Koreatown
A Cookbook
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٥٫٠ - ٣ من التقييمات
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- 12٫99 US$
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- 12٫99 US$
وصف الناشر
A New York Times bestseller and one of the most praised Korean cookbooks of all time, you'll explore the foods and flavors of Koreatowns across America through this collection of 100 recipes.
This is not your average "journey to Asia" cookbook. Koreatown is a spicy, funky, flavor-packed love affair with the grit and charm of Korean cooking in America. Koreatowns around the country are synonymous with mealtime feasts and late-night chef hangouts, and Deuki Hong and Matt Rodbard show us why through stories, interviews, and over 100 delicious, super-approachable recipes.
It's spicy, it's fermented, it's sweet and savory and loaded with umami: Korean cuisine is poised to break out in the U.S., but until now, the cookbooks have been focused on taking readers on an idealized Korean journey. Koreatown, though, is all about what's real and happening right here: the foods of Korean American communities all over our country, from L.A. to New York City, from Atlanta to Chicago. We follow Rodbard and Hong through those communities with stories and recipes for everything from beloved Korean barbecue favorites like bulgogi and kalbi to the lesser-known but deeply satisfying stews, soups, noodles, salads, drinks, and the many kimchis of the Korean American table.
PUBLISHERS WEEKLY
Hong is one of the hottest chefs in New York's Koreatown. Rodbard authored the Korean Food Foundation's guide to New York after sampling the cuisine at 60 Manhattan restaurants. In collaboration, the two have come up with a detailed and sharply written collection that includes nearly 100 recipes, as well as photos, short essays, and interviews that explore various K-towns across the U.S. The authors are quick to point out what has been lost in translation. They explain that kimchi, for example, is a pickling technique, not a single dish, and offer seven variations, including pineapple, to prove their point. Bibimbap translates to mixed rice and can include any number of ingredients. The authors' interests lie more in flavor combinations than in cooking from scratch, so packaged noodles and thawed dumpling wrappers are the order of the day, but the results are delicacies such as jjampong, a spicy noodle soup full of seafood and anchovy stock. Bar snacks including classic Korean fried chicken, braised pig feet, and crispy pork belly take on an added dimension in a chapter that asserts, "Drinking symbolizes respect for elders." An inspiring section is handed over to guest chefs who have found ways of adding Korean flavor to their dishes: Daniel Holzman, of the Meatball Shop, creates a Korean barbecue flavored ball, and Texas chef Paul Qui concocts a comforting kimchi grilled cheese.
