Korean American: Food That Tastes Like Home 

by Eric Kim

NEW YORK TIMES AND LOS ANGELES TIMES BESTSELLER • An homage to what it means to be Korean American with delectable recipes that explore how new culinary traditions can be forged to honor both your past and your present.

SHORTLISTED FOR THE ART OF EATING PRIZE • IACP AWARD FINALIST • ONE OF THE BEST COOKBOOKS OF THE YEAR: Bon Appétit, The Boston Globe, Saveur, NPR, Food & Wine, Salon, Vice, Epicurious, Publishers Weekly, Simply Recipes

“This is such an important book: an enquiry into identity, and a rich repository of memories and deliciousness.”—Nigella Lawson, author of Cook, Eat, Repeat

New York Times staff writer Eric Kim grew up in Atlanta, the son of two Korean immigrants. Food has always been central to his story, from Friday-night Korean barbecue with his family to hybridized Korean-ish meals for one—like Gochujang-Buttered Radish Toast and Caramelized-Kimchi Baked Potatoes—that he makes in his tiny New York City apartment. In his debut cookbook, Eric shares these recipes alongside insightful, touching stories and stunning images shot by photographer Jenny Huang.

Playful, poignant, and vulnerable, Korean American also includes essays on subjects ranging from the life-changing act of leaving home and returning as an adult, to what Thanksgiving means to a first-generation family, complete with a full holiday menu—all the while teaching readers about the Korean pantry, the history of Korean cooking in America, and the importance of white rice in Korean cuisine. Recipes like Gochugaru Shrimp and Grits, Salt-and-Pepper Pork Chops with Vinegared Scallions, and Smashed Potatoes with Roasted-Seaweed Sour Cream Dip demonstrate Eric's prowess at introducing Korean pantry essentials to comforting American classics, while dishes such as Cheeseburger Kimbap and Crispy Lemon-Pepper Bulgogi with Quick-Pickled Shallots do the opposite by tinging traditional Korean favorites with beloved American flavor profiles. Baked goods like Milk Bread with Maple Syrup and Gochujang Chocolate Lava Cakes close out the narrative on a sweet note.
 
In this book of recipes and thoughtful insights, especially about his mother, Jean, Eric divulges not only what it means to be Korean American but how, through food and cooking, he found acceptance, strength, and the confidence to own his story.

• ISBN10: 0593233492
• ISBN13: 9780593233498
• Publish Date: 29 March 2022
• Publish Status: Active
• Publish Country: US
• Publisher: Random House USA Inc
• Imprint: Random House Inc
• Format: Hardcover
• Pages: 288
• Language: English
• URL: https://penguinrandomhouse.com/books/isbn/9780593233498

Reviews

[annieb123]

Originally posted on my blog: Nonstop Reader.

Korean American is a gloriously colorful cookbook/memoir/ode to Korean American food and fusion culture with recipes developed and curated by Eric Kim. Due out 29th March 2022 from Penguin Random House on their Clarkson Potter imprint, it's 288 pages and will be available in hardcover and ebook formats.

I love Korean food but always felt somewhat intimidated and full of excuses: "It's too complicated", "the ingredients are hard to source", "it requires too much special equipment", and maybe the lamest of them all "it's culturally insensitive for a lily white Irish girl to make Korean food". This book is wonderful. It's a full spectrum of food - from quick snacks to eat alone, up to company worthy feasts. There's introspective comfort food for a quiet dinner at home as well as exuberant celebration food, and all of it with a Korean American fusion vibe.

The book is arranged logically and well and info is easy to find quickly. The introduction covers a little bit of history, some personal family reminiscences, ingredients, and pantry lists with ingredient explanations. The recipes in the following chapters are grouped thematically: quick meals (to eat on the couch), kimchi (my favorite chapter - luscious variations here for every taste and so versatile), stews, rice dishes, fish, vegetables, feasts/celebratory food, and baked goods.

Each recipe includes an introduction and background, followed by a bullet list of ingredients. Measurements are given in American standard units, no metric equivalents are provided. The cooking instructions are enumerated step by step. There is no nutritional info included. Most recipe ingredients will be familiar to western cooks and will be available at any well stocked grocery store. Some ingredients will require access to a larger metropolitan area or specialist grocers (or mail order). Each recipe is accompanied by one or more color photos. Serving and preparation suggestions are appealing and appropriate. It all looks delicious.

Five stars. This is a beautifully made, thoughtfully written, engaging, and information dense book. It's a classic and good cookbook, not just a good Korean cookbook. This would be a superlative choice for public library acquisition, and for foodies. The pictures alone are worth the price of admission.

Disclosure: I received an ARC at no cost from the author/publisher for review purposes.