My Korea: Traditional Flavors, Modern Recipes by Hooni Kim and Aki Kamozawa
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- ISBN 10 0393239721
- ISBN 13 9780393239720
- Published Apr 07 2020
- Format Hardcover
- Page Count 272
- Language English
- Edition 1
- Countries United States
- Publisher W. W. Norton & Company
Publishers Text
The long-awaited debut cookbook from the Michelin-star chef known for defining Korean food in America.
Hooni Kim is a chef who cooks with jung sung, heart and devotion. My Korea embraces his gastronomic heritage. From simple rice cakes drenched in a spicy sauce to a 12-Hour Korean Ramyeon (ramen), Hooni uses his background in world- class French and Japanese kitchens to fine- tune techniques in classic Korean cuisine, which often originated in home kitchens. Readers will discover the Korean culinary trinity: gochujang, doenjang, and ganjang (Korean chili pepper paste, fermented soybean paste, and soy sauce). These key ingredients add a savory depth and flavor to the entire spectrum of Korean cuisine, from banchan to robust stews.
Enhanced with gorgeous photography that highlights food creation and enjoyment across Korea today, My Korea brings a powerful culinary legacy into your kitchen.
Other cookbooks by this author
- Gluten-Free Flour Power: Bringing Your Favorite Foods Back to the Table
- Gluten-Free Flour Power: Bringing Your Favorite Foods Back to the Table
- Gluten-Free Flour Power: Bringing Your Favorite Foods Back to the Table
- Ideas in Food: Great Recipes and Why They Work
- Ideas in Food: Great Recipes and Why They Work
- Ideas in Food: Great Recipes and Why They Work
- Maximum Flavor: Recipes That Will Change the Way You Cook
- Maximum Flavor: Recipes That Will Change the Way You Cook
- Maximum Flavor: Recipes That Will Change the Way You Cook
- Maximum Flavour: Recipes That Will Change the Way You Cook
- Maximum Flavour: Recipes That Will Change the Way You Cook
