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Num Pang: Bold Recipes from New York..., Pelzel, Raquel
US $8.19
ApproximatelyS$ 10.51
Condition:
Good
A book that has been read but is in good condition. Very minimal damage to the cover including scuff marks, but no holes or tears. The dust jacket for hard covers may not be included. Binding has minimal wear. The majority of pages are undamaged with minimal creasing or tearing, minimal pencil underlining of text, no highlighting of text, no writing in margins. No missing pages.
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Located in: Montgomery Illinois, United States
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Estimated between Mon, 11 Aug and Thu, 14 Aug to 94104
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30 days return. Seller pays for return shipping.
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eBay item number:276775549961
Item specifics
- Condition
- Book Title
- Num Pang: Bold Recipes from New York City's Favorite Sandwich ...
- ISBN
- 054453431X
- EAN
- 9780544534315
- Release Title
- Num Pang: Bold Recipes from New York City's Favorite Sandwich ...
- Artist
- Pelzel, Raquel
- Brand
- N/A
- Colour
- N/A
About this product
Product Identifiers
Publisher
HarperCollins
ISBN-10
054453431X
ISBN-13
9780544534315
eBay Product ID (ePID)
6038747161
Product Key Features
Book Title
Num Pang : Bold Recipes from New York City's Favorite Sandwich Shop
Number of Pages
240 Pages
Language
English
Topic
Courses & Dishes / Sandwiches, Regional & Ethnic / Chinese, Individual Chefs & Restaurants, Regional & Ethnic / Asian
Publication Year
2016
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
0.9 in
Item Weight
33.1 Oz
Item Length
9 in
Item Width
8 in
Additional Product Features
Intended Audience
Trade
LCCN
2015-019993
Reviews
"The food at Num Pang is delicious. No wait... it's f@*cking delicious! I met Ben Daitz years ago at the Washington Square Park dog run, and he told me that he was gonna open a sandwich place. I bumped into him a couple years later and had no idea that his place was the same place I go to for the most delicious sandwiches in NYC. We eventually collaborated on the most tastiest pastrami sandwich to be tasted. EVER! The sauce that Ben and co-owner Ratha invented should be made into a lip balm so you can just savor and savor and savor. Ben and Ratha's book is like a collection of magic tricks being revealed. Delicious magic tricks that I can make and eat in my apartment."-- Adam "Ad-Rock" Horovitz , musician "Ratha and Ben are masters of delicious composition. They are virtuosos because they make perfectly balanced sandwiches: no alterations, no additions, no substitutions (less a little extra Sriracha). But each individual element of a num pang is an artwork in and of itself, which makes this quirky and crafty book so delicious and the sandwiches actually simple to replicate at home in my own kitchen. Num Pang is the true and definitive #yumbang!!!"-- Mario Batali , chef, entrepreneur "Num Pang is one of those places that opened in NYC and immediately harvested a cult following. There are only two reasons how this is made possible in New York, the most competitive restaurant market in the world: 1) delicious food and 2) amazing culture. The food is delicious, made with care and passion, and comes from two of the best guys around. From the humble descriptions and step-by-step recipes to the awesome narrative and incredible photography, I am stoked to add this book to my collection, and I promise Ben and Ratha, I will COOK THIS BOOK!!!"-- Michael Chernow , owner of Seamore's and co-owner of The Meatball Shop , "The food at Num Pang is delicious. No wait... it's f@*cking delicious! I met Ben Daitz years ago at the Washington Square Park dog run, and he told me that he was gonna open a sandwich place. I bumped into him a couple years later and had no idea that his place was the same place I go to for the most delicious sandwiches in NYC. We eventually collaborated on the most tastiest pastrami sandwich to be tasted. EVER! The sauce that Ben and co-owner Ratha invented should be made into a lip balm so you can just savor and savor and savor. Ben and Ratha's book is like a collection of magic tricks being revealed. Delicious magic tricks that I can make and eat in my apartment."-- Adam "Ad-Rock" Horovitz , musician "Ratha and Ben are masters of delicious composition. They are virtuosos because they make perfectly balanced sandwiches: no alterations, no additions, no substitutions (less a little extra Sriracha). But each individual element of a num pang is an artwork in and of itself, which makes this quirky and crafty book so delicious and the sandwiches actually simple to replicate at home in my own kitchen. Num Pang is the true and definitive #yumbang!!!"-- Mario Batali , chef, entrepreneur "Num Pang is one of those places that opened in NYC and immediately harvested a cult following. There are only two reasons how this is made possible in New York, the most competitive restaurant market in the world: 1) delicious food and 2) amazing culture. The food is delicious, made with care and passion, and comes from two of the best guys around. From the humble descriptions and step-by-step recipes to the awesome narrative and incredible photography, I am stoked to add this book to my collection, and I promise Ben and Ratha, I will COOK THIS BOOK!!!"-- Michael Chernow , owner of Seamore's and co-owner of The Meatball Shop "Cambodia-born Chaupoly and native New Yorker Daitz were both building impressive restaurant industry resumes when they met, one day, at the bar of the Blue Water Grill. They quickly became friends and business partners, opening the Num Pang sandwich shop in Greenwich Village in 2009. Seven years and five additional locations later, the two are spilling their secrets of success in this collection of tangy recipes. They begin by revealing the "holy trinity (of four)," the ingredients that go into every sort of num pang (spoiler alert: cucumber, cilantro, chili mayo, and pickled carrots). Then, rather than focusing on sandwich building, they deconstruct, exploring the many ways of turning fowl, meat, fish, and vegetables into succulent centerpieces that can either be stuffed into a baguette, or served as a main or side dish. Highlights include a chile-basil fried chicken made with buttermilk; glazed five-spice pork belly with a hint of maple syrup; hoisin meatballs; and peppercorn catfish. Dotted throughout are helpful "know this" tip boxes, offering sage advice on skills such as flame-roasting ginger and judging the thickness of coconut milk. There is also a chapter of meals in a bowl with predictable entries such as oxtail stew, surprising options such as oatmeal flavored with tamarind, mango, and papaya, and, just for the heck of it, a traditional matzo ball soup." -- Publishers Weekly, Awards and Praise:Gothamist "The 13 Best Sandwiches in NYC" (2014)Complex "The 10 Best Sandwiches in NYC Right Now, In GIFs" (2013)The Village Voice "Best Cambodian" (2012)Bon Appétit "25 Things to Eat, Drink, and Cook in 2012" (2012)Daily Candy "28 Great NYC Sandwiches" (2012)Zagat "Best New York City Sandwiches" (2011)Time Out New York "Best Sandwiches" (2011)Time Out New York "#100 best dishes and drinks at the best restaurants" (2011), "The food at Num Pang is delicious. No wait... it's f@*cking delicious! I met Ben Daitz years ago at the Washington Square Park dog run, and he told me that he was gonna open a sandwich place. I bumped into him a couple years later and had no idea that his place was the same place I go to for the most delicious sandwiches in NYC. We eventually collaborated on the most tastiest pastrami sandwich to be tasted. EVER! The sauce that Ben and co-owner Ratha invented should be made into a lip balm so you can just savor and savor and savor. Ben and Ratha's book is like a collection of magic tricks being revealed. Delicious magic tricks that I can make and eat in my apartment." --Adam "Ad-Rock" Horovitz, musician "Ratha and Ben are masters of delicious composition. They are virtuosos because they make perfectly balanced sandwiches: no alterations, no additions, no substitutions (less a little extra Sriracha). But each individual element of a num pang is an artwork in and of itself, which makes this quirky and crafty book so delicious and the sandwiches actually simple to replicate at home in my own kitchen. Num Pang is the true and definitive #yumbang!!!" --Mario Batali, chef, entrepreneur "Num Pang is one of those places that opened in NYC and immediately harvested a cult following. There are only two reasons how this is made possible in New York, the most competitive restaurant market in the world: 1) delicious food and 2) amazing culture. The food is delicious, made with care and passion, and comes from two of the best guys around. From the humble descriptions and step-by-step recipes to the awesome narrative and incredible photography, I am stoked to add this book to my collection, and I promise Ben and Ratha, I will COOK THIS BOOK!!!" --Michael Chernow, owner of Seamore's and co-owner of The Meatball Shop "Cambodia-born Chaupoly and native New Yorker Daitz were both building impressive restaurant industry resumes when they met, one day, at the bar of the Blue Water Grill. They quickly became friends and business partners, opening the Num Pang sandwich shop in Greenwich Village in 2009. Seven years and five additional locations later, the two are spilling their secrets of success in this collection of tangy recipes. They begin by revealing the "holy trinity (of four)," the ingredients that go into every sort of num pang (spoiler alert: cucumber, cilantro, chili mayo, and pickled carrots). Then, rather than focusing on sandwich building, they deconstruct, exploring the many ways of turning fowl, meat, fish, and vegetables into succulent centerpieces that can either be stuffed into a baguette, or served as a main or side dish. Highlights include a chile-basil fried chicken made with buttermilk; glazed five-spice pork belly with a hint of maple syrup; hoisin meatballs; and peppercorn catfish. Dotted throughout are helpful "know this" tip boxes, offering sage advice on skills such as flame-roasting ginger and judging the thickness of coconut milk. There is also a chapter of meals in a bowl with predictable entries such as oxtail stew, surprising options such as oatmeal flavored with tamarind, mango, and papaya, and, just for the heck of it, a traditional matzo ball soup." --Publishers Weekly, "The food at Num Pang is delicious. No wait... it's f@*cking delicious! I met Ben Daitz years ago at the Washington Square Park dog run, and he told me that he was gonna open a sandwich place. I bumped into him a couple years later and had no idea that his place was the same place I go to for the most delicious sandwiches in NYC. We eventually collaborated on the most tastiest pastrami sandwich to be tasted. EVER! The sauce that Ben and co-owner Ratha invented should be made into a lip balm so you can just savor and savor and savor. Ben and Ratha's book is like a collection of magic tricks being revealed. Delicious magic tricks that I can make and eat in my apartment." -- Adam "Ad-Rock" Horovitz, musician "Ratha and Ben are masters of delicious composition. They are virtuosos because they make perfectly balanced sandwiches: no alterations, no additions, no substitutions (less a little extra Sriracha). But each individual element of a num pang is an artwork in and of itself, which makes this quirky and crafty book so delicious and the sandwiches actually simple to replicate at home in my own kitchen. Num Pang is the true and definitive #yumbang!!!" -- Mario Batali, chef, entrepreneur "Num Pang is one of those places that opened in NYC and immediately harvested a cult following. There are only two reasons how this is made possible in New York, the most competitive restaurant market in the world: 1) delicious food and 2) amazing culture. The food is delicious, made with care and passion, and comes from two of the best guys around. From the humble descriptions and step-by-step recipes to the awesome narrative and incredible photography, I am stoked to add this book to my collection, and I promise Ben and Ratha, I will COOK THIS BOOK!!!" -- Michael Chernow, owner of Seamore's and co-owner of The Meatball Shop "Cambodia-born Chaupoly and native New Yorker Daitz were both building impressive restaurant industry resumes when they met, one day, at the bar of the Blue Water Grill. They quickly became friends and business partners, opening the Num Pang sandwich shop in Greenwich Village in 2009. Seven years and five additional locations later, the two are spilling their secrets of success in this collection of tangy recipes. They begin by revealing the "holy trinity (of four)," the ingredients that go into every sort of num pang (spoiler alert: cucumber, cilantro, chili mayo, and pickled carrots). Then, rather than focusing on sandwich building, they deconstruct, exploring the many ways of turning fowl, meat, fish, and vegetables into succulent centerpieces that can either be stuffed into a baguette, or served as a main or side dish. Highlights include a chile-basil fried chicken made with buttermilk; glazed five-spice pork belly with a hint of maple syrup; hoisin meatballs; and peppercorn catfish. Dotted throughout are helpful "know this" tip boxes, offering sage advice on skills such as flame-roasting ginger and judging the thickness of coconut milk. There is also a chapter of meals in a bowl with predictable entries such as oxtail stew, surprising options such as oatmeal flavored with tamarind, mango, and papaya, and, just for the heck of it, a traditional matzo ball soup." -- Publishers Weekly, "The food at Num Pang is delicious. No wait... it's f@*cking delicious! I met Ben Daitz years ago at the Washington Square Park dog run, and he told me that he was gonna open a sandwich place. I bumped into him a couple years later and had no idea that his place was the same place I go to for the most delicious sandwiches in NYC. We eventually collaborated on the most tastiest pastrami sandwich to be tasted. EVER! The sauce that Ben and co-owner Ratha invented should be made into a lip balm so you can just savor and savor and savor. Ben and Ratha's book is like a collection of magic tricks being revealed. Delicious magic tricks that I can make and eat in my apartment." -- Adam "Ad-Rock" Horovitz, musician "Ratha and Ben are masters of delicious composition. They are virtuosos because they make perfectly balanced sandwiches: no alterations, no additions, no substitutions (less a little extra Sriracha). But each individual element of a num pang is an artwork in and of itself, which makes this quirky and crafty book so delicious and the sandwiches actually simple to replicate at home in my own kitchen. Num Pang is the true and definitive #yumbang!!!" -- Mario Batali, chef, entrepreneur "Num Pang is one of those places that opened in NYC and immediately harvested a cult following. There are only two reasons how this is made possible in New York, the most competitive restaurant market in the world: 1) delicious food and 2) amazing culture. The food is delicious, made with care and passion, and comes from two of the best guys around. From the humble descriptions and step-by-step recipes to the awesome narrative and incredible photography, I am stoked to add this book to my collection, and I promise Ben and Ratha, I will COOK THIS BOOK!!!" -- Michael Chernow, owner of Seamore's and co-owner of The Meatball Shop "Cambodia-born Chaupoly and native New Yorker Daitz were both building impressive restaurant industry resumes when they met, one day, at the bar of the Blue Water Grill. They quickly became friends and business partners, opening the Num Pang sandwich shop in Greenwich Village in 2009. Seven years and five additional locations later, the two are spilling their secrets of success in this collection of tangy recipes. They begin by revealing the "holy trinity (of four)," the ingredients that go into every sort of num pang (spoiler alert: cucumber, cilantro, chili mayo, and pickled carrots). Then, rather than focusing on sandwich building, they deconstruct, exploring the many ways of turning fowl, meat, fish, and vegetables into succulent centerpieces that can either be stuffed into a baguette, or served as a main or side dish. Highlights include a chile-basil fried chicken made with buttermilk; glazed five-spice pork belly with a hint of maple syrup; hoisin meatballs; and peppercorn catfish. Dotted throughout are helpful "know this" tip boxes, offering sage advice on skills such as flame-roasting ginger and judging the thickness of coconut milk. There is also a chapter of meals in a bowl with predictable entries such as oxtail stew, surprising options such as oatmeal flavored with tamarind, mango, and papaya, and, just for the heck of it, a traditional matzo ball soup." -- Publishers Weekly
Synopsis
100 Cambodian- and Southeast Asian-inspired recipes from New York's favorite sandwich shop In a city with so many great sandwich joints, Num Pang Sandwich Shop is a standout, receiving high praise from numerous sources including Bon Appétit and Zagat. First opened in 2009 by Ratha Chaupoly and Ben Daitz, the restaurant introduced New York City to Cambodian-inspired sandwiches and sides. Today, there are six locations in the city with more in the works. Num Pang sandwiches are similar to Vietnamese banh mi, but what makes them so special is the inventive fillings, ranging from Glazed Five-Spice Pork Belly to Seared Coconut Tiger Shrimp to Hoisin Meatballs. The book provides recipes for all the fan favorites as well as ones for condiments like Pickled Five-Spice Asian Pears, sides like the Sambal Chili-Glazed Chicken Wings, soups and stews like Curried Red Lentil Soup, salads like Green Papaya Salad, and drinks like Cambodian Iced Coffee. With touches of graffiti art inspired by the chain's signature urban, hip-hop style, Num Pang looks just as bold as the mouthwatering recipes taste., 100 Cambodian- and Southeast Asian-inspired recipes from New York's favorite sandwich shop In a city with so many great sandwich joints, Num Pang Sandwich Shop is a standout, receiving high praise from numerous sources including Bon App tit and Zagat. First opened in 2009 by Ratha Chaupoly and Ben Daitz, the restaurant introduced New York City to Cambodian-inspired sandwiches and sides. Today, there are six locations in the city with more in the works. Num Pang sandwiches are similar to Vietnamese banh mi, but what makes them so special is the inventive fillings, ranging from Glazed Five-Spice Pork Belly to Seared Coconut Tiger Shrimp to Hoisin Meatballs. The book provides recipes for all the fan favorites as well as ones for condiments like Pickled Five-Spice Asian Pears, sides like the Sambal Chili-Glazed Chicken Wings, soups and stews like Curried Red Lentil Soup, salads like Green Papaya Salad, and drinks like Cambodian Iced Coffee. With touches of graffiti art inspired by the chain's signature urban, hip-hop style, Num Pang looks just as bold as the mouthwatering recipes taste.
LC Classification Number
TX724.5.C16C49 2016
Item description from the seller
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- d***d (23)- Feedback left by buyer.Past monthVerified purchaseAs described and shipped quickly
- i***e (486)- Feedback left by buyer.Past monthVerified purchaseAs described. Thank you!
- k***t (2542)- Feedback left by buyer.Past monthVerified purchaseGreat !!! God bless you! Thank you! Mother loves it !!😇
Seller feedback (272,265)
- d***d (23)- Feedback left by buyer.Past monthVerified purchaseAs described and shipped quickly
- i***e (486)- Feedback left by buyer.Past monthVerified purchaseAs described. Thank you!
- k***t (2542)- Feedback left by buyer.Past monthVerified purchaseGreat !!! God bless you! Thank you! Mother loves it !!😇