This is one of the best cookbooks I have ever had the opportunity to review! The authors have three thriving restaurants and it is easy to see why!
The recipes are Asian and American, they use seasoned rice wine vinegar in most of the recipes, along with sesame seeds, fresh broccoli, fish, shrimp, and their homemade sauces and dressings to create culinary masterpieces that any cook can do as the directions are very specific and easy to follow.
The recipe for pickled broccoli uses broccoli, pine nuts and Togarishi dressing made with rice wine vinegar, soy sauce, sesame oil and ginger to make a tangy fresh salad. (All of the recipes include the necessary sauces or dressings in another section of the cookbook.)
The Hoisin Baby Back Ribs look so good they pop off of the page - they use a BBQ sauce made with Hoisin sauce, soy sauce, sesame seeds, oranges, honey and ketchup which cook with the ribs in an Instant Pot that only take 32 minutes to cook!
The Plum Sauce is prepared in a food processor and served over the East-West Rice Bowl that has chicken, sesame seeds, rice, bok choy and ginger in it - which only takes a few minutes to prepare with pre-cooked rice and chicken.
Enjoy preparing tasty restaurant-style meals for your family and friends

From the first page this book was make no my mouth water! Some amazing flavours and beautiful photography to match. Too many good recipes I want to try! The intro was actually more interesting than most cook recipe books and really told a story of how the book came to be with her.
Definitely recommend this! Thanks for the ARC Netgalley

The book is presented in a colourful, enthusiastic way and I do like the examples of how you plate up the food in order to get a pretty end result rather than just the end result itself. The recipes are predominantly for the bases of oils, salsas, dressings and pastes familiar in South Korean cooking and I really appreciated that as I'm not really one to buy a jar of, say, ready made Thai green curry paste. Freshly prepared, these do have a short fridge life and even making a cup or three's worth might result in too much for a family who has this type of food only occasionally. I wondered whether many of them could be made, put into ice cube trays and frozen with the advantage of taking one or two out when you need them. I do that with any surfeit of fresh herbs for use in the winter but they just get frozen chopped in water and these sauces have oil so not so good for freezing. I'm going to try this anyway. Some of the ingredients are not going to be available in many supermarkets, certainly not in SW Scotland anyway although I shall challenge the excellent little 'health food' shop in Castle Douglas for some of them and there's always the internet these days (thank goodness). The dishes prepared from these are almost an aside, they're really not that complicated but have the benefit of being easy to prepare so should appeal to people who "don't have time to cook". I guess I have to take some exception to the title - there's little of curry or kimchi in there with one recipe for pickled but not fermented kimchi and a couple for coconut/Thai curry dishes. It's eye catching though as "South Korean cooking" perhaps is not! Overall the book is lovely "eye candy" and has sufficient recipes to tempt people to try a new cuisine but to my mind it's best for building the oils/sauces from scratch and those I've tried so far have been worth it. Thanks to NetGalley and Storey Publishing for an advance copy in exchange for my honest review.

I am always looking for new flavours and meals to serve up to my family and this looks like a great book to make some new and delicious recipes.

Whilst I haven’t yet tried any of the recipes included in this book I am planning on cooking the peanut chicken dish and Pad Thai. These are flavours my family are used to but with a new twist.

I love the assembly pictures and all of the colours of the different fresh foods really make the dishes look attractive. Each recipe seems to have layers of flavour and you may need to make a dressing or a sauce as part of the dish and these are included separately so it doesn’t feel like one really long list of ingredients to combine. Hopefully my British supermarket stocks all of these ingredients!!

The only slight negative is that there are no alternative cooking times for those who don’t have a slow cooker and need to use the stove top.

Can’t wait to try these recipes!!

First of all, in any cook book, pictures elevate the overall feel of the book. We do eat with our eyes first. Anyhow, I thought that the food photography was impeccable with some minor adjustments with the shadows/brightness but the overall feel is gorgeously minimalistic. I love that in multiple recipes, plating is emphasized by having serial photos of how to style/present the meal. I thought that was genius since food is hardly just thrown on the plate. I learned a lot just from the pictures some a big AHA moment for me - like that’s how it’s done!

The recipes were simple enough for the home cook and love that there were recipes for an Insta pot or multi-cooker. I was really appreciative of that!

The 70 recipes that were presented do indeed round out the basics and must have recipes for any home cook interested in having a korean/asian food repertoire.

I really loved the book and have actually tried some of the sauces and it turned out great! I would recommend this to anyone novice or even expert as a wonderful resource that would be used time and time again. In most asian households these are recipes that are utilized 3-5 times a week. Easy enough for a week night meal. Amazing cook book!! I would buy this for myself and every friend I have!! It’s truly a must!!

As a self-confessed foodie and Asian fusion enthusiast, I was very excited to hungrily tear my way through Curry and Kimchi, and found myself enjoying every page cover to cover, not left unsatisfied at any moment. This book is a true celebration of food and the powerful impact it has on us - nostalgic, empowering and inspiring. Abkin and Taylor have crafted a beautiful volume, one which emphasises teaching the importance of balance, proper seasoning and, above all, joy.

Curry and Kimchi is visually breath-taking, gorgeously photographed and chicly designed, even the title typefaces have a little something special. Bringing together a plate of complex and inviting food is made easily accessible as the authors lead us step-by-step through assembling each component of the recipe and plating up an infinitely instagrammable meal.

Tools and key ingredients are listed at the back of the book, leading readers straight into exploring the recipes - which are fresh takes on favourites and alive with colour and flavour. I’m looking forward to introducing several of these into our own dinner rotation.

Abkin and Taylor have a very natural way of teaching their readers to find confidence in the kitchen through experience and experimentation, and that is perhaps the best point of this book, and one that definitely sold me on the merits of Curry and Kimchi.

Really nice Asian cookbook with a few surprises. A nice introduction to the author, her history and her family.
It is organized by type of food, standard for many cookbooks starting with salads, appetizers and moving on to main courses. I like the focus on building the basics like broths, dashi, ans sauces and getting to apply them to a variety of dishes.

Some of the dishes have step by step instructions on how to dress the plate for that ultimate eye candy instead of just showing pictures of the final result. This is a nice inclusion.

This book really gets me excited to try some new Asian inspired dishes! I get Asian take-out ALL THE TIME and and looking to start making my own. This book has enough basics to begin doing that.

Thanks to the publisher and net galley for the digital ARC to review.

Curry & Kimchi was a perfect fit for me. I LOVE curry, but I always find myself defaulting to the same recipe, plus or minus a few small variants. I’ve also been known to enjoy kimchi on a salad or as a condiment but (shhh!) it’s always store bought. Obviously I needed this book in my life. This is a BEAUTIFUL cookbook. I love the simple, minimalist layout, the beautifully stylized photography and the obvious soul behind these colorful dishes. Curry & Kimchi is easy to navigate, the recipes are clear and intuitive, and I really love the simple, direct approach presented here as well as the stress on balance. I can’t wait to try the Green Thai Curry, the Vegan Coconut Curry, the Coco Shoyu Ramen, the Bibimbap, and the Quick Kimchi. And, of course—the star of the whole book—the seasoned rice wine vinegar! I recommend this book to anyone looking to familiarize themselves with the flavor combinations of common Asian dishes and anyone looking to infuse their home cooking routine with new variety.

Everyone in my house loves Korean food, especially my husband and me. 9 times out of 10 when we go out with our close friends we choose to go to our favorite Korean BBQ restaurant, but I haven't tried to cook it at home. I haven't come across a cookbook yet that I thought would be feasible for me to attempt the recipes from. Curry & Kimchi caught my attention because I thought the title was cute and I immediately thought of Korean food. I also loved the beautiful cover. As I explored the book, my mouth watered at the delicious recipes. I especially can't wait to make the ramen broth in my Instant Pot! I was also pretty interested in one of the American inspired recipes- the mac & cheese- it sounded so delicious. I recommend this book to anyone who loves Asian food of any kind. I also recommend this as a gift book, since it's gorgeous and would look great no a coffee table or set out on a cookbook stand.

I really like this book and intend to buy a hard copy for my kitchen library. The photos are great - I love the way that it shows how to plate up, for that added look. The recipes are appealing. The food looks delicious. And there is enough variation in there to really appeal. Great.

Curry & Kimchi is a great cook book for those who love Asian flavours. I have already earmarked a number of the salad and main dishes. I love how Abkin and Taylor centred the cookbook around the sauces, which are often the star of Asian dishes. Although some of the recipes require quite a few different ingredients, the instructions are clear and simple.

Lots of nice recipes for me to try in this book, and I look forward to trying them! All look great and recipes look easy to follow.

Nice recipes, easy instructions to follow and some brilliant flavours.i love cooking and this has some really good recipes to try especially if you like a bit of spice

A book with global influences reflecting the culinary heritage and experience of the authors. Thus it is tilted towards Asian cuisine with a strong Korean core but veers towards Mexico and elsewhere too! Fresh, bold flavours shine through.

The book is divided into 3 parts: first dressings and salads; next sauces and salsas with main dishes; and finally condiments, pickles and infused oils. Eight recipes in the middle section use the InstantPot electronic pressure cooker for speed but could be adapted to the stove top pressure cooker or regular cooking.

Recipe ingredients are not listed separately, rather they are incorporated into the method in a different colour. I'm not sure that this approach is a good idea. Beware also that many main recipes call for prerequisite sauces etc. So time and pre-preparation often needed to execute dishes, but with the prospect of great flavours.

I kicked off by making the Clay Pot Miso Chicken. Designed for an InstantPot, I modified the recipe timings for a stove top pressure cooker. It was absolutely delicious albeit rather salty given the use of miso plus soya sauce, and the fact that the chicken was salted for tenderness.

Very well presented and well photographed, with a picture of each finished dish. All the recipes are listed up front.

Loved this recipe book. It gives you the basics to curry and kimchi and has instructions on how to make the base sauces you will need and then how to build on that and create a wealth of dishes. This book includes beautiful depictions of the recipes and also simple to understand and follow instructions.

Curry & Kimchi is a cookbook and restaurant-kitchen-inspired recipe collection from the chefs behind Coco & The Cellar Bar. Due out 1st Oct 2019 from Storey publishing, it's 176 pages and will be available in hardcover and ebook formats.

It's really cool to read cookbooks from chefs and foodies who have actual philosophies about food and presentation. (I also like basic home cooking cookbooks, and use them all the time - I just love cookbooks and collecting recipes). This book is a wonderful example of how culture and personal history play into the development of food philosophy. The next time I'm in New England, I fully intend to make a side trip to try out their food.

The emphasis of the book is on Asian inspired flavor and the book includes 70 recipes which feature dressings, sauces, and condiments to lift dishes to the next level. There are three sections: Dressings & Salads, Sauces and Salsas with Main Dishes, and Condiments Pickles and Infused Oils.

Most of the recipes for the sauces, dressings, and oils include full recipes with suggestions for using them. We tried the Honey Miso Dressing (p.26) and used it in the recommended recipe, Honey Miso Noodle Salad (p.28). It was delicious as presented and really needs no tweaking straight off the page.
Even though bibimbap is a staple here in our house, their recipe for the dish (p.78) was a significant improvement over our usual, mostly due to the different style soy eggs, cucumber pickles, and different hot pepper sauce. The recipes included are made from relatively easily sourced ingredients as long as the reader has access to a well stocked Asian market/grocery (or mail order).

One additional point, the photography elevates this book to the realm of art. This is a rich source of inspiration for foodies. The photos are absolutely wonderful.

I will definitely be revisiting these recipes in future.

Five stars.

This looks so good!! The photography and the types of recipes are amazing. I'm loving this already. Definitely will try some of these recipes soon!

Received a digital copy from Netgalley for an honest review.

A nice collection of Asian recipes with beautiful photos and simple explanations. I'm excited to give a few of these recipes a try!

A great collection of recipes, and would be a wonderful addition to a library looking to maintain a diverse cookbook collection.
My only suggestion would be to list the ingredients on the side of the page so they are all in one place instead of having to look through the steps for the recipe.

This book is great for lovers of asian food. There are many “basics” that I loved - oils, pickled vegetables and different sauces and dressings (I’m really bad at salad dressings, so I appreciate these). I’m not 100% sure, but I think there were pictures of (almost) every dish and there were also metric conversion charts. So helpful!
I’d recommend this book.