Maangchi's Big Book of Korean Cooking: From Everyday Meals to Celebration Cuisine
Maangchi's Big Book of Korean Cooking: From Everyday Meals to Celebration Cuisine
Biographical Note: MAANGCHI ("Hammer" in Korean) was born and raised in South Korea, where she learned the country's traditional dishes from her family. She is the founder-owner of maangchi.com, the...
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Biographical Note: Review Quotes: "Maangchi's Big Book of Korean Cooking: From Everyday Meals to Celebration Cuisine is her second book, an even more comprehensive take on Korean home cooking than the first -- think Julia Child's iconic Mastering the Art of French Cooking, but with bibimbap." --Eater "Reading Maangchi's Big Book of Korean Cooking is like being on a WhatsApp chain with my friends' moms. There are photos of ingredients to buy (Sempio soy sauce, tubes of soft tofu) and recipes that go beyond KBBQ (chicken ginseng soup, Korean temple-style vegetables), all in the same tone that makes Maangchi feel like everyone's auntie." --Elyse Inamine, digital restaurant editor, for Bon Appetit Publisher Marketing: The New York Times Best Cookbooks of Fall 2019 Eater Best Fall Cookbooks 2019 Bon Appetit's "Fall Cookbooks We've Been Waiting All Summer For" Amazon's Pick for Best Fall Cookbooks 2019 Forbes Finds 15 New Cookbooks for Fall 2019 The definitive Korean cookbook on authentic Korean cuisine by "YouTube's Korean Julia Child"* and the author of Maangchi's Real Korean Cooking. *New York Times Despite the huge popularity of Korean restaurants, there has been no comprehensive book on Korean cooking--until now. Maangchi's Big Book of Korean Cooking is a wide, deep journey into the world of traditional and modern Korean food. The book contains the favorite dishes Maangchi has perfected over the years, with Korean recipes from Korean barbecue and fried chicken to bulgogi and bibimbap. It explores topics not covered in other Korean cookbooks, from the vegan Korean food of Buddhist mountain temples to inventive Korean street food and the healthful, beautiful lunch boxes Korean mothers make for their kids. Maangchi has updated and improved the traditional dishes, without losing their authentic spirit. Among the features: - Spectacular party food, from homemade clear rice liquor to sweet, spicy, sour baby back ribs - Side plates that support and complement every Korean meal - Soups, hotpots, and stews, from bone broth to tofu stews - An array of different kimchis - A detailed photographic chapter on Korean cooking techniques and ingredients Hundreds of striking, full-color, step-by-step photos by Maangchi show Korean ingredients so the cook knows exactly what to buy, step-by-step techniques for each recipe, and tempting close-ups of every dish. Review Citations:
Contributor Bio:Maangchi MAANGCHI ("Hammer" in Korean) was born and raised in South Korea, where she learned the fundamentals of home cooking from her relatives. A former counselor for victims of domestic violence and movie extra, she is the founder-owner of maangchi.com, the top online destination for Korean cooking. She also has her own YouTube channel. She lives in New York City. Contributor Bio:Shulman, Martha Rose Martha Rose Shulman writes the popular recipe feature entitled "Recipes for Health" for the New York Times Food section and is the award-winning author of more than twenty-five cookbooks, including The Simple Art of Vegetarian Cooking, The Very Best of Recipes for Health, Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine (named one of the six best vegetarian cookbooks of the last twenty-five years by Cooking Light), Mediterranean Light, Provençal Light, and Entertaining Light. Her food combines pleasure and health, drawing largely from the cuisines of the Mediterranean, inherently healthy cuisines with big flavors. Martha also works as a writing collaborator with chefs. She has coauthored two James Beard Award-winning cookbooks, The Secrets of Baking with pastry chef Sherry Yard and The Art of French Pastry with Jacquy Pfeiffer. She has also coauthored books with Wolfgang Puck, Dean Ornish, Mark Peel, Pati Jinich, and the Culinary Institute of America. |
Author: Maangchi
Publisher: Harvest Publications
Binding: Hardcover
Pub Date: 2019-10-29
BISAC: Cooking|Regional & Cultural|Korean|Cooking|Regional & Cultural|Chinese|Cooking|Regional & Cultural|Asian|Cooking|Regional & Cultural|International|Cooking|Methods|General|Cooking|Courses & Dishes|Appetizers|Cooking|Specific Ingredients|Meat|Cooking|Courses & Dishes|Soups & Stews|Cooking|Vegetarian|Cooking|Health & Healing|General|Cooking|Reference
Subjects: Cookbooks|Cooking, Korean
Weight: 3.16 lbs
ISBN: 9781328988126
ASIN: -
SKU: SP-9781328988126
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