{"product_id":"down-south-east-a-chinese-american-cookbook-9781419777479","title":"Down South + East: A Chinese American Cookbook","description":"\u003cp\u003e • Author(s): Ron Hsu | Hugh Amano | Eric Ripert\u003cbr\u003e • Publisher: Harry N. Abrams\u003cbr\u003e • Publisher Imprint: Harry N. Abrams\u003cbr\u003e • BISAC: Regional \u0026amp; Cultural - American - Southern States\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eChinese American chef Ron Hsu shares original recipes exploring innovative Asian-influenced dishes via the rich larder of the American South in his debut cookbook, \u003c\/b\u003e\u003ci\u003e\u003cb\u003eDown South + East\u003c\/b\u003e\u003c\/i\u003e\u003c\/p\u003e\u003cp\u003eWith mouthwatering ingredient combinations, a fresh take on Southern food, and comforting-yet-creative recipes, \u003ci\u003eDown South + East \u003c\/i\u003ehelps home cooks across the country look at everyday ingredients in new ways and discover exciting possibilities for them.\u003c\/p\u003e\u003cp\u003eRon Hsu grew up a restaurant kid, surrounded by the delicious smells and flavors of Chinese food at Hunan Village, a set of seven restaurants his parents ran in Georgia from 1980 to 2008. Now, with culinary school, seven years at the world-famous Le Bernardin--where he moved from line cook to creative director--and his Michelin-starred restaurant Lazy Betty under his belt, Hsu is more than ready to share his recipes inspired by his Chinese childhood in the American South.\u003c\/p\u003e\u003cp\u003eThe delicious results include recipes like cornbread made with deeply flavored lap cheong (Chinese sausage) standing in for pork cracklins and char siu style pork lacquered with a sorghum syrup-bourbon glaze. Laced with ginger, the potlikker of gently braised watercress can throw down with that of any collard greens, and a soy sauce and shiitake mushroom gravy enhances traditional meatloaf.\u003c\/p\u003e\u003cp\u003eA deep section on the Southern and Chinese pantry sets the stage for the recipes to come, exploring the ingredients most common in both cuisines--from pork, rice, peanuts, okra, cabbage, and peaches to sorghum, ketchup, soy sauce, and five spice--and redefining what is considered Southern food.\u003c\/p\u003e","brand":"Harry N. Abrams","offers":[{"title":"Hardcover","offer_id":47592376926359,"sku":"9781419777479","price":2598.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/3471\/1191\/files\/9781419777479.webp?v=1774977502","url":"https:\/\/atlanticbooks.com\/products\/down-south-east-a-chinese-american-cookbook-9781419777479","provider":"Atlantic Books","version":"1.0","type":"link"}