Books about Korean Food, Korean Recipes, Korean Cuisines
In this series we present you the top 5 books that would open up the doors for Master Chef in S Korea for you. Jokes apart, but if you love Korean Food, Korean Culture or if you are new to Korea then you must read these books. If will not only enlighten you about various Korean dishes and its recipes, but also the healthy ingredients that goes into making of these lip smacking, chopstick licking Korean Dishes.
Are you a fan of Thai or Japanese foods, and interested in trying something new? If so, The Korean Table is the cookbook for you! Here is a collection of recipes that are not only new, but also fresh and healthy yet robust and intensely flavored. Poised to become America’s next favorite Asian cuisine, Korean food is rapidly gaining in popularity throughout the country. Dishes such as bulgogi (Korean barbecue), kimchi (pickled spicy cabbage) and bibimbap (mixed rice) are only a few of the savory, authentic meals that are taking the food world by storm.
The Korean Table is a wonderful new cookbook that shows American cooks how to create the tempting flavors of Korean cuisine at home. Chung and Samuels, a Korean and an American, team up to guide home cooks through the process of making Korean meals without fuss, multiple trips to specialty markets or expensive on-line shopping. Along with showing you how to create complete Korean meals from start to finish-from Scallion Pancakes to Korean Dumplings (mandu) and Simmered Beef Short Ribs-The Korean Table also includes information about how you can add the flavors of Korea to your meal in numerous quick and easy ways every day, using condiments, side dishes, salad dressings, sauces and more.
Ewha Womans University Press is pleased to publish a revised and expanded deluxe hardcover edition of A Korean Mother’s Cooking Notes. This new edition selectively chooses 126 authentic Korean recipes and introduces them with step-by-step instructions along with full-color pictures.
This completely revised edition is organized into nine basic categories: rice and porridge, soup and stew, seasoned vegetable dishes, food cooked in sauces, broiled food, kimchi, pickled food, popular dishes and desserts. The book also contains two types of recipes: authentic recipes such as kimchi or vegetables mixed with rice (bibim bap) for the traditionalists, and quick and easy recipes such as rice with trumpet royal mushrooms (saesong-i beoseot bap) for those who are in a hurry yet still want a home-cooked meal. There are also detailed explanations of special holidays and occasions, like Korean Thanksgiving Day and birthdays, along with suggested menus for the settings. Finally, the revised edition also contains a simple and organized explanation of the commonly used ingredients.
Chang Sun-young always explains her recipes step by step as if she is standing next to you, and always gives the specific measures of the ingredients in cups and spoons so that no matter who makes the dish, it will result in the same taste as the dish that she herself makes. Even novice cooks can prepare authentic Korean food, which has five thousand years of tradition, and have it taste just like mom used to make.
A Korean Mother’s Cooking Notes provides invaluable guidance to Korean home cooking and includes the secrets and wisdom from 40 years of experience of a devoted Korean housewife. Even in the United States, this book is consistently requested among 2nd and 3rd generation Korean Americans. This book will be a guide to the Korean culinary arts for those who are genuinely interested in Korean culture and cooking.
Part memoir and part cookbook, GROWING UP IN A KOREAN KITCHEN is one woman’s cultural and culinary story, weaving childhood reminiscences with lovingly gathered recipes. With descriptions of the traditional Korean kitchen, preparations for special feast days, and the rituals of everyday family meals, author Hi Soo Shin Hepinstall draws an engaging portrait of a seldom glimpsed way of life. Easy-to-follow recipes, largely handed down through oral tradition, cover the wide range of main and side dishes, from the sumptuous elegance of “royal cuisine” to simpler countryside cooking. Korean cuisine has emerged as one of the most exciting and robust tastes of Asia, with great variety and some of the world’s most sophisticated techniques for pickling and cooking with garlic and hot pepper. Cooks of all levels, as well as armchair travelers, will welcome this book to their collection.
Includes over 250 authentic recipes, a glossary, and a list of resources for finding uniquely Korean ingredients and utensils. Illustrated with the author’s travel and family photos, depicting the cultural and culinary traditions of Korea. For a list of markets that carry Korean ingredients visit www.koreanfeast.com
Experience the savory secrets of the “other” Asian cuisine
In Eating Korean, the gifted food writer and award-winning chef Cecilia Hae Jin-Lee invites us to join her in discovering the unique cuisine and culture of her native land. Pairing delectable, authentic recipes with personal recollections and details on Korean traditions, Eating Korean offers an accessible and tempting introduction to the fresh and flavorful world of Korean cooking.
“Cecilia’s stories remind me of my childhood. You can picture everyday Korean life while reading this book. The recipes keep Korean traditions well, yet are easy to follow. This is the best Korean cookbook published in English.”
–Sejung Kim, Media/PR Manager, Korean Cultural Center
“Eating Korean contains not just recipes, but charming sketches of Korean life that bring this delicious, healthful cuisine to life. The recipes are so clear and simple, I’ll use them often.”
–Barbara Hansen, and James Beard Award-winning author
A step-by-step guide to re-creating healthy, delicious, Korean-style dinners, this book unlocks the mysteries behind these delicacies in an approachable, illuminating manner. Featuring contributions from 12 of Los Angeles’ most prominent Korean restaurants, this cookbook includes recipes ranging from mainstays such as kimchi, bulgogi (marinated beef), mu-saengchae (spicy Korean radish), and bossam (boiled pork) to specialty dishes such as jjim-dak (vegetable chicken stew), hobak-juk (squash porridge), and jjam-bong (spicy noodle soup with seafood).
Besides the typical listing of ingredients and instructions, each recipe contains a progression of photographs illustrating various stages of preparation along with the completed dish. A handy introductory section visually identifies common ingredients and details how to complete the basics—cleaning, peeling, dicing, slicing, shredding, and preparing broths and rice. Those inspired to visit the restaurants themselves will find contact information and a map of their locations in the back of the book.