First Generation : Recipes from My Taiwanese-American Home [a Cookbook] by Frankie Gaw (2022, Hardcover)

5.01 product rating

AlibrisBooks (460631)

98.6% positive Feedback

Price:

US $29.11

Approximately£21.55

+ $14.39 postage

Estimated delivery Wed, 6 Aug - Mon, 18 Aug

Returns:

30 days return. Buyer pays for return postage. If you use an eBay delivery label, it will be deducted from your refund amount.

Condition:

New

New Hard cover

About this product

Product Identifiers

PublisherPotter/Ten SPEED/Harmony/Rodale

ISBN-101984860763

ISBN-139781984860767

eBay Product ID (ePID)24057281992

Product Key Features

Book TitleFirst Generation : Recipes from My Taiwanese-American Home [A Cookbook]

Number of Pages224 Pages

LanguageEnglish

Publication Year2022

TopicRegional & Ethnic / American / General, General, Regional & Ethnic / Asian, Regional & Ethnic / Southeast Asian

IllustratorYes

GenreCooking, House & Home

AuthorFrankie Gaw

FormatHardcover

Dimensions

Item Height0.7 in

Item Weight36.6 Oz

Item Length13.3 in

Item Width8.4 in

Additional Product Features

Intended AudienceTrade

LCCN2022-015031

Reviews"Dedicated to his parents, the Asian community, and the LGBTQ community, Little Fat Boy blogger Frankie Gaw's debut cookbook is a buoyant, deeply felt exercise in memory, identity, and flavor. The food in Gaw's cookbook attests to a palate shaped by the foods of the Midwest and the dishes cooked by his Taiwanese grandmothers." --Eater "'Immigrants--their food and their stories--are the heart of America and what makes this country thrive. This is just one of those stories,' writes Little Fat Boy blogger Frankie Gaw in this debut book." -- Epicurious "Through step-by-step photography and hand-drawn illustrations, [Frankie] Gaw will teach you how to master Taiwanese classics like bao, dumplings, and scallion pancakes. But you'll also find dishes that reflect his multicultural experience, like Lap Cheong Corn Dogs and Honey-Mustard Glazed Taiwanese Popcorn Chicken." --Thrillist "There's an exciting energy in these books that really fights the shackles of the supposed 'authenticity' people expect their food to have. Frankie Gaw's debut cookbook, First Generation , is no different. The food is flavor-packed . . . and the book is a necessary antidote for anyone who finds themselves in a cooking rut." --Khushbu Shah, Food & Wine "Frankie Gaw has long been documenting recipes from his upbringing as a Midwestern Taiwanese American on his blog, Little Fat Boy. His debut cookbook features some of his favorites . . . while reflecting on the resilience of the immigrant spirit." --The Takeout "[ First Generation is] full of traditional Taiwanese favorites, as well as [Frankie Gaw's] own unique creations that celebrate the various places and cultures that have shaped his cooking." --Book Riot " First Generation is a powerful exploration of personal identity alongside timely questions about what it means to be both Taiwanese and American. In this sparkling debut, Gaw delivers a blueprint of what all cookbooks should strive to be--personal, sincere, thought-provoking, and utterly hunger-inducing." --Hetty Lui McKinnon, food writer and author of four cookbooks including To Asia, With Love " First Generation is a beautiful memoir of food, evoking the emotions of being in between immigrant traditions and American life. Being in the middle is something that is difficult but is also a journey to be proud of, especially when the results are so delicious." --Brandon Jew, author of Mister Jiu's in Chinatown, "Come for the Lap Cheong Corn Dogs and supermodel dumplings, stay for the deeply personal, deeply moving stories of Frankie's Asian American Midwestern suburban upbringing. First Generation is one of the most exciting recipe collections I've ever seen. This book will transport you, it will make you cry (again and again), and it will delight you with flavor combinations that are both new and nostalgic. I absolutely love this book." --Molly Yeh, cookbook author and Food Network host " First Generation is a powerful exploration of personal identity alongside timely questions about what it means to be both Taiwanese and American. Frankie Gaw answers these questions on the plate, offering a charming collection of evocative, inventive recipes--modern twists on Taiwanese classics, interwoven with a distinctly American story (Lap Cheong Corn Dogs anyone?). In this sparkling debut, Gaw delivers a blueprint of what all cookbooks should strive to be--personal, sincere, thought-provoking, and utterly hunger-inducing." --Hetty Lui McKinnon, food writer and author of four cookbooks including To Asia, With Love "From simple yet genius condiments like Chili Oil Ketchup which is now a mainstay accomplice to my daily soft-scrambled eggs, to the personal, romantic nostalgia of Grandma's Pearl Meatballs enveloped in rice, First Generation truly balances intimate storytelling with delicious recipes. This book oozes gratitude and respect for those who've helped Frankie along the way and is a strong reminder that it is most often so much more than just the dish but the story behind it, though the food is damn good." --Antoni Porowski, TV personality, chef, and author "I absolutely adore Frankie's heart-filled words and his ability to completely wrap you into his world, past and present, all to better understand what his food story is. The recipes Frankie shares with us are mouthwatering, accessible, and generously full of delicious storytelling. A must-have for novice cooks to professional chefs." --Kristen Kish, chef, author, and TV host " First Generation is a beautiful memoir of food, evoking the emotions of being in between immigrant traditions and American life. Being in the middle is something that is difficult but is also a journey to be proud of, especially when the results are so delicious. First Generation ushers in the next generation of authors that grapple and distinguish what American food is today and what makes its future so exciting." --Brandon Jew, author of Mister Jiu's in Chinatown, "Dedicated to his parents, the Asian community, and the LGBTQ community, Little Fat Boy blogger Frankie Gaw's debut cookbook is a buoyant, deeply felt exercise in memory, identity, and flavor. The food in Gaw's cookbook attests to a palate shaped by the foods of the Midwest and the dishes cooked by his Taiwanese grandmothers . . ." --Eater "'Immigrants--their food and their stories--are the heart of America and what makes this country thrive. This is just one of those stories,' writes Little Fat Boy blogger Frankie Gaw in this debut book." -- Epicurious "Through step-by-step photography and hand-drawn illustrations, [Frankie] Gaw will teach you how to master Taiwanese classics like bao, dumplings, and scallion pancakes. But you'll also find dishes that reflect his multicultural experience, like Lap Cheong Corn Dogs and Honey-Mustard Glazed Taiwanese Popcorn Chicken." --Thrillist "There's an exciting energy in these books that really fights the shackles of the supposed 'authenticity' people expect their food to have. Frankie Gaw's debut cookbook, First Generation , is no different. The food is flavor-packed . . . and the book is a necessary antidote for anyone who finds themselves in a cooking rut." -- Food & Wine "This book oozes gratitude and respect for those who've helped Frankie along the way and is a strong reminder that it is most often so much more than just the dish but the story behind it, though the food is damn good." --Antoni Porowski, TV personality, chef, and author "Frankie Gaw has long been documenting recipes from his upbringing as a Midwestern Taiwanese American on his blog Little Fat Boy. His debut cookbook features some of his favorites . . . while reflecting on the resilience of the immigrant spirit." --The Takeout "Come for the Lap Cheong Corn Dogs and supermodel dumplings, stay for the deeply personal, deeply moving stories of Frankie's Asian American Midwestern suburban upbringing. First Generation is one of the most exciting recipe collections I've ever seen." --Molly Yeh, cookbook author and Food Network host "[ First Generation is] full of traditional Taiwanese favorites, as well as [Frankie Gaw's] own unique creations that celebrate the various places and cultures that have shaped his cooking." --Book Riot " First Generation is a powerful exploration of personal identity alongside timely questions about what it means to be both Taiwanese and American. In this sparkling debut, Gaw delivers a blueprint of what all cookbooks should strive to be--personal, sincere, thought-provoking, and utterly hunger-inducing." --Hetty Lui McKinnon, food writer and author of four cookbooks including To Asia, With Love " First Generation is a beautiful memoir of food, evoking the emotions of being in between immigrant traditions and American life. Being in the middle is something that is difficult but is also a journey to be proud of, especially when the results are so delicious." --Brandon Jew, author of Mister Jiu's in Chinatown

Dewey Edition23

Dewey Decimal641.5951249

SynopsisIn this stunning exploration of identity through food, the blogger behind Little Fat Boy presents 80 recipes that are rooted in his childhood as a first-generation Taiwanese American growing up in the Midwest. "This book will transport you, it will make you cry (again and again), and it will delight you with flavor combinations that are both new and nostalgic."--Molly Yeh, cookbook author and Food Network host ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: San Francisco Chronicle ONE OF THE BEST COOKBOOKS OF THE YEAR: Bon Appétit, Los Angeles Times, Epicurious In First Generation , Frankie Gaw of Little Fat Boy presents a tribute to Taiwanese home cooking. With dishes passed down from generations of family, Frankie introduces a deeply personal and essential collection of recipes inspired by his multicultural experience, melding the flavors of suburban America with the ingredients and techniques his parents grew up with. In his debut cookbook, Frankie will teach you to master bao, dumplings, scallion pancakes, and so much more through stunning visuals and intimate storytelling about discovering identity and belonging through cooking. Recipes such as Lap Cheong Corn Dogs, Honey-Mustard Glazed Taiwanese Popcorn Chicken, Stir-Fried Rice Cakes with Bolognese, Cincinnati Chili with Hand Pulled Noodles, Bao Egg and Soy Glazed Bacon Sandwich, and Lionshead Big Mac exemplify the stunning creations born out of growing up with feet in two worlds. Through step-by-step photography and detailed hand-drawn illustrations, Frankie offers readers not just the essentials but endless creative new flavor combinations for the fundamentals of Taiwanese home cooking., In this stunning exploration of identity through food, the blogger behind Little Fat Boy presents 80 recipes that are rooted in his childhood as a first-generation Taiwanese American growing up in the Midwest. "This book will transport you, it will make you cry (again and again), and it will delight you with flavor combinations that are both new and nostalgic."-Molly Yeh, cookbook author and Food Network host ONE OF THE TEN BEST COOKBOOKS OF THE YEAR- San Francisco Chronicle ONE OF THE BEST COOKBOOKS OF THE YEAR- Bon Appetit, Los Angeles Times, Epicurious In First Generation , Frankie Gaw of Little Fat Boy presents a tribute to Taiwanese home cooking. With dishes passed down from generations of family, Frankie introduces a deeply personal and essential collection of recipes inspired by his multicultural experience, melding the flavors of suburban America with the ingredients and techniques his parents grew up with. In his debut cookbook, Frankie will teach you to master bao, dumplings, scallion pancakes, and so much more through stunning visuals and intimate storytelling about discovering identity and belonging through cooking. Recipes such asLap Cheong Corn Dogs,Honey-Mustard Glazed Taiwanese Popcorn Chicken,Stir-Fried Rice Cakes with Bolognese,Cincinnati Chili with Hand Pulled Noodles,Bao Egg and Soy Glazed Bacon Sandwich, and Lionshead Big Mac exemplify the stunning creations born out of growing up with feet in two worlds. Through step-by-step photography and detailed hand-drawn illustrations, Frankie offers readers not just the essentials but endless creative new flavor combinations for the fundamentals of Taiwanese home cooking.

LC Classification NumberTX724.5.C5G39 2022