{"product_id":"hawker-fare-james-syhabout-9780062656094","title":"Hawker Fare: Stories \u0026 Recipes from a Refugee Chef's Isan Thai \u0026 Lao Roots","description":"\u003cp\u003e\u003cstrong\u003eFrom 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\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eJames 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.\u003c\/p\u003e\u003cp\u003eAfter 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 \u003cem\u003eHawker Fare\u003c\/em\u003e 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.\u003c\/p\u003e\u003cp\u003eFrom 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, \u003cem\u003eHawker Fare\u003c\/em\u003e 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.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e James Syhabout, John Birdsall\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 0062656090\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9780062656094\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Anthony Bourdain\/Ecco\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 01\/23\/2018\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 368\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.64lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.10h x 7.50w x 1.20d\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 11\/06\/2017\u003cbr\u003e\u003ci\u003eBooklist\u003c\/i\u003e 11\/15\/2017 pg. 6\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 02\/15\/2018 pg. 81\u003cbr\u003e\u003ci\u003eShelf Awareness\u003c\/i\u003e 02\/09\/2018","brand":"James Syhabout","offers":[{"title":"Hardcover","offer_id":44048073261311,"sku":"9780062656094","price":39.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/files\/img_63d7376b-688e-4594-8cc4-c336d48858ac.jpg?v=1684993733","url":"https:\/\/www.whiterainbookhouse.com\/products\/hawker-fare-james-syhabout-9780062656094","provider":"WR Book House","version":"1.0","type":"link"}