Lucky Rice - Danielle Chang

Today's book review focuses on the new title, Lucky Rice, by Danielle Chang. The book provides stories and recipes from Asian markets, feasts, and family tables from Singapore to San Francisco. After reading the foreword provided by television celebrity Lisa Ling, I was instantly intrigued. Ms. Ling discusses growing up in Carmichael, California, the same small town that my grandmother lived as it were. Her family opened a Chinese restaurant in the historic old-town part of Folsom, California, the name of the restaurant was Hop Sing. What a surprise as I have been visiting this restaurant my entire life, craving their extra-large egg rolls, and simplistic American-Chinese menu. At Christmas time, there is a large craft fair that draws thousands, and the best part was Hop Sing would sell the jumbo egg rolls packed with cabbage and pork, wrapped in a crispy sleeping bag of won ton, and dunked in the ubiquitous bright red sauce. It is dishes like these that Lucky Rice provides information and recipes. Cuisine that is often much more American than Chinese, but the evolution of this cuisine is the foundation for what "Chinese" food means around the globe today.

The book is smartly divided into sections such as "Street Eats", "Asian Mash-ups", and "Rice Bowls and Beyond." There is even a small section devoted to menu planning and execution. The recipes are accurate and at times simplistic. That is the beauty of Asian cuisine, taking simple ingredients and transforming them into flavors and textures that exhibit complexity and depth. The photography is beautifully executed and the layout of the text is enjoyable and easily navigated.

I am looking forward to trying the "Sumo Wrestlers' Stew", which is packed with chicken, miso, mushrooms, noodles and even potatoes. There are recipes for some of the most popular Asian dishes, such as Ma Po Tofu, and Hawaiian Poke. Even a brief section devoted to desserts (which are limited in Asian cuisines) and cocktails too. Most of the recipes are contained on one page, making them smart choices for busy workers on weeknights, and college students alike. As always, planning and preparation is paramount in this type of cuisine. Trying to work with a blazing-hot wok while you are still mincing garlic and ginger simply won't work. Still, if you are looking for a book that provides concise recipes and clear direction, Lucky Rice makes an excellent choice.




I received a copy of this text from the publisher in exchange for this review.