The Korean Cookbook (inbunden)
Inbunden (Hardback)
Antal sidor
Phaidon Press Ltd
110 Illustrations, unspecified
41 x 266 x 189 mm
1710 g
Antal komponenter

The Korean Cookbook

Inbunden,  Engelska, 2023-10-05
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ONE OF THE BEST COOKBOOKS OF THE YEAR: The Guardian, Vice, Food & Wine, Bon Appetit, Robb Report 'A sophisticated, flavorful introduction to Korean cooking.' Saveur 'Stunning and comprehensive.' Vogue 350 authentic and delicious Korean recipes for the home cook, written by the perfect guides to this extraordinary cuisine an acclaimed Korean chef and a Korean culinary expert The Korean Cookbook celebrates traditional regional dishes and everyday food found in home kitchens from Seoul to Jeju Island. This stunning collection features more than 350 recipes organized into traditional Korean meals, including pantry staples, fermented foods, rice, vegetable dishes, raw food, noodles, stir-fries, grilled meats, soups, stews, hotpots, noodles, dumplings, porridges, rice cakes, and desserts. Acclaimed Atomix chef JP Park and culinary researcher, chef, and writer Jungyoon Choi share their years of research and expertise, together with their knowledge of the ingredients, culture, and traditions of Korean food in this, the first comprehensive book on Korean home cooking, expansive in breadth and approach and filled with tasty and achievable authentic recipes for the home cook.
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As featured in The Evening Standard Bon Appetits Best Cookbooks of Fall 2023 'Stunning and comprehensive. Vogue 'This hefty collection of classic Korean recipes is sure to help you step up your hotpot, dumpling, and noodle game. Food & Wine 'The Korean Cookbook isnt just a great resource for Korean home cooking but a well-researched chronicle of how it has adapted, changed, and growna tome that any curious eater or anthropologist will certainly want on their shelf. Bon Appetit 'Everyone from Maangchi lifers to people who have never cooked Korean food before will find a great entry point and plenty to love and explore. VICE Tells an ever-evolving story of the Korean way of eating. National Post 'Offers a sophisticated, flavorful introduction to Korean cooking. Saveur 'For the foodie in your life. T: The New York Times Style Magazine Australia 'A leading light of the New Korean Cuisine movement, Junghyun (JP) Park has co-authored The Korean Cookbook Fine Dining Lovers 'For anyone looking to master Korean cooking or go deep on Korean food, theres no more comprehensive read than this. Robb Report 'Ive been waiting for a cookbook like this one for a really long timea comprehensive Korean cookbook that leaves no stone unturned.' Mark Bittman on The Bittman Project Podcast 'The Korean Cookbook by Junghyun Park and Jungyoon Choi is nothing short of miraculous. A paradigm-shifting achievement comparable to Larousse Gastronomique, this extraordinary labor of love is an essential guide to all who want to not just cook well but to imagine a new culinary aesthetic through understanding what is true about a nations culinary history. Min Jin Lee, author of Free Food for Millionaires and Pachinko, a National Book Award Finalist 'The Korean Cookbook pays homage to the true essence of hansik. Written by masters of their craft, this book shares with the world the depth of this art and technique. It is an essential tool for anyone who wants to understand Korean cuisine. Eric Ripert, Wall Street Journal 'The new definitive culinary reference for chefs and home cooks who are interested in Korean culinary culture. Foreword Reviews 'Diving deep into the heart of Korean cuisine. Tasting Table

Övrig information

Junghyun (JP) Park is an acclaimed chef born and raised in Seoul. With his wife, Ellia Park, they run four restaurants in New York Atoboy, Naro, Seoul Salon, and Atomix (2 Michelin stars, 3 stars from the New York Times). In 2022, Atomix received the Art of Hospitality Award from The Worlds 50 Best Restaurants, and achieved No. 8 in World 50 Best 2023, the top restaurant in North America. In 2023, Park won the James Beard Award for Best Chef: New York State. Jungyoon Choi is a chef, culinary researcher, and writer with 25 years of experience working in Spain, Australia, and Korea. Over the past decade, she trained at Alicia Foundation and El Bulli and now she is executive R&D chef of the Korean Culinary & Fermentation Research Center at Sempio Foods. She is Academy Vice Chair of Korea & China for The Worlds 50 Best Restaurants.