My rice bowl : Korean cooking outside the lines / Rachel Yang and Jess Thomson ; photography by Charity Burggraaf.
Material type: TextPublisher: Seattle, WA : Sasquatch Books, [2017]Copyright date: ©2017Description: 315 pages : color illustrations ; 27 cmContent type:- text
- unmediated
- volume
- 9781632170781
- 1632170787
Item type | Home library | Collection | Call number | Materials specified | Status | Date due | Barcode | Item holds | |
---|---|---|---|---|---|---|---|---|---|
Adult Book | Main Library | NonFiction | 641.5951 Y22 | Available | 33111008823326 |
Enhanced descriptions from Syndetics:
A four-time James Beard 'Best Chef' nominee presents 75 recipes for her signature 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 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. In the cookbook you'll find the restaurants' kimchi recipe, of course, but there's so much more-seaweed 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 too-with everything from lamb curry to charred shiitake mushrooms-but this book goes way beyond bibimbap .
In many ways, the book, like Yang's restaurants, is analogous to a rice bowl; underpinning everything is Yang's strict childhood in Korea and the food memories it engrained in her. But on top you'll 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 culture-among many-is what makes America so delicious today.
Includes index.
How to use this book -- The making of a chef -- Our restaurants -- In our kitchens -- Mother sauces -- Dumpling and noodle basics -- Banchan -- Pickles -- Kimchi -- Pancakes -- Dumplings -- Barbecue -- Noodles -- Rice and grains -- Hot pots and stews -- Dessert.