My Rice Bowl

My Rice Bowl

Korean Cooking Outside the Lines

Book - 2017
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Random House, Inc.
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 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 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.

Baker & Taylor
A James Beard Best Chef-nominee and co-owner of the popular Seattle restaurants Joule, Trove and Revelry, and Portland’s Revelry serves up 75 recipes based on her deeply comforting and authentic Korean fusion cuisine, including Charred Chinese Mustard Greens, Black Sesame Noodles, Spicy Napa Kimchi and many more.

Baker
& Taylor

Presents seventy-five recipes from the Korean cooking tradition, including such offerings as arugula and corned lamb, summer grilled pickles, curried dumplings, and spicy rice cakes.

Publisher: Seattle, WA : Sasquatch Books, [2017]
ISBN: 9781632170781
1632170787
Characteristics: 315 pages : color illustrations ; 27 cm
Additional Contributors: Thomson, Jess - Author

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spiderfelt_0
Dec 14, 2017

There are two reasons to read a cookbook: to be inspired in the kitchen and to learn about the author/chef/restraunteur. When I saw that the proprietor of my favorite Seattle restaurants had written a cookbook, I couldn't wait to read her story. Who was the brains behind these amazing flavor palaces? The introduction was absolutely satisfying, explaining the author's backstory and journey that brought her to the present. As for the cookbook, there was no chance I was going to start integrating these recipes into my everyday repertoire, but I loved learning how the dishes I've devoured in the restaurants came to be. This was a perfect library read: don't need to own it, but glad to have the chance to spend an evening with it.

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