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Los Angeles: A patchwork megalopolis defined by its unlikely cultural collisions; the city that raised and shaped Roy Choi, the boundary-breaking chef who decided to leave behind fine dining to feed the city he loved—and, with the creation of the Korean taco, reinvented street food along the way.
Abounding with both the food and the stories that gave rise to Choi's inspired cooking, L.A. Son takes us through the neighborhoods and streets most tourists never see, from the hidden casinos where gamblers slurp fragrant bowls of pho to Downtown's Jewelry District, where a ten-year-old Choi wolfed down Jewish deli classics between diamond deliveries; from the kitchen of his parents' Korean restaurant and his mother's pungent kimchi to the boulevards of East L.A. and the best taquerias in the country, to, at last, the curbside view from one of his emblematic Kogi taco trucks, where people from all walks of life line up for a revolutionary meal.
Filled with over 85 inspired recipes that meld the overlapping traditions and flavors of L.A.—including Korean fried chicken, tempura potato pancakes, homemade chorizo, and Kimchi and Pork Belly Stuffed Pupusas—L.A. Son embodies the sense of invention, resourcefulness, and hybrid attitude of the city from which it takes its name, as it tells the transporting, unlikely story of how a Korean American kid went from lowriding in the streets of L.A. to becoming an acclaimed chef.
- Sales Rank: #132352 in eBooks
- Published on: 2013-11-05
- Released on: 2013-11-05
- Format: Kindle eBook
Amazon.com Review
Featured Recipes from L.A. Son Download the recipe for Abalone Porridge Download the recipe for Carne Asada Download the recipe for Kimchi Pupusa
Review
Street-wise, honest in its admission of trials and punctuated with vernacular swagger, Choi’s debut pays tribute to family and his enduring fascination with the melting pot of Los Angeles. (Kirkus Reviews)
“While [Jacques] Pepin’s autobiography was the epitome of the traditional chef’s life, it may be that Choi’s will be the same for the new generation … “L.A. Son,” co-written with Tien Nguyen and Natasha Phan, pops with Choi’s hip-hop verbal rhythms.” (Los Angeles Times)
‘With driving metaphors coming fast and furious throughout this memoir cum cookbook, there is no doubting and no pulling away from Choi’s gritty embrace of L.A.’s mean streets.” (Publishers Weekly (starred review))
“Choi is the rare chef whose life story--which includes working with chef Eric Ripert and a weeklong cocaine binge--is as compelling as his food.” (Food & Wine)
“At the moment, Roy Choi is one of the most prominent lenses the nation has into L.A.” (Los Angeles Times)
His beautiful book .... is two parts story (Choi’s coming up), one part recipe (his OMG crazy good creations, like ketchup fried rice). You may never cook from this book (though the recipes are eminently doable), but it won’t matter. It’s a fun flip even if all you do is drool.” (Associated Press)
“A a memoir-cookbook that moves like a novel.” (New York Times, cover of 'Dining' Section, in article about Roy's new restaurant)
“In its pages, and even more so in person, one finds in Choi a personality who is at once high-end and low-end, flawed and at the top of his game, relentless and chill, coarse and refined-and absolutely, unapologetically authentic.” (Ad Week)
Most helpful customer reviews
0 of 0 people found the following review helpful.
Bringing it real.......
By Bobby Arellano
Roy, brings it real. There's no cutting corners with Roy's accounts of his upbringing. I found many similarities in the things he experienced as a child to my own. His journey is worth reading about and although it won't bring you to really know the man, it will at least allow you to be level set on where he came from.
0 of 0 people found the following review helpful.
Great read full of stories!
By Rahman
Great book highly recommend!
43 of 49 people found the following review helpful.
Buy for Biography, Not for Recipes
By A. Weitz
I'm lucky that I live in LA and can eat at a Roy Choi spot at least twice a month. My favorite is Chego but A-Frame and Sunny Spot are also great. (I gave up on trying to find the Kogi trucks and honestly, I lost patience with having to wait on those long food truck lines.) But my point is: I love Roy Choi's food. The Sour Cream Hen House is probably among my top 5 things to eat in all of LA.
That's part of why I was disappointed with this book. I was hoping for some recipes that resembled some of the amazing dishes I've tried at Choi's restaurants -- the pickles and dressing at A-Frame, the meatballs at Chego, the wings at Sunny Spot, and so on. Instead, the book contains recipes like Roy Choi's version of Scott Conant's spaghetti and tomato sauce (there's also a separate recipe for spaghetti with chili sauce.) I appreciate how he intersperses recipes while telling his life story but that's why I think this book works better as a biography first and the recipes as a bonus. The recipes are in the book for nostalgia and sentimental value -- not because they're unique or groundbreaking. This is the bummer.
The other thing is, I've had this book for a couple of weeks and I've tried several of the recipes with varying results. One of the things I like about Roy Choi, besides how his food tastes, is his philosophy and his "keeping it real" roots. I'm glad the cookbook is riddled with f-bombs and real, raw emotion. It makes for a fascinating read. My only problem is with the recipes. They're written as if Roy Choi was standing next to you, telling you how to do it, which is cool. Except -- I always seem to have a question about the recipe. It almost seems like nobody tested or proofread the recipes. A perfect example of this is how the $4 Spaghetti recipe differs in the Food & Wine recipe version from the book version. It's really different -- from cooking times to the amount of olive oil to use and so on. The Food & Wine version is more succinct and easier to do. But it also answers questions like, "What the hell do I do with the mushrooms now?" The book never tells you that you're making a mushroom stock and should discard them. This is a common thread through the book. (And the truth is, the $4 pasta isn't so great after the 4 hours of cooking that goes into it.)
So, my main knock is that there don't seem to be any real, signature Roy Choi dishes here from any of his restaurants -- and instead you get recipes for a lot of humdrum dishes that don't really have that Roy Choi flavor he's known for (e.g., there's a recipe for baked sliced potatoes with butter -- this is where his nostalgia overtakes reader expectations.) My other knock is that the recipes are not really easy to follow -- or they presume a lot of the reader. I'm not a chef -- I'm just a fan of Roy who likes to cook.
That said, Roy's personal story is inspiring and he seems like a cool, genuine person. He's had a huge impact on cuisine in LA and beyond and for that alone, this book is worth reading. But don't buy it expecting the magician to reveal any of his well-known tricks.
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