Curry & Kimchi

Flavor Secrets for Creating 70 Asian-Inspired Recipes at Home

By Unmi Abkin Roger Taylor

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 Curry & Kimchi, 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.

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Meet the Authors
Roger Taylor headshot

Roger Taylor

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Review quotes
“Curry & Kimchi 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

“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 
 
“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 Weir Cooking on PBS

"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." — Booklist
 
Product Details
Categories
Number of pages
176
Publication date
October 29, 2019
ISBN
9781635861587
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