My Rice Bowl: Korean Cooking Outside the Lines

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. This cookbook beautifully speaks to her personal story and gives guidance to how she creates her unique flavors. 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. “Rachel’s sumptuous food, like her stellar career, transcends easy descriptions. She cooks without borders, without inhibitions

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.. 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. 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. In the cookbook you’ll find the rest

. RACHEL YANG and her husband, Seif Chirchi, own and operate Joule, Revel, and Trove restaurants in Seattle, and Revelry in Portland. 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 restaura