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Susan Feniger's Street Food: Irresistibly Crispy, Creamy, Crunchy, Spicy, Sticky, Sweet Recipes
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Susan Feniger's Street Food: Irresistibly Crispy, Creamy, Crunchy, Spicy, Sticky, Sweet Recipes

Susan Feniger's Street Food: Irresistibly Crispy, Creamy, Crunchy, Spicy, Sticky, Sweet Recipes

by Kajsa Alger, Liz Lachman, Susan Feniger

Crown Publishing Group | July 17, 2012 | Hardcover

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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. 
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Susan Feniger's Street Food: Irresistibly Crispy, Creamy, Crunchy, Spicy, Sticky, Sweet Recipes

Susan Feniger's Street Food: Irresistibly Crispy, Creamy, Crunchy, Spicy, Sticky, Sweet Recipes

by Kajsa Alger, Liz Lachman, Susan Feniger

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From the Publisher

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 Book

Celebrity chef Feniger has continually found inspiration for her renowned cooking in street food carts around the world. She shares 83 of her favorite recipes with home cooks, giving them a taste of these unexpected, tantalizing dishes.

Format: Hardcover

Dimensions: 224 Pages, 7.48 × 9.06 × 0.79 in

Published: July 17, 2012

Publisher: Crown Publishing Group

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0307952584

ISBN - 13: 9780307952585

Read from the Book

Coconut Curry Caramel Corn This is the recipe to think about if you are going to a party—it would make a great gift instead of a bottle of wine. I recently prepared this as a party favor for a luncheon of 750 women, and they loved it. Even more note-worthy: I still loved it after making such a huge batch! That says a lot. The combination of sweet and spicy in the popcorn is what makes it different from anything else you’ve tasted.   Olive oil spray 1½ cups shredded unsweetened coconut 3 tablespoons canola oil ¾ cup popcorn kernels 2 cups Candied Peanuts (page 21) 1 cup (2 sticks) unsalted butter 2 cups packed dark brown sugar ½ cup light corn syrup 1½ teaspoons kosher salt ½ teaspoon baking soda 3 tablespoons chopped fresh curry leaf (see page 20; optional) 1 teaspoon cumin seeds 1 teaspoon black mustard seeds (see page 78) 1 teaspoon ground turmeric ½ teaspoon ground mace or nutmeg (optional) ½ teaspoon paprika ¼ teaspoon cayenne pepper (optional) ¼ teaspoon ground cinnamon   Makes 18 cups     1. Preheat the oven to 250°F. Liberally spray an extra-large mixing bowl (not plastic) with olive oil spray.   2. Spread the coconut on a baking sheet and toast it in the oven, stirring it once or twice, until it is golden, about 8 minutes. Set aside to cool, leaving the oven on.   3. Put the oil in a large heavy-bottomed pot, add the corn kernels, and set over medium-high heat.
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From the Critics

“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!” — Bobby Flay    “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!” — Dana Delany   “This book teaches you more about finger food than you could ever learn on the street.” — Bob Saget   “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.” — Mario Batali “This is one incredible journey around the world. Globe-trotting chef Susan Feniger helps you easily re-create astonishingly tasty tre
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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.
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