Name: Cook Asian
Price: 40.00 USD
Availability: PreOrder
Author: Chris Joe
ISBN: 9780593853368

Chris Joe, creator of the beloved and reliable online platform @cj.eats, dishes out tried and true recipes for classic Asian dishes

As a third-generation Chinese-American, Chris Joe grew up in Los Angeles enjoying wontons, roast duck, crispy pork belly, and more Asian classics with his family. From a young age, Chris learned first-hand the essential cooking techniques required to make these classic dishes from his grandparents, who settled in California as first-generation butchers and grocery store owners. After they had passed, Chris continued to study and practice those techniques, eventually devoting himself to learning the secrets behind the beloved dishes he grew up eating. Soon he’d perfected Egg Drop Soup (notoriously simple, but finnicky), hand-pulled noodles (intimidating, but do-able!), and even dishes inspired by his wife Kat’s Korean heritage like Korean Seafood Pancakes, or Haemul-pajeon. He mastered frying, velveting meats, folding dumplings, and more, and each recipe he conquered made him more confident and fearless in the kitchen. He wanted to inspire that feeling in others and began sharing his skills and his passion of Asian food on social media, and now has a huge and devoted audience of fans who love his approachable (and straight-forward) cooking style.

In COOK ASIAN, Chris offers carefully crafted recipes and key tips (toss the noodles with oil before stir frying to prevent them from sticking! Salt the cucumbers for a crispier, crunchier texture!) to make sure readers not only know the how of each step, but also the why. From an authentic Wonton Noodle Soup and Chicken Karaage to Korean BBQ Beef (Bulgogi) and Pad Thai, Chris demystifies complex recipes with straightforward steps, and a “no-advice-left-behind approach” to inspire readers to build their own cooking muscle, and make these irresistible dishes part of their life, too.

“Cook Asian by Chris Joe is a welcoming introduction to the diverse flavors of Asian cooking. From restaurant favorites like hot and sour soup, pho, and tom yum goong to Korean classics such as bulgogi, seolleongtang, and bibimbap, this book brings together many of Asia’s most beloved dishes in one approachable collection. It’s an excellent guide for home cooks who want to explore a wide range of Asian cuisines in their own kitchens.”
—MAANGCHI, author of Maangchi’s Big Book of Korean Cooking

“Chris’s book and body of work do us all a great service, capturing the spirit of his Yeh-Yeh and a vibrant love for cooking that we can all re-create in our own homes.”
—RANDY LAU, creator of Made With Lau and two-time James Beard Award winner

“A comprehensive debut cookbook that brings passion, flavor, and vitality to all your favorite Asian classics, but with a fresh eye and love for cooking. Simple enough for any home cook but delicious enough to impress the most discerning chef.”
—EDWARD LEE, chef and author of Bourbon Land, and James Beard Award winner

“Chris Joe’s terrific new cookbook Cook Asian is an homage to classic dishes of Asia that no doubt you’ve enjoyed at your favorite restaurant. But, before you delve into the recipes, make sure you start with the vital chapter on stocking your pantry. Once it’s stocked properly, you’ll be ready to make these Chinese, Thai, Korean and other dishes from a chef who calls himself 100% American. Chris Joe begins with a thank you tribute to his Chinese grandparents, Yeh-Yeh and Nen-Nen, who opened his eyes to the wonders of cooking Asian food. Now, you can thank Chris Joe for these easy to follow, beautifully photographed delicious recipes.”
—NANCY SILVERTON, New York Times Bestseller, James Beard Award Winner, chef, and co-owner of the Mozza Restaurant Group

“What I love about Cook Asian is how Chris Joe makes flavors I grew up with feel so approachable and fun for home cooks. He’s bringing together dishes from across Asia in a way that feels both authentic and totally doable. You can taste the respect for tradition and the excitement to share it. This book’s not just a collection of recipes – it’s an invitation to cook, explore, and fall in love with Asian food all over again.”
—Jet Tila, award-winning chef and author of 101 Asian Dishes You Need to Cook Before You Die

Cook Asian

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By Chris Joewith Carolynn Carreño