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The Good Fork Cookbook by Sohui Kim and Rachel Wharton

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Notes about Recipes in this book

  • "Green eggs and ham" risotto

    • meggan on April 11, 2017

      For some reason this turned out a little bland. I would suggest adding some garlic and spice to the puree. Also, my blender required significantly more water to puree the frozen greens.

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  • ISBN 10 1419722336
  • ISBN 13 9781419722332
  • Published Nov 01 2016
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Abrams Publishing

Publishers Text

For more than 10 years, The Good Fork has been one of Brooklyn’s favorite restaurants. It’s a neighborhood spot that offers a rare treat in the crowded, slick New York food scene: a restaurant that feels like home. Chef Sohui Kim and her husband live down the block, blurring the lines between their kitchen at home and the restaurant kitchen. The Good Fork Cookbook is packed with Kim’s recipes for flavorful, globally inspired cuisine that a home cook can make any night of the week. Her influences and techniques range from French and Italian to American and Korean, but every dish is comforting, unfussy: Pork Dumplings; Korean-Style Steak and Eggs with Kimchee Rice and Fried Eggs; Buttermilk Fried Chicken and Waffles; and more. The Good Fork Cookbook shares the recipes that made The Good Fork Brooklyn’s favorite mom-and-pop shop.


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