Autorentext

Natasha Pickowicz is a California born, New York City–based chef, a four-time James Beard Foundation Award finalist, and the author of More Than Cake, which was named a New York Times Best Cookbook of 2023 as well as a James Beard Foundation finalist in the baking category.
 
Much of her work explores the relationship between baking and social justice, including ongoing collaborations with seminal New York City institutions like Lenox Hill Neighborhood House, God’s Love We Deliver, the Brigid Alliance, and Planned Parenthood of Greater New York, for whom she produced a massive city-wide bake sale, raising more than $200,000 between 2017 and 2024.
 
Pickowicz’s recipes and writing have been published in the New York Times, Vogue magazine, the Wall Street Journal, Bon Appetit, Saveur, Food & Wine, New York magazine*, Cherry Bombe,* and many other publications. Follow her on Instagram at @natashapickowicz.
 

Klappentext

An expert chef and the author of More Than Cake covers everything you need to know to make a dazzling hot pot feast—the ancient Chinese tradition that is both a meal and a celebration.

Hot pot is the ancient East Asian cookery method of rapidly poaching bite-size morsels of fresh vegetables, meats, seafood, and tofu in a tableside broth. This communal way of eating is perfect for home dinner parties where guests become active participants in cooking the meal. Though the hot pot table symbolizes bounty and feasting, at its core is frugality and thrift and accessibility to anyone. Four-time James Beard Award nominated chef Natasha Pickowicz provides more than fifty recipes for the broths, dumplings, sides, desserts, and drinks, along with a guide to the essential hot pot ingredients, equipment and tools, plus an explanation on how to pull it all together. Recipes include essential hot pot accompaniments, such as:

• Not-Just-Scallion Pancakes
• Toasted Cumin and White Sesame Sauce
• Caramelized Mushroom and Cabbage Dumplings
• Charred Tomato and Lemongrass Broth
• Crunchy Seaweed Boats
• Watermelon Shiso Slushie
  Through four distinctly unique hot pot menus, Pickowicz shows how to pull together this cozy tradition best enjoyed at home no matter where you are; everyone, hot pot!

Inhalt

Broths: The Soul of Hot Pot
Hot Pot Bouillon
Tea Bag Broth
Mushroom Dashi
Charred Tomato and Lemongrass Broth
Royal Chrysanthemum Broth
Tingly Beef Broth
Ginseng and Pork Bone Broth
Golden Chicken Concentrate
 
Hot Pot Feast No. 1: The Northern Classic
 
Breads, Dumplings & Rice: Delicious, Sating Starches
Black and White Shaobing
Not-Just-Scallion Pancakes
Kombu and Brown Butter Texas Toast
Mung Bean and Rice Pilaf
Caramelized Mushroom and Cabbage Dumplings
Scallop and Fish Roe Dumplings
Shrimp and Pea Shoot Dumplings
Garden Wontons
 
Hot Pot Feast No. 2: The Land and the Sea
 
Sauces & Seasonings: Bold Hot Pot Enhancements
Chinese Celery Salt
Black and Brown Vinegar
Sticky Calamansi Vinaigrette
Charred and Candied Orange Sauce
Toasted Cumin and White Sesame Sauce
Sesame Chile Crunch
Cashew-Lime Salsa Macha
 
Salads & Snacks: Crisp and Cool Complements
Chile Crisp Snack Mix
Never-Ending Pickles
Thai Basil and Eggplant Agrodolce
Asian Pear, Jicama, and Fennel Slaw
Chinese Not-Quite-Pasta Salad
Cucumber and Peanut Pyramids
Crunchy Seaweed Boats
Spicy Wood Ear Mushrooms
 
Hot Pot Feast No. 3: The Endless Forest
 
Desserts: A Not-Too-Sweet Finale
Double Mango Jelly
Honey Tangerine Granita
Raspberry and Coconut Ice Cream
Rainbow Tanghulu
Boba Rice Treats
Steamed Jujubes with Soy Sauce Caramel
 
Hot Pot Feast No. 4: This Heat
 
Drinks: Staying Hydrated
Bouquet Tea
Hawthorn Berry Shrub
Salted Plum Lemonade
Watermelon Shiso Slushies
Baijiu Shooters
Al’s Baijiu Punch