by Cecilia Hae-Jin Lee
Eating Korean combines recipes, narrative, and photography in a captivating book that will appeal both to the growing...
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(12/02/06) Eating Korean combines recipes, narrative, and photography in a captivating book that will appeal both to the growing legions of fans of this cuisine and to the armchair reader of cookbooks. The book contains more than 100 recipes that showcase the cuisine's delightful and varied flavors; charming personal stories laced with historical backgrounds and regional secrets; and 65 black and white images of people, food, and place--the countryside, food markets, dish-laden tables, ancestors, celebrations--in both Korea and the United States. The book covers fundamentals--ingredients, utensils, the anatomy of a Korean Meal, and basic techniques--and then provides the Korean version of "soup to nuts" recipes--rice and grains, kimchi, side dishes, flatcakes, soups and hot pots, noodles and dumplings, seafood, meats and poultry, desserts, teas, and finally a chapter on celebrations. There is also a chapter on special occasions, such as harvest festivals, birthdays, and weddings. A glossary,...See less
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