World's Best Bowl Food 1 Preview

FOReWoRD 6 Pozole Mexico 56 Samgyetang Korea 58 BREAKFAST BOWLS 8 Sopa do Espirito Santo Chia pudding Central Portugal 60 and South America 10 Tom yam gung Thailand 62 Congee China 12 Fèves au lard Canada 14 SALADS & Frumenty England 16 HEALTHY BOWLS 64 Ful medames Egypt 18 Bibimbap Korea 66 Museli Europe, USA, Burrito bowl USA 68 Australia and UK 20 Caesar salad Mexico 70 Porridge Ireland 22 Ceviche Peru 72 Zucchini and fig smoothie bowl Chinese chicken salad USA 74 Tempeh with spicy kale Macaroni and cheese USA 132 Boeuf bourguignon France 160 Sancocho de gallina Panama 196 USA 24 Chirashi sushi Japan 76 and black quinoa USA 104 Manti Turkey 134 Bunny chow South Africa 162 Stovies Scotland 198 Cobb salad USA 78 Waldorf salad USA 106 Mohinga Myanmar (Burma) 6 13 Cassoulet France 164 Tomato bredie South Africa 200 SOUPS 26 Fattoush Lebanon and Syria 80 Wild rice and sweet potato Nasi goreng Indonesia 138 Charquican Chile 166 Welsh cawl Wales 202 Ajiaco Colombia 28 Horiatiki Greece 82 power bowl USA 108 Oyako donburi Japan 140 Chilli con carne USA 168 Avgolemono Greece 30 Jewelled couscous Pat thai Thailand 142 Colcannon Ireland 170 DESSERTS 204 Borscht Russia and Ukraine 32 with eggplant Morocco 84 RICE, PASTA Pho Vietnam 144 Dal tadka India 172 Açaí bowl Brazil 206 Chicken & matzo Le Puy lentil salad France 86 & NOODLES 110 Risi e bisi Italy 146 Dublin coddle Ireland 174 Cendol Malaysia 208 ball soup Jewish 34 Moules marinières France 88 Bun ga nuon Vietnam 112 Singapore noodles China, Feijoada Brazil 176 Che chuoi Vietnam 210 Chorba beida Algeria 36 Persian spiced cauliflower Dan dan noodles China 114 (Hong Kong), UK, USA, Canada, Fish head curry Singapore Chocolate dessert bowl Cock-a-leekie soup Scotland 38 and bulgur salad UK 90 Gekikara rāmen Japan 116 Australia (everywhere but and Malaysia 178 Europe and North America 212 Ezogelin çorbasi Turkey 40 Poke Hawaii, USA 92 Hong Shao Niu Rou Mian Singapore) 148 Goulash Hungary 180 Eton mess England 214 Fish soup Latvia 42 Sesame tofu buddha Taiwan 118 Tagliatelle al ragù Italy 150 Kimchi jjigae Korea 182 Kheer India 216 Gazpacho Spain 44 bowl Japan 94 Hyderabadi chicken biryani Yellow braised chicken rice Kjötsúpa Iceland 184 Groundnut soup Ghana 46 Solterito Peru 96 India 120 China 152 Mapo tofu China 186 Glossary 218 Harira Morocco 48 Summer farro salad Italy 98 Jambalaya USA 122 Poutine Canada 188 AUTHORS 220 Kak'ik Guatemala 50 Summer squash ‘spaghetti’ Khow suey Myanmar (Burma) 124 STEWS, BRAISES Quinoa stew Bolivia INDEX 222 Light soup Ghana 52 USA 100 Kuaytiaw Thailand 126 & HEARTY bowls 154 and Peru 190 ACKNOWLEDgMENTs 224 New England clam chowder Tarragon grilled chicken Kushari Egypt 128 Bakso Indonesia 156 Red bean tagine Morocco 192

USA 54 grain bowl USA 102 Sarawak laksa Malaysia 130 © AISELIN82 / GETTY IMAGES, © HADYNYAH / GETTY IMAGES Bigos Poland 158 Ropa vieja Spain 194

4 5 Foreword BY JANINE EBERLE So, what is bowl food? In a sense it's the latest fad: bourguignon to South African bredie. Crafty ways to paleo-macro-bio lunches served on the blond-wood concoct deliciousness from yesterday’s leftovers, like tables of Edison-bulb-bedecked cafes. Dishes that Levantine fattoush built around stale pitta bread, to launched a million #powerbowl Instagram posts and a Indonesia’s nasi goreng, using up rice from the night fleet of food trucks. before. The resourcefulness of peasant home cooks has But fads explode because they touch a deeper truth. brought us some of our most loved meals. As we put together this book exploring bowl foods around It’s not surprising that in a modern world where eating the world, it became clear that food just doesn’t fall into healthily has, in many cases, replaced the need for eating bowls by accident. The things we eat from them have thriftily, we’ve returned to the bowl as a symbol for all some common characteristics, from Iceland to Burma, that makes us feel good about food. The triumph of Ghana to Peru. Whether it’s a fiery chilli con carne, a casual eating over formal dining and our predilection for long-simmered Welsh stew or a spicy mound of Moroccan dining while sitting on the sofa watching TV also make the couscous, these are meals that speak the international bowl a natural choice of vessel. language of comfort. And then there’s what Oxford University’s expert They’re the foods that go to the heart of a cuisine, in the psychology of taste Charles Spence calls the and recall home, or childhood, or tradition. They’re ‘multisensory’ nature of eating – if you hold the bowl among the world’s most beloved dishes – macaroni while eating from it, its weight may lead you to feel more and cheese, Vietnamese pho, Japanese rāmen. These satisfied with the meal. Foodie thought leaders have bowls have transcended their local roots and become stepped up to the plate – or rather, bowl – with Gwyneth transcontinental comfort meals. Paltrow and Nigella Lawson among the leading exponents You’ll find some recurring themes. What cuisine of bowl-based eating; Nigella defines it as ‘simply doesn’t have a cure-all chicken soup? From Jewish shorthand for food that is simultaneously soothing, chicken and matzo ball to Greek avgolemono to Korean bolstering, undemanding and sustaining.’ samgyetang, the art of concocting medicine from fowl And with this book of the world’s ultimate bowls, we meat has long been a global pursuit. There’s the ancient have to agree. Whether old-school meat-and-veg stew art of nose-to-tail eating, slow-cooking to make the or fashion-forward grain salad, these bowls are feel-good

best of less desirable cuts of meat, from France’s boeuf food at its best. All hail the bowl. © MATT MUNRO / LONELY PLANET

6 BREAKFAST BOWLS hey say it’s the most important meal for good reason – waking up T to a bowl of something nourishing sets you up for the day. Whether it’s an oh-so-traditional bowl of porridge or something a little different like a Chinese congee or Quebec’s favourite fèves au lard, there’s nothing like a full belly to help you seize the day.

Easy Medium Hard © FOXYS_FOREST_MANUFACTURE / GETTY IMAGES

9 SALADS & HEALTHY BOWLS

SERVES 4

KOREA Bibimbap A colour wheel of vegetables, spicy red pepper paste, meat and egg make for good looks, but it’s the medley of fresh, cooked and fermented flavours that make bibimbap a health-bowl star.

You’ll need Method pinch of sugar 1 Mix together the sugar, 1 tbs soy sauce, a splash of sesame oil, 1½ tbs soy sauce 3 tsp of garlic and a pinch of pepper. Add the beef and mix well. Origins ¾ cup sesame oil

As far back as the 14th century, 3 tbs garlic, peeled 2 Stir-fry until the beef is browned, then set aside. Koreans wanting a fresh start and crushed and a clear pantry for the salt and pepper 3 Mix together the remaining soy sauce, a splash of sesame oil, lunar new year would combine 400g (14oz) beef Scotch 2 tsp of garlic and pepper. Mix in the mushrooms and set aside. leftover side dishes from other meals with rice to form fillet, finely sliced into 5cm bibimbap. This complete meal (2in) strips 4 Stir-fry the carrot in a splash of sesame oil with 2 tsp of in a bowl also made the perfect 1 cup dried shiitake garlic and a pinch of salt and pepper. Set aside. shrine offering to ancestors. Although dolsot bibimbap, mushrooms, soaked and served in a hot stone bowl, may finely sliced 5 Repeat with the daikon and courgettes (zucchini). seem traditional, actually it’s a 2 small carrots, peeled recent evolution and before the 1970s, any bowl would do. and julienned 6 Repeat with the bean sprouts. 1 small daikon (or radish), peeled and julienned 7 If using ceramic bowls, line the bottom of each bowl with 2 small courgettes (zucchini), a teaspoon of sesame oil. Put rice in each bowl and arrange julienned small mounds of beef and vegetables over the rice, with an Tasting notes 1 small bunch of spinach egg yolk in the middle. If using stone bowls, pour another It’s icy in Seoul and you take shelter in a tiny restaurant, slipping off your shoes. You’re 1½ cups bean sprouts tablespoon of sesame oil around the edge of the bowl and presented with a heavy stone bowl containing a kaleidoscope of carrots, shiitake 2 cups short or medium grain place on the stove to heat on high for 5 minutes, or until you mushrooms, spinach and courgette (zucchini), all perfectly julienned. The race is on to mix rice, cooked can hear the rice crackle, then remove from the heat. it all together while the bowl is hot – wait too long and the raw egg won’t cook in the hot 4 egg yolks rice, and the rice will stick to the bottom. Mixing through the thick red gochujang (spicy red gochujang (red pepper paste) 8 Serve with a dish of gochujang for each person to mix into pepper paste) and meat means you can control the flavour intensity to your own taste. Crisp their bowl to taste. radish, juicy bean sprouts, rich beef and fermented soy bean paste keep your tastebuds

constantly dancing between excitement and comfort. ● by Joshua Samuel Brown © SIMON REDDY / ALAMY, © MAREMAGNUM / GETTY IMAGES

66 67 DESSERTS

Origins SERVES 2 The berries of the Amazonian açaí palm were barely known BRAZIL outside the Amazon until the 1970s. In the following decade the legendary Brazilian Açaí Bowl ju-jitsu founder Carlos Gracie popularised açaí bowl in Rio It looks like ice cream, and tastes like ice cream, but this de Janeiro, and it wasn’t long before local surfers adopted tropical Brazilian superfood snack couldn’t be healthier. the snack as the perfect post- Refreshingly cool and satisfyingly filling, it’s heaven in a bowl. session pick-me-up. In the early noughties, the first batch of You’ll need Method açaí pulp winged its way to the USA, and Hawaii and Southern 2 heaped tbs freeze-dried 1 Blend the açaí powder/pulp with the milled California became the first açaí powder or about 110g seeds, liquid and frozen fruit. places where açaí bowl found a (4oz) slightly thawed açaí foreign home. It’s now enjoyed from Sydney to London. pulp 2 Add more liquid until it reaches the desired 2 heaped tbs milled seeds consistency, according to your personal taste. (chia, flax, sunflower etc) ⅔ cup almond milk, coconut 3 Transfer the mixture to a breakfast bowl. milk, coconut water or apple juice 4 Top the mixture with fresh berries and/or 1½ cups frozen blueberries figs, sliced banana, muesli (or oats) and seeds, and/or sliced banana in whichever combination you prefer.

For the toppings 5 Serve immediately. ⅔ cup fresh seasonal berries and/or figs TIP Choose the liquid to blend with the açaí 1 ripe banana, sliced powder/pulp to suit your personal taste; the 4 tbs muesli or oats milkier the liquid, the creamier the mixture 2 tbs seeds or other toppings will be. (try flaxseed, chia seeds, shredded coconut, jungle Tasting notes peanuts and/or bee pollen) Waking up on a hot, sticky morning by the Brazilian seaside, the cool combination of berries and nuts in an açaí bowl provide the ultimate wake-up call, with a health kick to boot. With a similar consistency to lightly defrosted gelato, the rich, deep-purple açaí pulp or powder mixture forms the basis of this attractive tropical dish. Traditional Brazilian toppings include sliced banana and a sprinkling of granola, but Western cafes usually also offer an additional range of healthy toppings such as blueberries, shaved coconut, seeds and nuts. While the açaí mixture, which tastes a little bit like blackberries mixed with dark chocolate,

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INDEX Kuaytiaw 126 BY location Indonesia Stovies 198 BY REcipe Kushari 128 Algeria Bakso 156 Singapore Açai bowl 206 Light soup 52 Chorba beida 36 Nasi goreng 138 Fish head curry 178 Ajiaco 28 Macaroni and cheese 132 Australia Ireland South Africa Avgolemono 30 Manti 134 Muesli 20 Colcannon 170 Bunny chow 162 Bakso 156 Mapo tofu 186 Bolivia Dublin coddle 174 Tomato bredie 200 Beouf bourguignon 160 Mohinga 136 Quinoa stew 190 Porridge 226 Spain Bibimbap 66 Moules marinières 88 Brazil Italy Gazpacho 44 Bigos 158 Muesli 20 Açai bowl 206 Risi e bisi 146 Ropa vieja 194 Borscht 32 Nasi goreng 138 Feijoada 176 Summer farro salad 98 Syria Bun ga nuon 112 New England clam chowder 54 Canada Tagliatelle al ragù 150 Fattoush 80 Bunny chow 162 Oyako donburi 140 Fèves au lard 14 Japan Taiwan Burrito bowl 68 Pat thai 142 Poutine 188 Chirashi sushi 76 Hong Shao Niu Rou Mian 118 Caesar salad 70 Persian spiced cauliflower and Central and South America Gekikara rāmen 116 Thailand Cassoulet 164 bulgur salad 90 Chia pudding 10 Oyako donburi 140 Kuaytiaw 126 Cendol 208 Pho 144 Chile Sesame tofu buddha bowl 94 Pat thai 142 Ceviche 72 Poke 92 Charquican 166 Korea Tom yam gung 62 Charquican 166 Porridge 226 China Bibimbap 66 Turkey Che chuoi 210 Poutine 188 Congee 12 Kimchi jjigae 182 Ezogelin çorbası 40 Chia pudding 10 Pozole 56 Dan dan noodles 114 Samgyetang 58 Manti 134 Chicken & matzo ball soup 34 Le Puy lentil salad 86 Mapo tofu 186 Latvia Ukraine Chilli con carne 168 Quinoa stew 190 Yellow braised chicken rice 152 Fish soup 42 Borscht 32 Chinese chicken salad 74 Red bean tagine 192 Colombia Lebanon United Kingdom Chirashi sushi 76 Risi e bisi 146 Ajiaco 28 Fattoush 80 Muesli 20 Chocolate dessert bowl 212 Ropa vieja 194 Egypt Malaysia Persian spiced cauliflower and Chorba beida 36 Sarawak laksa 130 Ful medames 18 Cendol 208 bulgur salad 90 Cobb salad 78 Samgyetang 58 Kushari 128 Fish head curry 178 USA Cock-a-leekie soup 38 Sesame tofu buddha bowl 94 England Sarawak laksa 130 Burrito bowl 68 Colcannon 170 Singapore noodles 148 Eton mess 214 Mexico Chilli con carne 168 Congee 12 Solterito 96 Frumenty 16 Caesar salad 70 Chinese chicken salad 74 Dal tadka 172 Sopa do Espirito Santo 60 Europe Pozole 56 Cobb salad 78 Dan dan noodles 114 Stancocho de gallina 196 Chocolate dessert bowl 212 Morocco Jambalaya 122 Dublin coddle 174 Stovies 198 Muesli 20 Jewelled couscous with Macaroni and cheese 132 Eton mess 214 Summer farro salad 98 France eggplant 84 Museli 20 Ezogelin çorbası 40 Summer squash ‘spaghetti’ 100 Beouf bourguignon 160 Red bean tagine 192 New England clam chowder 54 Fattoush 80 Tagliatelle ai ragù 150 Cassoulet 164 Myanmar (Burma) Summer squash ‘spaghetti’ 100 Feijoada 176 Tarragon grilled chicken grain Le Puy lentil salad 86 Khow suey 124 Tarragon grilled chicken grain Fèves au lard 14 bowl 102 Moules marinières 88 Mohinga 136 bowl 102 Fish head curry 178 Tempeh with spicy kale and Ghana North America Tempeh with spicy kale and Fish soup 42 black quinoa 104 Light soup 52 Chocolate dessert bowl 212 black quinoa 104 Frumenty 16 Tom yam gung 6 Greece Panama Waldorf salad 106 Ful medames 18 Tomato bredie 200 Avgolemono 30 Stancocho de gallina 196 Wild rice and sweet potato Gazpacho 44 Waldorf salad 106 Horiatiki 82 Peru power bowl 108 Gekikara rāmen 116 Welsh cawl 202 Hawaii, USA Ceviche 72 Zucchini and fig smoothie Goulash 180 Wild rice and sweet potato Poke 92 Quinoa stew 190 bowl 24 Hong Shao Niu Rou Mian 118 power bowl 108 Hungary Solterito 96 Vietnam Horiatiki 82 Yellow braised chicken rice 152 Goulash 180 Poland Bun ga nuon 112 Hyderabadi chicken biryani 120 Zucchini and fig smoothie bowl 24 Iceland Bigos 158 Che chuoi 210 Jambalaya 122 Kjötsúpa 184 Portugal Pho 144 Jewelled couscous with India Sopa do Espirito Santo 60 Wales eggplant 84 Dal tadka 172 Russia Welsh cawl 202 Kheer 216 Hyderabadi chicken biryani 120 Borscht 32 Worldwide Khow suey 124 Kheer 216 Scotland Chicken & matzo ball soup 34 Kimchi jjigae 182 Cock-a-leekie soup 38 Singapore noodles 148 Kjötsúpa 184

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