Curry & kimchi : flavor secrets for creating 70 Asian-inspired recipes at home

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Title:

Curry & kimchi : flavor secrets for creating 70 Asian-inspired recipes at home

Author:

Abkin, Unmi, author.

Taylor, Roger (Cook), author.

Keller + Keller, photographer.

Summary:

"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."-- Amazon.com

General Note:

Includes index.

Contents:

Part 1: Dressings and salads -- Part 2: Sauces and salsas with main dishes -- Part 3: Condiments, pickles, and infused oils.

Physical Description:

174 pages : color illustrations ; 21 cm

Genre:

Cookbooks.

Corporate Subject:

Coco and The Cellar Bar (Easthampton, Mass.)

Subject Term:

Cooking, Asian.

Author(s):

Taylor, Roger (Cook),

Added Corporate Author:

Keller + Keller,

Publisher:

Storey Publishing,

Publication Date:

2019

ISBN:

9781635861587

Publication Information:

North Adams, MA : Storey Publishing, [2019]

Call Number:

641.595 ABKIN

Holds: Copies:

Available:*

Item Barcode	Collection	Call Number	Status	Item Holds
33607003461020	Adult Nonfiction	641.595 ABKIN	Searching... Unknown	Searching... Unavailable

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Summary

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.

Author Notes

Unmi Abkin and Roger Taylor are the co-owners and chefs at the popular Easthampton, Massachusetts-based restaurant Coco & The Cellar Bar, which hosts over 30,000 visitors a year. With 40 years of kitchen experience between them, they've mastered freshness and clarity of flavor in their simple global recipes. Unmi Abkin, a semifinalist for the James Beard Award for Best Chef in the Northeast in 2016, 2017, 2018, and 2019, was born in Korea and raised in northern California by her Mexican-American family. She attended the California Culinary Academy and worked in Chez Panisse and Boulevard before opening Coco. Roger Taylor is a graduate of the California Culinary Academy in San Francisco.

Reviews (1)

Publisher's Weekly Review

Abkin and Taylor, chefs of Coco and the Cellar Bar in Easthampton, Mass., coax readers toward Asian "flavor secrets" in recipes best suited for those new to the wok. A Korean bolognese--a pork sauce seasoned with ginger and gochujang, which may be "unmistakably Korean"--will feel familiar "when you pour it over Korean Spaghetti or stuff it in Korean Sloppy Joes." Korean-inflected dishes, drawing from Abkin's early childhood in South Korea, are a relative strength here. Other Asian cuisines are less expertly evoked: coriander and shrimp chow fun tries without success to "avoid the muddiness" of a stir-fry by arranging boiled noodles next to corn starch--thickened sauce, topped with shrimp and raw pea shoots. Readers may be thwarted in their quest for Asian-inspired cuisine by the fact that ingredients are scattered throughout each recipe. Cooking a "cleaner, simpler" shiitake mushroom and tofu pad Thai, home cooks might be dismayed to turn the page and find a dozen ingredients that didn't make the initial shopping list. Once the reader learns the book's quirks, the recipes themselves are manageable and flavorful. (Oct.)