My Rice Bowl
Autor Rachel Yang, Jess Thomsonen Limba Engleză Hardback – 17 aug 2017
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.
Preț: 209.08 lei
Nou
Puncte Express: 314
Preț estimativ în valută:
40.03€ • 41.61$ • 33.19£
40.03€ • 41.61$ • 33.19£
Carte indisponibilă temporar
Doresc să fiu notificat când acest titlu va fi disponibil:
Se trimite...
Preluare comenzi: 021 569.72.76
Specificații
ISBN-13: 9781632170781
ISBN-10: 1632170787
Pagini: 320
Dimensiuni: 260 x 198 x 34 mm
Greutate: 1.13 kg
Editura: Sasquatch Books
ISBN-10: 1632170787
Pagini: 320
Dimensiuni: 260 x 198 x 34 mm
Greutate: 1.13 kg
Editura: Sasquatch Books
Notă biografică
RACHEL YANG and her husband, Seif Chirchi, own and operate Joule, Revel, and Trove restaurants in Seattle, and Revelry in Portland. The duo holds four James Beard Award nominations for Best Chef. Both Rachel and Seif remain working chefs who still cook on the line most nights in one of their signature open kitchens. Their two young sons, Pike and Rye, can often be found in the family’s restaurants as well.
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 theNew York Times;Food & Wine;Cooking Light; andSeattle,Sunset, andEdible Seattlemagazines; and in multiple issues of the yearlyBest Food Writingbook collection. She lives in Seattle with her husband and eight-year-old son.
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 theNew York Times;Food & Wine;Cooking Light; andSeattle,Sunset, andEdible Seattlemagazines; and in multiple issues of the yearlyBest Food Writingbook collection. She lives in Seattle with her husband and eight-year-old son.
Descriere
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.