Research Guides
Speaker: Rachel Yang & Jess Thomson
Book: My Rice Bowl: Korean cooking outside the lines
Saturday October 14, 2017 1:30 - 3:30 p.m.
East Asia Library (Gowen 3rd Floor)
2M Seminar Room
To request disability accommodation, contact the Disability Services Office at 206.543.6450 (voice), 206.543.6452 (TTY), 206.685.7264 (FAX), or dso@uw.edu, preferably at least 10 days in advance of the event.
Rachel Yang, Chef
Jess Thomson, Food & Travel Writer
From James Beard Best Chef-nominee Rachel Yang, My Rice Bowl is a cookbook with 75 recipes based on her deeply comforting 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.