Korean BBQ
Master Your Grill in Seven Sauces [A Cookbook]
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- R$ 37,90
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- R$ 37,90
Descrição da editora
JAMES BEARD AWARD FINALIST • A casual and practical guide to grilling with Korean-American flavors from chef Bill Kim of Chicago's award-winning bellyQ restaurants, with 80 recipes tailored for home cooks with suitable substitutions for hard-to-find ingredients.
Born in Korea but raised in the American Midwest, chef Bill Kim brings these two sensibilities together in Korean BBQ, translating Korean flavors for the American consumer in a way that is friendly and accessible. This isn't a traditional Korean cookbook but a Korean-American one, based on gatherings around the grill on weeknights and weekends.
Kim teaches the fundamentals of the Korean grill through flavor profiles that can be tweaked according to the griller's preference, then gives an array of knockout recipes. Starting with seven master sauces (and three spice rubs), you’ll soon be able to whip up a whole array of recipes, including Hoisin and Yuzu Edamame, Kimchi Potato Salad, Kori-Can Pork Chops, Seoul to Buffalo Shrimp, BBQ Spiced Chicken Thighs, and Honey Soy Flank Steak. From snacks and drinks to desserts and sides, Korean BBQ has everything you need to for a fun and delicious time around the grill.
PUBLISHERS WEEKLY
Chicago chef Kim's American-Korean mash-up approach to dining is on full display in this terrific collection of simple but wildly flavorful grilled fare. Born in South Korea and raised in Chicago, Kim grew up enamored of food from both cultures classic American hot dogs and family cookouts at public parks where Korean food was the star. After graduating from culinary school, Kim spent time working with fellow Chicagoan Charlie Trotter and other chefs before opening Urbanbelly in 2008. Once readers have prepped a handful of Kim's sauces, rubs, and seasonings such as Korean barbecue sauce, Korican sauce (a combination of Puerto Rican and Korean flavors), curry salt, and Korean pesto, for example they're ready to fire up the grill. Readers will be pleased to find that flavor-packed dishes such as honey-soy flank steak, Gochujang Sticky Chicken Crumsticks, and Korican Pork Chops can be ready for the grill in a matter of minutes. Rounding out the offerings are solid sides such as cucumber-onion kimchi, hoisin baked beans with a bacon barbecue crust, and a kiwi-mint sake cocktail. Kim has even got a formula for getting the most out of leftovers, giving readers countless possibilities without much effort in terms of prep or sourcing. This is an excellent resource for fans of Korean food as well as grillers looking to up their game.
