This event will be held at our 9th Ave. location.
Ivan Orkin and Chris Ying discuss their new cookbook, The Gaijin Cookbook: Japanese Recipes from a Chef, Father, Eater, and Lifelong Outsider.
About The Gaijin Cookbook
Ivan Orkin is a self-described gaijin (guy-jin), a Japanese term that means “outsider.” He has been hopelessly in love with the food of Japan since he was a teenager on Long Island. Even after living in Tokyo for decades and running two ramen shops that earned him international renown, he remained a gaijin.
Fortunately, being a lifelong outsider has made Orkin a more curious, open, and studious chef. In The Gaijin Cookbook, he condenses his experiences into approachable recipes for every occasion, including weeknights with picky kids, boozy weekends, and celebrations. Everyday dishes like Pork and Miso-Ginger Stew, Stir-Fried Udon, and Japanese Spaghetti with Tomato Sauce are what keep the Orkin family connected to Japan. For more festive dinners, he suggests a Temaki Party, where guests assemble their own sushi from cooked and fresh fillings. And recipes for Bagels with Shiso Gravlax and Tofu Coney Island (fried tofu with mushroom chili) reveal the eclectic spirit of Ivan’s cooking.
IVAN ORKIN is the author of Ivan Ramen and a star of Chef’s Table and Mind of a Chef. He owns Ivan Ramen and Ivan Ramen Slurp Shop in NYC, where the food is “so good it makes your eyes explode” (Eater).
CHRIS YING is the co-founder of Lucky Peach, the former publisher of McSweeney’s, and the author and editor of numerous titles including Ivan Ramen, the Mission Chinese Food Cookbook, and You and I Eat the Same. He lives in San Francisco, California.
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Ivan Orkin is a self-described gaijin (guy-ji$29.99ISBN: 9781607744467Availability: ON HAND in at least ONE of our stores. Click through or call for up-to-the-minute availability.Published: Ten Speed Press - October 29th, 2013
The end-all-be-all guide to ramen featuring more than 40 recipes from Ivan Orkin, the iconoclastic New York-born owner of Tokyo's top ramen shop.Email or call for priceISBN: 9780804187770Availability: Not Available to Order. Call or email for used stock availability.Published: Clarkson Potter - April 5th, 2016
The best in wurst from around the world, with enough sausage-themed stories and pictures stuffed between these two covers to turn anyone into a forcemeat aficionado.$39.99ISBN: 9780062243416Availability: ON HAND in at least ONE of our stores. Click through or call for up-to-the-minute availability.Published: Anthony Bourdain/Ecco - November 10th, 2015
From rising culinary star Danny Bowien, chef and cofounder of the tremendously popular Mission Chinese Food restaurants, comes an exuberant cookbook that tells the story of an unconventional idea born in San Francisco that spread cross-country, propelled by wildly inventive recipes that have changed what it means to cook Chinese food in America