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The Choi of Cooking: Flavor-Packed, Rule-Breaking Recipes for a Delicious Life
The New York Times bestselling author of L.A. Son, founder of the Kogi food truck, and star of Netflix's The Chef Show shares 100 flavor-packed recipes that empower readers to redefine what healthy looks like on their own terms
The Choi of Cooking is Roy Choi’s magnum opus, a decades-long culmination of cooking combined with his early experiences seeking a more balanced approach to eating. 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 sustainable, realistic lifestyle not based on extreme dieting or deprivation. Built on a foundation of balance and compassion, The Choi of Cooking reflects his personal journey of cooking, living, and learning from mistakes. This equates to vegetable-forward recipes with pit stops of comfort along the way and tons of flavors layered in each bite.
The Choi of Cooking focuses on cooking foods that fuel your body, and Choi meets readers wherever they are, recognizing that eating healthy isn’t all or nothing. He makes vegetables the star of the meal with Calabrian Chile Broccoli Rabe and Roasted Cauliflower Steaks with Harissa and Garlic Herbed Butter and creates comforting 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 a Kimchi Philly Cheesesteak, but with "Power Up" modifications to make it healthier when you're ready. Recipes abound with even more flexible guidance to meet readers where they are on their cooking "Get In Where You Fit In" shows you how to customize the dish to whatever you have on hand, "Sweatpants Version" offers smart shortcuts, and "Bonus Round" presents ideas to transform leftovers into totally new dishes.
Reaching for healthier foods is like flexing a muscle, and the work begins with having the confidence to cook at all. To empower readers to take those first steps in the kitchen, Choi shares his cooking philosophy, including bits of wisdom and narrative essays 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 through cooking.
The Choi of Cooking is Roy Choi’s magnum opus, a decades-long culmination of cooking combined with his early experiences seeking a more balanced approach to eating. 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 sustainable, realistic lifestyle not based on extreme dieting or deprivation. Built on a foundation of balance and compassion, The Choi of Cooking reflects his personal journey of cooking, living, and learning from mistakes. This equates to vegetable-forward recipes with pit stops of comfort along the way and tons of flavors layered in each bite.
The Choi of Cooking focuses on cooking foods that fuel your body, and Choi meets readers wherever they are, recognizing that eating healthy isn’t all or nothing. He makes vegetables the star of the meal with Calabrian Chile Broccoli Rabe and Roasted Cauliflower Steaks with Harissa and Garlic Herbed Butter and creates comforting 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 a Kimchi Philly Cheesesteak, but with "Power Up" modifications to make it healthier when you're ready. Recipes abound with even more flexible guidance to meet readers where they are on their cooking "Get In Where You Fit In" shows you how to customize the dish to whatever you have on hand, "Sweatpants Version" offers smart shortcuts, and "Bonus Round" presents ideas to transform leftovers into totally new dishes.
Reaching for healthier foods is like flexing a muscle, and the work begins with having the confidence to cook at all. To empower readers to take those first steps in the kitchen, Choi shares his cooking philosophy, including bits of wisdom and narrative essays 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 through cooking.
272 pages, Hardcover
Published April 15, 2025
98 people are currently reading
247 people want to read
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Displaying 1 - 7 of 7 reviews
August 5, 2025
It wasn't until I typed the title to write this review that I got the clever play on words Choi 0f Cooking - Joy of Cooking, good one and doh! This cookbook is a bit more of a in your face type of book than you might expect. The author is a well-known food celebrity and his big personality jumps off the pages.
It's a very nicely designed book, kudos to the team of folks responsible (check out the copyright page to see just how many people were involved, a lot!). Recipes are often Asian influenced and many are fusion-y often mashing up cuisines (like the Korean-Mexican dishes served in the food trucks responsible for the author's notoriety). Recipes are well-written and generally easy to follow, and there are photos for most but not every one,
Recipes skew healthy-ish and align with the author's changed perspective on eating healthier (and trying to be a nicer human). Throughout the book he offers personal stories of his journey and tips for how to incorporate healthier cooking into your diet. Fans of the author and cooks of all levels looking for flavourful ways to eat healthier will appreciate what this cookbook has to offer.
It's a very nicely designed book, kudos to the team of folks responsible (check out the copyright page to see just how many people were involved, a lot!). Recipes are often Asian influenced and many are fusion-y often mashing up cuisines (like the Korean-Mexican dishes served in the food trucks responsible for the author's notoriety). Recipes are well-written and generally easy to follow, and there are photos for most but not every one,
Recipes skew healthy-ish and align with the author's changed perspective on eating healthier (and trying to be a nicer human). Throughout the book he offers personal stories of his journey and tips for how to incorporate healthier cooking into your diet. Fans of the author and cooks of all levels looking for flavourful ways to eat healthier will appreciate what this cookbook has to offer.
May 9, 2025
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!
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!
Read
December 28, 2025I feel like some of the ingredients are inaccessible, but still an amazing book! I love how open RC is about his mental health, reminding me a bit of Breadsong, by Kitty and Al Tait.
May 24, 2025
I really appreciated how Roy Choi shared so much about his weight gain, cravings, and food battles (all of which I can relate to!)…and showed ways to treat yourself better by eating healthier (incorporating those fruits & veggies!) while still embracing delicious food.
Side note: I saw him at his restaurant “Best Friend” in Vegas-yay!
Notable “Choice Words,” which he breaks down into sections:
“But you gotta take that first step. And the first step toward eating better than you do now it to know and control what you’re putting in your pan and in your body. That means the first step is to cook. Full stop, that’s it.”
“Very often when we cook-especially as beginners-we just don’t trust ourselves. And the more we don’t trust ourselves, the more we look to other people and internalize their preferred flavors and seasonings, what they think tastes good, what they think tastes bad . . . Learn what you think is sweet, what’s salty. Learn what’s too sweet or too salty. Make note of what stops you in your tracks, the flavor combinations that make you turn your head.”
Side note: I saw him at his restaurant “Best Friend” in Vegas-yay!
Notable “Choice Words,” which he breaks down into sections:
“But you gotta take that first step. And the first step toward eating better than you do now it to know and control what you’re putting in your pan and in your body. That means the first step is to cook. Full stop, that’s it.”
“Very often when we cook-especially as beginners-we just don’t trust ourselves. And the more we don’t trust ourselves, the more we look to other people and internalize their preferred flavors and seasonings, what they think tastes good, what they think tastes bad . . . Learn what you think is sweet, what’s salty. Learn what’s too sweet or too salty. Make note of what stops you in your tracks, the flavor combinations that make you turn your head.”
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November 9, 2025As heard on Wait Wait... Don't Tell Me! (WWDTM: Roy Choi)
This week, we're live in Orange County with Roy Choi and panelists Tom Papa, Negin Farsad, and Karen Chee
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https://www.npr.org/2025/11/08/nx-s1-...
This week, we're live in Orange County with Roy Choi and panelists Tom Papa, Negin Farsad, and Karen Chee
Learn more about sponsor message choices: podcastchoices.com/adchoices
NPR Privacy Policy
https://www.npr.org/2025/11/08/nx-s1-...
August 27, 2025
sauces
September 26, 2025
Loved the cover and play on words. Love Roy Choi. Solid cookbook.
Displaying 1 - 7 of 7 reviews