My Rice Bowl: Korean Cooking Outside the Lines
| Author | : | |
| Rating | : | 4.84 (703 Votes) |
| Asin | : | 1632170787 |
| Format Type | : | paperback |
| Number of Pages | : | 320 Pages |
| Publish Date | : | 2013-09-28 |
| Language | : | English |
DESCRIPTION:
Her work has appeared in the New York Times; Food & Wine; Cooking Light; and Seattle, Sunset, and Edible Seattle magazines; and in multiple issues of the yearly Best Food Writing book collection. . RACHEL YANG and her husband, Seif Chirchi, own and operate Joule, Revel, and Trove
This is the cuisine of the future.”— Edward Lee, chef/owner of 610 Magnolia and author of Smoke & Pickles “Rachel Yang has always inspired me as a pioneer in American cooking. This is the kind of cookbook that will be filled with stains because you will actually be cooking from it all the time!”— Beverly Kim, chef/owner of Parachute. “Rachel’s sumptuous food, like her stellar career, transcends easy descriptions. She cooks without borders, without inhibitions, but always with a master’s sense of technique that makes unexpected flavor combinations seem natural and delicious. She uses her experience as both a Korean and an American to come up with a new, exciting approach that continues to sha
This is the authentic, cutting-edge fusion food of a Korean immigrant who tried everything she could to become an American, but only became one when she realized that her culture—among many—is what makes America so delicious today.. As co-owner of the popular Seattle restaurants, Joule, Trove, and Revel, and Portland's Revelry, chef Rachel Yang delights with her unique Korean fusion—think noodles, dumplings, pickles, pancakes, and barbecue. Along with her husband, Seif Chirchi, Yang serves food that exemplifies cross-cultural cooking at its most gratifying. There are rice bowls too—with everything from lamb curry to charred shiitake mushrooms—but this book goes way beyond bibimbap. From James Beard Best Chef-nominee Rachel Yang, My Rice Bowl is a cookbook with 75 recipes based on her deeply comforting Korean fusion cuisine, inspired by cultures from around the world. In the cookbook you’ll find the restaurants’ kimchi recipe, of course, but there’s so much more—seaweed noodles with crab and crème fraîche, tahini-garlic grilled pork belly, fried cauliflower with miso bagna cauda, chipotle-spiked pad thai, Korean-taco pickles, and the ultimate Korean fried chicken (served with peanut brittle shards for extra crunch). In many ways, the book, like Yang’s restaurants, is an