num pang bold recipes from new york citys favorite sandwich shop

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Num Pang

Author : Ratha Chaupoly
ISBN : 054453431X
Genre : Cooking, Cambodian
File Size : 33. 86 MB
Format : PDF
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100 Cambodian- and Southeast Asian-inspired recipes from New York's favorite sandwich shop In a city with so many great sandwich joints, Num Pang Sandwich Shop is a standout, receiving high praise from numerous sources including Bon Appétit and Zagat. First opened in 2009 by Ratha Chaupoly and Ben Daitz, the restaurant introduced New York City to Cambodian-inspired sandwiches and sides. Today, there are six locations in the city with more in the works. Num Pang sandwiches are similar to Vietnamese banh mi, but what makes them so special is the inventive fillings, ranging from Glazed Five-Spice Pork Belly to Seared Coconut Tiger Shrimp to Hoisin Meatballs. The book provides recipes for all the fan favorites as well as ones for condiments like Pickled Five-Spice Asian Pears, sides like the Sambal Chili-Glazed Chicken Wings, soups and stews like Curried Red Lentil Soup, salads like Green Papaya Salad, and drinks like Cambodian Iced Coffee. With touches of graffiti art inspired by the chain's signature urban, hip-hop style, Num Pang looks just as bold as the mouthwatering recipes taste.

Num Pang

Author : Ratha Chaupoly
ISBN : 9780544534940
Genre : Cooking
File Size : 67. 39 MB
Format : PDF, ePub
Download : 999
Read : 966

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100 Cambodian- and Southeast Asian-inspired recipes from New York's favorite sandwich shop In a city with so many great sandwich joints, Num Pang Sandwich Shop is a standout, receiving high praise from numerous sources including Bon Appétit and Zagat. First opened in 2009 by Ratha Chaupoly and Ben Daitz, the restaurant introduced New York City to Cambodian-inspired sandwiches and sides. Today, there are six locations in the city with more in the works. Num Pang sandwiches are similar to Vietnamese banh mi, but what makes them so special is the inventive fillings, ranging from Glazed Five-Spice Pork Belly to Seared Coconut Tiger Shrimp to Hoisin Meatballs. The book provides recipes for all the fan favorites as well as ones for condiments like Pickled Five-Spice Asian Pears, sides like the Sambal Chili–Glazed Chicken Wings, soups and stews like Curried Red Lentil Soup, salads like Green Papaya Salad, and drinks like Cambodian Iced Coffee. With touches of graffiti art inspired by the chain’s signature urban, hip-hop style, Num Pang looks just as bold as the mouthwatering recipes taste.

A Super Upsetting Cookbook About Sandwiches

Author : Tyler Kord
ISBN : 9780804186421
Genre : Cooking
File Size : 44. 11 MB
Format : PDF, ePub, Mobi
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Tyler Kord is chef-owner of the lauded No. 7 restaurant and No. 7 Sub shops in New York. He is also a fabulously neurotic man who directs his energy into careless ruminations on sandwich philosophy, love, self-loathing, pay phones, getting drunk in the shower, Tom Cruise, food ethics, and what it's like having the names of two different women tattooed on your body. Most of these ruminations also happen to be truly excellent recipes, like roast beef with crispy shallots and smoky French dressing, or a mind-blowing mayonnaise that tastes exactly like pho. [Tyler, you never did finish writing that fried squid recipe though. You know that, right? -Ed.] This is his first book. If you buy it, you can help make sure it won't be his last. From the Hardcover edition.

An To Eat

Author : Helene An
ISBN : 9780762458363
Genre : Cooking
File Size : 27. 40 MB
Format : PDF, Kindle
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In Vietnamese, “an” means “to eat,” a happy coincidence, since the An family has built an award-winning restaurant empire— including the renowned celebrity favorite Crustacean Beverly Hills—that has been toasted by leading food press, including Bon Appétit, Gourmet, InStyle and the Food Network. Helene An, executive chef and matriarch of the House of An, is hailed as the “mother of fusion” and was inducted into the Smithsonian Institute for her signature style that brings together Vietnamese, French, and California-fresh influences. Now her daughter Jacqueline tells the family story and shares her mother’s delicious and previously “secret” recipes, including “Mama’s” Beef Pho, Drunken Crab, and Oven-Roasted Lemongrass Chicken. Helene’s transformation from pampered “princess” in French Colonial Vietnam, to refugee then restaurateur, and her journey from Indochina’s lush fields to family kitchen gardens in California are beautifully chronicled throughout the book. The result is a fascinating peek at a lost world, and the evolution of an extraordinary cuisine. The 100 recipes in An: To Eat feature clean flavors, simple techniques, and unique twists that could only have come from Helene’s personal story.

Pornburger

Author : Mathew Ramsey
ISBN : 9781952534577
Genre : Cooking
File Size : 47. 1 MB
Format : PDF, Kindle
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What is a burger? Is it merely a beef patty between two buns? Or is it something deeper, spiritual, a satisfaction of one's most carnal culinary desires, maybe even something naughty? Former San Francisco Chronicle food writer, photographer, graphic designer and Le Cordon Bleu-trained chef Mathew Ramsey takes the Foodporn movement to its unabashed pinnacle with PornBurger. Inspired by his wildly popular blog pornburger.me, with over 2,400,000 visitors and profiled in numerous online and print publications, Mathew has been building his battalion of burgermongers for the better part of this year with wild yet accessible takes on the classic burger - without ever posting a recipe.

The Veselka Cookbook

Author : Tom Birchard
ISBN : 9780312385682
Genre : Cooking
File Size : 68. 9 MB
Format : PDF, ePub, Docs
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Collects over one hundred and fifty classic Ukranian recipes from Veselka restaurant, including cold borscht, boiled beef with horseradish sauce, arugula and goat cheese pierogi stuffing, and beef stroganoff.

Floyd Cardoz Flavorwalla

Author : Floyd Cardoz
ISBN : 9781579657116
Genre : Cooking
File Size : 23. 57 MB
Format : PDF, ePub, Mobi
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From the Winner of Top Chef Masters “A fun, fresh, and inspiring collection that deserves room on any self-respecting home cook’s bookshelf.” —Publishers Weekly, starred review At his many successful restaurants, including New York City’s famed Tabla, Floyd Cardoz built a name for himself by bringing extraordinary flavors to everyday foods and using spice to turn a dish into something distinct and memorable. In Floyd Cardoz: Flavorwalla, readers will learn how Cardoz amplifies the flavors in more than 100 recipes. The simple addition of mustard seed and lemon makes grilled asparagus a revelation; slow-cooking salmon with fennel and coriander takes it to another level. But this husband and dad has the same challenges we do when cooking for our families, for guests, and for special occasions. Here he presents the recipes he cooks at home, where even the humblest of ingredients—such as eggs, steak, and vegetables—benefit from his nuanced use of spice and simple yet impeccable techniques, making this book an indispensable resource for getting weeknight dinners on the table or for cooking a holiday meal. The standout recipes include Grilled Lamb Shanks with Salsa Verde; Shrimp with Spicy Tomato Sauce; Coconut Basmati Pilaf; Roasted Cauliflower with Candied Ginger, Pine Nuts, and Raisins; and Cardoz’s Tamarind Margaritas, of course.

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