The Gaijin Cookbook: Japanese Recipes from a Chef, Father, Eater, and Lifelong Outsider

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Das 2. Japanische Kochbuch der Ramen-Legende Ivan Orkin

Japanese cooking for the American home from Ivan Orkin, Chef's Table sensation and “ramen genius”

Ivan Orkin is a self-described gaijin (guy-jin), a Japanese term that means “outsider.” He has been hopelessly in love with the food of Japan since he was a teenager on Long Island. Even after living in Tokyo for decades and running two ramen shops that earned him international renown, he remained a gaijin.

Fortunately, being a lifelong outsider has made Orkin a more curious, open, and studious chef. In The Gaijin Cookbook, he condenses his experiences into approachable recipes for every occasion, including weeknights with picky kids, boozy weekends, and celebrations. Everyday dishes like Pork and Miso-Ginger Stew, Stir-Fried Udon, and Japanese Spaghetti with Tomato Sauce are what keep the Orkin family connected to Japan. For more festive dinners, he suggests a Temaki Party, where guests assemble their own sushi from cooked and fresh fillings. And recipes for Bagels with Shiso Gravlax and Tofu Coney Island (fried tofu with mushroom chili) reveal the eclectic spirit of Ivan’s cooking.

 

 

Produktbeschreibung
Länge
26 cm

Breite / Durchmesser
20 cm

Autor
Ivan Orkin, Chris Ying

Auflagenjahr
2019

Seitenanzahl
125

Einband
Hardcover

Besonderheiten
  • Ivan Orkin is the author of Ivan Ramen and a star of Chef’s Table and Mind of a Chef. He owns Ivan Ramen and Ivan Ramen Slurp Shop in NYC, where the food is “so good it makes your eyes explode” (Eater). CHRIS YING is the cofounder of Lucky Peach. Ivan lives in Westchester, New York, and Chris lives in San Francisco, California
  • Acclaimed Chef and Author with a compelling life story: Nationally revered for the Netflix profile on Chef’s Table, Orkin opened his first restaurant Ivan Ramen in Tokyo to instant success despite being a foreigner (gaijin)
  • Influental coauthor: Chris Ying is the editor of the former Lucky Peach and continues to collaborate with food giants David Chang and René Redzepi
  • Iconoclastic approach to japanese cooking: Shatters preconceptions of Japanese cooking as difficult, rigid, and precious
  • On Trend: Japanese food is inherently healthful and vegetable inclusive. Book includes popular dishes like rice bowls, shareable hot pots, tempura, teriyaki , and hand rolls
  • Sophisticated urban-rustic package: 125 full-color photographs by Aubrie Pick, who photographed Chrissy Teigen’s Cravings


Restliche Informationen

Buch ist auf Englisch



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