Description
A four-time James Beard ‘Best Chef’ nominee presents 75 recipes for her signature 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.
About the Author
Jess Thomson is a Seattle-based freelance writer and cookbook author. Her work appears in publications such as Sunset, Cooking Light, Food & Wine, Edible Seattle, and Seattle Metropolitan magazines. She is a contributor at Leite's Culinaria, where her work was chosen for inclusion in Best Food Writing 2008 and 2010. She was also a finalist for a Bert Greene Award for Food Journalism in 2009. Jess, a graduate of Middlebury College and The Cambridge School of Culinary Arts, is the author of the food blog Hogwash, where she pairs food and life. She is also author of Top Pot Hand-Forged Doughnuts. Find out more at jessthomson.wordpress.com. The author lives in Seattle, WA.
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