Munchies: Late-Night Meals from the World’s Best Chefs [a Cookbook]

406 Pages·2017·27.137 MB·English

by  J.J. Goode, Helen Hollyman, Editors of Munchies

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