The Food of Korea: 63 Simple and Delicious Recipes from the land of the Morning Calm (Authentic Recipes Series), by Injoo Chun, Jaewoon Lee, Youngran Baek
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The Food of Korea: 63 Simple and Delicious Recipes from the land of the Morning Calm (Authentic Recipes Series), by Injoo Chun, Jaewoon Lee, Youngran Baek
Best PDF Ebook The Food of Korea: 63 Simple and Delicious Recipes from the land of the Morning Calm (Authentic Recipes Series), by Injoo Chun, Jaewoon Lee, Youngran Baek
Korean food is one of the most varied and unique cuisines in Asia. The modern Korean homemaker cooks with a repertoire of vegetables and spices, using age-old recipes handed down from the tables of Korean kings and Buddhist Monks. Flavorful and satisfying, Korean cuisine is a tantalizing balance of tastes and textures — fiery peppers are a counterpoint to mild rice, fragrant sesame oil adds a hint of sweetness to meat and vegetables, and pickled kimchi adds zest with its tanginess and crunch. And, best of all, Korean food emphasizes vegetables and grains, making it as healthy as it is delicious.This unique Korean cookbook of over 60 recipes, created by the celebrated chefs of the Sorabol Restaurant in the Shilla Hotel, Seoul, reveals the treasures of Korean cooking. Discover the all-time favorites — beef bulgogi, steamed chicken with ginsing, and stuffed cucumber kimchi — as well as other delicious and easy-to-prepare dishes such as Guljeolpan (nine-sectioned royal platter), Shinseolo (vegetables, fish, nuts, vegetables — boiled at the table), Bibimbap (steamed rice with vegetables and red chili bean paste), and Korean Festive Cakes. Stunning location photography, detailed information on ingredients, and insights into the culture of his fascinating country make this Korean cooking book the perfect companion for your adventure into Korean cuisine.Korean recipes include:
- Classic Chinese Cabbage Kimchi
- Traditional Rice Flour Pancake Rolls
- Mushroom Casserole
- Stewed Beef Ribs
- Grilled Red Snapper
- Ginger Cookies Dipped in Honey
- Amazon Sales Rank: #1639876 in Books
- Brand: Chun, Injoo/ Lee, Jaewoon/ Baek, Youngran/ Kawana, Masano (PHT)/ Ong, Christina (CON)
- Published on: 2015-03-24
- Released on: 2015-03-24
- Original language: English
- Number of items: 1
- Dimensions: 11.00" h x .30" w x 8.50" l, .0 pounds
- Binding: Paperback
- 112 pages
Review "The book did not disappoint. A slender volume packed with loads of information and color photographs, this cookbook is affordable and a great introduction to traditional Korean food, as opposed to (the equally exciting) cookbooks being produced by a lot of Korean American chefs right now. I have other recipes bookmarked, especially noodles and soups. And anything with beef—I adore the way Korean cuisine treats beef." —The Spiced Life blog
About the Author Injoo Chun, Jaewoon Lee and Youngran Baek are Executive Chefs at the renowned Sorabol restaurant in the Shilla Hoetl, Seoul.Masano Kawana has photographed a wide variety of subjects for books and lifestyle magazines. His book Shunju: New Japanese Cuisine won a James Beard Award for best cookbook photography.
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Most helpful customer reviews
6 of 6 people found the following review helpful. really great intro to Korean cooking By Justin S That person who said something about the recipes being too fancy in this book must be crazy. I'm American, and I've never cooked Korean food before, but I've been cooking like mad from this book over the past few days, and it's been anything but fancy. In fact, I'd say it's very home-style. If you're looking to learn the basics, this is a great book to try out. I've made the cabbage kimchi and the radish kimchi, both amazing. I made this awesome raw tofu dish, with a vibrant but ever-so-easy-to-prepare soy/sesame topping that was so good, I can't wait to make it again. And I made these super-simple and remarkably tasty spinach and shiitake mushroom side dishes. They're so good, just serve them with some hot white rice, and that can be your dinner. I even took inspiration from the seafood glaze recipe and used it on shrimp. I marinated the shrimp for a few hours, then cooked it in my grill pan, and I served it with those kimchis, some bean paste I'd bought, raw garlic, ginger, and scallions, and lettuce leaves for wrapping. It might just have been the best grilled Korean food I've ever had in my life, and I've tried this kind of thing a lot in NYC restaurants. This book is highly recommended.
5 of 5 people found the following review helpful. A definite buy By C. Kim I've been borrowing many korean recipe books from the library and this one is a definite one to buy. I think the intro and pictures are useful. The only negative thing I have to say is that the amount of ingredients are not exact, I guess it can vary based on taste/personal liking. I think this recipe book will be useful to have on hand; I've already made 3 dishes from it.
3 of 4 people found the following review helpful. Not bad, but not great. By C. J. Thompson The 'Authentic recipes from ...' series of cookery books is generally pretty good. This one, though still pretty decent, is not one of the best. The photography is excellent and the introductory material at the beginning of the text is very good but, despite this, I don't think I would recommend the book to beginners. The range of recipes is limited and some of the dishes featured, Bulgogi, for instance, are quite different from other more mainstream interpretations (although this does not make them any less 'authentic', as some would argue). I was also surprised to see that there is very little mention of the typical side-dishes that accompany Korean meals. This, to my mind, rather misses the central character of Korean cuisine and I think that, consequently, those looking for a good overview of Korean food won't find it here.
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