Book Giveaway: My Rice Bowl


When visitors come to town, we tend to take them to some of our remarkable Seattle restaurants that feature ethnic cuisines. One of our favorites is Revel, which features Korean fusion food – think noodles, dumplings, pickles, pancakes, and barbecue. Chef Rachel Yang and her husband Seif Chirchi are the owners and orchestra-tors of Revel and three other equally popular restaurants.

The secrets of the cutting edge dishes on their menus are revealed in this way-cool hardback book: My Rice Bowl (from Sasquatch Books). In it you’ll discover how to make seaweed noodles with crab and crème fraîche, tahini-garlic grilled pork belly, fried cauliflower with miso bagna cauda, chipotle-spiked pad thai, Korean-taco pickles, and the ultimate Korean fried chicken (served with peanut brittle shards for extra crunch). Sounds scrumptious, right?

Think outside the box and inside the bowland make this your new fall cookbook! Here’s how to enter:

1. Be a subscriber of Cookus Interruptus Not a subscriber yet? Type your email address in the subscribe box right up there on the upper right corner of the whole website.  I check and reject any winner that’s not one of our subscribers.

2. Be a friend on Cookus Interruptus facebook. Not our facebook friend? Easy. Go to the Cookus Facebook page and click the thumbs up “like”.

3.  Pickles aren’t just for dill, right? There can be so much more to those sour salty bites. Have you pickled anything? What was your favorite thing to pickle? Or if you haven’t made your own, what’s a favorite pickle you have eaten? During a cooking demonstration class, one of my students showed us how easy it is to make pickled ginger. I was sold as I hoard the delicate pile of tangy strips whenever I go out for sushi. Okay.  YOUR TURN.   Type your answer as a comment to this post.

4. Contest ends at 5 pm on October 22nd . PLEASE check your email on October 23rd. The junk mail folder and everything.  We’ve been having some trouble with lost emails to winners. The winners will be chosen by If you don’t respond to your “winner” email within 48 hours, we will choose a new winner (tough love…).

40 thoughts on “Book Giveaway: My Rice Bowl

  1. Our family LOVES pickled beans with garlic! We are also loving various bowls, so very much looking forward to your cookbook!

  2. I buy a jar of kimchi from local health food store. Sunja’s. A bit spicy but really good. I love to put it on plain white jasmine or brown rice. Beats trying to do your own.

  3. I do love pickled ginger. However, a friend of mine shared her pickled green beans once. Once! And for years now I have dreamed of the day she might share again.

  4. I love dilly beans. Pickled is great. But lately I’ve been making them lacto-fermented style! Taste almost the same but easier to make and now they’re covered in yummy bacteria too!

  5. Just discovered how to ferment hot peppers in a simple salt brine. Then the fermented peppers are blended into a spectacular hot sauce! Not really a pickle but a lovely ferment!

  6. I love pickled ginger but childhood memories of pickled watermelon rind sends me into a state of nostalgic bliss. You have inspired me to look up my grandmother’s century-old (at least) and try making them again.

  7. I made kimchi a few months ago with a friend. I enjoyed how everything was done by hand instead of using utensils. And it tasted far better than storebought kimchi!

  8. My favorite thing to pickle is actually fermenting…anything! The easiest was fermented beet greens. Many of us can’t use up all of our beet greens from the garden. That was an easy way to turn them into something all-together yummy and different. My favorite ever ferment is kimchi. Vegan, with lots of garlic and ginger.

  9. I almost always have pickled red onions in my fridge! I’ve actually never pickled cucumbers before! I’ve done green beans and carrots… Curried pickled carries are my absolute favorite!
    Ginger is next on my list to try 🙂

  10. My favorite thing that I have personally pickled is green beans. My pickled predilection is beets. I grab them whenever I see them, I could eat a whole jar in a sitting. The pickle I’d like to perfect is Sauerkraut, my only attempt was paltry.

    I am on your mailing list, but I’ve taken back my time and given up all social media, so I hope I am still considered.

  11. I like to make pickled hot peppers using a traditional sweet bread-and-butter vinegar brine. I core, seed and cut up a variety of fresh hot peppers (think cayenne, goat horn, jalapeno, etc.) using equal parts diced onion to peppers. I generally make 7 lbs of cleaned peppers to 7 lbs onions. This yields approx. 9+ pints. The flavor is warm and spicy without destroying your taste buds. Excellent with almost anything and most definitely habit forming!

  12. I’ve never made pickles but I’ve eaten plenty! As a kid, my favorite was a dill pickle and peanut butter sandwich.

  13. My mom makes pickled cucumbers which are super easy and I like but rarely make myself. She also makes pickled mustard greens, which are much more involved as she has to dry them out before pickling (so that the veggies suck in the pickling liquid?). Soooo yummy to eat as condiment with stirfried noodles!

  14. we were just at Joule last weekend. That’s where we’re likely to go on date nights. My husband always gets the rice bowl with spicy chorizo. I would love this recipe book !!!

  15. (I’m not sure why my comment is listed 10pm. I definitely posted it before 5pm. i remember since my husband asked me (while i was typing ) if i had any last minute grocery list items before he went to the store. and he went to the store right before the end of the seahawks game,)

  16. Spicy hot pickled dill green tomatoes. Great way to use up those last little green tomatoes from the garden and taste summer all winter long.

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