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: My Rice Bowl: Korean Cooking Outside the Lines
: Rachel Yang and Jess Thomson
: Sasquatch Books
: 2017
: 29
: / English

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. As co-owner of the popular Seattle restaurants, Joule, Trove, and Revel, and Portland's Revelry, chef Rachel Yang delights with her unique Korean fusionthink noodles, dumplings, pickles, pancakes, and barbecue. Along with her husband, Seif Chirchi, Yang serves food that exemplifies cross-cultural cooking at its most gratifying.

In the cookbook youll find the restaurants kimchi recipe, of course, but theres so much moreseaweed noodles with crab and cr?me fra?che, 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). There are rice bowls toowith everything from lamb curry to charred shiitake mushroomsbut this book goes way beyond bibimbap.

In many ways, the book, like Yangs restaurants, is analogous to a rice bowl; underpinning everything is Yangs strict childhood in Korea and the food memories it engrained in her. But on top youll taste a mosaic of flavors from across the globe, plus a dash of her culinary alma maters, Per Se and Alain Ducasse. 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 cultureamong manyis what makes America so delicious today.


: black 10-05-2018, 13:37 | |
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