Hawker Fare - by James Syhabout & John Birdsall (Hardcover)
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<p/><br></br><p><b> About the Book </b></p></br></br>"From chef James Syhabout of two-Michelin-star restaurant Commis, an Asian-American cookbook like no other--simple recipes for cooking home-style Thai and Lao dishes"--<p/><br></br><p><b> Book Synopsis </b></p></br></br><p><strong>From chef James Syhabout of two-Michelin-star restaurant Commis, an Asian-American cookbook like no other--simple recipes for cooking home-style Thai and Lao dishes</strong></p><p>James Syhabout's hugely popular Hawker Fare restaurant in San Francisco is the product of his unique family history and diverse career experience. Born into two distinct but related Asian cultures--from his mother's ancestral village in Isan, Thailand's northeast region, and his father's home in Pakse, Laos--he and his family landed in Oakland in 1981 in a community of other refugees from the Vietnam War. Syhabout at first turned away from the food of his heritage to work in Europe and become a classically trained chef.</p><p>After the success of Commis, his fine dining restaurant and the only Michelin-starred eatery in Oakland, Syhabout realized something was missing--and that something was Hawker Fare, and cooking the food of his childhood. The <em>Hawker Fare</em> cookbook immortalizes these widely beloved dishes, which are inspired by the open-air "hawker" markets of Thailand and Laos as well as the fine-dining sensibilities of James's career beginnings. Each chapter opens with stories from Syhabout's roving career, starting with his mother's work as a line cook in Oakland, and moving into the turning point of his culinary life, including his travels as an adult in his parents' homelands.</p><p>From building a pantry with sauces and oils, to making staples like sticky rice and padaek, to Syhabout's recipe for instant ramen noodles with poached egg, <em>Hawker Fare</em> explores the many dimensions of this singular chef's cooking and ethos on ingredients, family, and eating well. This cookbook offers a new definition of what it means to be making food in America, in the full and vibrant colors of Thailand, Laos, and California.</p><p/><br></br><p><b> From the Back Cover </b></p></br></br><p><strong>Easy & essential Isan Thai & Lao recipes from a refugee chef</strong></p><p>James Syhabout's hugely popular Hawker Fare restaurant in San Francisco is the product of his unique family history, his diverse career experience, and the food of his childhood. <em>Hawker Fare</em> immortalizes the dishes of this celebrated restaurant, which are inspired by the open-air "hawker" markets of Thailand and Laos as well as the fine-dining sensibilities of Syhabout's career beginnings. The book starts with stories from his roving career as a classically trained chef, as well as his travels as an adult in his parents' homelands--his mother's ancestral village in Isan, Thailand's northeast region, and his father's native country of Laos. </p><p>From building a pantry with sauces and oils to making staples like sticky rice and padaek, to new takes like Syhabout's recipe for instant ramen noodles with poached egg, <em>Hawker Fare</em> explores the many dimensions of this singular chef's cooking and ethos on ingredients, family, and eating well. This cookbook offers a new definition of what it means to be making food in America, in the full and vibrant colors of Thailand, Laos, and California.</p><p/><br></br><p><b> Review Quotes </b></p></br></br><br>"[An] outstanding debut...Mouthwatering...This is an eye-opening guide to a little-known cuisine."--<em>Publishers Weekly</em> <strong>(starred review)</strong><br>
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