This stunning, flavorful, meaningful debut cookbook is an exploration of identity through food from Frankie Gaw – the blogger behind Little Fat Boy Frankie – whose recipes are rooted in his childhood as a first-generation Taiwanese American growing up in the Midwest! With dishes passed down from generations of family, Frankie introduces a deeply personal and essential collection of recipes inspired by his multicultural experience, melding the flavors of suburban middle America with the ingredients and techniques his parents grew up with in Taiwan. Frankie will teach you everything you need to master bao, dumplings, scallion pancakes, and so much more through stunning visuals and intimate storytelling about discovering identity and belonging through cooking. Recipes such as Lap Cheong Corn Dogs, Honey-Mustard Glazed Taiwanese Popcorn Chicken, Stir-Fried Rice Cakes with Bolognese, Cincinnati Chili with Hand Pulled Noodles, Bao Egg and Soy Glazed Bacon Sandwich, and Lionshead Big Mac exemplify the stunning creations born out of growing up with feet in two worlds. Through step-by-step photography and detailed hand-drawn illustrations that take the guesswork out of things like folding dumplings, Frankie offers readers not just the essentials but endless creative new flavor combinations for the fundamentals of Taiwanese home cooking. A stunning, flavorful, meaningful debut cookbook.
The Details:
- by Frankie Gaw
- About 80 unique recipes
- Hardcover, 224 Pages
- One of the 10 Best Cookbooks of the Year: San Francisco Chronicle
One of the Best Cookbooks of the Year: Bon Appétit, Los Angeles Times, Epicurious
About the Chef
Frankie Gaw is a former designer turned food writer and photographer who creates recipes based on his Taiwanese American upbringing. He’s the founder of the food blog Little Fat Boy, which has been nominated for a Webby and won Saveur’s Blog of the Year and the IACP Individual Food Blog Award. Frankie resides in Seattle, Washington.
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