Koreaworld a cookbook

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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.

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Koreaworld

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Prijs: 32.34 Nu voor: € 29.69

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 from the new york times bestselling authors of koreatown join chef deuki hong and journalist matt rodbard on an insider Voor 23:59 uur besteld, morgen in huis .. MEER INFO

Maangchi's Big Book of Korean Cooking

Rating: 4.3 / 5 | Prijs: € 43.02

The definitive book on korean cuisine by youtubes korean julia child and the author of maangchis real korean cooking new york times Voor 23:59 uur besteld, morgen in huis .. MEER INFO

Proef Korea

Rating: 4.5 / 5 | Prijs: € 29.99

Wat maakt koreaans eten zo smaakvol het geheim zit in de jang de sauzen die al duizenden jaren het fundament vormen van de koreaanse keuken jang wordt gemaakt op basis van de sojaboon die gefermenteerd wordt tot sojasaus ganjang sojabonenpasta doenjang en chilipasta gochujang deze smaakm Voor 0:00 uur besteld, morgen in huis .. MEER INFO

Taal: en

Bindwijze: E-book

Oorspronkelijke releasedatum: 23 april 2024

Ebook Formaat: Adobe ePub

Hoofdauteur: Deuki Hong

Tweede Auteur: Matt Rodbard

Hoofduitgeverij: Clarkson Potter

Lees dit ebook op: Desktop (Mac en Windows)

Lees dit ebook op: Kobo e-reader

Lees dit ebook op: Android (smartphone en tablet)

Lees dit ebook op: iOS (smartphone en tablet)

Lees dit ebook op: Windows (smartphone en tablet)

Studieboek: Nee

EAN: 9780593235959

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