New York favorite Dale Talde behind Brooklyn's Talde and Pork Slope is reportedly writing a cookbook, Grub Street reports.
Talde, the former Top Chef contestant, will publish a cookbook based on "the bold Asian flavors and trademark American aspin of Talde's 'proudly inauthentic' eponymous Park Slope restaurant," Publishers Marketplace says. Talde, who attended the Culinary Institute of America and worked under Jean-Georges Vongerichten and Masaharu Morimoto, opened Talde in 2012, followed by Pork Slope and a chef-partnership at Thistle Hill Tavern.
The book, slated for 2015, will be published by Grand Central Life & Style, and will be co-written by JJ Goode (the co-writer of April Bloomfield and Andy Ricker's cookbooks). Eater reports that recipes will not be of the often-disdained Asian fusion variety; instead, the publisher notes that "it's Asian-American and it's a reflection of the way people are eating today." Talde fans can only hope for pretzel pork and chive dumplings, beef short rib kare kare, and king crab fried rice (not to mention edamame hummus).