L.A. Son: My Life, My City, My Food Author: Visit Amazon's Roy Choi Page | Language: English | ISBN:
0062202634 | Format: EPUB
L.A. Son: My Life, My City, My Food Description
Amazon.com Review
Featured Recipes from L.A. Son
Download the recipe for Abalone Porridge
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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.” (Associated Press)
- Hardcover: 352 pages
- Publisher: Anthony Bourdain/Ecco (November 5, 2013)
- Language: English
- ISBN-10: 0062202634
- ISBN-13: 978-0062202635
- Product Dimensions: 9.1 x 7.7 x 1.3 inches
- Shipping Weight: 2.2 pounds (View shipping rates and policies)
I'm lucky that I live in LA and can eat at a Roy Choi spot at least twice a month. My favorite is Chego but A-Frame and Sunny Spot are also great. (I gave up on trying to find the Kogi trucks and honestly, I lost patience with having to wait on those long food truck lines.) But my point is: I love Roy Choi's food. The Sour Cream Hen House is probably among my top 5 things to eat in all of LA.
That's part of why I was disappointed with this book. I was hoping for some recipes that resembled some of the amazing dishes I've tried at Choi's restaurants -- the pickles and dressing at A-Frame, the meatballs at Chego, the wings at Sunny Spot, and so on. Instead, the book contains recipes like Roy Choi's version of Scott Conant's spaghetti and tomato sauce (there's also a separate recipe for spaghetti with chili sauce.) I appreciate how he intersperses recipes while telling his life story but that's why I think this book works better as a biography first and the recipes as a bonus. The recipes are in the book for nostalgia and sentimental value -- not because they're unique or groundbreaking. This is the bummer.
The other thing is, I've had this book for a couple of weeks and I've tried several of the recipes with varying results. One of the things I like about Roy Choi, besides how his food tastes, is his philosophy and his "keeping it real" roots. I'm glad the cookbook is riddled with f-bombs and real, raw emotion. It makes for a fascinating read. My only problem is with the recipes. They're written as if Roy Choi was standing next to you, telling you how to do it, which is cool. Except -- I always seem to have a question about the recipe. It almost seems like nobody tested or proofread the recipes.
This part autobiography, part cookbook is a bit over hyped. The man, the myth (ok maybe not myth) Mr. Roy Choi, not to be confused with all the other Roy Choi's you might know. I had high expectations for this book and felt compelled to give it at least four stars, but yet I'm giving it 3 stars. I love some of his food (Kogi), repulsed by some of his food (Chego), and have a similar but much less exciting background as him (minority growing up in a mostly white LA suburb having somewhat of an identity crisis). The hardcover book itself is printed on some high quality thick paper and I do admire the artistic creative photos contained through out the book. His autobiography can be slow and a snoozer at times, but does a good job explaining why his cooking today is the way it is. My problem with the book are the recipes. Some recipes are hits, most are mediocre and are not worth spending half a day in the kitchen. Some recipes are down right insulting: Roasted Sweet Potatoes (potatoes, salt, roasted at 350...can we say "filler material"?) I'm probably one of the few customers who bought the book, who has tried to actually make some of the recipes. Here's some tidbits and my take on the recipes:
- You will need access to a Latino supermarket and a Korean and/or Thai supermarket to make most of the recipes. This should come as no surprise given Choi's background and influences. If you don't have easy access to these markets, I wouldn't waste your time. Ordering ingredients online won't cut it.
- Be prepared to burn a lot of time in the kitchen literally (see below)
- You need a blender/food processor to make a lot of these marinades and sauces along with knives, pots, pans etc.
- If you are diabetic/overweight/health conscious do not attempt at home.
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