Cooking from A to Z Cookbook Patricia Yeo Forward by Bobby Flay
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Cooking from A to Z
Patricia Yeo
Big Asian Inspired Flavors from the acclaimed chef at AZ
Foreword by Bobby Flay
Condition and description: Some shelf wear to dustjacket from shelf in the form of crease inside jacket and small tear in one corner. Inside of book is pristine. This is a new book and has never been used. Originally retailed for $35.00
This cookbook starts off with some basic recipes for things like Scallion Oil, Chicken Stock, and Szechuan Pepper Salt. From there, Yeo moves to Chutneys and Flatbreads, Cold and Hot Appetizers, Small and Main Course Salads, Soups, Fish and Shellfish Main Courses, Chicken and Duck Main Courses, Meat Main Courses, and Desserts.
"When it comes to world-class chefs, Patricia Yeo breaks the mold. Growing up in a Chinese family in Malaysia, she was raised on the big, bold flavors of Indian, Chinese, Indonesian, Japanese, and Thai cooking that wafted through her grandmother's kitchen and the streets of Kuala Lumpur. It wasn't until she was a graduate student in biochemistry at Princeton that Yeo turned her creativity and passion to the kitchen-where she's been dazzling critics and diners ever since, earning a rare three stars for THE NEW YORK TIMES for her food at the restaurant AZ.
In her cookbook debut, Yeo lets us into her three-star kitchen-and in on the secrets of her delicious 'fusion home cooking.' Layering flavors, playing with contrasts, paying tribute to beloved comfort foods, and bringing the world's boldest ingredients together with ease, these light, appealing recipes are at once daringly new and reassuringly familiar. Forget everything you thought you knew about 'serious food' and discover the joys of playful, flavorful cooking in this extraordinary cookbook from a new talent who's got the whole food world talking."
Praise for Patricia Yeo:
"AZ is one of my favorite restaurants in New York City. Patricia Yeo's cooking is complex without being too complicated, intense without being too busy and gorgeous without being too fussy. In short, this food is just like everything I love about New York City - wild, fun and filled with life" - Mario Batali
"Few people can incorporate Asian ingredients into the American cuisine in the incredible manner that Patricia does" - Todd English
"With this book, Patricia Yeo takes the confusion out of fusion cuisine" - Tom Colicchio
Publisher: St Martin's Press
Date: 2002, First Edition
Format: Hard Cover with dust jacket
Pages: 238
ISBN: 0312290233
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