My Korea: Traditional Flavors, Modern Recipes
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My Korea: Traditional Flavors, Modern Recipes
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Standort: Overland Park, Kansas, USA
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Artikelmerkmale
- Artikelzustand
- ISBN
- 9780393239720
Über dieses Produkt
Product Identifiers
Publisher
Norton & Company, Incorporated, w. w.
ISBN-10
0393239721
ISBN-13
9780393239720
eBay Product ID (ePID)
13038265726
Product Key Features
Book Title
My Korea : Traditional Flavors, Modern Recipes
Number of Pages
352 Pages
Language
English
Topic
Regional & Ethnic / Korean, Individual Chefs & Restaurants, Regional & Ethnic / Asian
Publication Year
2020
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
0.1 in
Item Weight
46.4 Oz
Item Length
1.1 in
Item Width
0.9 in
Additional Product Features
Intended Audience
Trade
LCCN
2019-057930
Reviews
It is inspiring to see someone so creative, focused, and passionate about sharing the cuisine of their culture. This cookbook focuses on the pillar of Korean cuisine behind each recipe, which to me is the most soulful way to cook., In My Korea, Kim doesn't pull any punches with flavor in a way that would put off a seasoned cook of Korean cuisine, but he also introduces every ingredient and technique with enough patience and encouragement to entice someone who has never cooked a spicy tofu stew or snacked on kimchi., Hooni Kim's debut cookbook, My Korea: Traditional Flavors, Modern Recipes, is part cookbook, part autobiography...Throughout, Kim talks about the importance of jung sung, a Korean word for care, which also translates into cooking with heart and devotion. The chef's jung sung in making this book is apparent as Kim provides foundational knowledge to make readers aware of Korean culture, beyond just knowing how to cook Korean food., Chef Hooni Kim is a true champion of modern Korean cuisine in America. The recipes in My Korea are the perfect mix of tradition and innovation, standing out thanks to his deep personal touch., A passionate, personal story of an immigrant's sense of identity and belonging through food. Every page is vibrant and inspirational, and you'll want to eat and cook every recipe., Finally, a true Korean cookbook filled with recipes that are unapologetically traditional and incredibly well-researched. Hooni Kim is not just an amazing chef--he is someone who is creating an essential archive of Korean food for generations to come. If you want to know about Korean cuisine, this is the book to own!, Hooni's love for Korea and the tradition of the foods and culture are something he has spent his life as a chef delving into. My Korea is a peek into his view of what Korean food means to him., Finally, a true Korean cookbook filled with recipes that are unapologetically traditional and incredibly well researched. Hooni Kim is not just an amazing chef--he is someone who is creating an essential archive of Korean food for generations to come. If you want to know about Korean cuisine, this is the book to own!, In this exciting debut, Kim, chef at Michelin-starred New York City restaurant Danji, collects Korean recipes that are in turn spicy, funky, and comforting...This thoughtful, comprehensive, and inventive volume sets a high bar for Korean cookbooks., The range and finesse of Korean home cooking are at the heart of his precise, illuminating new cookbook...which moves just as easily from jjajangmyeon--the everyday noodles dressed in a shimmering, meaty black-bean sauce--to more delicate, complex dishes like homemade tofu with perilla soy sauce., [An] enveloping guide to Korean home cooking...Kim's book is a boon to anyone who savors Korean flavors.
Synopsis
Simple rice cakes drenched in a spicy sauce. Bulgogi sliders. A scallion pancake (pajeon) the New York Times calls "the essential taste of Korean cuisine." For years Hooni Kim's food has earned him raves, including a Michelin Star--the first ever awarded to a Korean restaurant--for Danji. His background in world-class French and Japanese kitchens seamlessly combines with his knowledge of the techniques of traditional Korean cuisine to create uniquely flavorful dishes. My Korea , his long-awaited debut cookbook, introduces home cooks to the Korean culinary trinity: doenjang, ganjang, and gochujang (fermented soybean paste, soy sauce, and fermented red chili paste). These key ingredients add a savory depth and flavor to the 90 recipes that follow, from banchan to robust stews. His kimchis call upon the best ingredients and balance a meal with a salty, sour, and spicy kick. Elevated classics include one-bowl meals like Dolsot Bibimbap (Sizzling-Hot Stone Bowl Bibimbap), Haemul Sundubu Jjigae (Spicy Soft Tofu Stew with Seafood), and Mul Naengmyeon (Buckwheat Noodles in Chilled Broth). Dishes meant for sharing pair well with soju or makgeolli, an unfiltered rice beer, and include Budae Jjigae (Spicy DMZ Stew) and Fried Chicken Wings. Complete with thoughtful notes on techniques and sourcing and gorgeous photography from across Korea, this cookbook will be an essential resource for home cooks, a celebration of the deliciousness of Korean food by a master chef., An Epicurious Spring 2020 "Book We Want to Cook from Now" * An Eater Best Cookbook of Spring 2020 * A New York Times "New Cookbook Worth Buying"A Michelin-starred chef known for defining Korean food in America brings a powerful culinary legacy into your kitchen., Hooni Kim is a chef who cooks with jung sung, heart and devotion. My Korea embraces his gastronomic heritage. From simple rice cakes drenched in a spicy sauce to a 12- Hour Korean Ramyeon (ramen), Hooni uses his background in world- class French and Japanese kitchens to fine- tune techniques in classic Korean cuisine, which often originated in home kitchens. Readers will discover the Korean culinary trinity: gochujang, doenjang, and ganjang (Korean chili pepper paste, fermented soybean paste, and soy sauce). These key ingredients add a savory depth and flavor to the entire spectrum of Korean cuisine, from banchan to robust stews. Enhanced with gorgeous photography that highlights food creation and enjoyment across Korea today, My Korea brings a powerful culinary legacy into your kitchen., An Epicurious Spring 2020 "Book We Want to Cook from Now" * An Eater Best Cookbook of Spring 2020 * A Food52 "Best New Cookbook of 2020...So Far" * A New York Times "New Cookbook Worth Buying" A Michelin-starred chef known for defining Korean food in America brings a powerful culinary legacy into your kitchen.
LC Classification Number
TX360.K6K56 2020
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- 2***2 (150)- Bewertung vom Käufer.Letzter MonatBestätigter KaufI was satisfied with the recipes and plan on cooking a few soon. The price was right, too!
- e***l (572)- Bewertung vom Käufer.Letzter MonatBestätigter KaufMovie works great, thanks a lot.
- i***l (351)- Bewertung vom Käufer.Letzter MonatBestätigter KaufCool book at a great price, well-packaged, and QUICK (Wow!) delivery! Thank you SO much! :-D
- g***m (33)- Bewertung vom Käufer.Letzter MonatBestätigter KaufAs described