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Author: Emi Kazuko
Publisher: Southwater
ISBN: 9781780194257
Category : Cooking, Japanese
Languages : en
Pages : 0
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Book Description
This exciting book offers a comprehensive overview of the food and culinary traditions of Japan and Korea. The introduction explores the tastes and cooking styles of each country including a list of the key ingredients from ginseng and tofu to seaweed and fish pastes. 250 authentic recipes from every region are then brought to life, from Hand-rolled Sushi and Pak Choi Kimchi to Gochujang Chicken Stew and Fiery Octopus. Sweet treats include Kabocha Squash Cake and Green Tea Ice Cream. Illustrated throughout, this book offers an irresistible opportunity to discover new ingredients and techniques, and create deliciously varied meals for all to enjoy.
Author: Emi Kazuko
Publisher: Southwater
ISBN: 9781780194257
Category : Cooking, Japanese
Languages : en
Pages : 0
Get Book Here
Book Description
This exciting book offers a comprehensive overview of the food and culinary traditions of Japan and Korea. The introduction explores the tastes and cooking styles of each country including a list of the key ingredients from ginseng and tofu to seaweed and fish pastes. 250 authentic recipes from every region are then brought to life, from Hand-rolled Sushi and Pak Choi Kimchi to Gochujang Chicken Stew and Fiery Octopus. Sweet treats include Kabocha Squash Cake and Green Tea Ice Cream. Illustrated throughout, this book offers an irresistible opportunity to discover new ingredients and techniques, and create deliciously varied meals for all to enjoy.
Author: Katarzyna J. Cwiertka
Publisher: Reaktion Books
ISBN: 1780230737
Category : History
Languages : en
Pages : 240
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Book Description
When you consider the size of Korea’s population and the breadth of its territory, it’s easy to see that this small region has played a disproportionately large role in twentieth-century history. The peninsula has experienced colonial submission at the hands of Japan, occupation by the United States and the Soviet Union, war, and a national division that continues today. Cuisine, Colonialism and Cold War traces these developments as they played out in an unusual sphere: Korea’s national cuisine, which is savored for its diversity of ingredients and flavor. Katarzyna J. Cwiertka shows that many foods and dietary practices identified as Korean have been created or influenced by its colonial encounters, and she uncovers how the military and the Cold War had an impact on diet in both the North and South. Surveying the manufacture and consumption of rice and soy sauce, the rise of restaurants, wartime food, and the 1990s famine that still affects North Korea, Cwiertka illuminates the persistent legacy of Japanese rule and the consequences of armed conflicts and the Cold War. Bringing us closer to the Korean people and their daily lives, this book shines new light on critical issues in the social history of this peninsula.
Author: Taekyung Chung
Publisher: Tuttle Publishing
ISBN: 9780804850575
Category : Cooking
Languages : en
Pages : 160
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Book Description
This Korean cookbook makes it easy to replicate the authentic tastes of Korean food — even for beginners! Korean food is poised to become America's next favorite Asian cuisine to adopt. It is rapidly gaining popularity in the US for its robust and intensely flavorful dishes like Korean barbecue (known as bulgogi), kimchi (pickled spicy cabbage), and bibimbap rice bowls. The Korean Table shows American cooks how to replicate the exciting and authentic flavors of Korean cuisine at home using fresh ingredients available from their neighborhood grocery store or farmer's market. In this Korean cooking book, Chung and Samuels, a Korean and American author team, guide home cooks through the process of making Korean meals without fuss and multiple trips to specialty markets, or worse, expensive online shopping. Along with showing cooks how to create a complete Korean meal from start to finish—including recipes such as: Scallion Pancakes Korean Dumplings (mandu) Tofu and Clam Hot Pot Simmered Beef Short Ribs Barbecued Pork Ribs The Korean Table will also show cooks how to add the flavors of Korea to their homestyle cuisine in numerous quick and easy ways—via condiments, side dishes, salad dressings, sauces and more. With this cookbook, filled with over 100 recipes, everyone's kitchen can incorporate a spread of delicious Korean meals for all to share and enjoy. The Korean Table presents the best of Korean cooking for beginners.
Author: Young Jin Song
Publisher: Lorenz Books
ISBN: 9781903141311
Category : Cooking, Korean
Languages : en
Pages : 0
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Book Description
Discover the secrets of one of the world's great hidden cuisines, defined by strong flavors and complex tastes. Over 80 deliciously fiery and aromatic recipes include classic dishes, regional specialities, home-kitchen favorites, and sizzling street food. A fascinating introduction explains the history of Korean cooking, followed by a visual guide to all the traditional ingredients and how to prepare and use them. Over 350 color photographs with stunning pictures of every finished dish. Easy-to-follow illustrated step-by-step instructions ensure perfect results every time. A complete nutritional breakdown is included for every recipe. Book jacket.
Author: Maangchi
Publisher: Houghton Mifflin Harcourt
ISBN: 054412989X
Category : Cooking
Languages : en
Pages : 325
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Book Description
Explore the rich diversity of Korean cooking in your own kitchen! Maangchi gives you the essentials of Korean cooking, from bibimbap to brewing your own rice liquor.
Author: Charmaine Solomon
Publisher: Hardie Grant Books
ISBN: 1743581696
Category : Cooking
Languages : en
Pages : 166
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Book Description
Since its release in 1976, Charmaine Solomon’s The Complete Asian Cookbook has become a culinary classic, introducing Asian cooking to more than a million readers worldwide and garnering a dedicated following around the globe. The recipes from Japan and Korea are now available in this single volume. Join Charmaine Solomon on a journey through the delicate flavours of Japan and the fiery chilli of Korea. From simple sashimi to rib-sticking bibimbap, nourishing broths or versatile kim chi, these diverse dishes will delight and inspire a new generation of cooks. Also in the series: The Complete Asian Cookbook: China The Complete Asian Cookbook: India & Pakistan The Complete Asian Cookbook: Thailand, Vietnam, Cambodia, Laos & Burma The Complete Asian Cookbook: Indonesia, Malaysia & Singapore The Complete Asian Cookbook: Sri Lanka & The Philippines
Author: Cecilia Hae-Jin Lee
Publisher: Wiley
ISBN: 9780764540783
Category : Cooking
Languages : en
Pages : 0
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Book Description
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
Author: Katarzyna Joanna Cwiertka
Publisher: Reaktion Books
ISBN: 9781861892980
Category : Cooking
Languages : en
Pages : 246
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Book Description
"Katarzyna Cwiertka shows that key shifts in the Japanese diet were, in many cases, a consequence of modern imperialism. Exploring reforms in home cooking and military catering, wartime food management and the rise of urban gastronomy, she reveals how Japan's pre-modern culinary diversity was eventually replaced by a truly 'national' cuisine - a set of foods and practices with which the majority of Japanese today ardently identify." "The result of more than a decade of research, Modern Japanese Cuisine is a look at the historical roots of one of the world's best cuisines. It includes additional information on the influx of Japanese food and restaurants in Western countries, and how in turn these developments have informed our view of Japanese cuisine. This book is appetizing reading for all those interested in Japanese culture and its influences."--BOOK JACKET.
Author: Emma Yang
Publisher: Independently Published
ISBN:
Category : Cooking
Languages : en
Pages : 0
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Book Description
Are you enchanted by the delicate balance of Japanese flavors and intrigued by the vibrant intensity of Korean cuisine?Introducing "Japanese and Korean Culinary Harmony: 2 Books In 1" by Emma Yang, a culinary adventure unfolding 100 traditional recipes that harmonize the serene artistry of Japan with Korea's spicy soul.Step into a world where culinary precision meets hearty, bold flavors with Emma Yang's "Japanese & Korean Cookbook Fusion." This masterful compilation celebrates the diversity of East Asian cuisine by offering 100 recipes that fuse the subtle, refined tastes of Japanese dishes like Sushi and Ramen with the fiery zest of Korean staples such as Kimchi and Bibimbap. From Japan's delicate food presentation to Korea's rich, piquant plates, discover the best of both nations' gastronomic delights. Whether it's the comfort of a steaming hot bowl of Udon or the excitement of sizzling Korean BBQ, this book invites food lovers of all skill levels to embrace the complexity and simplicity of these two rich culinary cultures. Revel in traditional recipes, community favorites, and unexpected fusions that promise to both challenge and satisfy your taste buds. Dive deep into the flavors of "Japanese and Korean Culinary Harmony," which features: 100 traditional Japanese and Korean recipes - A feast of culinary delights from two revered food cultures. Lavish full-color printing - Elevate your cooking experience with vivid imagery that captures the essence of each dish. Illuminating photographs for each recipe - Serving as both inspiration and instruction for impeccable plating. Comprehensive nutritional information, imaginative variants, and storytelling of each recipe's origin - Gain a deeper appreciation for the foods you create and tailor them to your personal taste. Concise and inviting recipes - Designed for home cooks who seek simplicity in preparation without sacrificing depth of flavor. Ready to embark on an unforgettable journey through the flavors and traditions of Japan and Korea? Elevate your home cooking with a fusion of umami and heat. Scroll up, click 'Buy It Now', and start exploring the nuanced world of "Japanese & Korean Cookbook Fusion" today.
Author: David Chang
Publisher: Clarkson Potter
ISBN: 1524759228
Category : Biography & Autobiography
Languages : en
Pages : 304
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Book Description
NEW YORK TIMES BESTSELLER • From the chef behind Momofuku and star of Netflix’s Ugly Delicious—an intimate account of the making of a chef, the story of the modern restaurant world that he helped shape, and how he discovered that success can be much harder to understand than failure. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY NPR • Fortune • Parade • The New York Public Library • Garden & Gun In 2004, Momofuku Noodle Bar opened in a tiny, stark space in Manhattan’s East Village. Its young chef-owner, David Chang, worked the line, serving ramen and pork buns to a mix of fellow restaurant cooks and confused diners whose idea of ramen was instant noodles in Styrofoam cups. It would have been impossible to know it at the time—and certainly Chang would have bet against himself—but he, who had failed at almost every endeavor in his life, was about to become one of the most influential chefs of his generation, driven by the question, “What if the underground could become the mainstream?” Chang grew up the youngest son of a deeply religious Korean American family in Virginia. Graduating college aimless and depressed, he fled the States for Japan, hoping to find some sense of belonging. While teaching English in a backwater town, he experienced the highs of his first full-blown manic episode, and began to think that the cooking and sharing of food could give him both purpose and agency in his life. Full of grace, candor, grit, and humor, Eat a Peach chronicles Chang’s switchback path. He lays bare his mistakes and wonders about his extraordinary luck as he recounts the improbable series of events that led him to the top of his profession. He wrestles with his lifelong feelings of otherness and inadequacy, explores the mental illness that almost killed him, and finds hope in the shared value of deliciousness. Along the way, Chang gives us a penetrating look at restaurant life, in which he balances his deep love for the kitchen with unflinching honesty about the industry’s history of brutishness and its uncertain future.
