Patricia Yeo: Cooking from A to Z

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9780312290238: Patricia Yeo: Cooking from A to Z
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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.

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Review:

In his glowing foreword to her cookbook Patricia Yeo: Cooking from A to Z, Bobby Flay describes his first impression of Yeo as a "tiny, soft-spoken female scientist with glasses, an English accent, and perfect manners." But just try to match that description with this biochemist turned celebrated chef who boldly combines cultures, spices, and cooking styles to come up with dishes such as Miso-Braised Short Ribs with Sherry-Caramel-Glazed Onions and Braised Broccoli Rabe, and Lapsang Souchong-Marinated Chicken with Fig Chutney and Scallion Pancakes.

Yeo was born in Malaysia, so her particular style combines the wide variety of bold Asian and Indian flavors she grew up with and exciting American ones, including those fiery, pungent Southwest flavors she picked up from Flay. Potato Springroll Knishes with Crème Fraîche and Caviar are elegant and delicate, full of flavor, and full of fun. Cauliflower Couscous is redolent with the nutty, toasted flavor of browned butter. And Double-Lime and Ginger Crème Brulee is light, creamy, barely sweet, and wonderfully refreshing. But what's truly remarkable is that Yeo's recipes are well explained, not at all complicated, and use readily available ingredients, making even the most elegant Lemongrass Gravlax with Rice Blini perfectly manageable for anyone, from the novice to the most accomplished chef. --Leora Y. Bloom

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.

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