The Adventures of Fat Rice: Recipes from the Chicago Restaurant Inspired by Macau [A Cookbook]
Language: English
Published by Ten Speed Press, 2016
- Hardcover
- Used
Seller: Goodwill Southern California, Los Angeles, CA, U.S.A.Goodwill Southern California
AbeBooks seller since December 20, 2017
Condition: Used - Good
US$ 8.95
Quantity: 1 available
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Hardcover Book.
Seller Inventory # 4CJH0200BYL8
- Title
- The Adventures of Fat Rice: Recipes from the Chicago Restaurant Inspired by Macau [A Cookbook]
- Author
- Conlon, Abraham; Lo, Adrienne
- Publisher
- Ten Speed Press
- Publication year
- 2016
- Condition
- good
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 1607748959
- ISBN 13
- 9781607748953
"Stan Lee and other comic book creators can literally eat their hearts out, as the format of the traditional cookbook continues to evolve. The latest to challenge the standard: The Adventures of Fat Rice."—Eater
An hour’s ferry ride from Hong Kong, on the banks of the Pearl River in China, lies Macau—a modern, cosmopolitan city with an unexpected history. For centuries, Macau was one of the world’s greatest trading ports: a Portuguese outpost and crossroads along the spice route, where travelers from Europe, Southeast Asia, South Asia, and mainland China traded resources, culture, and food. The Adventures of Fat Rice is the story of how two Chicago chefs discovered and fell in love with this fascinating and, at least until now, unheralded cuisine.
With dishes like Minchi (a classic Macanese meat hash), Po Kok Gai (a Portuguese-influenced chicken curry with chouriço and olives), and Arroz Gordo (if paella and fried rice had a baby), now you, too, can bring the eclectic and wonderfully unique—yet enticingly familiar—flavors of Macau into your own kitchen.
"Synopsis" may belong to another edition of this title.
About the Author
HUGH AMANO is a writer and the former sous chef of Fat Rice.
"About the title" may belong to another edition of this title.
Goodwill Southern California
Los Angeles, CA, U.S.A.
AbeBooks seller since December 20, 2017
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