Dale Talde’s cooking isn’t fusion: It’s “proudly inauthentic.” His pad Thai is made with bacon and fried oysters, for instance, while his juicy pork dumplings have the salty, springy shell of soft pretzels. Born to Filipino parents in Chicago, the owner of popular Talde restaurant in Brooklyn – and a three-time Top Chef contestant – was immersed in authentic Filipino cooking from a young age (while simultaneously infatuated with the burgers, pizza, fried chicken and tacos his mom forbade).

This dual identity is the inspiration for Talde, where he riffs on classic Asian dishes, and also for his first cookbook, Asian-American: Proudly Inauthentic Recipes from the Philippines to Brooklyn. Told in his trademark irreverent style, the recipes draw on Talde’s Filipino heritage (spicy green mango salad, short rib kare-kare) as well as his love for American fast food (Pepperoni-Pizza “Very Warm” Pockets, Chicken Nugs). Recipes range from snacks (kung pao chicken wings) to rice, dumplings and noodles (tom kha lobster with noodles, corn and potato), and there’s also an entire chapter devoted to sauces and dressings, plus pickles and “other stuff” (think cauliflower kimchi and banh mi pickles).

By Dale Talde with JJ Goode, taldebrooklyn.com/cookbook

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