Product Overview

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.
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‍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.