Free PDF L.A. Son: My Life, My City, My Food, by Roy Choi Tien Nguyen

Free PDF L.A. Son: My Life, My City, My Food, by Roy Choi Tien Nguyen

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L.A. Son: My Life, My City, My Food, by Roy Choi Tien Nguyen

Free PDF L.A. Son: My Life, My City, My Food, by Roy Choi Tien Nguyen

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Amazon.com Review

Featured Recipes from L.A. Son Download the recipe for Abalone Porridge Download the recipe for Carne Asada Download the recipe for Kimchi Pupusa

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Review

Street-wise, honest in its admission of trials and punctuated with vernacular swagger, Choi’s debut pays tribute to family and his enduring fascination with the melting pot of Los Angeles. (Kirkus Reviews)“While [Jacques] Pepin’s autobiography was the epitome of the traditional chef’s life, it may be that Choi’s will be the same for the new generation … “L.A. Son,” co-written with Tien Nguyen and Natasha Phan, pops with Choi’s hip-hop verbal rhythms.” (Los Angeles Times)‘With driving metaphors coming fast and furious throughout this memoir cum cookbook, there is no doubting and no pulling away from Choi’s gritty embrace of L.A.’s mean streets.” (Publishers Weekly (starred review))“Choi is the rare chef whose life story--which includes working with chef Eric Ripert and a weeklong cocaine binge--is as compelling as his food.” (Food & Wine)“At the moment, Roy Choi is one of the most prominent lenses the nation has into L.A.” (Los Angeles Times)His beautiful book .... is two parts story (Choi’s coming up), one part recipe (his OMG crazy good creations, like ketchup fried rice). You may never cook from this book (though the recipes are eminently doable), but it won’t matter. It’s a fun flip even if all you do is drool.” (Lisa Ko, author of The Leavers)“A a memoir-cookbook that moves like a novel.” (New York Times, cover of 'Dining' Section, in article about Roy's new restaurant)“In its pages, and even more so in person, one finds in Choi a personality who is at once high-end and low-end, flawed and at the top of his game, relentless and chill, coarse and refined-and absolutely, unapologetically authentic.” (Ad Week)

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Product details

Hardcover: 352 pages

Publisher: Anthony Bourdain/Ecco (November 5, 2013)

Language: English

ISBN-10: 9780062202635

ISBN-13: 978-0062202635

ASIN: 0062202634

Product Dimensions:

7.4 x 1.3 x 9.1 inches

Shipping Weight: 2.4 pounds (View shipping rates and policies)

Average Customer Review:

4.4 out of 5 stars

117 customer reviews

Amazon Best Sellers Rank:

#69,426 in Books (See Top 100 in Books)

I got this book thinking it was a cookbook. As a fan of Choi's groundbreaking Kogi Truck, I was really excited to see that he had written a cookbook. I was initially met with serious disappointment as I thumbed through the book and saw the ratio of prose to recipe grow bigger and bigger. Bigger than I was expecting at any rate.But, fan of CHoi's food that I am, I decided to start reading it anyway. The Introduction is so gracious that it prompted me on to next chapter. Before I knew it, I was reading the next, and the next, and the next, because Choi's writing style is immensely readable. It draws you in before you have time to realize that you've just read six chapters nonstop. In fact, his writing style is so enjoyable that I can almost forget about his liberal use of F-bombs (t's just not my thing). I cannot, however, quite forgive his use of certain bathroom-related words that should never be used in context with food. Never. Ever. Period. Bleh!Choi's story, and that of his family, is one of wonderful ups, sorrowful downs and gobsmacking surprises, especially if what you know about Choi is where he has landed. It also fully explains Choi's insanely creative grasp of "fusion" food and why the Kogi Truck, which in and of itself was a stroke of brilliance, amassed a cult following in record time.As for the recipes, there are quite a lot of them that will be impossible to make without access to markets, like 99 Ranch in LA, that sell serious Asian food products. If you live in a city that has a Korean section, you have it made.There are plenty of really good recipes that don't require hard-to-find ingredients, as well as some that were a surprise to find in the book - like French Onion Soup (with a splash of Calvados), Pork Schnitzel, and Seared Scallops with Chive Beurre Blanc - but that fit in because they are integral to Choi's culinary journey.There are also a few that must be aimed at new cooks - like Roasted Sweet Potatoes (sweet potatoes, salt) and a standard Club Sandwich - because, otherwise, they are head-scratchers.That said, one of my favorite recipes in the book is one of the simplest, and thus the one I find myself making most often - Choi's spin on Ramen Noodles. Stupid-easy, but just plain good!Likewise, his recipe for Kalbi - easy and honestly beats any that I've had in a restaurant.Ultimately, Choi's book is not only a journey into his life and his cooking, but a culinary tour of LA's amazingly diverse, ever evolving food scene.

For starters an absorbing read that beautifully describes a vibrant diverse culture in a way that makes it familiar. It would be worth the purchase of that were all there was to it. The recipes that compliment each chapter are a bonus. Ingredients methods and alternatives are clearly presented and the results are wonderful. If you love Asian-Korean-Mexican food solo or in combination, try this. Chef Choi's voice is a bit like Bourdain's so be prepared for some language and some living on the edge tales..

The recipes I have made from this book have been good. I took away stars because I really dislike the layout. Recipes are thrown in throughout his story. This makes it really difficult to flip to the recipe you want to use (have to go to the index every time) or to just browse recipes to see what you feel like making. But I will say my family really enjoys the buttermilk pancakes from this book and it’s now my go to pancake.

I bought this book ostensibly for my husband, after he recommended I listen to Mr. Choi's NPR interview. The interview he gave on Fresh Air was smart and funny and engaging, and even though I don't live in a town with a bustling food truck population, I have read my fair share about them. This book is has great recipes, wonderful and at time heartbreaking stories from Mr. Choi's own life, and these great, color saturated photos. This is one book that I'd recommend the hardcover over the Kindle version, just so you can lay it out and pore over it. The recipes are varied, interesting, and for the novice as well as the pro. You may not want to buy it for your mom if she is offended by pot smoking and f-bombs, but everyone else will adore it. (Your mom will probably like it, too.) I love a cookbook that's as great to cook from as to read!

Cooking, reading, amazed and fascinated. This book will spark creativity by association but curiosity will be satisfied by this no holds barred autobiography. Best cookbook but also life story, lyrical and profane beyond crazy. Amazeballs.

I discovered Roy Choi during a stay at The Line hotel in Los Angeles. Choi operates the hotel's eateries, including, "POT", located just off the hotel lobby. I was wowed by an Asian-fusion dinner at the restaurant, choosing from the bizarre menu offerings with help from a knowledgeable server. Although many of the ingredients were foreign to me, it was such an interesting and beautifully crafted affair. I also had an incredible meal via room service and breakfast in the lobby restaurant before departing. I was so impressed with the food that I researched the chef and found his book on Amazon when I got home. The book is very much in keeping to Choi's roots in LA's Koreatown, complete with many "doable" recipes and various stories from the chef's years growing up in the neighborhood.

Loved it. I was hungry all the time for his receipes. I heard his story on NPR which inspired me to get the book on my kindle. I like that he shared his life story as the books goes along. Would love to meet him or eat at his restaurants

Very entertaining read.

I haven't tried the recipes yet but enjoyed reading Roy's personal history. The recipes look doable since there are a number of Asian stores in my area.

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