Jacqueline Briggs Martin - Chef Roy Choi and the Street Food Remix
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- Book:Chef Roy Choi and the Street Food Remix
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- Publisher:Live Oak Media
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- Year:2018
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Illustrated by Man One
Laura and Audrey, who cook with love and
build community with handmade food. J.B.M.
Philip, Louisa, Blue, and Ari O. J.J.L.
support, and my kidsAlex, Max, and Vivi
who put up with my crazy schedule,
and to my parents, for being excellent
role models and allowing me
to dream big. M.O.
Illustrations copyright 2017 by Man One
12437 SE 26th Place, Bellevue, WA 98005
Distributed by Publishers Group West
or stored in an information retrieval system in any form or by any means,
electronic, mechanical, photocopying, recording, or otherwise, without
written permission of the publisher.
spray-painted onto large canvas, then photographed. The characters and
detailed drawings were created in pencil, then inked digitally on the computer,
where all parts were then assembled.
created by Russian designer Misha Panfilov.
First Edition
ISBN 978-0-9836615-9-7
Slide an egg into the broth.
And put on cheese,
sesame seeds,
and colorful greens.
Serve it up.
See a smile.
makes smiles.
carve a mouse out of a mushroom.
Hes cooked in fancy restaurants,
for rock stars and royalty.
But hed rather cook on a truck.
He wants outsiders, low -riders,
kids, teens, shuf f lers, and skateboarders
to have food cooked with care, with love,
with sohn -maash.
our fingertips. It is the love
and cooking talent that
Korean mothers and
grandmothers mix
into their handmade
foods.
vegetables, similar to
sauerkraut. It is tangy,
briny, a little spicy,
and delicious.
It is served in a bowl
with hot rice topped with
flavorful veggies and
meats, a fried egg,
and chili -miso
sauce.
His family moved to Los Angeles
when Roy was two.
made the Korean way by hand briny and tangy kimchi,
spicy bibimbap, scallion pancakes
studded with oysters.
Her kimchi was so special
friends bought it from the trunk of her car,
so popular his parents opened
a restaurant Silver Garden.
he explored Los Angeles. Streets
were his living room and his kitchen.
He tried tamales, tacos, hot dogs,
but nothing was tastier
than his moms cooking.
shared dishes of kimchi,
seasoned vegetables, meats,
grilled fish, and stews served
alongside personal bowls of
rice on a Korean table.
was the best good place.
chopped, mixed, and seasoned by hand.
Roy loved the bustling kitchen,
crowded with banchan.
And at p.m. everyone gathered at booth #1
for Dumpling Time.
Roys best good time.
Spread flour on the table.
Peel a wrapper from the stack.
Spoon on yummy filling
and fold, fold, fold.
Tell stories. Share news. Laugh.
Parents new jewelry business. Big house in the burbs.
look like other kids, sing the same songs,
or eat the same snacks.
Where did he fit? Roy was all mixed up.
he didnt know what to do.
He walked the streets,
found rough places.
Worn out, he always came back home,
where his mom helped him get strong
with kimchi, rice, tofu stew.
he realized where he could fit:
I saw myself in the kitchen.
I saw myself at home.
teamwork, knifework, saucework.
He felt just right in his white chefs coat,
running the kitchen crew,
cooking for movie stars,
cooking for a thousand
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