My Korea : : Traditional Flavors, Modern Recipes
Book - 2020 641.5951 Ki, Adult Book / Nonfiction / Cooking / International / Korean None on shelf No requests on this item
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Location & Checkout Length | Call Number | Checkout Length | Item Status |
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Downtown 2nd Floor 4-week checkout |
641.5951 Ki | 4-week checkout | Due 05-12-2024 |
Traverwood Adult Books 4-week checkout |
Adult Book / Nonfiction / Cooking / International / Korean | 4-week checkout | Due 05-26-2024 |
Includes index.
Introduction -- The Korean pantry -- Fundamental sauces and condiments -- Banchan -- Kimchi -- Muchim -- Meat -- Seafood -- Soups and stews -- Rice -- Noodles -- Anju and snacks -- Cocktails -- Desserts.
"The long-awaited debut cookbook from the Michelin-star chef known for defining Korean food in America. 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 kitch-ens to fine-tune techniques in classic Korean cuisine, which often origi-nated 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"-- Provided by publisher.
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PUBLISHED
New York, NY : W. W. Norton & Company, [2020]
Year Published: 2020
Description: 352 pages : color illustrations ; 28 cm
Language: English
Format: Book
ISBN/STANDARD NUMBER
9780393239720
0393239721
ADDITIONAL CREDITS
Kamozawa, Aki.
Teig, Kristin.
SUBJECTS
Cooking, Korean.
Cooking, American.