In their western Massachusetts-based restaurant Coco & 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 give home cooks the building blocks to preparing meals with remarkable clarity of flavor. This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA. 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. Unmi Abkin and Roger Taylor are the co-owners and chefs at the popular Easthampton, Massachusetts-based restaurant Coco & The Cellar Bar, which hosts over 30,000 visitors a year. With 40 years of kitchen experience between them, they've mastered freshness and clarity of flavor in their simple global recipes. Unmi Abkin, a semifinalist for the James Beard Award for Best Chef in the Northeast in 2016, 2017, 2018, and 2019, was born in Korea and raised in northern California by her Mexican-American family. She attended the California Culinary Academy and worked in Chez Panisse and Boulevard before opening Coco. Roger Taylor is a graduate of the California Culinary Academy in San Francisco. 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

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