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Coconut rice
brownn cloth lettered in yellow
Herald Examiner
As a follow-up to her acclaimed My Calabria
the chemistry of cooking
The Gaijin Cookbook: Japanese Recipes from a Chef, Father, Eater, and Lifelong Outsider (Ivan Orkin, Chris Ying) Charcuterie Coconut riceIvan Orkin is a self described gaijin (guy jin), a Japanese term that means outsider. He has been hopelessly in love with the food of Japan since he was a teenager on Long Island. Even after living in Tokyo for decades and running two ramen shops that earned him international renown, he remained a gaijin. Fortunately, being a lifelong outsider has made Orkin a more curious, open, and studious chef. In The Gaijin Cookbook, he condenses his experiences
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