Over her thirty-year food career from being one of the original Food Network stars and opening Border Grill to appearing on "Top Chef Masters" and creating STREET celebrity chef Susan Feniger has continually found inspiration for her renowned cooking in street food carts around the world. In "Susan Feniger's Street Food, "she shares 83 of her favorite recipes with home cooks, giving them a taste of these unexpected, tantalizing dishes.
On her globe-trotting adventures, with cooking and eating as the only shared language, Susan has forged friendships with rice farmers in Vietnam, women baking flatbread in Turkey, and nomadic cheesemakers in Mongolia. She's become an expert on combining spices and ingredients to re-create authentic mind-blowing flavors back home. One bite of Artichokes with Lemon Za atar Dipping Sauce confirms that they should never be eaten another way, and dinner should always be as enticing as crunchy and refreshing Saigon Chicken Salad, delicious Thai Drunken Shrimp with Rice Noodles, or sweet-savory Korean Glazed Short Ribs with Sesame and Asian Pear. Drinks, condiments, and sweets such as indulgent and alluring Turkish Doughnuts with Rose Hip Jam round out the recipe collection.
Susan's personal travel stories and vacation snapshots inspire at every turn. Her expert tips on ingredients and easy substitutions, along with more than 100 color photographs, make "Susan Feniger's Street Food" the perfect guide for home cooks looking to shake up their cooking repertoires with exciting new flavors.
About the Author
SUSAN FENIGER is well-known for her three Border Grill restaurants and "Too Hot Tamales" Food Network show (all with business partner Mary Sue Milliken). She opened her first solo restaurant, Susan Feniger s STREET, in Los Angeles in 2009. She helped start Cool Comedy Hot Cuisine, the major annual fund-raising event for the Scleroderma Research Foundation, and is on the board of the Los Angeles Gay and Lesbian Center. Visit her at www.SusanFenigerSite.com."
“I love the fact that Susan Feniger has done the legwork for us all and brought back tons of intoxicating street food recipes from all over the world. My next party is definitely including a platter of the miso-glazed chicken wings and some Thai drunken shrimp. Yum!”
“I would follow Susan Feniger anywhere around the world. She gently takes you out of your comfort zone into a world of delicious, exotic, yet comforting street food. No passport required!”
“This book teaches you more about finger food than you could ever learn on the street.”
“The most authentic and tastiest flavors of a culture are disseminated in street-side booths and carts often in dodgy and out-of-the-way alleys. In the absence of napkins and tablecloths you experience some of the greatest hospitality the world over. Susan Feniger’s Street Food depicts the delicious grittiness of the streets of Hanoi and Mumbai in characteristically expert fashion. American home cooks often struggle to re-create the flavors of Asia. The recipes in Street Food artfully bring you the international kitchen through Feniger’s cool California lens. They made my New York kitchen smell like Cambodia in the best and most poetic way.”
“This is one incredible journey around the world. Globe-trotting chef Susan Feniger helps you easily re-create astonishingly tasty treats in your own home. From irresistible Indonesian noodles and Indian puffed rice to tantalizing Turkish breads, Thai spices, sensational Saigon shrimp, and Szechuan sauces, this cookbook is packed with flavorful foods and the culinary adventure of a lifetime.”
“In the world of Los Angeles restaurants, Susan Feniger is a pioneer, for she indeed brings the food world right to our streets. She’s like the Marco Polo of chefs, traveling the globe and bringing back recipes we might never get to sample if it weren’t for Susan. She has this immense passion and talent to bring these food cultures together in a harmonious way. Dining at her brilliant restaurant STREET is like eating at the ideal fantasy restaurant in the United Nations.”
“This is food from all over the world that's so bone-suckingly good you will stop at nothing to have or make more.”
—NPR.org, best books of 2012