Eat with Your Hands

Nonfiction, Food & Drink
Cover of the book Eat with Your Hands by Zak Pelaccio, Ecco
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Author: Zak Pelaccio ISBN: 9780062096869
Publisher: Ecco Publication: May 15, 2012
Imprint: Ecco Language: English
Author: Zak Pelaccio
ISBN: 9780062096869
Publisher: Ecco
Publication: May 15, 2012
Imprint: Ecco
Language: English

“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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

“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.

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