My Rice Bowl PDF Download

Author: Rachel Yang
Publisher: Sasquatch Books
ISBN: 1632170795
Category : Cooking
Languages : en
Pages : 321

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Book 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 As co-owner of the popular Seattle restaurants, Joule, Trove, and Revel, and Portland's Revelry, chef Rachel Yang delights with her unique Korean fusion—think noodles, dumplings, pickles, pancakes, and barbecue. Along with her husband, Seif Chirchi, Yang serves food that exemplifies cross-cultural cooking at its most gratifying. In the cookbook you’ll find the restaurants’ kimchi recipe, of course, but there’s so much more—seaweed noodles with crab and crème fraîche, tahini-garlic grilled pork belly, fried cauliflower with miso bagna cauda, chipotle-spiked pad thai, Korean-taco pickles, and the ultimate Korean fried chicken (served with peanut brittle shards for extra crunch). There are rice bowls too—with everything from lamb curry to charred shiitake mushrooms—but this book goes way beyond bibimbap. 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.

Author: Joanne Lee Molinaro
Publisher: Penguin
ISBN: 0593084276
Category : Cooking
Languages : en
Pages : 337

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Book Description
THE INSTANT NEW YORK TIMES BESTSELLER • NAMED ONE OF THE BEST NEW COOKBOOKS OF THE YEAR BY Epicurious • EATER • Stained Page • Infatuation • Spruce Eats • Publisher’s Weekly • Food52 • Toronto Star The dazzling debut cookbook from Joanne Lee Molinaro, the home cook and spellbinding storyteller behind the online sensation @thekoreanvegan Joanne Lee Molinaro has captivated millions of fans with her powerfully moving personal tales of love, family, and food. In her debut cookbook, she shares a collection of her favorite Korean dishes, some traditional and some reimagined, as well as poignant narrative snapshots that have shaped her family history. As Joanne reveals, she’s often asked, “How can you be vegan and Korean?” Korean cooking is, after all, synonymous with fish sauce and barbecue. And although grilled meat is indeed prevalent in some Korean food, the ingredients that filled out bapsangs on Joanne’s table growing up—doenjang (fermented soybean paste), gochujang (chili sauce), dashima (seaweed), and more—are fully plant-based, unbelievably flavorful, and totally Korean. Some of the recipes come straight from her childhood: Jjajangmyun, the rich Korean-Chinese black bean noodles she ate on birthdays, or the humble Gamja Guk, a potato-and-leek soup her father makes. Some pay homage: Chocolate Sweet Potato Cake is an ode to the two foods that saved her mother’s life after she fled North Korea. The Korean Vegan Cookbook is a rich portrait of the immigrant experience with life lessons that are universal. It celebrates how deeply food and the ones we love shape our identity.

Author: Erin Clarke
Publisher: Penguin
ISBN: 0525541160
Category : Cooking
Languages : en
Pages : 322

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Book Description
Comfort classics with a lighter spin, from the creator of the healthy-eating blog Well Plated by Erin. Known for her incredibly approachable, slimmed-down, and outrageously delicious recipes, Erin Clarke is the creator of the smash-hit food blog in the healthy-eating blogosphere, Well Plated by Erin. Clarke's site welcomes millions of readers, and with good reason: Her recipes are fast, budget-friendly, and clever; she never includes an ingredient you can't find in a regular supermarket or that isn't essential to a dish's success, and she hacks her recipes for maximum nutrition by using the "stealthy healthy" ingredient swaps she's mastered so that you don't lose an ounce of flavor. In this essential cookbook for everyday cooking, Clarke shares more than 130 brand-new rapid-fire recipes, along with secrets to lightening up classic comfort favorites inspired by her midwestern roots, and clever recipe hacks that will enable you to put a healthy meal on the table any night of the week. Many of the recipes feature a single ingredient used in multiple, ingenious ways, such as Sweet Potato Boats 5 Ways. The recipes are affordable and keep practicality top-of-mind. She's eliminated odd leftover "orphan" ingredients and included Market Swaps so you can adjust the ingredients based on the season or what you have on hand. To help you make the most of your cooking, she's even included tips to store and reheat leftovers, as well as clever ideas to turn them into an entirely new dish. From One-Pot Creamy Sundried Tomato Orzo to Sheet Pan Tandoori Chicken, all of the recipes are accessible to cooks of every level, and so indulgent you won't detect the healthy ingredients. As Clarke always hears from her readers, "My family doesn't like healthy food, but they LOVED this!" This is your homey guide to a healthier kitchen.

Author: Rhee, Chungah
Publisher: Time Inc. Books
ISBN: 0848751434
Category : Cooking
Languages : en
Pages : 240

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Book Description
The debut cookbook by the creator of the wildly popular blog Damn Delicious proves that quick and easy doesn't have to mean boring.Blogger Chungah Rhee has attracted millions of devoted fans with recipes that are undeniable 'keepers'-each one so simple, so easy, and so flavor-packed, that you reach for them busy night after busy night. In Damn Delicious, she shares exclusive new recipes as well as her most beloved dishes, all designed to bring fun and excitement into everyday cooking. From five-ingredient Mini Deep Dish Pizzas to no-fuss Sheet Pan Steak & Veggies and 20-minute Spaghetti Carbonara, the recipes will help even the most inexperienced cooks spend less time in the kitchen and more time around the table.Packed with quickie breakfasts, 30-minute skillet sprints, and speedy takeout copycats, this cookbook is guaranteed to inspire readers to whip up fast, healthy, homemade meals that are truly 'damn delicious!'

Author: Eric Kim
Publisher: Clarkson Potter
ISBN: 0593233506
Category : Cooking
Languages : en
Pages : 289

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Book Description
NEW YORK TIMES BESTSELLER • An homage to what it means to be Korean American with delectable recipes that explore how new culinary traditions can be forged to honor both your past and your present. IACP AWARD FINALIST • ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: Simply Recipes ONE OF THE BEST COOKBOOKS OF THE YEAR: Bon Appétit, The Boston Globe, Saveur, NPR, Food & Wine, Salon, Vice, Epicurious, Publishers Weekly “This is such an important book. I savored every word and want to cook every recipe!”—Nigella Lawson, author of Cook, Eat, Repeat New York Times staff writer Eric Kim grew up in Atlanta, the son of two Korean immigrants. Food has always been central to his story, from Friday-night Korean barbecue with his family to hybridized Korean-ish meals for one—like Gochujang-Buttered Radish Toast and Caramelized-Kimchi Baked Potatoes—that he makes in his tiny New York City apartment. In his debut cookbook, Eric shares these recipes alongside insightful, touching stories and stunning images shot by photographer Jenny Huang. Playful, poignant, and vulnerable, Korean American also includes essays on subjects ranging from the life-changing act of leaving home and returning as an adult, to what Thanksgiving means to a first-generation family, complete with a full holiday menu—all the while teaching readers about the Korean pantry, the history of Korean cooking in America, and the importance of white rice in Korean cuisine. Recipes like Gochugaru Shrimp and Grits, Salt-and-Pepper Pork Chops with Vinegared Scallions, and Smashed Potatoes with Roasted-Seaweed Sour Cream Dip demonstrate Eric's prowess at introducing Korean pantry essentials to comforting American classics, while dishes such as Cheeseburger Kimbap and Crispy Lemon-Pepper Bulgogi with Quick-Pickled Shallots do the opposite by tinging traditional Korean favorites with beloved American flavor profiles. Baked goods like Milk Bread with Maple Syrup and Gochujang Chocolate Lava Cakes close out the narrative on a sweet note. In this book of recipes and thoughtful insights, especially about his mother, Jean, Eric divulges not only what it means to be Korean American but how, through food and cooking, he found acceptance, strength, and the confidence to own his story.

Author: Gina Homolka
Publisher: Clarkson Potter
ISBN: 0385345631
Category : Cooking
Languages : en
Pages : 322

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Book Description
Get the recipes everyone is talking about in the debut cookbook from the wildly popular blog, Skinnytaste. Gina Homolka is America’s most trusted home cook when it comes to easy, flavorful recipes that are miraculously low-calorie and made from all-natural, easy-to-find ingredients. Her blog, Skinnytaste is the number one go-to site for slimmed down recipes that you’d swear are anything but. It only takes one look to see why people go crazy for Gina’s food: cheesy, creamy Fettuccini Alfredo with Chicken and Broccoli with only 420 calories per serving, breakfast dishes like Make-Ahead Western Omelet "Muffins" that truly fill you up until lunchtime, and sweets such as Double Chocolate Chip Walnut Cookies that are low in sugar and butter-free but still totally indulgent. The Skinnytaste Cookbook features 150 amazing recipes: 125 all-new dishes and 25 must-have favorites. As a busy mother of two, Gina started Skinnytaste when she wanted to lose a few pounds herself. She turned to Weight Watchers for help and liked the program but struggled to find enough tempting recipes to help her stay on track. Instead, she started “skinny-fying” her favorite meals so that she could eat happily while losing weight. With 100 stunning photographs and detailed nutritional information for every recipe, The Skinnytaste Cookbook is an incredible resource of fulfilling, joy-inducing meals that every home cook will love.

Author: Maki Blanc
Publisher: Independently Published
ISBN:
Category :
Languages : en
Pages : 282

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Book Description
Are you looking for an Asian Cookbook with 150 traditional and bowls recipes? In this 2 books in 1 edition by Maki Blanc, you will find 150 recipes for easy and tasty Asian recipes. In the first book, Asian Bowls Cookbook by Maki Blanc, you will discover 80 healthy and easy to make Asian Bowls from Asian cuisine. Bowls are extremely famous nowadays for two main reasons: healthy diet and practical all in one meals. In a bowl you have carbs, proteins and fats in a single dish, big enough to satisfy your hunger and easy enough to be eaten on the go or on the couch. Asian food is perfect when it comes to prepare a bowl, not only due to the large usage of rice as staple food in many dishes but also because it is a style fitting the asian cuisine perfectly. In this cookbook you will find several recipes from the major asian cuisines and you will be able to spot the differences in texture and flavors when it comes to taste a Thai bowl or a Korean bowl. Spices, herbs, vegetables and a large variety of ingredients will complete the bowls in an unforgettable way. In Asian Bowls Cookbook by Maki Blanc you will learn: How to prepare typical and authentic healthy Asian Bowls at home 80 recipes for Thai Chinese Indian and Japanese Bowls 80 recipes for a balanced but full of flavors diet If you are looking for an healthy and delicious cookbook for Asian Bowls this book will let you explore the depth of the Asian cuisine. In the second book, Korean Cookbook by Maki Blanc, you will learn 70 recipes for preparing traditional recipes from Korea and China. Korean food is a common name for a great variety of dishes. Region to region, city to city, the recipes change (even by a lot) but the core ingredients are always the same: rice, vegetables, meat and obviously kimchi. Kimchi is a traditional side dish made of fermented and salted vegetables such as cabbage, garlic, onion and ginger, often served with soups and made with different type of ingredients and spices. Do not be fooled by common misconceptions: dogs are very rarely eaten nowadays in South Korea and most of the dishes resemble the classic asian food made by bowls, soups and noodles. Originally rice was very expensive and that's why grain has been the quintessential staple food for Korean people for centuries. Nowadays it is widely used both as base for several dishes, side or worked in ancient pots for making cakes, both salty and sweet. Alongside kimchi, the most famous dishes are rich almost complete meals such as Bulgogi, marinated and grilled beef and Bibimbap, the most colorful and joyful Korean dish, famous for the strong contrasts of the vegetables and the egg in the middle. In Korean Cookbook by Maki Blanc you will learn: How to cook Korean food at home Brief history of Korean food and most famous recipes 70 recipes for preparing homemade tasty and spicy Korean food If you love asian flavors and you want to discover a new cuisine, this cookbook is for you! Scroll up, click on buy it now and get your copy today!

Author: Hyegyoung K. Ford
Publisher: Page Street Publishing
ISBN: 1624148700
Category : Cooking
Languages : en
Pages : 192

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Book Description
Spicy, Salty, Sour, Sweet Create the Amazing Flavors of Korean Home Cooking Step into the kitchen of Hyegyoung K. Ford, founder of the blog Beyond Kimchee, and discover the delicious, fail-safe meals she ate growing up in South Korea and now cooks for her own busy family. Perfected through generations, classics like Korean Sweet & Sour Pork are quick and comforting, and popular dishes like Spicy Korean Fried Chicken are surprisingly easy to make at home. Authentic flavors are simple to create with special tips for sourcing and working with key ingredients. Feast on an impressive spread of soups, stews, noodles and stir-fries, or dig into a delectable selection of sweet and salty snacks and appetizers. No Korean meal is complete without an array of banchan, or sides. Options such as Panfried Tofu with Soy Chili Sauce, Spicy Cucumber Salad, Addictive Soy Sauce Eggs and more make it impossible to try just one. And don’t forget the kimchi! Learn to make seven different varieties of this healthy Korean staple. With so many combinations to choose from, these meals will quickly become favorites in your own kitchen.

Author: Emma Yang
Publisher: Independently Published
ISBN:
Category :
Languages : en
Pages : 270

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Book Description
Are you looking for an Asian Cookbook with 150 traditional recipes? In this 2 books in 1 edition by Emma Yang, you will learn how to prepare over 150 recipes for asian bowls and much more! In the first book, Asian Bowls Cookbook by Emma Yang, you will discover 80 healthy and easy to make Asian Bowls from Asian cuisine. Bowls are extremely famous nowadays for two main reasons: healthy diet and practical all in one meals. In a bowl you have carbs, proteins and fats in a single dish, big enough to satisfy your hunger and easy enough to be eaten on the go or on the couch. Asian food is perfect when it comes to prepare a bowl, not only due to the large usage of rice as staple food in many dishes but also because it is a style fitting the asian cuisine perfectly. In this cookbook you will find several recipes from the major asian cuisines and you will be able to spot the differences in texture and flavors when it comes to taste a Thai bowl or a Korean bowl. Spices, herbs, vegetables and a large variety of ingredients will complete the bowls in an unforgettable way. In Asian Bowls Cookbook by Emma Yang you will learn: How to prepare typical and authentic healthy Asian Bowls at home 80 recipes for Thai Chinese Indian and Japanese Bowls 80 recipes for a balanced but full of flavors diet If you are looking for an healthy and delicious cookbook for Asian Bowls this book will let you explore the depth of the Asian cuisine! In the second book, Korean Cookbook by Emma Yang, you will discover a world of 70 recipes for classic Korean food. Rice, vegetables, meat and obviously kimchi are the key ingredients of the Korean cuisines, which varies a lot from region to region but always use these basic ingredients for it dishes. Kimchi is a traditional side dish made of fermented salted vegetables like cabbage, garlic, onion and ginger, served with soups and made with different type of ingredients and spices. Soups, bowls and noodles are the main type of dishes in Korea so do not fall in the misconception that dogs or similar animals are eaten nowadays. Originally rice was very expensive and that's why grain has been the basic staple food for Korean people for centuries. It is widely used both as base for several dishes, side or worked in ancient pots for making cakes, both salty and sweet. Alongside kimchi, the most famous dishes are rich almost complete meals such as Bulgogi, marinated and grilled beef and Bibimbap, the most iconic Korean dish, famous for the strong contrasts of the colorful vegetables and the egg in the middle. In Korean Cookbook by Emma Yang you will learn: How to prepare 70 easy and tasty recipes from Korean 70 true recipes from classic and modern Korean dishes How to prepare the most icon Korean recipes at home If you want to cook easy and tasty recipes from South Korea and prepare traditional food at home for friends and family, this cookbook is for you! Scroll up, click on buy it now and get your copy today!

Author: Adele Tyler
Publisher: Independently Published
ISBN:
Category :
Languages : en
Pages : 260

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Book Description
Do you want to prepare bowls at home with an Asian twist?In this 2 books in 1 edition, you will find over 200 recipes for amazing and balanced bowls with Korean recipes to spicy up your meals! In the first book, Korean Cookbook, you will learn how to prepare tasty ingredients with umami flavors. Coconut oil. Soups. Spicy fried chicken. Kimchi. Bulgogi. Mouthwatering? Of course. Looking for your local Korean restaurant? Stop. You can prepare all these dishes at home in your kitchen! Most of the ingredients of the Korean cuisine are available in your local grocery store and with these short tips you will be able to become a Korean home chef and surprise your friends and family. Korean food is quintessential asian flavors. From broths to soups, from pork to fermented vegetables, the Korean dishes scream umami, spices and flavors like few other cuisines in the world. Preparing a Kimchi dish at home, with its sour and spicy taste and the most amazing fermented vegetables is easier than what you imagine. What are you waiting for? In Korean Cookbook you will learn: History of Korean food How to cook Korean food at home Traditional and modern Korean recipes How to cook Kimchi, Samgyeopsal, stir fried rice and noodles and Bibimbap If you want to impress your friends and family, give a twist to your dinners and cook at home healthier dishes compared to the next door takeaways, this book is for you. In the second book, Bowls Cookbook for Beginners, you will learn how to combine ingredients within modern bowls. Bowls are extremely trendy lately. One of the reasons might be their insta-friendly colors and shape. Another solid reason is the convenience of a quick one dish complete meal. A third reason can be found in the nutrition facts that are often balanced due to the presence of both carbs and proteins. Regardless the reasons begin bowls' success, this dish is part of our modern food culture and you might want to prepare it at home, using your favorite ingredients or exploring new recipes. Bowls are easy to make. You will need four main ingredients: base (rice, quinoa, etc) Proteins (fish, meat, beans, etc) Vegetables (carrots, red cabbage, avocado, etc) Garnish (oil, mayo, spicy sauces, etc) You will just need to combine these main ingredients to create endless combinations of amazing flavors and aromas. In Bowls Cookbook for Beginners you will learn: How to prepare the most amazing bowls at home Over 100 recipes for cooking bowls in your kitchen Ketogenic bowls for ketogenic diet Mediterranean bowls for fresh and healthy recipes Vegetarian bowls for veggie tasty dishes Vegan bowls for plant based recipes When creating a bowl, the only limit sits in your mind and fantasy. Follow the recipes, but be bold and try interesting combo, you might end up creating something amazing. Scroll up, click on buy it now and get your copy today!