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.

Koreatown - by Deuki Hong and Matt Rodbard

Growing up my dad would make us bulgogi using a Noh brand, .69 cent, powdered and packaged marinade. The meat was smoky, sweet, and savory. Coupled with white rice, it was as Korean as my German-born, wurst-and-kraut-raised father was going to get. Although I do give pops some props for even shopping in the Asian markets decades ago. We received our fair share of stares, but as a kid, I didn't care. I was too captivated by all of the things that I had never laid eyes on before. I didn't know how vast and deep the roots of Korean food went. Fast forward 30 or so years, and I am still enthralled by Asian cuisine and cooking as a whole. There are countless books for Japanese and Chinese preparations, but the same cannot be said for the number of quality texts on Korean available. We can now add Koreatown, by Deuki Hong and Matt Rodbard to that short list.

This book does an outstanding job of documenting the rich food culture of the Korean people, interpreting it through the eyes of Koreatown's merchants, chefs, and passionate fans far all corners and facets of life. If you ask most people what they know about Korean food, they will almost always mention kimchi. The spicy dish composed of pickled and fermented Napa cabbage. This book provides a handful of approachable recipes for kimchis of all sorts, breaking them down into specific steps. There are also tasty looking recipes for the more popular noodle and bbq dishes such as kalbi. I thought the section on "how to cook Korean food at home without pissing off your neighbors" was a nice touch. 

The absolute best part of this book has to the section of recipes provided by guest chefs such as Corey Lee and Sean Brock. These recipes alone are worth the price of the admission. The Coca-Cola and Gochujang (spicy red pepper condiment) Marinated Chicken Thighs and Toasted Rice Ice Cream are on my next-up list for sure. The photography is enjoyable, with large full-color shots that focus on the food and colorful culture of Koreatowns across America. Written cleanly and concisely, this book focuses on building basic ingredients into complex dishes. Just what I want from a cookbook, something that is entertaining to read, informative and useful. 

Overall I know this will be a book that I refer to many times as I explore the wide variety that Korean food offers. The pages spattered with doenjong, the cover adorned with drops of kimchi marinade. My father and I shop at the huge Korean market in a neighboring city when we have the opportunity. The complex features a continental food-court, and as much as I want to try the hamburger wrapped around a hot dog on a stick (true story), I always order the bibimbap. I guess the apple does not fall far from the tree. 

  

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