Curry & Kimchi: Chef Unmi Abkin Shares Her Flavor Secrets for Creating Asian-Inspired Dishes at Home
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- Hardback (BB)
- 01 Oct 2019
- Storey Publishing
- 176 pages - 203 x 203 x 16mm
Open up this little gem of a cookbook and find a world of new flavours to add to your dinner table! The 70 recipes are easy to follow, with short ingredient lists and bright photographs taken at Coco and The Cellar Bar, the authors’ restaurant in Massachusetts. The book is organised around foundational flavour components, followed by recipes that use each flavour booster. Miso Honey Dressing lends full-bodied flavour to Honey Miso Noodle Salad, and Shoyu Ramen Broth (made in an Instant Pot) is the key ingredient in Coco Shoyu Ramen. Other favourites include Korean Bolognese (for Korean Spaghetti and Korean Sloppy Joes), Chow Fun Sauce (for Coriander Shrimp Chow Fun), Scallion Ginger Jam (for Clay Pot Miso Chicken), Hoisin Barbecue Sauce (for Hoisin-Glazed Baby Back Ribs), and Ponzu Sauce (for Miso-Glazed Cod Rice Bowl). On every page, Abkin and Taylor’s chef secrets inspire readers to create dishes with freshness and clarity of flavour.
From Unmi Abkin and Roger Taylor, owners of the popular western Massachusetts restaurant Coco and The Cellar Bar, come the secrets to creating bold, balanced dishes built on the foundational flavours of Asian cooking in the home kitchen.