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Sour fish head soup, tater tots, and everything in between.
If there’s one word for Dale Talde’s (chef of the eponymous restaurant Talde) Asian-American, it’s irreverent. Illustrations of waving lucky cats grace the title pages for each section of the book; the cover features a sneering, apron-clad Dale eating from a takeout container on a New York City street corner; and some of the interstices advise the reader to “Get Lazy” and debate the meaning and value of authenticity. Dale calls his food “proudly inauthentic”—and from Buttered-Toast Ramen with Bacon and Eggs to Pretzel Pork-and-Chive Dumplings, that’s exactly what it is. Now, with handy wonton-folding photo guides and Dale’s unmistakeable voice to guide you, you can make it at home.
Comes with a signed bookplate.
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If there’s one word for Dale Talde’s (chef of the eponymous restaurant Talde) Asian-American, it’s irreverent. Illustrations of waving lucky cats grace the title pages for each section of the book; the cover features a sneering, apron-clad Dale eating from a takeout container on a New York City street corner; and some of the interstices advise the reader to “Get Lazy” and debate the meaning and value of authenticity. Dale calls his food “proudly inauthentic”—and from Buttered-Toast Ramen with Bacon and Eggs to Pretzel Pork-and-Chive Dumplings, that’s exactly what it is. Now, with handy wonton-folding photo guides and Dale’s unmistakeable voice to guide you, you can make it at home.
Comes with a signed bookplate.