Food memoir readers accustomed to Ruth Reichl's dulcet recollections of just-plucked fruit or Julia Child's awed descriptions of sole Meuniere are likely to be taken

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Eddie Huang

Food memoir readers accustomed to Ruth Reichl's dulcet recollections of just-plucked fruit or Julia Child's awed descriptions of sole Meuniere are likely to be taken aback by the coarse, streetwise musings of Eddie Huang, who chronicles his rise from wayward thug to successful restaurant owner in Fresh Off the Boat (Spiegel & Grau, $26). Huang, who wowed New York's culinary kingmakers with his Taiwainese bun counter, Baohaus, references hip-hop, weed and sneakers more frequently than his fellow kitchen memoirists, but he's equally serious about food, race, and the ever-changing relationship between those two subjects. A proud provocateur, the 30-year-old Huang is sure to touch on family, identity, assimilation, and commerce in his chat with poet and musician Geo (of the local band Blue Scholars), another son of Asian immigrants. HANNA RASKIN

Tue., Feb. 5, 7:30 p.m., 2013

 
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