Name: My Korea: Traditional Flavors, Modern Recipes (en Inglés)
Price: 39720.00 CLP
Availability: InStock
Author: Kim, Hooni
ISBN: 9780393239720

portada My Korea: Traditional Flavors, Modern Recipes (en Inglés)

Formato

Libro Físico

Autor

Hooni Kim

Editorial

W. W. Norton & Company

Año

2020

Idioma

Inglés

N° páginas

352

Encuadernación

Tapa Dura

Dimensiones

26.9 x 21.8 x 3.0 cm

Peso

1.29 kg.

ISBN13

9780393239720

N° edición

Categorías

Corea
Cocineros famosos. sus recetas y platos
Cocinas nacional y regional

My Korea: Traditional Flavors, Modern Recipes (en Inglés)

Hooni Kim (Autor) · W. W. Norton & Company · Tapa Dura

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Origen: Estados Unidos (Costos de importación incluídos en el precio)

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Reseña del libro "My Korea: Traditional Flavors, Modern Recipes (en Inglés)"

Simple rice cakes drenched in a spicy sauce. Bulgogi sliders. A scallion pancake (pajeon) the New York Times calls "the essential taste of Korean cuisine." For years Hooni Kim's food has earned him raves, including a Michelin Star--the first ever awarded to a Korean restaurant--for Danji. His background in world-class French and Japanese kitchens seamlessly combines with his knowledge of the techniques of traditional Korean cuisine to create uniquely flavorful dishes. My Korea, his long-awaited debut cookbook, introduces home cooks to the Korean culinary trinity: doenjang, ganjang, and gochujang (fermented soybean paste, soy sauce, and fermented red chili paste). These key ingredients add a savory depth and flavor to the 90 recipes that follow, from banchan to robust stews. His kimchis call upon the best ingredients and balance a meal with a salty, sour, and spicy kick. Elevated classics include one-bowl meals like Dolsot Bibimbap (Sizzling-Hot Stone Bowl Bibimbap), Haemul Sundubu Jjigae (Spicy Soft Tofu Stew with Seafood), and Mul Naengmyeon (Buckwheat Noodles in Chilled Broth). Dishes meant for sharing pair well with soju or makgeolli, an unfiltered rice beer, and include Budae Jjigae (Spicy DMZ Stew) and Fried Chicken Wings.Complete with thoughtful notes on techniques and sourcing and gorgeous photography from across Korea, this cookbook will be an essential resource for home cooks, a celebration of the deliciousness of Korean food by a master chef.