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.