The Choi of Cooking: Flavor-Packed, Rule-Breaking Recipes for a Delicious Life: A Cookbook
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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.
From the Publisher
Publisher : Clarkson Potter (April 15, 2025)
Language : English
Hardcover : 272 pages
ISBN-10 : 0593579259
ISBN-13 : 978-0593579251
Item Weight : 2.6 pounds
Dimensions : 8.41 x 0.96 x 10.29 inches
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Original price was: $36.99.$25.89Current price is: $25.89.
Elizabeth –
Can’t wait to en-Choi everything in this book!
First, I am a huge fan of Roy Choi, but I’m hyper-critical of cookbooks because I don’t like traditional layouts and the old ways are boring and make me never want to look at a recipe again when I can just google and find something. HOWEVER, this book made me want to actually read it from cover-to-cover and bookmark each thing in order of priority (but everything kind of looked like a priority).
The writing:
Written for people that like to eat and like to give their taste buds a little jolt by reading the descriptions of food. Each section makes so much sense together and gives you confidence you didn’t know you’d need to make the recipe work. Also “Salads for People Who Don’t Like Salads,” yes please! The occasional swear word and blunt honesty peppered throughout is also awesome and real.
The instructions:
Simple, easy, no nonsense, and zero expectation that you’ve worked in a gourmet kitchen. He teaches you some important basics in the beginning and then you’re off! Excellent! He even has little notes “You can use this recipe with any vegetable you hate.” THANK YOU!
Images and style of cookbook:
Beautiful, tasteful, fun, colorful, and easy to navigate if you’re like me and just avoid the index when looking for something because you “definitely saw it in the earlier pages… it was [insert color]…” The book is laid out great and is vibrant. The cover of this book is perfection and I am definitely going to display this book front and center in my kitchen. It’ll be like a coffee table book that sits in my kitchen and people always talk about, so I will need a second copy because the one I actually cook with will soon be splattered in spices and other goodies because Roy’s flavor combos are so good.
Thanks Roy! This is exactly what I needed to kickoff my spring and summer cooking during these very depressing times!
Bottom line: Get this book, it’s totally worth the read for the tips and tricks as well as the recipes that are great!
apache1 –
Flavor Combinations that any adventurous cook is sure to appreciate
When I received this particular book, I did a little research and found that Roy Choi is a Culinary Institute of America educated Korean-American chef who gained a following as one of the founders of the gourmet food truck movement in California. Then in 2019 Choi began a cooking series on Netflix titled The Chef Show and also appears to have several restaurant ventures.
Now, properly informed about the author, I was able to better understand that Choi is presenting, in this cookbook, a combination of traditional elements of American-style Mexican and Korean foods much like that he developed for the food truck venture. âClarkson Potter provided me with a free copy of this book; the opinions are my own.â
While not normally a fan of fusion cuisine, I found these recipes both approachable and innovative. Many also reflect the authorâs concept of achieving a âhealthyâ balanced lifestyle. I enjoyed The Choi of Cooking and found that you donât have to have access to special products as virtually all of the ingredients are available at most supermarkets and substitutions are often suggested. The book is very âhipâ in its design and presentation and inviting to explore. I started with Shrimp Fried Rice which was both easy and dangerously delicious with the optional chili garlic sauce! I also made the excellent Steak with Chimichurri.
I found the extensive number of vegetable focused recipes to be quite inventive. The roasted beets with chili crisp & cilantro is definitely on my âmust make list!â Choi supplies readers with 100 savory recipes and a few beverages – no desserts. I really like and was inspired by many of Choiâs recipes but was less impressed with the chefâs personal lifestyle anecdotes and advice.
Roy Choi, in this cookbook, takes the flavors of Mexico and Korea and masterfully demonstrates how to achieve strong crossover flavor combinations that any adventurous cook is sure to appreciate.Â
Kevin W. –
Canât stand the bookâs tone
havenât made any recipes yet but this book reads like iâm conversing with the most obnoxious gen Zer iâve ever met. So annoying. Sir you advertised this book on As Ever – read the room and check your audience.
Rose Swearingen –
Great cookbook
I love all the information in this book. Recipes are very easy and ideas for substitutions are great. Mahalo!
LKi –
Truly unique
Roy wants you to know he has changed from eating whatever was convenient to more of a fresh food, home cooked kind of lifestyle and is excited for you to try his recipes which may get you, also, to try the lifestyle. Part cheerleader, part teacher, he encourages us to eat more vegetables but also tells us âto do youâ, wherever you are with whatever you have at hand. But heâs also hoping these recipes will inspire you to try new things. He talks about making asparagus for his long time food truck customers who may have never eaten asparagus and how they would come back and ask him how to prepare it the next time he saw them.
I also grew eating whatever was within reach. But as a much older person, w a lot of health issues, finally made the change to eat fresh. The difference to my health has been significant. Turns out real food provides the best fuel for your body. So I am excited to try these recipes w his unique twist. Does he have meat recipes? Yes. Donât worry. There are meat recipes for all kinds of meat. But this book is also packed with recipes that are easy to complex. From his famous tacos to something more comforting like egg drop soup, to roasted garlic carrots w a broken orange vinaigrette to steamed pork belly w kimchi butter jam, he uses ingredients that are mostly familiar, but also will have you trying ânew to youâ ingredients in some recipes as well. The tastes come from across the globe to make familiar recipes like new. Agua frescas, soups, vegetables, mains, sauces/salad dressings, salads, fish, beef, pork, tofu, eggsâ¦you will find something to want to try. Truly one of the more unique cookbooks among my collection.