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The debut cookbook for acclaimed restaurant owner and Top Chef alumni, Dale Talde, touts "Proudly Inauthentic Recipes from the Philippines to Brooklyn." The recipes combine Taldeā€™s family culinary heritage with American fast food and kitsch, and similarly the book is bold, colorful, and delightfully brash.

Asian-American book cover
Asian-American endpapers opening spread
Bao-ed Lobster recipe
Breakfast chapter opener
Nasi Lemak-Style Coconut Grits recipe
Chicken Nugs recipe
Rice, Dumplings, and Noodles chapter opener
Pretzel Pork-and-Chive Dumplings recipe
Short Rib Kare-Kare recipe
Vietnamese Fish Tacos recipe
Desserts chapter opener
Sauces and Dressings chapter opener
Ingredient Glossary