Picture 1 of 1
Stock photo
Picture 1 of 1
Stock photo
My Rice Bowl : Korean Cooking Outside the Lines by Jess Thomson and Rachel Yang (2017, Hardcover)
Book Outpost (16696)
99.4% positive Feedback
Price:
US $31.99
Approximately£23.83
+ $14.48 postage
Returns:
30 days return. Buyer pays for return postage. If you use an eBay delivery label, it will be deducted from your refund amount.
Condition:
Used book. Cover is torn book is damaged.
- Buy it nowMy Rice Bowl: Korean Cooking Outside the Lines by Yang, Rachel
Oops! Looks like we're having trouble connecting to our server.
Refresh your browser window to try again.
About this product
Product Identifiers
PublisherSasquatch Books
ISBN-101632170787
ISBN-139781632170781
eBay Product ID (ePID)237554968
Product Key Features
Book TitleMy Rice Bowl : Korean Cooking Outside the Lines
Number of Pages320 Pages
LanguageEnglish
Publication Year2017
TopicRegional & Ethnic / Korean, Individual Chefs & Restaurants, Specific Ingredients / Rice & Grains
IllustratorYes
GenreCooking
AuthorJess Thomson, Rachel Yang
FormatHardcover
Dimensions
Item Height1.1 in
Item Weight40 oz
Item Length10.2 in
Item Width7.7 in
Additional Product Features
Intended AudienceTrade
LCCN2017-002651
Reviews"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 "Along with being an outstanding example of taking on the American dream, My Rice Bowl presents a menu of delicious contrasts. Add resourceful perseverance and a passion for food, and make the flavors your own." -- Foreword Reviews "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 "Diners at acclaimed Seattle restaurants Joule and Revel have already sampled James Beard Award-nominated Yang's Korean-fusion cooking; now that can re-create those flavors at home with this recipe-filled guide." --Alaska Airlines Magazine "[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 "[ My Rice Bowl ] includes 75 recipes based on Yang and husband Seif Chirchi's comfort foods." -- Portland Tribune "[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 "Yang incorporates Korean flavors and techniques in unexpected (and delicious) dishes." --Food 52 "Yang melds the best flavors from her Korean and American roots, as well as global influences, in the 75 well-crafted, delicious recipes." --The Seattle Times "I am in love with this book." --Eat Your Books, "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, "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, "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 "Along with being an outstanding example of taking on the American dream, My Rice Bowl presents a menu of delicious contrasts. Add resourceful perseverance and a passion for food, and make the flavors your own." -- Foreword Reviews "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 "Diners at acclaimed Seattle restaurants Joule and Revel have already sampled James Beard Award-nominated Yang's Korean-fusion cooking; now that can re-create those flavors at home with this recipe-filled guide." --Alaska Airlines Magazine "[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 "[ My Rice Bowl ] includes 75 recipes based on Yang and husband Seif Chirchi's comfort foods." -- Portland Tribune "[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 "Yang incorporates Korean flavors and techniques in unexpected (and delicious) dishes." --Food 52 "Yang melds the best flavors from her Korean and American roots, as well as global influences, in the 75 well-crafted, delicious recipes." --The Seattle Times "I am in love with this book." --Eat Your Books "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 "It's a beautiful book. It looks like something I want to use in the kitchen." --KIRO Seattle Kitchen "James Beard Award-[nominated] all-star chef." --The Daily Meal "A cookbook with 75 recipes from her inventive, highly personal take on Korean cuisine." --Eater Seattle "Chef Rachel Yang ... shares her unique take on Korean fusion." --Table Manners Aside
Dewey Decimal641.59519
SynopsisFrom 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 cr me fra che, 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., 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 cr me fra che, 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., 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.
LC Classification NumberTX724.5.K65Y364 2017
All listings for this product
Be the first to write a review
