In the late 2000s, chef Roy Choi made his mark by serving up Korean-Mexican fusion street food like short rib tacos and kimchi quesadillas with his Los Angeles-based food truck, Kogi.

Although the name of his business means "meat" in Korean, the ingredient isn't actually the star of the show in his latest cookbook, The Choi of Cooking . The recipes are more reflective of the style of cooking he prefers now: "vegetable-forward with pit stops of comfort along the way," he writes in his book.

"I had been filling my body with fast food and processed food my whole life," he says. "So I had to figure out: How can I make food more delicious, but better for me?"

The Choi of Cooking , co-written with Tien Nguyen and Natasha Phan, is a result of that journey. It features dishes that "satia

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