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My Rice Bowl: Korean Cooking Outside the Lines
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Sasquatch Books 2017
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Description
From James Beard Best Chef-nominee Rachel Yang comes 75 recipes based on her deeply comforting 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.
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Format:
Adobe EPUB eBook, Kindle Book, OverDrive Read
Street Date:
09/26/2017
Language:
English
ISBN:
9781632170798
ASIN:
B01N5L8M5P
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Citations
APA Citation (style guide)

Rachel Yang. (2017). My Rice Bowl: Korean Cooking Outside the Lines. Sasquatch Books.

Chicago / Turabian - Author Date Citation (style guide)

Rachel Yang. 2017. My Rice Bowl: Korean Cooking Outside the Lines. Sasquatch Books.

Chicago / Turabian - Humanities Citation (style guide)

Rachel Yang, My Rice Bowl: Korean Cooking Outside the Lines. Sasquatch Books, 2017.

MLA Citation (style guide)

Rachel Yang. My Rice Bowl: Korean Cooking Outside the Lines. Sasquatch Books, 2017. Web.

Note! Citation formats are based on standards as of July 2010. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
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027248ff-cf95-708b-c97b-c8f11d49de39
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Date Added:
Jun 12, 2018 18:20:06
Date Updated:
Dec 06, 2020 02:46:49
Last Metadata Check:
Apr 04, 2021 11:01:09
Last Metadata Change:
Mar 01, 2021 17:26:01
Last Availability Check:
Apr 04, 2021 11:01:12
Last Availability Change:
Mar 25, 2021 19:22:04
Last Grouped Work Modification Time:
Apr 10, 2021 02:28:16

OverDrive Product Record

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        JESS THOMSON is an award-winning freelance food and travel writer, and the author of seven cookbooks, many written with Seattle-area restaurateurs, plus her recent memoir, A Year Right Here: Adventures with Food and Family in the Great Nearby. Her work has appeared in the New York Times; Food & Wine; Cooking Light; and Seattle, Sunset, and Edible Seattle magazines; and in multiple issues of the yearly Best Food Writing book collection. She lives in Seattle with her husband and eight-year-old son.
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From James Beard Best Chef-nominee Rachel Yang, My Rice Bowl is a cookbook with 75 recipes based on her deeply comforting 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...
isOwnedByCollections
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title
My Rice Bowl
fullDescription
From James Beard Best Chef-nominee Rachel Yang comes 75 recipes based on her deeply comforting 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.
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reviews
      • premium: True
      • source: Booklist
      • content:

        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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Korean Cooking Outside the Lines
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389
publisher
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