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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.
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Creators
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Publisher
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Release date
September 26, 2017 -
Formats
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Kindle Book
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OverDrive Read
- ISBN: 9781632170798
- File size: 410147 KB
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EPUB ebook
- ISBN: 9781632170798
- File size: 410147 KB
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Languages
- English
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Reviews
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September 1, 2017
Korean cooking, for years one of the least-known and least-appreciated Asian cuisines, now enjoys great vogue in America. One of the major reasons for its popularity is its adaptability and its lack of rigid rules. Contemporary chefs have found ways to appropriate Mexican ingredients and techniques in a host of Korean taco joints and like-minded eateries. Gochujang, fermented Korean chili paste, now appears in supermarkets alongside soy sauce. Yang brings this culinary fusion to full flower, as she demonstrates in this unique cookbook. Her fried chicken begins with buttermilk marinade but upends the rest of southern tradition by tossing in curry, fish sauce, ginger, and garlic. After emerging from the fryer, the chicken earns a crown of chopped peanut brittle, restoring in a way this fried chicken's southern roots. Yang's shrimp and pork dumplings get an extra kick of umami from bacon. An adventuresome cook will discover plenty of imagination and novelty here.(Reprinted with permission of Booklist, copyright 2017, American Library Association.)
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