The Food and Cooking of Korea
Discover the unique tastes of one of the world's great cuisines, with over 150 authentic recipes shown step by step in more than 800 photographs
Seiten
2024
Southwater (Verlag)
978-1-78019-525-4 (ISBN)
Southwater (Verlag)
978-1-78019-525-4 (ISBN)
A fully illustrated practical instruction course and recipe collection on Korean cooking, and an introduction to its history, ingredients and culinary traditions.
This is a sumptuously illustrated source book and practical instruction course on Korean cooking, its history, ingredients and culinary traditions. Classic Korean dishes are healthy and low in fat, and rely on seasonings and spices such as garlic, red chilli paste (gochujang), soya bean paste (doenjang), pepper and ginger. This beautiful book contains over 150 deliciously aromatic recipes from classic kimchis, irresistible street snacks and fresh salads to filling rice and noodle dishes, spicy meat and poultry mains, and cooling desserts. In Korea, diners compliment cooks by saying that their food has a gamchilmat, meaning it suffuses the whole mouth with taste. The wide-ranging recipes shown here will allow you to experience this distinctive culinary magic for yourself.
This is a sumptuously illustrated source book and practical instruction course on Korean cooking, its history, ingredients and culinary traditions. Classic Korean dishes are healthy and low in fat, and rely on seasonings and spices such as garlic, red chilli paste (gochujang), soya bean paste (doenjang), pepper and ginger. This beautiful book contains over 150 deliciously aromatic recipes from classic kimchis, irresistible street snacks and fresh salads to filling rice and noodle dishes, spicy meat and poultry mains, and cooling desserts. In Korea, diners compliment cooks by saying that their food has a gamchilmat, meaning it suffuses the whole mouth with taste. The wide-ranging recipes shown here will allow you to experience this distinctive culinary magic for yourself.
Young Jin Song owns several restaurants in Asia. He is passionate about Korean food and has used his international restaurant experience to fuse traditional Korean cooking techniques and ingredients with an understanding of other cuisines to create an accessible yet authentic cooking style.
| Erscheinungsdatum | 22.08.2024 |
|---|---|
| Zusatzinfo | 800 colour photographs |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 168 x 220 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| ISBN-10 | 1-78019-525-7 / 1780195257 |
| ISBN-13 | 978-1-78019-525-4 / 9781780195254 |
| Zustand | Neuware |
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