In their western Massachusetts-based restaurant Coco and 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 will inspire readers to prepare home-cooked meals with remarkable clarity of flavor.

Book details

  • Price: $24.95
  • Other formats: Ebook
  • Size: 8 x 8
  • Pages: 176
  • Format: Hardback
  • ISBN: 9781635861587

Unmi Abkin

Author

Unmi Abkin’s early relationship with food centered around longing. As an orphaned child in South Korea, she experienced hunger on a daily basis. Eventually adopted… See Bio

Roger Taylor

Author

Roger Taylor’s life as a cook began with a childhood spent in professional kitchens and working in restaurants from the age of 15. His years… See Bio

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Curry & Kimchi

by Unmi Abkin and Roger Taylor

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