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From Unmi Abkin and Roger Taylor, owners of the popular western Massachusetts restaurant Coco and The Cellar Bar, come the secrets to creating bold, balanced dishes built on the foundational flavors of Asian cooking in the home kitchen.
From Unmi Abkin and Roger Taylor, owners of the popular western Massachusetts restaurant Coco and The Cellar Bar, come the secrets to creating bold, balanced dishes built on the foundational flavors of Asian cooking in the home kitchen.
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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 in the food industry have honed his ability to create efficiency in the kitchen while still producing spectacular meals. A graduate of Le Cordon Bleu program at the California Culinary Academy, Taylor worked in restaurants across the country including Melisse in Los Angeles. Taylor is the chef and co-owner with his wife, Unmi Abkin, of the Easthampton, Massachusetts-based restaurant Coco & The Cellar Bar.
Inhaltsangabe
Part 1: Dressings and Salads Korean Hot Pepper Dressing Grilled Shrimp, Asian Pear, and Watercress Salad Honey Miso Dressing Honey Miso Noodle Salad Jalapeno Lime Dressing Orange, Mango, and Avocado Salad Orange Ginger Vinaigrette Chinese Chicken Salad Togarashi Dressing Broccoli Salad Red Wine Vinaigrette Zesty Jalapeno Cabbage Slaw Part 2: Sauces and Salsas, with Main Dishes Spicy Szechuan Peanut Sauce Dan Dan Noodles Plum Sauce East-West Rice Bowl Korean Hot Pepper Sauce Grilled Short Rib Tacos Bibimbap Thai Peanut Sauce Thai Chicken Rice Bowl Korean Bolognese Korean Spaghetti Korean Sloppy Joes Chow Fun Sauce Coriander Shrimp Chow Fun General Tso's Sauce General Tso's Tofu Vegan Coconut Curry Steamed Kabocha Squash and Tofu Rice Bowl Cilantro Salsa Verde Chili con Carne Green Thai Curry Salmon and Green Thai Curry Rice Bowl Ponzu Miso-Glazed Cod Rice Bowl Teriyaki Sauce Salmon Teriyaki Bento Box Phad Thai Sauce Shiitake Mushroom and Tofu Phad Thai Mornay Macaroni and Cheese Instant Pot Recipes Manchamanteles Salsa Pork Carnitas Tacos Scallion Ginger Jam Clay Pot Miso Chicken Shoyu Ramen Broth Coco Shoyu Ramen Hoisin Barbecue Sauce Hoisin-Glazed Baby Back Ribs Part 3: Condiments, Pickles, and Infused Oils Spicy Miso Paste Lime Shallot Creme Fraiche Thai Cabbage Kalbi Marinade Soy-Cured Eggs Miso Marinade Seasoned Bean Sprouts Seasoned Carrots Pickled White Onions Quick Kimchi Xander's Cucumber Pickles Pickled Shiitake Mushrooms Pickled Japanese Turnips Pickled Ginger Ginger Oil Chive Oil Chile Oil Togarashi Oil Szechuan Oil Seasoned Rice with Vinegar Everyday Equipment Everyday Ingredients Acknowledgments Index
