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Chef Roy Choi's New Cookbook Celebrates Flavorful Veggie Dishes

10/25/2025

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Summary

Story summary

Chef Roy Choi's latest cookbook, The Choi of Cooking, promotes vegetable-forward recipes.
The book moves away from his earlier meat-centric dishes and offers practical prep tips.
Choi advocates homemade sauces, including Sweet Garlic Teriyaki Sauce and Ginger Ponzu Sauce, to enhance flavor.
Choi discusses using monosodium glutamate (MSG) to boost flavor.
He notes the stigma around MSG is unfounded and aims to make cooking enjoyable and nutritious.

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Story summary

Chef Roy Choi's latest cookbook, The Choi of Cooking, promotes vegetable-forward recipes.
The book moves away from his earlier meat-centric dishes and offers practical prep tips.
Choi advocates homemade sauces, including Sweet Garlic Teriyaki Sauce and Ginger Ponzu Sauce, to enhance flavor.
Choi discusses using monosodium glutamate (MSG) to boost flavor.
He notes the stigma around MSG is unfounded and aims to make cooking enjoyable and nutritious.