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My Korea : traditional flavors, modern recipes / Hooni Kim with Aki Kamozawa, photography by Kristin Teig.

By: Contributor(s): Material type: TextTextPublisher: New York, NY : W. W. Norton & Company, c2020Edition: 1st edDescription: 352 p. : ill. some colors ; 28 cmISBN:
  • 9780393239720
Subject(s): DDC classification:
  • 23 641.59519 K491m
Summary: "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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Holdings
Item type Current library Collection Call number Vol info Copy number Status Date due Barcode Item holds
Books Books Library, Independent University, Bangladesh (IUB) Window on Korea Non-fiction 641.59519 K491m (Browse shelf(Opens below)) 2020 01 Available WOK001215
Total holds: 0

"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.