101 Asian Dishes You Need to Cook Before You Die: Discover a New World of Flavors in Authentic Recipes - Softcover

Tila, Jet

Softcover

ISBN 10: 1624143822 ISBN 13: 9781624143823

Publisher: Page Street Publishing, 2017

Synopsis

Named one of the Top 10 Cookbooks of 2017 by the Los Angeles Times!

Authentic Asian Cooking Made Simple for Everyone

Jet Tila knows a thing or two about authentic Asian cuisine. From a kid growing up in LA in a Thai and Chinese family to a prominent chef, restaurant owner and judge on Cutthroat Kitchen, he brings his years of experience and hard-earned knowledge together in this breakthrough book. Step inside Jet’s kitchen and learn the secrets to making your favorite Asian dishes taste better than takeout. Here are some of the recipes you’ll learn to master:

-Korean BBQ Short Ribs on Coke
-Jet’s Famous Drunken Noodles
-Beef Pho
-Miso Roasted Black Cod
-Panang Beef Curry
-Vietnamese Banh Mi Sandwich
-Sweet Chili Sriracha Hot Wings

And if you haven’t made your own Sriracha yet, Jet’s killer recipe will change your life. All in all, you get Jet’s 101 best Asian recipes to impress your friends and family, not to mention all sorts of chef-y tips on flavor, technique, history and ingredients that will make you a better cook. Time to kick ass with your wok, Jet Tila–style!

About this title

From the Author

A Kid From LA

I grew up in the great city of Los Angeles, which is a perfect melting pot! Within a 10-mile radius, there was Thai
Town, Koreatown, Little Tokyo, Boyle Heights, a Central American hood and little Phillipinotown. That meant I grew
up eating these ethnic cuisines daily and had access to legendary institutions like Spago, Michael's and Border
Grill. LA has such a unique culinary landscape and it's a city I love to the marrow.
 
My Chinese grandparents moved to Thailand, where my parents were born, and then my parents came to LA in
1966. My grandmother was my first culinary teacher. I sat on the counter and watched her make dinner every
night. As I got older, we'd take the bus to LA's Chinatown, eat dim sum, buy groceries for the day, then come home
and cook. I saw thousands of dinners cooked in front of me and, eventually, I was able to help.
 
I worked at my family's restaurants and markets. I got to see food in 360˚, from farm to market, market to
restaurant, then cook to table. I had such a unique culinary upbringing, and that was just my first 15 years. Then
the following years brought me to French culinary school, Japanese cooking school and then to working at some
great restaurants in LA. I took my time working through many cooking schools as a culinary educator. After that, I
did a stint in corporate dining, which brought me to one of the best hotel casinos in America. All that was before
television. Then I lived my own version of Food Network Star, having been mentored by stars like Alton Brown,
Giada De Laurentiis and Bobby Flay.
 
I bring all these years, these thousands of hours, to this book. I think there are two types of chefs in the world.
The first type are the ones who want to innovate and create new combinations of flavors. And then there's the
sort that I am, the artisans who want to study and cook the foods from the past that have profoundly influenced
and interested them. I want to learn and cook the classics, become so intimately familiar with them, that I can
understand where they came from. And I want to know why: why does this dish exist and why is it so delicious? In
my opinion, the why takes us deeper into appreciating any dish. And it's my passion to translate it into common
terms and make them easy to understand, to demystify them. I want to make them easy to cook in any home.
My goal is to get you as close as possible to the authentic and delicious. But more, I want you to understand the
mechanics of these ethnic cuisines. If you want to cook authentic, delicious food, just follow my directions using
the right ingredients. But if you want to really understand the why, the essence of each cuisine, read. Read the
chapter intros, the recipe headers for all the tips and tricks. The nuggets of knowledge are all there for you to
take. But none of this works without actually cooking as many dishes as you are motivated to, over and over. Like
anything you want to be good at, practice and have fun! This book has been 25 years in the making, and I hope it
gives you a lifetime of joy.

About the Author

Jet Tila is a chef and media personality who has combined his unique and diverse upbringing with formal culinary school training to get to the roots of the most iconic Asian dishes in the Western world. He is Chef Partner of three Thai restaurants. As far as TV goes, he has competed on Iron Chef America, he’s appeared on Chopped and The Best Thing I Ever Ate and he’s currently a judge on Cutthroat Kitchen. He lives in Los Angeles, California.

About this edition

• Publisher: Page Street Publishing
• Publication date: 2017
• ISBN 10: 1624143822
• ISBN 13: 9781624143823
• Binding: Paperback
• Language: English
• Number of pages: 192