My Rice Bowl: Korean Cooking Outside the Lines
By Rachel Yang and Jess Thomson
Sasquatch Books, 2017
Publisher Description
A four-time James Beard ‘Best Chef’ nominee presents 75 recipes for her signature Korean fusion cuisine, inspired by cultures from around the world
In many ways, the book, like Yang’s restaurants, is analogous to a rice bowl; underpinning everything is Yang’s strict childhood in Korea and the food memories it engrained in her. But on top you’ll taste a mosaic of flavors from across the globe, plus a dash of her culinary alma maters, Per Se and Alain Ducasse. This is the authentic, cutting-edge fusion food of a Korean immigrant who tried everything she could to become an American, but only became one when she realized that her culture—among many—is what makes America so delicious today.
