Notes about Recipes in this book

• Grilled langoustines with bacon vinaigrette

  • DKennedy on February 06, 2015

    Made this substituting shrimp for the langoustines, as suggested in the recipe. I did not have fresh turmeric, so I used 1/2 t. dried. The sauce is wonderful and I think it would be good over grilled fish or even meat. We served this over a salad.

• Singapore black pepper mussels

  • meggan on May 22, 2020

    Oh wow - these are superb. Do not be put off my the amount of pepper, it is subtle enough in the end if you don't grind it too much. I just used a mortar.

• Crispy chicken salad

  • meggan on November 17, 2013

    Excellent balance and great flavor. I used cilantro instead of cilantro root and Aleppo pepper instead of Korean pepper threads. My mortar & pestle aren't big enough so I used the food processor. Lazy, I know but it's all good.

  • Totallywired on May 27, 2019

    Sensational. Took several liberties, but delivered a balanced, pungent, crispy, hot main course. Perfect al fresco meal.

  • meggan on January 15, 2025

    Just reminding everyone and myself that this recipe is so good. I didn't have budu this time and I just used Worcestershire Sauce and it was still great.

• Fatty duck

  • Totallywired on March 20, 2019

    My own duck is very loosely inspired by this recipe, primarily flavours vs. method. Spatchcock duck and trim fat etc. On the underside. Salt duck and place on paper towels uncovered in fridge for 3-4 days. Chop neck, backbone, other trim and sauté in duck fat with carrots, celery, onion, lemongrass, garlic, pepper, coriander seed, star anise, cinammon sad herbs from crisper, deglaze with Chinese vinegar, cover with water and bring to bare simmer. Confit legs or braise in duck stock. Roasting leads to good skin but tough meat. Will try this steam method at some point. Sear breasts skin down until well browned, flip and cook other side to medium. Serve with hoisin, scallions, sriracha, lettuce wraps.

• Braised lamb shoulder with rigatoni

  • meggan on March 26, 2013

    As you might imagine, this is unbelievably filling. I was only able to eat 1/2 a bowl. I used chevre and a sheep's milk pecorino for the cheeses. You might want to lay off the salt until the end as the sauce plus pecorino makes it pretty salty

• Puntarelle with a good basic dressing

  • DKennedy on January 03, 2023

    this is a wonderful salad.

• Seattle Weekly

  This isn't a cookbook you'll likely cook from for a weeknight dinner. While many ingredients are easy to find at a well-stocked supermarket, a trip to an Asian grocer will likely be needed...

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• Ruhlman

  ...so personal and quirky it defies description and answers the question, “Why do we need another cookbook?” Because they’re about more than recipes, they describe a philosophy and personality....

  Full review

• Huffington Post

  Chef Pelaccios first book has a rambunctious, free-wheeling air that fits very well with his cross-cultural cuisine. Unlikely you'll have shelves of books at home with these recipes.

  Full review

• Serious Eats

  Eat with Your Hands is one of those perfect chef-written cookbooks that conveys not only the chef's dishes but also personality and Pelaccio is full of it.

  Full review