Description
Curry & Kimchi: Flavor Secrets for Creating 70 Asian-Inspired Recipes at Home
By Taylor, Roger
By Abkin, Unmi
Condition: BRAND NEW
Format: Hardback
Number of Pages 176
Publisher Workman Publishing
From Unmi Abkin and Roger Taylor, owners of the popular western Massachusetts restaurant Coco and The Cellar Bar, come the secrets to creating bold, balanced dishes built on the foundational flavours of Asian cooking in the home kitchen. In their western Massachusetts-based restaurant Coco and The Cellar Bar, chefs Unmi Abkin and Roger Taylor create well-balanced, boldly flavoured signature dishes shaped by Abkin's Korean and Mexican-American upbringing. In Curry & Kimchi, they open their kitchen secrets up to the home cook, sharing their foundational dressings, salsas, broths and infused oils and the dishes that feature them, through recipes that are delightfully simple to execute and beautifully complex in flavour. Honey Miso Dressing lends full-bodied taste to Honey Miso Noodle Salad, while Shoyu Ramen Broth (made in an Instant Pot) is the key ingredient in Coco Shoyu Ramen. AUTHORS: Unmi Abkin's early relationship with food centered around longing. As an orphaned child in South Korea, she experienced hunger on a daily basis. Eventually adopted by a Jewish-American father and a Mexican mother, Abkin was steeped in diverse food traditions. Roger Taylor's life as a cook began with a childhood spent in professional kitchens and working in restaurants from the age of 15. His years in the food industry have honed his ability to create efficiency in the kitchen while still producing spectacular meals.
By Taylor, Roger
By Abkin, Unmi
Condition: BRAND NEW
Format: Hardback
Number of Pages 176
Publisher Workman Publishing
From Unmi Abkin and Roger Taylor, owners of the popular western Massachusetts restaurant Coco and The Cellar Bar, come the secrets to creating bold, balanced dishes built on the foundational flavours of Asian cooking in the home kitchen. In their western Massachusetts-based restaurant Coco and The Cellar Bar, chefs Unmi Abkin and Roger Taylor create well-balanced, boldly flavoured signature dishes shaped by Abkin's Korean and Mexican-American upbringing. In Curry & Kimchi, they open their kitchen secrets up to the home cook, sharing their foundational dressings, salsas, broths and infused oils and the dishes that feature them, through recipes that are delightfully simple to execute and beautifully complex in flavour. Honey Miso Dressing lends full-bodied taste to Honey Miso Noodle Salad, while Shoyu Ramen Broth (made in an Instant Pot) is the key ingredient in Coco Shoyu Ramen. AUTHORS: Unmi Abkin's early relationship with food centered around longing. As an orphaned child in South Korea, she experienced hunger on a daily basis. Eventually adopted by a Jewish-American father and a Mexican mother, Abkin was steeped in diverse food traditions. Roger Taylor's life as a cook began with a childhood spent in professional kitchens and working in restaurants from the age of 15. His years in the food industry have honed his ability to create efficiency in the kitchen while still producing spectacular meals.