Cooking school teachers Chung and Samuels offer an alluring array of Korean recipes designed for the Western kitchen. As an added bonus, the authors delve into the history of the cuisine, including the importance of balance in taste and color, medicinal qualities of ingredients, and construction of the typical Korean family meal. They also include a lengthy section introducing the reader to common ingredients of the cuisine. The dishes, some traditional, some modernized for contemporary tastes, are what the authors call a "starter kit": the building blocks essential to Korean cooking. Staples include Kimchi Paste, Soy Scallion Dipping Sauce and a collection of homemade stocks. Because Korean meals often include a minimum of five dishes, recipes are quick and accessible. Some, such as Korean Dumplings, include handy sidebars with instructions on technique. Others, such as Asparagus Salad, Korean Hot Wings, and Stir Fried Beef with Vegetables clearly appeal to the American sense of familiarity, albeit with a Korean flair. For the more adventurous, recipes such as Roasted Corn Tea, Kimchi Soup, and Warm and Spicy Squid Salad are sure to appeal. Complete with full-color photos throughout, this collection offers a welcome and undaunting introduction into Korean cuisine. (Oct.)Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Korean Table: From Barbecue to Bibimbap 100 Easy-to-Prepare Recipesby Taekyung Chung, Debra Samuels, Heath Robbins
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. Korean recipes such as bulgogi/b>/i>
The Korean Table features some of the most delicious Seoul food around!
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. Korean recipes 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 online 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—this Korean cookbook also includes information about how you can add the flavors of a Korean kitchen to your meal in numerous quick and easy ways every day, using condiments, side dishes, salad dressings, sauces and more.
Chung, a Korean cooking teacher and author now based in Tokyo, and Samuels, a cooking teacher from Boston who has lived in Japan off and on for years, have written a very appealing introduction to Korean cuisine, both classical and contemporary. Following a brief introduction, they present an illustrated guide to ingredients and a "starter kit" of chile pastes, condiments, and other basics to keep on hand. The recipes, from Seafood and Green Onion Pancakes to Pork Ribs with Fresh Ginger, are clearly written and unintimidating, and most are shown in color photographs (including step by steps of techniques). Korean food is becoming increasingly popular here, and there are relatively few books on the topic. For most collections.
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Meet the Author
Taekyung Chung is a Korean ex-pat who has lived in Japan for 17 years. She is a frequent contributor to newspapers and magazines who has taught Korean cooking for 20 years, and is also author of two previously published books.
Debra Samuels has taught cooking for over two decades. She has done countless cooking demonstrations and classes all over the Boston area as well as for the United States Embassy in Tokyo. She also developed the popular "Kids Are Cooking" series on food, culture and nutrition for Boston's Children's Museum in the United States. Ms. Samuels is also a food writer and food stylist for The Boston Globe.
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I am really impressed by this book. There are images for every recipe and it gives a great guide for Korean cooking - what is absolutely necessary and what can be substituted. The recipes are delicious too. We recently spent a week in NYC and visited many of the restaurants on W. 32nd (Koreatown) and the meals we made from this book transported us back to the great food and fun that we had there.
Easy to prepare as the subtitle suggest. These are the foods I remember eating in my youth - most Korean cookbooks get to fancy for everyday use in my home. There are substitutions like apple juice and honey where normally a recipe would call for sugar, so I find that they have been modernized in a healthy fashion. I found this book in the library and impressed by that I feel the need to purchase a copy to keep (and possibly pass down)!
Funny jk good foob