Books

Curry & Kimchi

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In their western Massachusetts-based restaurant Coco & The Cellar Bar, chefs Unmi Abkin and Roger Taylor create well-balanced, boldly flavored 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 flavor. 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. Other favorites include a Korean-inspired take on Bolognese sauce for Korean Spaghetti and Korean Sloppy Joes, Chow Fun Sauce (for Coriander Shrimp Chow Fun), Scallion Ginger Jam (for Clay Pot Miso Chicken), and Ponzu Sauce (for Miso-Glazed Cod Rice Bowl). Together with vivid restaurant photography that shows elegant plating suggestions, Abkin and Taylor’s recipes give home cooks the building blocks to preparing meals with remarkable clarity of flavor.

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Availability

Detail Information

Series Title

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Call Number

637.3 ABK c

Publisher

North Adams, MA : storey publishing., 2019

Collation

8 x 0.7 x 8.1 inches; 176 p ; illus

Language

English

ISBN/ISSN

9781635861587

Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Food sciences
korean food
korean sauces

Specific Detail Info

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Statement of Responsibility

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Other version/related

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