My Rice Bowl: Korean Cooking Outside The Lines
by Jess Thomson /
2017 / English / PDF
145.8 MB Download
From James Beard Best Chef-nominee Rachel Yang,
From James Beard Best Chef-nominee Rachel Yang,My Rice Bowl
My Rice Bowl
is a cookbook with 75 recipes based on her deeply comforting Korean
fusion cuisine, inspired by cultures from around the world.
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 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 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). There are rice bowls
too—with everything from lamb curry to charred shiitake
mushrooms—but this book goes way beyond
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 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). There are rice bowls
too—with everything from lamb curry to charred shiitake
mushrooms—but this book goes way beyondbibimbap
bibimbap.
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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.
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.
