Patricia Yeo: Cooking from A to Z - Hardcover

Yeo, Patricia; Moskin, Julia

Hardcover

ISBN 10: 0312290233 ISBN 13: 9780312290238

Publisher: St. Martin's Press, 2002

Synopsis

Think fusion cooking is something you shouldn't try at home?

Think being a three-star chef is a man's job?

Think spicy Buffalo wings, streetside potato knishes, and comforting chicken soup are only for the uninspired palate?

Think again.


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 grad 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 from the New York Times for her food at 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.

About this title

About the Author

Patricia Yeo is the executive chef at the restaurants AZ and Pazo in Manhattan. Her culinary career has included work in Bobby Flay's kitchens at Miracle Grill, Mesa Grill, and Bolo in New York. In San Francisco, she worked at Barbara Tropp's China Moon, and later opened the restaurant Hawthorne Lane, to rave reviews.

Julia Moskin is the co-author of six previous cookbooks including Bobby Flay Cooks American.

Both live in New York City.

Reviews

Executive chef Yeo pairs up with Moskin to deliver her take on fusion cuisine. Drawing on influences from her Malaysian upbringing and from new American cuisine styles, Yeo, who trained under Flay, plays on her New York restaurant name AZ for the title to the volume. Starting with her food philosophy of layering flavors "sweet and sour, spicy and tangy, smoky and pungent," she leads off with the ingredients she uses and basic recipes, such as Sticky Rice and Chicken Stock, which she incorporates in subsequent recipes. While many of the dishes have long ingredient lists, the methodology is often simple, as with the tasty Cold Spicy Sesame Noodles with Crisp Vegetables and the Yuzu-Basil Salad. However, many recipes involve several steps and rely on other recipes for a single dish (such as the Boneless Chicken Dhansak with Lentils and Pistachio-Golden Raisin Pilaf). Still, flavorsome results can be had for little effort as with the Onion-Sesame Sticky Rice, the Spicy-Sweet Mango Salad and the Wasabi Cucumber Salad. As a restaurant-based cookbook, the resulting volume provides tastes and ideas for the more experienced cook who wants to produce at home the flavors of the modern fusion eating place.
Copyright 2002 Reed Business Information, Inc.

Patricia Yeo: Cooking from A to Z brings the acclaimed New York chef's kitchen to a wider public. Yeo's imaginative work virtually defines fusion cooking. Cooking with both Western and Eastern traditions, she melds them in dishes such as steamed halibut combined with mushrooms and fragrant Chinese sausage. By butterflying a duck breast and deep frying it with a Parmesan and crumb crust, Yeo westernizes Japan's popular tonkatsu. She offers a party dish of miso-marinated steak strips to be combined with garlicky Chinese long beans and other condiments and served wrapped in lettuce leaves. Desserts run to coconut flan or to an elaborate crème brule spiked with lime and a bit of candied ginger. Skilled cooks and avid experimenters will find plenty here to pique their interest. Mark Knoblauch
Copyright © American Library Association. All rights reserved

The talented chef of three-star restaurant AZ, Yeo has just opened her second restaurant in New York City, Pazo. Her eclectic food reflects both her Malaysian background and her restaurant training in New York and California-her "very favorite dishes," as she writes, derive from American and Asian classics. But her version of Chinese "Drunken Chicken," for example, is served with Thai Green Papaya Salad; her spring rolls are Potato Spring Roll Knishes with Creme Franche and Caviar; and what she refers to as her "giant sushi entree" is Broiled Salmon with Onion-Sesame Sticky Rice and Spiced Soy Drizzle. Yeo, aided by Moskin, who has collaborated on numerous chefs' books, has an engaging, approachable style, and her restaurants have many fans. For area libraries and others where restaurant cookbooks are popular.
Copyright 2002 Reed Business Information, Inc.

Edition details

• Publisher: St. Martin's Press
• Publication date: 2002
• Language: English
• ISBN 10: 0312290233
• ISBN 13: 9780312290238
• Binding: Hardcover
• Edition number: 1
• Number of pages: 288