By Rachel Yang,Jess Thomson
As co-owner of the preferred Seattle eating places, Joule, Trove, and Revel, and Portland's Revelry, chef Rachel Yang delights along with her exact Korean fusion—think noodles, dumplings, pickles, pancakes, and fish fry. with her husband, Seif Chirchi, Yang serves nutrients that exemplifies cross-cultural cooking at its such a lot satisfying. within the cookbook you’ll locate the eating places’ kimchi recipe, after all, yet there’s rather a lot more—seaweed noodles with crab and crème fraîche, tahini-garlic grilled beef stomach, fried cauliflower with miso bagna cauda, chipotle-spiked pad thai, Korean-taco pickles, and the final word Korean fried poultry (served with peanut brittle shards for added crunch). There are rice bowls too—with every thing from lamb curry to charred shiitake mushrooms—but this ebook is going means past bibimbap.
in lots of methods, the e-book, like Yang’s eating places, is similar to a rice bowl; underpinning every thing is Yang’s strict early life in Korea and the foodstuff thoughts it engrained in her. yet on best you’ll style a mosaic of flavors from around the globe, plus a splash of her culinary alma maters, in keeping with Se and Alain Ducasse. this is often the real, state-of-the-art fusion foodstuff of a Korean immigrant who attempted every little thing she might to turn into an American, yet simply grew to become one whilst she discovered that her culture—among many—is what makes the United States so scrumptious today.
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Extra info for My Rice Bowl: Korean Cooking Outside the Lines
My Rice Bowl: Korean Cooking Outside the Lines by Rachel Yang,Jess Thomson