Table Of Content

Copyright © 2017 by VICE Food LLC Photographs copyright © 2017 by Brayden Olson Illustrations copyright © 2017 by Justin Hager All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form, or by any means, without the prior permission in writing of the publisher, nor be otherwise circulated in any form of binding or cover other than that in which it is published and without a similar condition including this condition being imposed on the subsequent purchaser. The moral right of the author has been asserted. First published in the United States in 2017 by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York. This edition is published by arrangement with Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York. This edition published in the UK in 2017 by Sphere Grateful acknowledgment is made to the following for permission to reprint previously published material: Bloomsbury Publishing Plc: “Côte de Boeuf” from Les Halles Cookbook by Anthony Bourdain, copyright © 2004 by Anthony Bourdain. Reprinted by permission of Bloomsbury Publishing Plc. Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC: “Pork Buns” from Momofuku by David Chang and Peter Meehan, copyright © 2009 by David Chang. Reprinted by permission of Bloomsbury Publishing PLC. HarperCollins Publishers: “Chopped Chicken Liver on Toast” from A Girl and Her Pig by April Bloomfield, copyright © 2012 by April Bloomfield. Reprinted by permission of Canongate. HarperCollins Publishers: “Salt-and-Pepper-Crab with Mapo Tofu” from The Mission Chinese Food Cookbook by Danny Bowien and Chris Ying, copyright © 2015 by Danny Bowien and Chris Ying. Reprinted by permission of HarperCollins Publishers. Workman Publishing Co., Inc.: “Tomato Sauce” and “Spuntino Way,” adapted from The Frankies Spuntino Kitchen Companion & Cooking Manual by Frank Falcinelli, Frank Castronovo, and Peter Meehan, copyright © 2010 by Frank Falcinelli, Frank Castronovo, and Peter Meehan. Reprinted by permission of Workman Publishing Co., Inc., New York. All rights reserved. A CIP catalogue record for this book is available from the British Library. ISBN: 978-0-7515-7177-6 Design by Kara Plikaitis Sphere An imprint of Little, Brown Book Group Carmelite House 50 Victoria Embankment London EC4Y 0DZ An Hachette UK Company www.hachette.co.uk www.littlebrown.co.uk CONTENTS Foreword Introduction 1 Drinks CHAPTER DIY Fernet SAM ANDERSON Midnight Sun ANNE MAURSETH Cantaloupe Agua Fresca JESSICA KOSLOW Bitter Margarita DANNY MINCH How to Drink Vodka Like a Russian ALEXEI ZIMIN René Angélil VANYA FILIPOVIC Cajun Coquito ABIGAIL GULLO How to Drink Mezcal ENRIQUE OLVERA 2 Sandwiches CHAPTER Fried Shrimp and Bacon Grilled Cheese ALISA REYNOLDS Grilled Cheese DOMINIQUE CRENN Smoked Bologna and Raclette Sandwich ERIK ANDERSON Mortadella Torpedo BRAD SPENCE Tongue Sandwich GABRIELA CÁMARA Breaded Pork Chop Sandwich ISAAC TOUPS Pork Buns DAVID CHANG Tripe Sandwich JONATHAN BENNO How to Do Caviar Right HUGUE DUFOUR Chopped Chicken Liver on Toast APRIL BLOOMFIELD Soft-Shell Crab Sliders SHION AIKAWA Fried Fish Sandwich BRANDON JEW 3 Things with Tortillas CHAPTER Cheese Quesadillas ENRIQUE OLVERA Pulled Pork Tacos ARMANDO DE LA TORRE Lamb Tacos with Árbol Chile and Pine Nut Salsa WES AVILA Carne Asada Burritos MATT ORLANDO Shrimp and Chili Paste Pork Loin Tacos KEVIN PEMOULIE Dirty Al Pastor Tacos with Guacachile ROSIO SÁNCHEZ Seven-Layer Dip CHRISTINA TOSI 4 Hardcore CHAPTER Deep-Fried Camembert ANDREW MCCONNELL Stuffed Jacket Potatoes NICOLAI NØRREGAARD Classic Poutine NOAH BERNAMOFF Goat Poutine with Redeye Gravy CALLIE SPEER Chicken Tikka Poutine ARJUN MAHENDRO AND NAKUL MAHENDRO Tongue Chili Nachos JEN AGG Pizza FRANK PINELLO, ALON SHAYA, MICHAEL WHITE, KAVITA MEELU, AND PAUL GIANNONE 5 Noodles, Rice, and Grains CHAPTER Pad Thai LEAH COHEN Chinese Drunken Noodles JEREMIAH STONE AND FABIAN VON HAUSKE Gemelli Pasta with Peas, Chicken, and Mushrooms WYLIE DUFRESNE Late-Night Carbonara MICHAEL WHITE Bacon-and-Gravy Mac and Cheese JOAQUIN BACA Fried Chicken Fried Rice JOSHUA KULP AND CHRISTINE CIKOWSKI Sake and Soy–Marinated Pork over Rice TAIJI KUSHIMA AND SHOGO KAMISHIMA Nasi Lemak DALE TALDE Sautéed Vegetables with Bulgur and Dandelion Salsa Verde DANIEL PATTERSON 6 Meat and Seafood CHAPTER Tuscan Fried Chicken ROBERT BOHR AND RYAN HARDY One-Pot Sticky Chicken Wings ANDREW ZIMMERN Spicy Chicken Wings HAN CHIANG Butter-Basted Crab Legs with Garlic, Ginger, and Chili GRANT VAN GAMEREN Beer and Butter–Spiked Crab in Black Bean Sauce PHET SCHWADER Salt-and-Pepper Crab with Mapo Tofu DANNY BOWIEN Miami-Style Lobster Ceviche MICHAEL SCHWARTZ Shrimp Saganaki with Feta and Tomatoes KONSTANTIN FILIPPOU Salted Ribs with Braised Cabbage ESBEN HOLMBOE BANG Oxtail Curry with Roti STUART BRIOZA AND NICOLE KRASINSKI Lemongrass and Thai Basil Pork Pie TIEN HO Porchetta CARLO MIRARCHI Meatballs and Red Sauce THE FRANKS Côte de Bœuf ANTHONY BOURDAIN 7 Dessert CHAPTER Chocolate Chip and Mint Ice Cream Sandwiches MICHAEL CHERNOW AND DAN HOLZMAN Cardamom Rice Pudding RAJAT PARR Blackout Stout Cake AGATHA KULAGA AND ERIN PATINKIN Fernet Gingerbread with Foie Gras Torchon