which recipes I'm excited to make, but then I will have listed everything in the book...This is a very non-intimidating, yet wonderfully authentic cookbook everyone should own. I’m going to see how many nights in a row I can make dinner out of this book, but I don’t think I’ll have a problem trying every recipe. 3 nights down, maybe 60 more to go! Go buy this book, it’s awesome!

I pre-ordered this based on a tweet by Culinary God Alton Brown (who wrote the forward) and boy am I glad that I did.Things that I love about this book1. The recipes are easy to do. You might have a hard time finding some of the ingredients at your local grocery store - but a trip to an Asian Grocery store will get everything that you need.2. It's not focused on one type of food. Tila has collected some of the best food from across the spectrum and given you step by step directions to replicate.3. It's not pretentious. Too often I've gotten a cookbook that is filled with recipes where the chef was trying to show how amazing he is, instead this appears to come from his heart. Because of this, you are presented with recipes that you want to make, not a book that will just sit on the shelf.In the first week I've had this, I have made three recipes and they have been amazing. Currently, I am fermenting some siracha sauce from a recipe and I can't wait to try it. Just looking at some of them and comparing them to what's on the web, you can see how much more authentic Tila's are.

I'm drooling just reading the recipes. There is such a variety, from Tom Kha Gai to Korean glass noodles with beef; it's like a culinary tour of many Asian countries. Chef Jet gives a brief history of each dish, and very clear instructions. His comment about the gold standard of orange flavored chicken made me smile. This book is just as down to earth as he is. Updated: So far, I've cooked the Street Vendor Pork Satay, peanut sauce, and Thai iced tea. Everything is so delicious. His peanut sauce could make anything taste fantastic.

After looking through all of the recipes I realized I am not as adventurous an eater as I thought I was. But the majority of them made my mouth water. If you live way out in the boonies like me you may have to travel to the city to get a lot of the ingredients. The only grocery store here is a Food Lion literally in a lot between two corn fields.Still, I am looking forward to start making these dishes. The instructions are very clear and Tila explains when you can substitute items, and if not, why. I also bought this for one of my best friends out in LA and he raves about the book. The pictures are a real bonus, especially if you have never before heard of a certain dish.

3/ 4 recipes in and we are sold! Drunken Noodles was excellent, but our highlight, so far, is the sriracha sauce. I feel stupid for even liking the Rooster one. Also love how this cook book easily sits flat on the counter. Surprisingly, not all cook books take this into account. Font size is good, directions are logical and organized. Also, love how many of these recipes are 30 mins or less! I only have two very minor suggestions: 1) make sure your local markets carry things like curry paste, fresh noodles (or varying kinds of rice and egg noodles), etc. if your town doesn't have a foreign or farmers market, be prepared to find one. Most big chains don't carry some of these ingredients. 2) I was a little confused on the overall organization of the book. But, that is me. Sauces should be in front of book, not back.

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101 Asian Dishes You Need to Cook Before You Die: Discover a New World of Flavors in Authentic Recipes, by Jet Tila PDF

101 Asian Dishes You Need to Cook Before You Die: Discover a New World of Flavors in Authentic Recipes, by Jet Tila PDF