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 together with her specific Korean fusion—think noodles, dumplings, pickles, pancakes, and barbeque. with her husband, Seif Chirchi, Yang serves meals that exemplifies cross-cultural cooking at its such a lot pleasant. within the cookbook you’ll locate the eating places’ kimchi recipe, after all, yet there’s 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 last word Korean fried chook (served with peanut brittle shards for additional crunch). There are rice bowls too—with every thing from lamb curry to charred shiitake mushrooms—but this ebook is going method past bibimbap.
in lots of methods, the e-book, like Yang’s eating places, is comparable to a rice bowl; underpinning every thing is Yang’s strict adolescence in Korea and the nutrients 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, consistent with Se and Alain Ducasse. this is often the real, state of the art fusion nutrition of a Korean immigrant who attempted every little thing she may possibly to develop into an American, yet merely turned one while she learned that her culture—among many—is what makes the USA 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