Eat with Your Hands by Zak Pelaccio

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will have you rushing to the nearest Asian supermarket for a brand new pantry. Other recipes come from Pelaccio's Italian background, or are fantasies in supreme meat fandom
-Eater

Synopsis

“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.

 

About Zak Pelaccio

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Zak Pelaccio's culinary training began in Asia where he worked as a line cook in a Kuala Lumpur restaurant and then a hotel restaurant in Chang Mai, Thailand. Back in the United States after nearly three years abroad, he received formal training at the French Culinary Institute. His education was completed in the kitchens of Napa's French Laundry with Thomas Keller and then Restaurant Daniel in New York with Daniel Boulud. A recipient of a Rising Star Chef award, Pelaccio is an active member of Slow Food and the editor of the Slow Food Eating and Drinking Guide to New York City. He also sits on the advisory board of Heritage Farms, an organization dedicated to preserving the family farm, heritage breeds of livestock, and sustainability. A graduate of the University of Vermont, he lives in Brooklyn, New York.
 
Published May 15, 2012 by Ecco. 368 pages
Genres: Cooking. Non-fiction
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Critic reviews for Eat with Your Hands
All: 4 | Positive: 4 | Negative: 0

Serious Eats

Excellent
Reviewed by Caroline Russock on Apr 16 2012

one of those perfect chef-written cookbooks that conveys not only the chef's dishes but also personality... unique but also accessible, written in a tone that makes even the most exotic ingredient or unfamiliar technique seem doable, and fun even.

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Capital New York

Excellent
Reviewed by Leah Koenig on Apr 18 2012

reads like a full-color jumble of Pelaccio's various food fantasies, interspersed with boldly flavored, ingredient-driven recipes... Pelaccio’s writing is engaging

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Epicurious

Excellent
Reviewed by Lauren Salkeld on May 01 2012

feels a bit like going to a party, but a party that happens to have really great food... There is solid technique in here and expertise worth picking up

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Eater

Excellent
Reviewed by Paula Forbes on Mar 26 2012

will have you rushing to the nearest Asian supermarket for a brand new pantry. Other recipes come from Pelaccio's Italian background, or are fantasies in supreme meat fandom

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Reader Rating for Eat with Your Hands
87%

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rohana miller

rohana miller 5 Sep 2013

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