Learning Korean
Recipes for Home Cooking
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- $44.99
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- $44.99
Publisher Description
A “wildly inventive” (Food & Wine) James Beard Award–winning chef interprets one of Asia’s greatest cuisines for the everyday eater.
The best Korean food is Korean home cooking. The cornerstones of every meal are kimchi and white rice, and once you unlock that perfect marriage of flavor, the universe of wholesome, vegetable-centric cooking will inspire healthy eating, every day. In this insightful and endearing cookbook, new flavors, techniques, and ways to enjoy one of the world’s greatest cuisines are revealed by chef and father Peter Serpico.
Born in Seoul and raised in Maryland, Serpico’s route to Korean food came long after making a name for himself in New York City restaurants. His first bites of marinated short ribs and black bean noodles tasted like home, and a love affair with the flavors and techniques of his birthplace began. His debut cookbook draws from his decades of professional cooking experience to elevate the greatest hits of at-home Korean dishes. Serpico’s brilliant Instant Kimchi brings home the funk of fermented cabbage in record time, his hearty interpretation of gamjatang is a Spicy Pork Rib Stew to share, and his classic noodle and rice cake dishes borrow from grandma with clever spins for the modern, busy parent. BBQ fans will love a Korea-fied roast chicken and a sweet-and-spicy grilled cauliflower.
Across 100 recipes, Serpico shares his philosophy of eating, his personal journey into food, and a connection to family that promises satisfaction and comfort for cooks of all backgrounds. Also featured:
Beautiful photographs of nearly every dish, including more challenging techniques
An arsenal of condiments to elevate any meat or vegetable dish
Desserts and drinks that will appeal to even the pickiest child eaters
Tricks and tips for putting together healthy weekday meals
PUBLISHERS WEEKLY
"The best Korean cooking, to me, happens at home," asserts James Beard Award–winning chef Serpico in his stellar debut. Rather than " ‘whitewash' the cuisine for the benefit of unfamiliar readers," Serpico, who was born in Seoul and adopted and raised in Maryland, guides home cooks through fundamental Korean recipes and cooking techniques in much the same way he came to learn them, opting to use English-language terminology in place of traditional Korean names, as well as easily sourced ingredients. Readers are given the lowdown on kimchi in a chapter that "democratize" the funky Korean staple with no-fuss takes like a "Countertop Kimchi" that, aside from the ingredients and time, requires only "a couple sheet trays, some heavy books, and a flat surface," and an instant kimchi uses a "master brine" to jump-start the fermentation process. A hearty section of banchan, "the rapturous array of small, snacky preparations... accompanying any Korean meal," features both traditional and unconventional takes on the classic side dish—from braised seaweed salad to a Korean spin on shakshuka that cooks eggs in a pork and tomato base. Meanwhile, a whole baked chicken with glaze delivers the same savory punch as Korean fried chicken without the mess of a deep fryer. Those ready to take the leap into Korean cooking will find this comprehensive guide a boon.
