Koreaworld: A Cookbook
Koreaworld: A Cookbook
Biographical Note: Deuki Hong is a Korean American executive chef and owner of Sunday Bird in San Francisco. A graduate of The Culinary Institute of America, Deuki first began working...
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Biographical Note: Brief Description: "A vibrant exploration of the evolution of Korean cuisine, both in Korea and in Koreatowns across the globe, with more than 75 bold, flavor-packed recipes and stunning photography. Join chef Deuki Hong and journalist Matt Rodbard as they take an insider's look at the exciting evolution of Korean food in modern times, breaking new recipe ground with beloved sweet-spicy barbecue, creative rice and seafood dishes, powerful stews, and KPOP-fueled street food. In their New York Times bestselling cookbook Koreatown, they explored the foods of Korean American communities across the United States. Now with Koreaworld nearly a decade later, they show how Korean cuisine around the world is nothing less than a culinary revolution, from the ancient plant-based cooking of famed Buddhist monk-chefs to modern charred-greens rice rolls and pork-stuffed fried peppers. Koreaworld takes us into the modern-day Korean barbecue scene in Seoul, the late-night bar crawls of Los Angeles, and into the kitchens of innovative chefs from Denmark to Portland, Oregon who are taking modern spins on Korean food with dishes like Samgyetang Roast Chicken, Grilled Kimchi Wedge Salad, and Pineapple Kimchi Fried Rice. This book is packed with intimate stories of Korean food's evolution over the past decade, from conversations with people who've taken Korean food to places it's never been before"-- Review Quotes: "In their follow-up to 2016's stellar Koreatown, Deuki Hong and Matt Rodbard cover the revolution of Korean cuisine in America. Accompanied by Alex Lau's vivid photography, the recipes come from chefs and home cooks across the country. Koreaworld is a dizzying visual treat sure to make your mouth water." --Esquire, "Best Cookbooks of 2024 (So Far)" "The wide range of modern Korean food is on display in this fascinating book that is as electric, sumptuous, and diverse as the cuisine it portrays." --Edward Lee, chef and author of Bourbon Land "There's an unbridled sense of joy about Koreaworld, and not just because the book has a recipe for Cheesy Corndogs, a Grilled Kimchi Wedge Salad, and Taco Bell Bibimbap." --Food & Wine " Koreaworld seeks to capture 'the modern excitement around Korean food, ' and it excels at this task: This is a cookbook that feels like a good time. . . . a joyful time capsule of Korean cuisine as it exists today: dynamic, boundary breaking, and increasingly--incredibly--global." --Eater, "17 Best Cookbooks of Spring 2024" "Koreaworld is a cookbook, a stock taking, and a philosophical jag all wrapped in a 'two guys on a road trip with a crackerjack photographer' vibe." --Wired " Koreaworld is more than a cookbook; it traces the remarkable journey of modern Korean cuisine from its roots in Korea's bustling cities to its vibrant evolution in the United States, creating a bridge that spans continents and time, uniting the rich heritage and a culture." --Eunjo Park, former chef of Momofuku Kāwi "It's like a film in book form, with a slate of fantastic stories and recipes." --The Washington Post "One of the most enjoyable cookbooks of 2024." --Kirkus Reviews "With mouthwatering recipes, captivating stories, and stunning photography, [ Koreaworld] invites you to explore the intersections of tradition and innovation, heritage, and adaptation." --Angel Barreto, chef-partner at Anju and a Food & Wine Best New Chef "For anyone with the craving to dig beyond Korean barbecue and Squid Game-inspired Dalgona candy, this book is for you." --Molly Yeh, New York Times bestselling cookbook author and Food Network host "In Koreaworld, chef Deuki Hong and journalist Matt Rodbard take readers on a journey through the evolution of Korean food in a new and exciting way." --Parade "I love the way Matt writes--this is an incredibly inspirational look into the world of Korean food." --Jamie Oliver, chef and author of 5 Ingredients Mediterranean "This is a showcase of Korean culture, as it exists. More so, it continues the conversation of what it means to be Korean today." --Daniel Harthausen, winner of HBO's Big Brunch and chef-owner of Young Mother " Koreaworld is a perfect time capsule of a culture at an exciting inflection point, bringing together some of the most interesting voices in modern Korean food." --David Cho, producer and digital media executive "This book is a whirlwind introduction to a whole new world of food and an entirely new perspective on Korean cooking. Delicious fun!" --Ruth Reichl, journalist and author of The Paris Novel "Deuki and Matt have delivered another incredible banger--part travel journal, part cookbook, and part love letter to modern Korean food." --Eli Sussman, chef, restaurateur, and meme maker Publisher Marketing: IACP COOKBOOK OF THE YEAR AWARD WINNER - JAMES BEARD AWARD FINALIST - A vibrant exploration of Korean cuisine, both in Korea and in Koreatowns around the globe, with more than 75 bold, flavor-packed recipes and stunning photography from the New York Times bestselling authors of Koreatown. "The wide range of modern Korean food is on display in this fascinating book that is as electric, sumptuous, and diverse as the cuisine it portrays."--Edward Lee, chef and author of Bourbon Land A BEST COOKBOOK OF THE YEAR: The New York Times, The Boston Globe, Los Angeles Times, Food & Wine, Eater, Wired Join chef Deuki Hong and journalist Matt Rodbard as they take an insider's look at the exciting evolution of Korean food through stories of chefs and home cooks, as well as recipes that are shaping modern Korean cuisine, including sweet-spicy barbecue, creative rice and seafood dishes, flavor-bombed stews, and KPOP-fueled street food. In Koreatown, Deuki and Matt explored the foods of Korean American communities across the United States. Now with Koreaworld, they show how Korean cuisine today is nothing less than an international culinary revolution, from the ancient plant-based cooking of famed Buddhist monk-chefs to modern charred-greens rice rolls and pork-stuffed fried peppers. Koreaworld takes readers into the bustling metropolis of Seoul, where the modern-day barbecue scene is pushing into new territory with recipes like Smoked Giant Short Ribs cooked over hay and where the city's third-wave coffee culture is exploding. Deuki and Matt also visit Jeju Island, where seafood dishes like Jeju Whole Fried Smashed Rock Fish rule supreme, and they explore the plant-based temple cuisine found in the rural province of Jeolla-do, with dishes such as Cold Broccoli Salad with Ssamjang Mayo. The tour continues with late-night food adventures in Los Angeles and stops in the kitchens of innovative chefs from New York City to Portland who are putting modern spins on Korean classics with dishes like Rice and Ginseng-Stuffed Roast Chicken, Grilled Kimchi Wedge Salad, Kkaennip Pesto, and Pineapple Kimchi Fried Rice. Filled with recipes, stories, and conversations of Korean food's global evolution, Koreaworld is essential reading for anyone curious about the future of food. Review Citations:
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Author: Hong, Deuki
Publisher: Clarkson Potter Publishers
Binding: Hardcover
Pub Date: 2024-04-23
BISAC: Cooking|Regional & Cultural|Chinese|Cooking|Regional & Cultural|Korean
Subjects: Cooking, Korean|Cookbooks
Weight: 2.88 lbs
ISBN: 9780593235942
ASIN: -
SKU: SP-9780593235942
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