Boka: The Cookbook is snapshot of Chef Lee Wolen’s illustrious journey at the helm of the kitchen, featuring over 75 recipes that define his impact and have captured diner’s hearts. Whether you're a seasoned home cook or a passionate admirer of Boka's culinary magic, Boka: The Cookbook is an essential addition to your kitchen library. With stunning photography, insightful cooking tips and meticulously crafted recipes, this debut cookbook from the Boka Restaurant Group team is a treasure trove of culinary inspiration.
Publisher : Boka Restaurant Group; First Edition (July 27, 2023)
Language : English
Hardcover : 236 pages
ISBN-13 : 979-8987899199
Reading age : 6 years and up
Item Weight : 6 pounds
Dimensions : 12 x 12 x 2 inches
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A Culinary Journey Through the Heart of Boka
Embrace the culinary artistry of Boka, the award-winning flagship of Chicago-born Boka Restaurant Group, with their inaugural cookbook, Boka: The Cookbook. Introducing pages of time-honored recipes, award-winning restaurateurs Kevin Boehm and Rob Katz share a heartfelt reflection on Boka's humble beginnings and the contributions of countless dedicated team members who have played a role in Boka's remarkable success. Readers will embark on a culinary journey guided by Chef Partner Chef Lee Wolen, whose inventive approach to hyper-seasonal American cuisine has transformed Boka's menu into a symphony of flavors.
Recreating Boka's Culinary Magic at Home
Over 75 meticulously crafted recipes await, each a testament to Chef Wolen's culinary artistry. Stunning photography by industry veteran Huge Galdones bring each dish to life, capturing the essence of Boka's culinary prowess. Recreate the magic of Boka in your own home with recipes like the Smoked Carrot Tartare, a beloved bite that elevates a humble vegetable to new heights of flavor. Explore five delectable oyster preparations, each showcasing seasonally available produce. Master the art of Whole Roasted Duck, a celebrated menu mainstay dry-aged for three weeks and roasted to perfection with a honey glaze – a nod to Chef Wolen's formative training at Eleven Madison Park. Indulge in a bounty of fresh preparations, including Marinated Tomato with pine nuts, spring onion, and grapefruit, Grilled Octopus with cucumber, cauliflower, and morcilla sausage, and a selection of fresh crudos. No culinary adventure is complete without show-stopping desserts like Sweet Corn with white sesame and Okinawan brown sugar, and Blueberry Pavlova with cajeta, chamomile, and lemon.
Be among the first to own and delight in Boka: The Cookbook. Pre-order yours to embark on a culinary journey inspired by a twenty-year commitment to exceptional product and hospitality.