Korean Cookbook Korean Tradition in a Recipe Book to Be Discovered
by Chef Jiu Joo
Chef Edward Lee's story and his food could only happen in America. Raised in Brooklyn by a family of Korean immigrants, he eventually settled down in his adopted town of Louisville, Kentucky, where he owns the acclaimed restaurant 610 Magnolia. A multiple James Beard Award nominee for his unique patchwork cuisine, Edward creates recipes - filled with pickling, fermenting, frying, curing, and smoking - that reflect the overlapping flavours and techniques that led this Korean-American boy to feel...
Food is the soul of every culture and in Korean cuisine, 'Seoul' takes on a double meaning. With over 80 authentic recipes, this cookbook blends the rich diversity of Korean cuisine with the seasonal fare, holiday feasts, and auspicious foods suggested by the lunar calendar. Sample such delicacies as Barbecued Beef Sirloin, Capon with Gingseng and Korean Dates, Azalea Pancakes, and Persimmon Punch.
Multi Award-Winning, The Beauty of Korean Food is widely considered to be the most complete, best illustrated and clearly described eulogy to the glories of traditional Korean cuisine in the English language. An absolute MUST for all cooks - amateur and professional alike.
This title includes 40 recipes for little sweet and savoury pies that can be eaten out of hand. Organised by crust, filling and technique to encourage mixing and matching, plenty of suggested variations and combinations will make this feel rich in recipes, akin to 'Whoopie Pies'. Interspersed throughout the recipes are 8 to 10 profiles of great hand-held pie makers from across North America and the UK.
Recipes and stories to learn all about Korea’s food culture. Recipes, anecdotes, histories and stories, maps, techniques, stylings, utensils, native ingredients. This is a colourful invitation to discover the look and aromas and flavours of Korea. What is the “five colour philosophy”? What is Korean table etiquette? How to make kimchi, region by region? What do you find in traditional markets, and in contemporary restaurants? How to make Bibimbap? Are there North Korean specialties (yes!). D...
The spicy tang of kimchi, the richness of Korean barbecue, the hearty flavours of bibimbap: Korean cuisine is savoured the world over for its diversity of ingredients and flavours. Michael J. Pettid offers here an illustrated historical account of Korean food and its intricate relationship with the nation's culture. Over the last twelve centuries, Korean food dishes and their complex preparations have evolved along with the larger cultural and political upheaval experienced by the nation. Pettid...
64 Korean vegetarian and low-calorie dishes have been chosen for this nutritious guide to Korean cooking. You will love the spicy and flavorful taste of vegetable salads as well as fish hot pot, steamed foods, pan-fried foods and deep-fried foods unique to the Korean cuisine. Step-by-step preparations are illustrated in full color for beginners. 342 color plates. See also Practical Korean Cooking
75 traditional Korean recipes including desserts, bean curd dishes, basic side dishes and a variety of kimchis, a spicy fermented pickle have been chosen from the best of Korean cooking. These popular Korean snacks are very appealing for family meals as well as for entertaining guests. Over 340 color photos will teach and inspire the cook to follow each individual recipe.