My Rice Bowl

“Rachel’s sumptuous food, like her stellar career, transcends easy descriptions. She cooks without borders, without inhibitions, but always with a master’s sense of technique that makes unexpected flavor combinations seem natural and delicious. This is cross-cultural cooking at its best. This is the cuisine of the future.” -Edward Lee, chef/owner of 610 Magnolia and author of Smoke & Pickles “Rachel Yang has always inspired me as a pioneer in American cooking. She uses her experience as both a Korean and an American to come up with a new, exciting approach that continues to shape modern American cuisine. This cookbook beautifully speaks to her personal story and gives guidance to how she creates her unique flavors. This is the kind of cookbook that will be filled with stains because you will actually be cooking from it all the time!” -Beverly Kim, chef/owner of Parachute“Yang brings culinary fusion to full flower, as she demonstrates in this unique cookbook…An adventuresome cook will discover plenty of imagination and novelty here.”-Booklist Reviews“This is a collection of innovative recipes with Korean flavors. The food in this book is not straight-up traditional but, like Yang - a Seattle restaurateur - unique and memorable.”-WBUR Here & Now”[A cookbook] with a point of view…nothing short of epic.”-thekitchn “If you love [Seattle’s Joule, Revel and Trove] restaurants, you will love this book.”-425 Magazine”[Rachel Yang’s recipe had] a pretty simple marinade but what blew my mind … was how juicy and tender [the meat] was.”-Bon Appetit Foodcast”[This ]high-quality, well-designed cookbook practically beg[s] you to re-create restaurant favorites at home”-The Seattle Times“Basically if you are trying to elevate your cooking in the kitchen - get your hands on a copy of this bad boy.”-Seattle Refined “lt’s food without boundaries, made with ingredients from all over the globe…built from our understandings of how flavor works.”-Daily Waffle“The story that she tells is very relatable and provides the back story to her inventive recipes and the dishes she serves at her and her husband’s restaurants…The graphics and photos are fantastic, but most importantly the recipes are approachable and tasty.”-Kimchi Mom“With layers of flavors, culinary traditions, and cultural influences, this is a truly global take on Korean cuisine.”-Readers Lane“If you’re itching to recreate Joule’s kimchi recipe at home, chef Rachel Yang, like an angel of cookery, has descended from the heavens to answer your prayers and so much more.”-Seattle Met“If you love Joule, Revel, and Trove, you’ll love learning chef-owner Rachel Yang’s secrets to her personalized Korean style.”-Eater Seattle

RACHEL YANG and her husband, Seif Chirchi, own and operate Joule, Revel, and Trove restaurants in Seattle, and Revelry in Portland. The duo holds four James Beard Award nominations for Best Chef. Both Rachel and Seif remain working chefs who still cook on the line most nights in one of their signature open kitchens. Their two young sons, Pike and Rye, can often be found in the family’s restaurants as well.JESS THOMSON is an award-winning freelance food and travel writer, and the author of seven cookbooks, many written with Seattle-area restaurateurs, plus her recent memoir,A Year Right Here- Adventures with Food and Family in the Great Nearby. Her work has appeared in theNew York Times;Food & Wine;Cooking Light; andSeattle,Sunset, andEdible Seattlemagazines; and in multiple issues of the yearlyBest Food Writingbook collection. She lives in Seattle with her husband and eight-year-old son.