KOREAN CUISINE offers many easy to follow and
popular Korean dishes. All the procedures and steps for cooking are presented in a clear
and concise manner, utilizing contemporary home cooking methods anyone can follow. In
addition, the bilingual translation provides for a broad community of interest. Following
popularity of "Chinese Cooking Made Easy," "Thai Cooking Made Easy,"
"Japanese Cuisine," "Vietnamese Cuisine," and "Mexican Cooking
Made Easy," We are proud to present another wonderful...
Although Korean food is poised to become the
next favorite Asian cuisine, there are relatively few cookbooks on the subject.
Hepinstall's book is both more ambitious than Jenny Kwak's Dok Suni (LJ 11/15/98) and more
wide-ranging than Deborah Coultrip-Davis and Young Sook Ramsey's vegetarian Flavors of
Korea (LJ 9/15/98). One of 12 children, she provides a personal glimpse of a disappearing
way of life as well as a detailed introduction to traditional Korean cuisine (she even
includes her.
Korean Home Cooking (Essential Asian Kitchen Series) by Soon
Yung Chung
Thousands of islands. Thousands of flavours. The boldness of buffalo curry. The beauty of
Balinese food offerings. This is the cuisine of Indonesia: a realm of flavours that
stretches from mountain gardens, through manic markets, across the Spice Islands and into
the pages of this culinary guide. Prepare to explore what feeds this diverse nation, a
country where fruit is as fresh as the land, and chillies are as hot as the hospitality.
photography, maps, recipes and local insight reveal lush
islands with a vast culinary repertoire
profile of Indonesian family life and festivities
funerals that are party-central
food offerings that appease the spirits
bicycle tour of local small producers making rice wine, soy
sauce, tempe and tofu
buying fish in the town of Pangandaran going from boat to
wok in a matter of minutes
Written in a
clear and friendly style, this comprehensive guide to Korean cooking opens the door for
novice and expert alike to the vivid flavors and satisfying conmbinations of the Korean
home-cooked meal
The Kimchee Cookbook: Fiery Flavors and Cultural History of Korea's National
Dish
by Kim Man-Jo Lee Kyou-Tae, Lee O-Young
Korea's favorite food, kim chee is a side dish made by pickling vegetables such as
radishes, cabbage, and cucumbers in salt, mixing in seasonings, and allowing the mixture
to mature. But kim chee means much more to a Korean. Expressing the very essence of Korean
cosmology, it follows a basic code of five colors (green, red, white, black, and yellow)
and flavors (salty, spicy, sour, sweet, and bitter) which in turn symbolizes universal
directions, actions, and seasonal changes. Rooted in the theory of Yin and Yang, this
fermented food is known as an appetite stimulant, as well as for its high vitamin C
content and beneficial lactic acid microorganisms. The Kim Chee Cookingbook catalogs 90
recipes for all occasions, from traditional whole cabbage kim chee to gourmet stuffed crab
shell kim chee. It also places kim chee in its historical, cultural, and scientific
contexts. Illustrated with over 110 sumptuous photographs, it is a fascinating and
comprehensive look into Korean cuisine and culture.
Korean food is flavorful, from soothingly mild to
piquantly pleasing, and a delight to the eye as well. Now you can enjoy traditional Korean
favorites that have been handed down through generations of talented family cooks and
adapted to be low-fat and vegetarian.
Kwak and her mother own a popular Korean
restaurant in New York City (Dok Suni, its name, means "strong woman"). Kwak's
book is a more personal one than Deborah Coultrip-Davis and Young Sook Ramsay's Flavors of
Korea (LJ 9/15/98) and, unlike their book, is not vegetarian. However, Coultrip-Davis and
Ramsay include far more recipes than Kwak's 75, with more information about the cuisine...
From
the beautifully laid out step-by-step pictures to the detailed instructions, this book is
far and away the best cookbook for authentic korean cooking. This book contains 200
recipes. The recipes cover the range from side dishes to desserts and beverages. It is
appropriate for those looking for popular korean dishes(such as "bulgoki" or
"galbi") but also more traditional, authentic recipes(such as "gopchang
jungol" as well. Buy this book if you want to experience true korean cooking.
