The Choi of Cooking: Flavor-Packed, Rule-Breaking Recipes for a Delicious Life by Roy Choi and Tien Nguyen and Natasha Phan

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    from The Choi of Cooking: Flavor-Packed, Rule-Breaking Recipes for a Delicious Life The Choi of Cooking by Roy Choi and Tien Nguyen and Natasha Phan

    • Categories: Beverages / drinks (no-alcohol); Mexican
    • Ingredients: agave syrup; pineapple; lime juice
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Notes about this book

  • Fatrooster on July 05, 2025

    The annoying part of this book for me was the poor glossary. Lemon grass and gochujang were included, both have been around and available for quite some time. But what is jujubes, what's a tablespoon of chili crisp, gochugaru (this apparently a type of Korean chili, but where can we get it? Only at Korean specialty food shops?) Yuzu (description buried in preamble to recipe) Last, wait- a Korean cookbook with no kimchi recipes?

Notes about Recipes in this book

  • Soy-garlic BBQ baked chicken wings

    • grace_0z2loi on February 02, 2026

      Used a premade teriyaki sauce but would try this again using his sauce.

  • Green juice

    • KALW on June 20, 2025

      Made it in a blender because I didn’t have a juicer (as per instructions). I didn’t strain it (straying from the instructions) and the texture was like a pesto. I diluted it a little bit with some water and ice cubes and it was great

  • Watermelon kimchi

    • seamus_fnzi8u on February 01, 2026

      I think I messed this up. I was so stoked to try this and ultimately, watermelon should not be messed with. Every time I do something to ‘improve’ watermelon I regret it.

  • Roasted garlic carrots with broken orange vinaigrette

    • grace_0z2loi on January 21, 2026

      I may have baked them too long on bottom rack but would try this recipe again

  • Roasted beets with chili crisp, cilantro, and lime

    • Nrnarayan on November 03, 2025

      really liked this, but skipped a few of the herbs they all get overpowered by the chili crisp anyway. Still liked it a lot, will make again

  • Bomb-ass frijoles with roasted poblanos

    • TinyCitiKitchen on August 12, 2025

      Bomb-ass indeed! Even without cilantro (I have that gene), they were exploding with flavour. I had them as dinner, smeared over fresh tortillas. It was heaven! One thing though: I used lovely Rancho Gordo beans, soaked them overnight, and yet it took 6 cups of water (not 4) and 90 minutes on simmer (not an hour) to get them appropriately soft. Other than that, I’m delighted with them and adding to my “repeat” list.

  • Dijon balsamic vinaigrette

    • Buttercups on March 13, 2026

      Really light and tasty vinaigrette using ingredients i always have on hand. We like this on just about everything

  • Korean steamed egg soufflé

    • KALW on May 27, 2025

      The comments in the book notes about cook time were spot-on -- I had a larger pot and had to adjust my cook times, but it was pretty easy to figure out with the instructions included in the recipe.

  • Deviled egg sandos

    • Nrnarayan on August 18, 2025

      Liked this as a base recipe but too wet for my taste, I'd probably start with less mayo

    • cheflady on January 05, 2026

      Perfect deviled eggs for me

  • Smushed burgers

    • craftycarmen on January 01, 2026

      This has become my go-to whenever I want to make an easy and simple burger.

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Reviews about this book

  • Christina Mueller

    The joy in the title may reference an earlier instruction manual on cooking, but in Choi’s capable hands, “joy” becomes “Choi” and life is even more delicious for the effort.

    Full review
  • ISBN 10 0593579259
  • ISBN 13 9780593579251
  • Linked ISBNs
  • Published Apr 15 2025
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

Culinary icon, founder of the Kogi food truck, New York Times bestselling author of L.A. Son, and star of Netflix's The Chef Show shares 100 flavor-packed recipes that empower you to eat healthy—or, at least, healthier—without ditching your go-to favorites.

Built on a foundation of balance and compassion, The Choi of Cooking is Roy Choi’s magnum opus, reflecting his personal journey of cooking, living, and learning from mistakes. When Choi realized that falling victim to his greasy cravings was not sustainable, he began to eat more nutritious foods—but he did it his way, to build a more realistic lifestyle not based on extreme dieting or deprivation. This equates to vegetable-forward recipes, with plenty of pit stops of comfort along the way, and tons of flavors layered in every single bite.

The Choi of Cooking focuses on foods that fuel your body, and Choi meets readers wherever they are, recognizing that eating healthy isn’t all or nothing. Yes, that Kimchi Philly Cheesesteak recipe is real, and exactly as good as it sounds. But Choi also can make vegetables the star of the meal with Calabrian Chile Broccoli Rabe and Roasted Cauliflower Steaks with Harissa and Garlic Herbed Butter. And there are comforting, naturally vegetable-heavy rice and noodle bowls like Cold Bibim Noodle “Salad” and Veggie on the Lo Mein Spaghetti. Since this book is about taking steps, not leaps, there’s also plenty of inspiration for when you’re craving something indulgent, like Crispy Mashed Potatoes, but with "Power Up" modifications to make it healthier when you're ready.

Reaching for healthier foods is like flexing a muscle, and the work begins with having the confidence to cook at all. To encourage readers to take those first steps in the kitchen, Choi shares his culinary philosophy, including bits of wisdom and stories that expand on his approach to food. The Choi of Cooking is more than a collection of recipes; it’s a guide to creating a more balanced life.

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