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Eat with Your Hands
by Zakary Pelaccio and J. J. Goode


Overview -

"To eat at Fatty Crew's new restaurant is to experience the very essence of nowness. No one else is cooking like this anywhere."
--Sam Sifton, New York Times

Iconoclast chef Zak Pelaccio has been hailed as a "mini Mario" (Batali) and "the next Jean-Georges" (Vongerichten).  Read more...


 
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More About Eat with Your Hands by Zakary Pelaccio; J. J. Goode
 
 
 
Overview

"To eat at Fatty Crew's new restaurant is to experience the very essence of nowness. No one else is cooking like this anywhere."
--Sam Sifton, New York Times

Iconoclast chef Zak Pelaccio has been hailed as a "mini Mario" (Batali) and "the next Jean-Georges" (Vongerichten). The ingenious culinary innovator behind the acclaimed Fatty Crab and Fatty 'Cue restaurants, Palaccio entreats food-lovers to Eat With Your Hands with this groundbreaking and gorgeous cookbook of Southeast-Asian inspired, French-Italian inflected cuisine. A gastronome's delight, Eat With Your Hands celebrates the unique joys of getting your hands greasy in--and out--of the kitchen with more than 125 unique, extraordinarily savory recipes aimed at both the professional and the home cook alike. This is haute cuisine with a punk rock flair, presented with a refreshing irreverence that would do Anthony Bourdain proud.


 
Details
  • ISBN-13: 9780061554209
  • ISBN-10: 0061554200
  • Publisher: Ecco Press
  • Publish Date: April 2012
  • Page Count: 368
  • Dimensions: 10.07 x 8.26 x 1.3 inches
  • Shipping Weight: 2.97 pounds


Related Categories

Books > Cooking > Courses & Dishes - General

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2012-04-30
  • Reviewer: Staff

Opening with a recipe for a Frog Leg Clay Pot, it's clear that the debut of Pelaccio, owner and founder of NYC's Fatty ‘Cue and Fatty Crab, will be a radical departure from the norm. A curious mélange of Malaysian, barbecue, and classic cooking, Pelaccio's inventiveness and enthusiasm is infectious and engaging. Dishes like Goat's-Milk-Braised Goat Parts, a roasted pig's head, and Anelli Con Ricci Di Mare (which calls for eight whole, live sea urchins) may be best left to the pros at Pelaccio's restaurants (as well as his iconic Fatty Duck and Fatty Brisket, also included here) but cooks are likely to find his Grilled Langoustines with Bacon Vinaigrette, Pork Fries, Oyster Banh Mi, and homemade bacon approachable and irresistible. Each recipe is paired with drink and music suggestions, though some may balk at his recommendation of two cases of beer, a couple joints, and an 8-ball of cocaine (?!) in order to properly smoke a whole pig. Painfully specific ingredients, such as DIY "lardo" or a bottle of cincalok (a Malaysian ingredient made from fermented krill), may put some readers off, but Pelaccio's passion is difficult to deny in what is easily one of the most creative—not to mention Falstaffian—cookbooks of the season. Color photos. (Apr. 17)

 
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