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.
