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. “Curry Kimchi has an effortless way of exploring the diversity of flavors throughout Asia, and the world. These dishes are thoughtfully balanced, beautifully prepared, and full of vibrant seasonal ingredients — and most of all, I love the way cooking is a joyful and creative process in Unmi’s hands.” — Alice Waters, Chez Panisse “This innovative cookbook delivers bold yet balanced flavors, opening up a world of exciting flavors to cooks at any level. I’m thrilled to bring the recipes of these very thoughtful chefs into my kitchen.” — Virginia Willis, James Beard Foundation Award-winning cookbook author and chef    “When I read Unmi’s story, it made me want to run into the kitchen and cook from this book. I fell in love not only with her warmth but also her sincere relationship to food. She may have just made an Asian cook out of me!” — Joanne Weir, James Beard Foundation Award-winning cookbook author, chef, and host of Weir Cooking on PBS “Chef Unmi Abkin has created a name for herself with a series of fusion-flavored restaurants in the Pioneer Valley of New England. In this debut cookbook, Abkin and Taylor (her partner and co-owner) take us on a swift, highly focused tour of Abkin’s idiosyncratic culinary landscape. Where else will you find Instant Pot pork carnitas tacos rubbing shoulders with General Tso’s tofu, or Korean bolognese with gochujang and miso paste? Sharply curated and intensely sauced, Abkin’s creations are both manageable enough for the weeknight routine and eccentric enough to disrupt it.” — NPR's Favorite Books of 2019 "James Beard Award semifinalist Abkin brings her unique perspective to this collection of 70 recipes inspired by her Korean, Mexican-American, and Jewish heritage and her experience preparing Asian inspired cuisine." — Booklist   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.  Curry & Kimchi Flavor Secrets for Creating 70 Asian-Inspired Recipes at Home By Unmi Abkin, Roger Taylor Storey Publishing Copyright © 2019 Unmi Abkin & Roger Taylor All rights reserved. ISBN: 978-1-63586-158-7 Contents PART 1: DRESSINGS AND SALADS, 21, Korean Hot Pepper Dressing, 23, Grilled Shrimp, Asian Pear, and Watercress Salad, 24, Honey Miso Dressing, 26, Honey Miso Noodle Salad, 28, Jalapeño Lime Dressing, 31, Orange, Mango, and Avocado Salad, 32, Orange Ginger Vinaigrette, 35, Chinese Chicken Salad, 36, Togarashi Dressing, 39, Broccoli Salad, 40, Red Wine Vinaigrette, 43, Zesty Jalapeño Cabbage Slaw, 44, PART 2: SAUCES AND SALSAS WITH MAIN DISHES, 47, Spicy Szechuan Peanut Sauce, 49, Dan Dan Noodles, 50, INSTANT POT RECIPES:, Manchamanteles Salsa, 53, Pork Carnitas Tacos, 54, Scallion Ginger Jam, 56, Clay Pot Miso Chicken, 58, Shoyu Ramen Broth and Tare, 60, Coco Shoyu Ramen, 65, Hoisin Barbecue Sauce, 66, Hoisin-Glazed Baby Back Ribs, 68, Plum Sauce, 71, East-West Rice Bowl, 72, Korean Hot Pepper Sauce, 74, Grilled Short Rib Tacos, 76, Bibimbap, 78, Thai Peanut Sauce, 81, Thai Chicken Rice Bowl, 82, Korean Bolognese, 85, Korean Spaghetti, 86, Korean Sloppy Joes, 88, Chow Fun Sauce, 91, Coriander Shrimp Chow Fun, 92, General Tso's Sauce, 95, General Tso's Tofu, 96, Vegan Coconut Curry, 99, Steamed Kaboc