Star Seattle chef Rachel Yang’s new cookbook, “My Rice Bowl,” features kimchi and and more.
With kimchi seemingly on every hipster menu in town, isn’t it time you learned from one of the best how to make your own?
Star Seattle chef Rachel Yang’s new cookbook, “My Rice Bowl,” drops Sept. 26, and includes the kimchi recipe used at her restaurants Joule, Trove and Revel, plus Korean fusion recipes such as seaweed noodles with crab and creme fraiche, chipotle-spiked pad thai and Korean fried chicken.
There are also, as the title would imply, plenty of rice bowls, featuring unique ingredients such as lamb curry and shiitake mushrooms.
Yang melds the best flavors from her Korean and American roots, as well as global influences, in the 75 well-crafted, delicious recipes.
$35 at booksellers