Culinary icon, founder of the Kogi food truck, Built on a foundation of balance and compassion, Kimchi Philly Cheesesteak recipe is real, and exactly as good as it sounds. But Choi also can make vegetables the star of the meal with Calabrian Chile Broccoli Rabe and Roasted Cauliflower Steaks with Harissa and Garlic Herbed Butter . And there are comforting, naturally vegetable-heavy rice and noodle bowls like Cold Bibim Noodle “Salad” and Veggie on the Lo Mein Spaghetti. Since this book is about taking steps, not leaps, there’s also plenty of inspiration for when you’re craving something indulgent, like Crispy Mashed Potatoes , but with "Power Up" modifications to make it healthier when you''re ready. Reaching for healthier foods is like flexing a muscle, and the work begins with having the confidence to cook at all. To encourage readers to take those first steps in the kitchen, Choi shares his culinary philosophy, including bits of wisdom and stories that expand on his approach to food. <The Choi of Cooking <is more than a collection of recipes; it’s a guide to creating a more balanced life....

Autorentext

Roy Choi was born in Seoul, Korea, and raised in Los Angeles, California. Choi is known as one of the architects of the modern food truck movement through Kogi BBQ. He is co-host of the Netflix cooking series The Chef Show with Jon Favreau. Choi is a voice and advocate for street food culture past, present, and future, and he is the co-owner, co-founder, and chef of Kogi BBQ, Chego!, and Tacos Por Vida in LA, and The Chef Truck and Best Friend at Park MGM in Las Vegas. Choi is a Time 100 Honoree and recipient of both an Emmy and a James Beard Award for Broken Bread. He lives in Los Angeles.

Tien Nguyen has been writing about food and culture for over a decade. She is the co-author of several cookbooks, including the New York Times bestseller L.A. Son: My Life, My City, My Food with chef Roy Choi, and The Red Boat Fish Sauce Cookbook, one of NPR’s Books We Love. She also has written for the Los Angeles Times and Lucky Peach, among other publications, and her work has been honored by the Association of Food Journalists. She lives in Los Angeles.

Natasha Phan is an award-winning producer, author, co-owner of Best Friend, and the CMO and business partner for all of Roy Choi’s endeavors. She was born into a family who owned a prominent Asian grocery store in L.A., and she’s been in food ever since. Her work with Roy and Kogi have helped shape the modern food truck movement and the way Angelenos eat. Among other initiatives, she co-authored the New York Times bestselling cookbook-memoir, L.A. Son, produced the Netflix series The Chef Show, and executive produced the Emmy-winning Broken Bread. A graduate of UCLA, she lives in Los Angeles.

Klappentext

NATIONAL BESTSELLER • Culinary icon, founder of the Kogi food truck, New York Times bestselling author of L.A. Son, and star of Netflix's The Chef Show shares 100 flavor-packed recipes that empower you to eat healthy—or, at least, healthier—without ditching your go-to favorites.

A BON APPÉTIT BEST COOKBOOK OF THE YEAR

Built on a foundation of balance and compassion, The Choi of Cooking is Roy Choi’s magnum opus, reflecting his personal journey of cooking, living, and learning from mistakes. When Choi realized that falling victim to his greasy cravings was not sustainable, he began to eat more nutritious foods—but he did it his way, to build a more realistic lifestyle not based on extreme dieting or deprivation. This equates to vegetable-forward recipes, with plenty of pit stops of comfort along the way, and tons of flavors layered in every single bite.

The Choi of Cooking focuses on foods that fuel your body, and Choi meets readers wherever they are, recognizing that eating healthy isn’t all or nothing. Yes, that Kimchi Philly Cheesesteak recipe is real, and exactly as good as it sounds. But Choi also can make vegetables the star of the meal with Calabrian Chile Broccoli Rabe and Roasted Cauliflower Steaks with Harissa and Garlic Herbed Butter. And there are comforting, naturally vegetable-heavy rice and noodle bowls like Cold Bibim Noodle “Salad” and Veggie on the Lo Mein Spaghetti. Since this book is about taking steps, not leaps, there’s also plenty of inspiration for when you’re craving something indulgent, like Crispy Mashed Potatoes, but with "Power Up" modifications to make it healthier when you're ready.

Reaching for healthier foods is like flexing a muscle, and the work begins with having the confidence to cook at all. To encourage readers to take those first steps in the kitchen, Choi shares his culinary philosophy, including bits of wisdom and stories that expand on his approach to food. The Choi of Cooking is more than a collection of recipes; it’s a guide to creating a more balanced life.

Leseprobe
Welcome to The Choi of Cooking

What you have in your hands is a book of recipes. An awesome book of recipes, trust. But we’re not stopping there. Because it’s not just an awesome book of recipes the same way the Tao of Jeet Kune Do wasn’t just a book about martial arts: Bruce Lee’s manual was a book about life, about how to approach yourself and others around you. This book is my Tao of Jeet Kune Do: a book of life, a recipe to keep living and be alive. It will fill your life with flavors so vibrant, so good, it will possess you. It’ll teach you how to make things that are good for you and good to you. It’ll make you kiss yourself as your food kisses others—seriously it’ll be that good.

I mean, that’s the goal.

I’ve been cooking for you all for a while now, but it took me this long to write this book because it took me this long to live long enough to know I had something to give you. And that’s what you have in your hands: my heart and my soul.

Off the top, this is a collection of fun dishes with some thoughts about cooking and living along the way. Some are my takes on classics, others are created from a lifetime of cooking mash-ups. If all you want to do is make some f***ing delicious food, I got you. It’s all here. You can just skip all this ramble and preamble and dive right in. A Thai-inspired chowder? Page 138. Layers and layers of greens hugging slivers of pork belly? Page 218. Fish tacos? Check page 186.

But if you’re still listening, let me tell you this story about how I got here.

I spent a long time wrestling with my food demons. Growing up and into my young adult days, I was on a whole other level of champion eating: bundles of Red Vines, gallon-sized milkshakes, whole pizzas, cans of SpaghettiOs, a dozen flour tortillas like they were potato chips, eight portions of soba noodles at a time. The whole tray of Stouffer’s lasagna. I could pound four of those personal Pizza Hut pan pizzas at a time. Who actually eats the whole bread bowl in a clam chowder bread bowl? Me, that’s who. And there is this thing in Korean called ggokbaeggi, which means “extra-large.” Yup. Ggokbaeggi for your boy. All. The. Time. From pho to jjajangmyun.

Really, though, I was eating my feelings. An evil voice would taunt me when I looked at myself in the mirror, sending me straight to the pint of Häagen-Dazs. On some afternoons when I was so depressed I could barely get off the couch, I almost couldn’t manage getting into the kitchen to microwave a pizza. Then, when I felt like I was getting too heavy, I just . . . didn’t eat. Instead of eating, I went on benders. Other addictions replaced the food. Sometimes it was drugs; other times, the casinos. I seesawed; sometimes I relapsed …