Curry & kimchi

flavor secrets for creating 70 Asian-inspired recipes at home
Unmi Abkin & Roger Taylor ; photography by Keller + Keller
Book - 2019

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<U+2019>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<U+2019>s recipes give home cooks the building blocks to preparing meals with remarkable clarity of flavor.

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Barcode Status Material Type CallNumber Availability
37413317872960 Available Non-fiction 641.595 ABKIN  Place a Hold
Bibliographic Details
Main Authors: Abkin, Unmi (Author), Taylor, Roger (Cook) (Author)
Corporate Author: Keller + Keller Photography (Photographer)
Format: Book
Language:English
Published: North Adams, MA : Storey Publishing, 2019.
Subjects:

MARC

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246 3 |a Curry and kimchi 
264 1 |a North Adams, MA :  |b Storey Publishing,  |c 2019. 
300 |a 274 pages :  |b color illustrations ;  |c 21 cm 
336 |a text  |b txt  |2 rdacontent 
337 |a unmediated  |b n  |2 rdamedia 
338 |a volume  |b nc  |2 rdacarrier 
500 |a Includes index. 
520 |a 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<U+2019>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<U+2019>s recipes give home cooks the building blocks to preparing meals with remarkable clarity of flavor. 
650 0 |a Cooking, Asian. 
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710 2 |a Keller + Keller Photography,  |e photographer. 
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