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Eat with Your Hands

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Eat with Your Hands Cover

ISBN13: 9780061554209
ISBN10: 0061554200
Condition: Standard
All Product Details

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Synopses & Reviews

Publisher Comments:

From Zakary Pelaccio, founder and owner of Fatty Crab and Fatty 'Cue, comes a gorgeous, groundbreaking cookbook of Southeast Asian—inspired, French— and Italian—inflected food that celebrates getting your hands dirty in—and out of—the kitchen.

Eat with Your Hands takes readers on a tour of the outrageously flavorful and wholly original food that has made Pelaccio a star, in a cookbook that's as irreverent, high-spirited, and deeply iconoclastic as the chef himself.

Combining a punk rock ethos with a commitment to producing exquisitely imagined and executed food, Eat with Your Hands brings together Pelaccio's eclectic influences in wildly inventive recipes that showcase his innovative blending of Asian flavors, sustainable local ingredients, and American gusto.

Full of highly opinionated suggestions for both what to drink and what to listen to in the kitchen, paeans to the joys of the mortar and pestle and fermented condiments, charming sidebars on kitchen techniques, and an unbridled love for real food, Eat with Your Hands is a celebration of no-holds-barred cooking from a chef who is redefining the American culinary landscape.

Review:

"Opening with a recipe for a Frog Leg Clay Pot, it's clear that the debut of Pelaccio, owner and founder of NYC's Fatty ‘Cue and Fatty Crab, will be a radical departure from the norm. A curious mélange of Malaysian, barbecue, and classic cooking, Pelaccio's inventiveness and enthusiasm is infectious and engaging. Dishes like Goat's-Milk-Braised Goat Parts, a roasted pig's head, and Anelli Con Ricci Di Mare (which calls for eight whole, live sea urchins) may be best left to the pros at Pelaccio's restaurants (as well as his iconic Fatty Duck and Fatty Brisket, also included here) but cooks are likely to find his Grilled Langoustines with Bacon Vinaigrette, Pork Fries, Oyster Banh Mi, and homemade bacon approachable and irresistible. Each recipe is paired with drink and music suggestions, though some may balk at his recommendation of two cases of beer, a couple joints, and an 8-ball of cocaine (?!) in order to properly smoke a whole pig. Painfully specific ingredients, such as DIY 'lardo' or a bottle of cincalok (a Malaysian ingredient made from fermented krill), may put some readers off, but Pelaccio's passion is difficult to deny in what is easily one of the most creative — not to mention Falstaffian — cookbooks of the season. Color photos. (Apr. 17)" Publishers Weekly (Starred Review) Copyright PWxyz, LLC. All rights reserved.

Synopsis:

“To eat at Fatty Crews new restaurant is to experience the very essence of nowness. No one else is cooking like this anywhere.”
—Sam Sifton, New York Times

Iconoclast chef Zak Pelaccio has been hailed as a “mini Mario” (Batali) and “the next Jean-Georges” (Vongerichten). The ingenious culinary innovator behind the acclaimed Fatty Crab and Fatty Cue restaurants,  Palaccio entreats food-lovers to Eat With Your Hands with this groundbreaking and gorgeous cookbook of Southeast-Asian inspired, French-Italian inflected cuisine. A gastronomes delight, Eat With Your Hands celebrates the unique joys of getting your hands greasy in—and out—of the kitchen with more than 125 unique, extraordinarily savory recipes aimed at both the professional and the home cook alike. This is haute cuisine with a punk rock flair, presented with a refreshing irreverence that would do Anthony Bourdain proud.

About the Author

Zakary Pelaccio is an owner and founder of the restaurants Fatty Crab and Fatty 'Cue, an award winning chef, a father, a part-time writer, amateur gardener, occasional teacher, and devout student of flavor. He lives in Brooklyn, New York.

What Our Readers Are Saying

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Average customer rating based on 4 comments:

patricia.boardman, May 1, 2012 (view all comments by patricia.boardman)
From all synopses and one recipe (the Hanger Steak Salad), along with previous information learned about ZakPelaccio, the book should be great to read. The recipe is relatively simple and quick. The salad could be lots of fun wrapped in soft lettuce leaves or even rice wrappers - and is probably close to perfect for. an easy, cool summer supper.
Was this comment helpful? | Yes | No
Thomas Janes, May 1, 2012 (view all comments by Thomas Janes)
Sounds like my kind of food!
Was this comment helpful? | Yes | No
carolynkumpe, May 1, 2012 (view all comments by carolynkumpe)
I am anxiously awaiting to get my hands on this book! I can't wait to cook my way through it!
Was this comment helpful? | Yes | No
View all 4 comments

Product Details

ISBN:
9780061554209
Author:
Pelaccio, Zakary
Publisher:
Ecco
Author:
Pelaccio, Zak
Subject:
Cooking and Food-General
Edition Description:
Hardcover
Publication Date:
20120417
Binding:
Hardback
Language:
English
Pages:
368
Dimensions:
10 x 8 x 1.3518 in 48 oz

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Related Subjects

Cooking and Food » General
Cooking and Food » Regional and Ethnic » United States » New York
Featured Titles » General

Eat with Your Hands Used Hardcover
0 stars - 0 reviews
$27.50 In Stock
Product details 368 pages Ecco - English 9780061554209 Reviews:
"Publishers Weekly Review" by , "Opening with a recipe for a Frog Leg Clay Pot, it's clear that the debut of Pelaccio, owner and founder of NYC's Fatty ‘Cue and Fatty Crab, will be a radical departure from the norm. A curious mélange of Malaysian, barbecue, and classic cooking, Pelaccio's inventiveness and enthusiasm is infectious and engaging. Dishes like Goat's-Milk-Braised Goat Parts, a roasted pig's head, and Anelli Con Ricci Di Mare (which calls for eight whole, live sea urchins) may be best left to the pros at Pelaccio's restaurants (as well as his iconic Fatty Duck and Fatty Brisket, also included here) but cooks are likely to find his Grilled Langoustines with Bacon Vinaigrette, Pork Fries, Oyster Banh Mi, and homemade bacon approachable and irresistible. Each recipe is paired with drink and music suggestions, though some may balk at his recommendation of two cases of beer, a couple joints, and an 8-ball of cocaine (?!) in order to properly smoke a whole pig. Painfully specific ingredients, such as DIY 'lardo' or a bottle of cincalok (a Malaysian ingredient made from fermented krill), may put some readers off, but Pelaccio's passion is difficult to deny in what is easily one of the most creative — not to mention Falstaffian — cookbooks of the season. Color photos. (Apr. 17)" Publishers Weekly (Starred Review) Copyright PWxyz, LLC. All rights reserved.
"Synopsis" by , “To eat at Fatty Crews new restaurant is to experience the very essence of nowness. No one else is cooking like this anywhere.”
—Sam Sifton, New York Times

Iconoclast chef Zak Pelaccio has been hailed as a “mini Mario” (Batali) and “the next Jean-Georges” (Vongerichten). The ingenious culinary innovator behind the acclaimed Fatty Crab and Fatty Cue restaurants,  Palaccio entreats food-lovers to Eat With Your Hands with this groundbreaking and gorgeous cookbook of Southeast-Asian inspired, French-Italian inflected cuisine. A gastronomes delight, Eat With Your Hands celebrates the unique joys of getting your hands greasy in—and out—of the kitchen with more than 125 unique, extraordinarily savory recipes aimed at both the professional and the home cook alike. This is haute cuisine with a punk rock flair, presented with a refreshing irreverence that would do Anthony Bourdain proud.

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