• Hawker Fare: Stories & Recipes from a Refugee Chef's Isan Thai & Lao Roots

    By James Syhabout

    Our Price: $39.99
    • Format: Hardcover
    • ISBN-13: 9780062656094
    • Publisher: Anthony Bourdain/Ecco
    • Published: January 2018
    Easy & essential Isan Thai & Lao recipes from a refugee chefJames Syhabout's hugely popular Hawker Fare restaurant in San Francisco is the product of his unique family history, his diverse career experience, and the food of his childhood. Hawker Fare immortalizes the dishes of this celebrated restaurant, which are inspired by the open-air "hawker" markets of Thailand and Laos as well as the fine-dining sensibilities of Syhabout's career beginnings. The book starts with stories from his roving career as a classically trained chef, as well as his travels as an adult in his parents' homelands--his mother's ancestral village in Isan, Thailand's northeast region, and his father's native country of Laos. From building a pantry with sauces and oils to making staples like sticky rice and padaek, to new takes like Syhabout's recipe for instant ramen noodles with poached egg, Hawker Fare explores the many dimensions of this singular chef's cooking and ethos on ingredients, family, and eating well. This cookbook offers a new definition of what it means to be making food in America, in the full and vibrant colors of Thailand, Laos, and California.
  • Kitchen Confidential: Adventures in the Culinary Underbelly

    By Anthony Bourdain

    Our Price: $30.00
    • Format: Hardcover
    • ISBN-13: 9781582340821
    • Publisher: Bloomsbury
    • Published: May 2000
    A New York City chef who is also a novelist recounts his experiences in the restaurant business, and exposes abuses of power, sexual promiscuity, drug use, and other secrets of life behind kitchen doors.
  • The Mission Chinese Food Cookbook

    By Danny Bowien

    Our Price: $34.99
    • Format: Hardcover
    • ISBN-13: 9780062243416
    • Publisher: Anthony Bourdain/Ecco
    • Published: November 2015
    A collection of unconventional recipes—including Sichuan Pickled Vegetables, Two Ways; Fish Fragrant Eggplant and Rich Chicken Stock—by the star chef and founder of the Mission Chinese Food restaurant features his signature mashups of Chinese and American cuisine while sharing the story of the restaurant and his rise to fame. 50,000 first printing.