Hardcover; Published 10/21/2002; 288 Pages; ISBN 9780312290238
In Stock - Item #274189
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Raised in Malaysia, schooled in biochemistry at Princeton and trained by Bobby Flay in the kitchen---Patricia Yeo is not your average three-star chef. But as the executive chef at the acclaimed Manhattan restaurant AZ and the soon-to-open Pazo, she has the whole food world talking. Her Asian-inspired American cooking has been called bold, playful, ingenious, satisfying, and addictive. With recipes like aromatic tea-smoked chicken, savory miso-braised shortribs, and heavenly lime and ginger creme brulee, Yeo brings together sweet and sour, spicy and tangy, smoky and pungent--resulting in dishes that are both refreshingly new and reassuringly familiar.
With this debut, Yeo joins her fellow top chefs on the highest tier of the cookbook shelf. Filled with more than 130 recipes, culinary information, seasonal notes, and beautiful color photographs, this is sure to be one of the most celebrated cookbooks of the year.
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