My Rice Bowl
Korean Cooking Outside the Lines (A Korean Cookbook)
2017
Sasquatch Books (Verlag)
978-1-63217-078-1 (ISBN)
Sasquatch Books (Verlag)
978-1-63217-078-1 (ISBN)
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.
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.
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.
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".
| Erscheinungsdatum | 28.09.2017 |
|---|---|
| Zusatzinfo | Full colour photographs |
| Sprache | englisch |
| Maße | 190 x 254 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen | |
| ISBN-10 | 1-63217-078-7 / 1632170787 |
| ISBN-13 | 978-1-63217-078-1 / 9781632170781 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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