Curry & Kimchi - by Unmi Abkin & Roger Taylor (Hardcover)
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<p/><br></br><p><b> About the Book </b></p></br></br>From Abkin and 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 flavors of Asian cooking in the home kitchen.<p/><br></br><p><b> Book Synopsis </b></p></br></br>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 <i>Curry & Kimchi</i>, 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.<p/><br></br><p><b> Review Quotes </b></p></br></br><br><i>"Curry & Kimchi</i> has an effortless way of exploring the diversity of flavors throughout Asia, and the world. These dishes are thoughtfully balanced, beautifully prepared, and full of vibrant seasonal ingredients -- and most of all, I love the way cooking is a joyful and creative process in Unmi's hands." -- Alice Waters, Chez Panisse <p/> "This innovative cookbook delivers bold yet balanced flavors, opening up a world of exciting flavors to cooks at any level. I'm thrilled to bring the recipes of these very thoughtful chefs into my kitchen." -- Virginia Willis, James Beard Foundation Award-winning cookbook author and chef <p/> "When I read Unmi's story, it made me want to run into the kitchen and cook from this book. I fell in love not only with her warmth but also her sincere relationship to food. She may have just made an Asian cook out of me!" -- Joanne Weir, James Beard Foundation Award-winning cookbook author, chef, and host of <i>Weir Cooking</i> on PBS <p/> "Chef Unmi Abkin has created a name for herself with a series of fusion-flavored restaurants in the Pioneer Valley of New England. In this debut cookbook, Abkin and Taylor (her partner and co-owner) take us on a swift, highly focused tour of Abkin's idiosyncratic culinary landscape. Where else will you find Instant Pot pork carnitas tacos rubbing shoulders with General Tso's tofu, or Korean bolognese with gochujang and miso paste? Sharply curated and intensely sauced, Abkin's creations are both manageable enough for the weeknight routine and eccentric enough to disrupt it." -- NPR's Favorite Books of 2019 <p/> "James Beard Award semifinalist Abkin brings her unique perspective to this collection of 70 recipes inspired by her Korean, Mexican-American, and Jewish heritage and her experience preparing Asian inspired cuisine." -- <i>Booklist</i> <br><br><p/><br></br><p><b> About the Author </b></p></br></br>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.
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