My Rice Bowl ─ Korean Cooking Outside the Lines

From James Beard Best Chef nominee Rachel Yang, a cookbook with 75 inspired recipes based on the cutting-edge Korean-French fusion cuisine she is known for delighting customers with everyday at her popular Seattle restaurants, Joule, Trove, and Revel, and her newest addition, Portland's Revelry.

The recipes in My Rice Bowl express chef Rachel Yang's passion for the unique Korean-French fusion cuisine she serves at her restaurants, each of which has its own distinctive twist on her cooking style. The cookbook offers readers the building blocks of Korean food--grains, noodles, meats, BBQ, pickles, kimchi--and then elevates them with recipes that also reflect her years as a chef at some of the best french restaurants in New York City. Recipes are defined as "simple" or "complex" and will appeal to both adventurous home cooks as well as those exploring Korean cooking for the first time. It also tells the story of Rachel's upbringing and her food history using the analogy of a rice bowl--the thing many Koreans think of as basic sustenance--to reveal how she pulls from these different influences in her life to create her deliciously innovative cuisine.

Before becoming one-half of Seattle’s most formidable husband-wife chef duo, RACHEL YANG was en route to a more traditional career. Yang received a double degree in urban studies and visual arts from Brown University in Providence, Rhode Island. She ended up leaving those studies behind and enrolled at the Institute of Culinary Education in New York City. Tang then honed her techniques while working in some of the City’s most esteemed restaurants, including DB Bistro Moderne and Per Se, and met her future husband and collaborator Seif Chirchi while they were both cooks at Alain Ducasse at the Essex House. After moving to Seattle in 2006, the couple opened Coupage. Between love and ambition, the two left the following year to open their own restaurant, Joule, which received critical acclaim. In the first two years, the restaurant scored a three-star review from The Seattle Times, and Chirchi and Yang both won a tough, televised competition against Iron Chef Jose Garces on the Food Network’s Iron Chef America. They’ve also received two James Beard Best Chef nominations. In 2010, Chirchi and Yang opened Revel, followed by Trove, which features a? noodle bar, Korean BBQ, and a parfait window, and was names one of GQ’s “Best New Restaurants of 2015.” In August, Yang and Chirchi will open Revelry in Portland, OR.