From James Beard Best Chef nominee Rachel Yang, a cookbook with 75 inspired recipes based on the cutting- edge Korean-French fusion cuisine for which she is known. The recipes in My Rice Bowl express chef Rachel Yang's passion for the unique Korean-French fusion cuisine she serves at her restaurants, each of which has its own distinctive twist on her cooking style. The cookbook offers readers the building blocks of Korean food - grains, noodles, meats, BBQ, pickles, kimchi - and then elevates them with recipes that also reflect her years as a chef at some of the best French restaurants in New York City. Recipes are defined as "simple" or "complex" and will appeal to both adventurous home cooks as well as those exploring Korean cooking for the first time. The book also tells the story of Rachel's upbringing and her food history using the analogy of a rice bowl - the thing many Koreans think of as basic sustenance - to reveal how she pulls from these different influences in her life to create her deliciously innovative cuisine.
Rezensionen / Stimmen
"Rachel's sumptuous food, like her stellar career, transcends easy descriptions. She cooks without borders, without inhibitions, but always with a master's sense of technique that makes unexpected flavor combinations seem natural and delicious. This is cross-cultural cooking at its best. This is the cuisine of the future."
-Edward Lee, chef/owner of 610 Magnolia and author of Smoke & Pickles
"Rachel Yang has always inspired me as a pioneer in American cooking. She uses her experience as both a Korean and an American to come up with a new, exciting approach that continues to shape modern American cuisine. This cookbook beautifully speaks to her personal story and gives guidance to how she creates her unique flavors. This is the kind of cookbook that will be filled with stains because you will actually be cooking from it all the time!"
-Beverly Kim, chef/owner of Parachute
"Yang brings culinary fusion to full flower, as she demonstrates in this unique cookbook...An adventuresome cook will discover plenty of imagination and novelty here."
-Booklist Reviews
"This is a collection of innovative recipes with Korean flavors. The food in this book is not straight-up traditional but, like Yang - a Seattle restaurateur - unique and memorable."
-WBUR Here & Now
"[A cookbook] with a point of view...nothing short of epic."
-thekitchn
"If you love [Seattle's Joule, Revel and Trove] restaurants, you will love this book."
-425 Magazine
"[Rachel Yang's recipe had] a pretty simple marinade but what blew my mind ... was how juicy and tender [the meat] was."
-Bon Appetit Foodcast
"[This ]high-quality, well-designed cookbook practically beg[s] you to re-create restaurant favorites at home"
-The Seattle Times
"Basically if you are trying to elevate your cooking in the kitchen - get your hands on a copy of this bad boy."
-Seattle Refined
"lt's food without boundaries, made with ingredients from all over the globe...built from our understandings of how flavor works."
-Daily Waffle
"The story that she tells is very relatable and provides the back story to her inventive recipes and the dishes she serves at her and her husband's restaurants...The graphics and photos are fantastic, but most importantly the recipes are approachable and tasty."
-Kimchi Mom
"With layers of flavors, culinary traditions, and cultural influences, this is a truly global take on Korean cuisine."
-Readers Lane
"If you're itching to recreate Joule's kimchi recipe at home, chef Rachel Yang, like an angel of cookery, has descended from the heavens to answer your prayers and so much more."
-Seattle Met
"If you love Joule, Revel, and Trove, you'll love learning chef-owner Rachel Yang's secrets to her personalized Korean style."
-Eater Seattle
Sprache
Verlagsort
Verlagsgruppe
Produkt-Hinweis
Fadenheftung
Gewebe-Einband
Illustrationen
Maße
Höhe: 259 mm
Breite: 193 mm
Dicke: 28 mm
Gewicht
ISBN-13
978-1-63217-078-1 (9781632170781)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Yang honed her techniques whilst working in some of the city's most esteemed restaurants, including DB Bistro Moderne and Per Se, and met her future husband and collaborator, Seif Chirchi, while they were both cooks at Alain Ducasse at the Essex House. In 2010 Chirchi and Yang opened Revel, followed by Trove, which features a noodle bar, Korean BBQ and a parfait window, and was named one of GQ's "Best New Restaurants of 2015".
