PDF Ebook Korean Home Cooking: Classic and Modern Recipes
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Korean Home Cooking: Classic and Modern Recipes
PDF Ebook Korean Home Cooking: Classic and Modern Recipes
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Review
"Korean cooking is long overdue for a 'Mastering the Art' moment, and Sohui Kim's Korean Home Cooking, written with Rachel Wharton, helps fill that void." (The New York Times)“The most useful cookbook released by a New York chef in 2018.” (Grub Street)"If you’re looking to further develop your sohn mat, or “taste of the hand," this book is a must-have." (Saveur)“Korean Home Cooking is a revelation. It is an education in Korean cuisine and a roadmap for bringing it into your kitchen, with recipes that are as smart and delicious as they are achievable. Herein is a body of knowledge that needed a generous cook like Sohui to shape and share it, and it deserves a spot on every serious cook’s bookshelf.” (Peter Meehan, author, founder of Lucky Peach)“Like so many other enthusiastic eaters, I am fascinated with the flavors found in Korean cooking; earthy and tangy flavors, created by using simple ingredients like salt, soybeans, chili peppers, grains, sun and air. Sohui’s writing welcomes us to visit her earliest food memories like a family member and she profoundly informs us with the nuanced skill of a natural teacher.” (Michael Anthony, author and executive chef, Gramercy Tavern)“Sohui Kim is breaking down barriers of the Korean cuisine, making delicious food ready for a simple Monday dinner or a balling out event for special occasions. Buy the book and open your everyday table to these amazing recipes.” (Dale Talde, author and chef, Talde)“If you could only choose one cookbook on Korean cuisine, I would opt for this one. It is a gorgeous collection of soulful recipes that are easy to follow and execute. Buy it for the banchan alone.” (Anita Lo, chef and author)“Naturally attuned to many of the current concerns and fashions in food, the delectably spiced, colorful Korean dishes in restaurants may seem overwhelming to the American home cook. No longer. In this very detailed and exquisitely illustrated cookbook, Sohui Kim combines knowledge from her Insa kitchen with down-to-earth savvy recalled from her family kitchen. It is as much a guide to successful ordering in Korean restaurants, as it is to the adventurous home cook.?” (Mimi Sheraton, author)
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About the Author
Sohui Kim is the chef and co-owner of Insa and The Good Fork in Brooklyn, New York. Rachel Wharton is a James Beard Foundation award-winning journalist and the coauthor of F*ck, That’s Delicious and The Good Fork Cookbook, among others. She lives in New York City.
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Product details
Hardcover: 256 pages
Publisher: Harry N. Abrams (October 16, 2018)
Language: English
ISBN-10: 9781419732409
ISBN-13: 978-1419732409
ASIN: 1419732404
Product Dimensions:
8.3 x 1.2 x 11.3 inches
Shipping Weight: 3 pounds (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
8 customer reviews
Amazon Best Sellers Rank:
#13,830 in Books (See Top 100 in Books)
I am fortunate enough to live very close to a brand new H-Mart. I'm convinced this is the best grocery chain in America due to their wide selection of fruits, veggies, and good cuts of meat. Only problem I had is a limited understanding on how to cook some of the more asian veggies and how to marinate the meats so I picked up this book.I like a cookbook that not only has straightforward recipes but also one that takes time to teach you technique and little bit about the culture and history behind the dishes. Korean Home Cooking has been very helpful, it's my new go to cookbook that I'm sure I'll continue to cook recipes from this book for many many years. Happy with the design and print quality as well.
After trying the food at Insa, the chef's korean restaurant in Brooklyn (Red Hook), I was excited to try out the recipes in this book. Everything I've made from the book so far have been authentic and delicious, unlike some of the other popular korean cooking sites, which have been hit or miss. I cannot recommend this book and the restaurant enough.
This is my favorite Korean cook book. I bought several to give to my kids.
Our family lived in Pusan (or busan, depending on the map) SK for 3 1/2 years. One of the best things about living there was the food. We fell firmly in love with Korean food. So it's been exciting to see Korean Cuisine become more popular and there being cookbooks that fill the gap.Korean Home cooking is full of recipes that invoke the food memories of living in Korea, traditional and modern. One of our favorite places to eat was called Donkey Mexican chicken. We would get fried chicken like nothing ever served in Mexico LOL, sweet vinegar pickled radish, and a coleslaw with a pink dressing, we think maybe russian dressing. So I was thrilled to see the recipe for KFC, Korean Fried Chicken, that had the wonderful crisp batter, the amazing sauce, and hey, the pickled radish sitting right beside it (recipe also included) delicious!The mandu (dumpling) is especially good, with bean sprouts in the filling to give it that wonderful crunch. You can fry them, steam them, or use them in soup.The squid stir fry and the crispy shrimp recipes are both so good. The cooking times are perfect as is the balance of flavor., especially good when served with bean sprout salad on the side.The book starts with an explanation of ingredients which will be helpful if starting out with Korean cooking.The recipes are well laid out with ingredients listed, then directions. Beautiful pictures of the finished dishes, plus some recipes also have a pictorial of step by step directions. Don't be intimidated, a lot of the cooking techniques are reminiscent of most Asian recipes and the instructions will help you succeed as they are clear and concise and easy to follow.This is a beautifully laid out cookbook, full of flavorful recipes and great directions. And it tastes very authentic to what we ate in Korea. the city we lived in was not touristy, and the food was not made to western tastes. From street vendors to small two table places with grandma sleeping in the back behind a curtain, to fancy places, we ate everywhere and with Korean Home cooing I can replicate many of the dishes. This will be one of my favorites, along with Koreatown.I did deduct one star because the book is printed on the most glaring white paper and the ingredient list is printed in a different, smaller font than the directions. There was plenty of room to keep the ingredients in a larger font, but the glaring background paper is really annoying, the only flaw I've found in an otherwise terrific cookbook.
I added this book to my wishlist after seeing a post about it by Marisa McClellan (of Food In Jars), and boy am I glad I did! I received it for my birthday and we've marked and now made many of the banchan recipes and they are all AMAZING (and many even better as leftovers--such magic!). The recipe instructions are clear, easy to follow, and the proportions of everything are terrific (in addition to what we're used to seeing in cookbooks for a US audience, they list amounts in grams! and ml! and tablespoons of garlic instead of number of cloves!) They also say when to eat a dish right away, when to let it sit, and for how many days it will be good if you keep it for leftovers. There is everything to love about a cookbook that embraces the idea that you're going to have leftovers.As a family that has allergies and has to eat gluten-free, it's pretty hard to find a Korean restaurant that will work for us. But making it at home means we can sub tamari for soy sauce, etc., and enjoy some amazing food.For the recipes I've made so far, I had most of the ingredients in my kitchen already, and the few I didn't (like Perilla oil) were (as promised) very easily found in a local Korean supermarket. Tiny dried anchovies aren't anything we've ever eaten, but we love them with this sauce and the peanuts! And it's all I can do to keep from devouring the rest of the soy braised beef that's calling my name from the refrigerator...The many photos are not only beautiful but so helpful--like the omelet tutorial. And the photos of common ingredients are also great. It was super fun to look at them with my 7 year-old son and then notice the items themselves in the supermarket!We're looking forward to making our way through this book and exploring so many different dishes.
I received this book free from NetGalley in exchange for an honest review.I've tried the Soondubu Jigae and Galbi Jjim so far, both are very authentic. The Soondubu tastes even better than the ones at my local BCD Tofu House honestly. The Galbi Jjim taste slightly different from Maangchi's, but is also very good. Will be making more recipes in the future and report back.
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