Ebook , by Hugh Amano
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, by Hugh Amano
Ebook , by Hugh Amano
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Product details
File Size: 262382 KB
Print Length: 320 pages
Publisher: Ten Speed Press (October 25, 2016)
Publication Date: October 25, 2016
Sold by: Random House LLC
Language: English
ASIN: B01BAU7ZBA
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Amazon Best Sellers Rank:
#168,960 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
I was only marginally interested in the recipes. My DH is Portuguese/Asian so we own the now out-of-print, only authentic cookbook on Macanese cuisine, published in Hong Kong. This was just to see what kind of Millennial fusion cooking is being done at Fat Rice. There is no other Macanese restaurant we know of, at least on the West Coast. It's a family-cooking-type cuisine, so some of the recipes I wheedled out of my MIL only vaguely resemble published recipes.Fat Rice is a fun read, however. The design is colorful and imaginative, yet very readable. I think in its own way this will be an eventual future collectible, for its artistic uniqueness. Just keep in mind that this is NOT a definitive treatment of Macanese cooking, which is a unique subset and one of those cuisines that if you don't know any Macanese who'll invite you home to share dinner, the chances are good you will never be able to experience it.
Fat Rice is one of my favorite and most consistent restaurants in Chicago and this book includes everything you need to bring those fantastic dishes to life. However -- this is not a cookbook for novices or even intermediate level aspiring home cooks. The ingredients are exotic, the steps are many and there are at least a few sub-recipes in every dish. Definitely not for the faint of heart.
Fascinating cookbook with really unique and surprising recipes. For many of the recipes, my impression before cooking them was "that can't be good" but magic happens and they so far have been uniformly delicious and a big hit with dinner guests. Very detailed and really fun instructions using techniques that are sometimes as unique as the recipes. The only challenge Ive had is that finding the ingredients is not simple even with Amazon and our local H-mart. 5-stars if I can locate all the needed ingredients.
Fans of Lucky Peach magazine and cookbooks (Lucky Peach Presents 101 Easy Asian Recipes) will love the adventures of "Fat Rice" (he is the little rooster mascot fighting the Godzilla Clam on the front cover). The vibe is the same as those Chef David Chang efforts, and it is probably not too far from the truth to say that the style of this cookbook is an attempt to hop aboard the Lucky Peach bandwagon.These recipes are also primarily "asian", and focus on some of the oldest of fusion cooking from Macau, historically thought of as a blend of Portugese and Chinese cooking cultures. Now more clearly Chinese influenced than Portugal, there is still an unmistakingly unique Macau cooking niche that has some nice twists and variations. The chef of this book has a Chicago eatery based on the style. A short sampling: Portugese egg tarts, Zhu Pa Bao (pork chop buns), Leitao (garlicky suckling pig), and menus that feature asian influenced Portugese salt cod right next to steamed ginger and scallion fish.A big book at over 300 pages, most of it is recipes and pictures, but there is also about a 15 page historical introduction, about another 15 pages on equipment and techniques, and the same for a helpful ingredient glossary. Have tried six recipes out and all have been great!So far our family ranks this cookbook about 1/2 a star higher than the aforemention David Chang cookbooks Momofuku. I have no idea who the better chef is in real life for those who care about such things, but the instructions here are much clearer. While some of the ingredients can be equally obscure, at least in these recipes you don't get the sense you are being sent on a wild goose (or duck!) chase just for the sake of making something overly complicated that is not integral to the dish. We like all these great cookbooks so no need for trolling here, but for right now our new favorite cookbook beats up your favorite cookbook :)
This book shines a light on the incredibly interesting and woefully under-appreciated foods of Macau, so kudos to the authors. That said, this is a cookbook based on an American restaurant, and the chefs are reverent fans of Macanese cuisine, but they are looking in somewhat from the outside. The publisher invested heavily in pop graphics and comic book illustrations, which is mostly fine, but it sometimes feels too much and makes the recipes hard to read.And you put so much in the high design but repeatedly misspell "peixe" - including in bold print, including in headings and titles - that really accentuates the auslander feel of this book.
I have been to macau a few times, and seek out traditional Portuguese foods and recipes. I cannot put this book down! I appreciate the layout of the book, and simplified seasonings and sauces in the back. The hints about preferred brands were spot on! This book has not been put on the book shelf. It's always out...😃
Purchased this cook book after eating at the Chicago location - hope to re-create some of the awesome dishes we ordered! Also glad to learn more about the founders and their native cuisine.
This an very good cook book. No short cuts, the receipes are as tradition has made them. The authors make it clear to achieve the best meal follow the receipes completely. I find cooking a joy and the outcome cannot be achieved through short cuts. Michael L.
My family's ethnicity is Colonial Portuguese from Macau (read the cookbook and you will learn.) This cook book recreates recipes that have been lost to me since my mother's death in 1991. The author not only gives great recipes but so much history about Macau that I've been reading this like a book. Ingredients look available in our Asian grocery stores on the West coast at least. I'm anxious to taste the authors recipe results to compare to my mother's cooking. This gives me a good foundation to start. I wish there were desert recipes too. I would be willing to sell the author a great fool-proof fusion pot roast recipe for $1.00, the price my aunt charged her senior club, LOL.
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