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O, The Oprah Magazine's Cookbook of the Month
Yahoo! Food's Cookbook of the Week
In Lucky Rice, Danielle Chang, founder of the festival of the same name—which brings night markets, grand feasts, and dumpling-making sessions to America's biggest cities—feeds our obsession for innovative Asian cuisine through 100 recipes inspired by a range of cultures.
Here, comfort foods marry ancient traditions with simple techniques and fresh flavors—and include a few new classics as well: chicken wings marinated in hot Sichuan seasonings; sweet Vietnamese coffee frozen into pops; and one-hour homemade kimchi that transforms pancakes, tacos, and even Bloody Marys. With a foreword by Lisa Ling, this lushly photographed cookbook brings the fun and flavors of modern Asian cooking to your kitchen.
- Sales Rank: #378277 in Books
- Published on: 2016-01-26
- Released on: 2016-01-26
- Original language: English
- Number of items: 1
- Dimensions: 9.30" h x .90" w x 7.70" l, 1.25 pounds
- Binding: Hardcover
- 224 pages
Review
"Chang, the founder of the LuckyRice festivals, dispenses her addictively spicy dishes in this gorgeously photographed collection of modern Asian classics." —Entertainment Weekly
"As the founder of LuckyRice, which produces Asian food festivals across the U.S., Chang knows plenty about satisfying a range of appetites. Her new cookbook covers everything from quintessential Thai to updated Korean. We're especially impressed by her knack for using unexpected ingredients in familiar foods—kimchi tacos and pastrami egg rolls, anyone? What to try: Chang's tomato soup includes the usual ingredients—ripe tomatoes, onion, garlic, butter, and cream—but a tablespoon of ground coriander gives it an Indian-inspired, "what is that amazing flavor?" twist that'll have you hooked." —O, the Oprah Magazine
"Where [Lucky Rice] shines is in the cultural explorations: Chang shares memories of her grandmother in Taiwan, discusses the US ramen boom of recent years, explains Lunar New Year culinary traditions, and more. Craving context with your spicy pork noodles? Chang's got you covered." —Epicurious
"An introduction to some of the most popular (and most approachable for home cooks) dishes from across Asia, like a simple ma po tofu and Indonesian fried rice. Each is accompanied by a short story that is meant to introduce the dish to readers and act as a sort of invitation, perhaps particularly for those who are new to cooking Asian cuisines." —Tasting Table
"The recipes, all contributed by Chang herself, steer clear of pseudo-delicacies like California rolls and General Tso’s chicken. Instead, you’ll find Taiwanese beef noodle soup, Thai green curry coconut mussels and kimchi pancakes—the types of dishes fueling America’s obsession with authentic Asian flavors. Here, Chang goes deep and schools us on the variations of night markets, talks about the collision of American and Asian cultures and lets us in on how her passion for Asian cuisine led to the publication of her illuminating new book." —Food Republic
"A lover of the bright and busy fests and a native of Taiwan where the night markets are stuff of legend, Chang dedicated much of Lucky Rice to recipes from night markets across Asia: Taiwanese beef noodle soup, curry laksa from Singapore and anything you could ever want to grill on a stick." —Food & Wine
"A beautiful homage to Asian cuisine, Lucky Rice celebrates both classic and inspired dishes, many of which prove just how universal a bowl of rice is. A special thank-you to Danielle Chang for taking us around the world through her fabulous and inspired recipes." —Daniel Boulud
"Lucky Rice reminds me of my time in Bangkok, Singapore, and Hong Kong. The spicy, addictive flavors of Danielle Chang’s recipes transport me on a culinary journey where I get to revisit and rediscover the exotic and aromatic foods of the East." —Jean-Georges Vongerichten
"Lucky is the reader who buys this book! Danielle Chang brings her wildly successful festival straight to your kitchen in an informative, vibrant, and delicious way." —Anita Lo
"I love how Lucky Rice celebrates the culinary ‘Asian invasion’ and its influence on American food today. Danielle Chang explores a wide variety of recipes and leaves no grain of rice unturned!" —Susur Lee
"Danielle is definitely someone I could have teach me a few tricks about the cuisine of the Far East. Her recipes are both exotic and simple enough to follow." —Simply Beautiful Eating
"In 2010, Chang created the LuckyRice Festival in New York City to celebrate and promote the vast menu options of Asian cuisine. Since then, she has organized feasts, dumpling parties, and slurpfests in major cities throughout the U.S., and she brings a healthy sampling of dishes to her first cookbook. It's a mix of traditional and unorthodox fare from Korea, China, Japan, Indonesia, and beyond. There is kimchi, of course, though it shows up in innovative ways: in a smart variation of scallion pancakes, a seafood stew alongside clams and oysters, and a kimchi Bloody Mary with sriracha that could no doubt raise the dead. There is a fascinating ramen recipe that is 'the opposite of instant,' wherein pigs' feet, chicken backs, and pork leg bones simmer for 12 hours to create a milky broth . . . [and a] fun chapter of Americanized mash-ups featuring pastrami egg rolls and U.S. Army Stew (made with Spam). Chang includes numerous single-page essays on food culture, as well as a list of 10 festive menus, complete with cocktail pairings, to aid in planning a brunch or soiree." —Publishers Weekly
About the Author
DANIELLE CHANG is the founder of the LUCKYRICE festival, a national celebration of Asian cultures and cuisines that has taken place in more than seven cities, including New York, Los Angeles, and Chicago. She is also the host and creator of Lucky Chow, a PBS series about Asian food culture in America. Born in Taipei, Danielle lives with her family in New York.
Most helpful customer reviews
7 of 7 people found the following review helpful.
Love the Variety and Simplicity
By CCs Front Porch
I ordered this cookbook because I am dying to try this homemade ramen trend at home and I have a slight addiction to cookbooks.
I love Asian food and this looked like a good one. I received it last night and cannot wait to try something. My favorite part of the book is in the back. She has recommended "Party Menus". This is awesome for me because I like to have themed dinners when I have company over, its' a special occasion, or I am just simply bored.
It has stories but not too many and not too lengthy which is great. It has Hot Pot recipes, Ramen recipes, dumplings, etc. I like it because it is kind of a basic Asian cookbook which I like since I am not Asian and don't have all the necessary equipment (however, I wish I did) to try all the fancier, more complicated Asian meals. I purchased the Momofoku cookbook awhile back and although it looks great it also intimidated me. This one is perfect in my opinion. I took out some meat this AM to make something tonight! Can't wait.
Here are some of the Recipes that stuck out to me:
Beef Satay
Dandan noodles
Chinese Muslim lamb burgers
Taiwanese Beef Noodle soup
Dumplings
Filipino Chicken Adobo
Thai Grilled beef salad
These are some of my favorite dishes when I go eat Asian food so I can't wait to have a Asian themed dinner!
I received this book from Blogging for Books for my honest Review.
6 of 7 people found the following review helpful.
Lucky Me, and Lucky You!
By MikkiLang
I just received "Lucky Rice" in the mail. An addiction has been born. I have spent the last few days poring over this wonderful treat. I even took it to work and allowed some of my fellow food adventurers spend time with this tome. This book is Awesome! Really awesome! I immediately marked my favorite recipes, put together a shopping list, and made plans to go visit the huge Vietnamese grocery store close to me. Now that I have all the ingredients, I'm stymied by having to go to work, but I will get to making all the things from this book.
One of my favorite things about this book is the recipes are all relatively easy. Some have many ingredients, but none of the cooking techniques is hard. I also have a copy of "Jade Trees and Phoenix Claws" which does demistify traditional chinese cooking to some extent, but some of the techniques are hard to nail. So far the techniques included in "Lucky Rice" seem to be more in line with the general proficiency of a daily cook. I enjoy that the names they gave me for certain ingredients, rice wine = shaoxing, was what helped differentiate it from 8 other kinds of rice wine in the store. The recipes also use certain ingredients I had always wondered about, but never knew how to use. Very excited about how fun and simple these seem. I hope people are ready for recipes like "Tea Smoked Eggs" and " Bimbimbap".
The images are bright, clean, and make the food seem more enticing. The categories in the book are fun and keep everything organized while exploring the vast variety of foods found in Asia. The stories are also fun to read, giving a little more context to these recipes. I mean, not everyone is a "No Boundaries" obsessed kind of person (like me).
I received this book from Blogging for Books for this review.
16 of 21 people found the following review helpful.
Great if you can find the ingredients
By Sue S
For those of us that just don't have access to Asian street stalls, but are craving a hot noodle stir fry or steamy bowl of curry soup, these recipes cover all the favorites. I make a lot of Asian food and know my Asian grocery store well, but even I am having difficulty finding ingredients for these recipes, this book makes Ottolenghi's ingredients look like a walk in the park. Kaffir, lemongrass, curry leaves no problem, I was totally stumped looking for belacan shrimp paste and candlenuts. I don't want to substitute or leave it out, because I know what some of these dishes taste like. Sure there's simpler recipes like Korean pancakes, kimchi or steamed fish, but I didn't buy this book for Thai, or Korean food, there are better cookbooks that cover that, I got this for Malay, Indonesian and Singaporean street food which there are few books for.
I think this is a good effort and probably more suited for an English speaker currently living in Asia so they can find the ingredients. The average American would be better off with a copy of Maangchi, Lucky Peach or even better Momofuku.
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