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Overview
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.
Product Details
ISBN-13: | 9781632170781 |
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Publisher: | Blue Star Press |
Publication date: | 09/26/2017 |
Pages: | 320 |
Sales rank: | 1,060,003 |
Product dimensions: | 7.60(w) x 10.10(h) x 1.20(d) |
About the Author
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.
Table of Contents
Introduction 9
How to Use This Book 13
The Making of a Chef 17
Our Restaurants 29
In Our Kitchens 43
Salted Shrimp Vinaigrette 47
Sweet and Spicy All-Purpose Sauce 48
Orange Togarashi 51
Za'atar 51
Peanut Brittle 54
Pickled Lemons 57
Two-Ingredient Dashi Stock 58
Mushroom XO Sauce 59
Fermented Chinese Mustard Greens 61
Magic Dredge 63
Revel's Green Curry Paste 69
The Mother Sauces 71
Revel's Spicy Dipping Sauce 72
Revel's Nam Prik Sauce 72
Revel's Savory Chili Sauce 73
Revel's Seasoned Soy Sauce 73
Dumpling and Noodle Basics 75
Banchan 93
Kale Salad 97
Red Potato Salad 101
Tatsoi and Egg 102
Heirloom Tomato Platter 105
Arugula and Corned Lamb 106
Charred Chinese Mustard Greens 109
Butternut Squash Gratin 111
Miso-Cumin Grilled Eggplant 114
Grilled Chinese Broccoli 116
Crispy Cauliflower 118
Smoked Tofu 121
Hot Potatoes 123
Pickles 125
Basic Pickle Brine 129
Summer Grilled Pickles 132
Pickled Beef Tongue 134
Yellow Curry Pickled Beets 137
Korean Taco Pickles 139
Root Vegetable Misozuke 141
Delicata Sour Pickles 142
Kimchi 145
Kimchi Base 149
Spicy Napa Kimchi 151
Turnip Water Kimchi 154
White Stuffed Kimchi 157
Chicory and Apple Kimchi 159
Cucumber Kimchi 160
Wrinkly Chayote Kimchi 162
Pancakes 165
Mung Bean Pancake Batter 169
Funky, Spicy, Porky Pancakes 171
Taro Pancakes 175
Sweet Corn Pancakes 178
Dumplings 181
Basic Dumpling Dough 184
Curried Dumplings 186
Cauliflower and Farro Dumplings 189
Shrimp and Bacon Dumplings 191
Lamb and Eggplant Dumplings 193
Barbecue 197
Pork Coppa 200
Pork Belly 203
"That" Short Rib Steak 205
Brisket Buns 207
Beef Tri-Tip 211
Banana Leaf-Wrapped Pork Butt 213
Grilled Cornish Game Hens 214
Broiled Mackerel 217
Blackened Octopus 219
Mrs. Yang's Spicy Fried Chicken 223
Noodles 227
Basic Egg Noodles 230
Cold Red Curry Noodles 233
Mushroom Noodles 235
Black Sesame Noodles 239
Seaweed Noodles 243
Smoky Pad Thai 245
Chow Fun 249
Spicy Rice Cakes 251
Rice and Grains 255
Simple White Rice 258
Red Quinoa Rice 262
Jasmine Rice 262
Dirty Farro 263
Korean Treasure Rice 264
Black Rice 266
Charred Shiitake Mushroom Rice Bowl 267
Kalua Pork Stone Pot 270
Lamb Curry Rice Bowl 273
Geoduck Fried Rice 275
Hot Pots and Stews 279
Spicy Pork Rib Hot Pot 282
Oxtail Stew 284
Pork Kimchi Ragout 287
Seafood Hot Pot 289
Desserts 293
Miso Caramel Chocolate Torte 297
Joule Box 299
Upside-Down Fig Mochi Cake 302
Milk Chocolate Bingsoo 304
Acknowledgments 307
Index 309