Curry & Kimchi: Flavor Secrets for Creating 70 Asian-Inspired Recipes at Home

Love this book. It's described as Asian fusion, but it's really all about comfort food. I've been cooking with it for about a month and find myself gravitating towards it regularly over other cookbooks because the recipes aren't overly complicated and needlessly time consuming. Yet, the recipes still deliver unique, complex flavors that keep you coming back and craving more. The sauce focus is great because many of the dishes are easy to sub in and out other items. I've made general tso's tempura sweet potatoes instead of tofu when I needed to use up farm share veggies. And, the Dan Dan sauce can be used in many ways. The book really encourages experimentation with the recipes by offering alternate ingredients. I know this just came out, but I'm already hoping for a follow up!

Nice cooking directions.will be making many of thrse dishes.

This has so many perfect recipes

I absolutely adore this book, the recipes are so user friendly and fun to try to recreate. I am a HUGE fan of the restaurant and I love to have my friends come over and have cooking parties to try our hand at some of the dishes, I am currently trying to master the Green Thai Curry. It's helpful that the book also tells you where to find the ingredients needed for some of the dishes. The pictures are gorgeous and tantalizing. It is such a special book to add to your collection, it feels almost like you are privy to a secret, but so thankful that all of these methods were shared. Bon Appetit!

Delicious easy to follow recipes with very nice photographs. Ingredients not hard to find. I liked everything about this book.

Lots of great-tasting recipes. A way of cooking I have never tried. Lots of flavor. Infused oils, special vinegars, lots of spice mixes and pickling. Yummy. A great new addition to the kitchen.

I just read it cover to cover and there are many interesting recipes I want to make. I have enjoyed Unmi’s food and she has a gift for creating bright and balanced flavors. Unmi and Roger have created a beautiful book centered around foundational dressings and sauces that are inspiring me to use them to create even more dishes of my own.

This book is beyond lame. There is 1 kimchi recipe, which is "quick kimchi". Uses half the ingredients of real kimchi and not fermented, lol. There are 2 basic curry recipes. There rest are just as useless. Basic at best. Returning immediately.

I bought this book on a whim just after breakfast. At lunchtime I was serving East-West rice bowl to an appreciative husband. The book is well laid out, beautifully illustrated and there is not a single recipe that I can't wait to try. This cook book is one that will be well used and enjoyed.