Manchester-by-the-Sea Public Library

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

eng

illustrations

index present

non fiction

My Korea

1102468006

Hooni Kim with Aki Kamozawa, photography by Kristin Teig

traditional flavors, modern recipes

"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

Introduction -- The Korean pantry -- Fundamental sauces and condiments -- Banchan -- Kimchi -- Muchim -- Meat -- Seafood -- Soups and stews -- Rice -- Noodles -- Anju and snacks -- Cocktails -- Desserts