An homage to what it means to be Korean American with delectable recipes that explore how new culinary traditions can be forged to honor both your past and your present. "This is such an important book. I savored every word and want to cook every recipe!"--Nigella Lawson, author of Cook, Eat, Repeat New York Times staff writer Eric Kim grew up in Atlanta, the son of two Korean immigrants. Food has always been central to his story, from Friday-night Korean barbecue with his family to hybridized Korean-ish meals for one--like Gochujang-Buttered Radish Toast and Caramelized-Kimchi Baked Potatoes--that he makes in his tiny New York City apartment. In his debut cookbook, Eric shares these recipes alongside insightful, touching stories and stunning images shot by photographer Jenny Huang. Playful, poignant, and vulnerable, Korean American also includes essays on subjects ranging from the life-changing act of leaving home and returning as an adult, to what Thanksgiving means to a first-generation family, complete with a full holiday menu--all the while teaching readers about the Korean pantry, the history of Korean cooking in America, and the importance of white rice in Korean cuisine. Recipes like Gochugaru Shrimp and Grits, Salt-and-Pepper Pork Chops with Vinegared Scallions, and Smashed Potatoes with Roasted-Seaweed Sour Cream Dip demonstrate Eric's prowess at introducing Korean pantry essentials to comforting American classics, while dishes such as Cheeseburger Kimbap and Crispy Lemon-Pepper Bulgogi with Quick-Pickled Shallots do the opposite by tinging traditional Korean favorites with beloved American flavor profiles. Baked goods like Milk Bread with Maple Syrup and Gochujang Chocolate Lava Cakes close out the narrative on a sweet note.   In this book of recipes and thoughtful insights, especially about his mother, Jean, Eric divulges not only what it means to be Korean American but how, through food and cooking, he found acceptance, strength, and the confidence to own his story.

This set of 'Yonsei Korean' is an integrated collection, made up of various kinds of tasks and activities as well as focused practices of vocabulary and grammar. These practices enhance all of the four communicative skills: listening, speaking, reading and writing. The interesting topics and situations discussed in the textbooks will enable learners to perform a wide range of communicative functions using the Korean language.

The Definitive Book On Korean Cuisine By Youtube's Korean Julia Child* And The Author Of Maangchi's Real Korean Cooking *new York Times

Tagines Form The Basis Of Traditional Moroccan Cooking. These Hearty Casseroles Are Cooked And Often Served In An Elegant, Specially-designed Cooking Vessel, The Tagine. In This Collection Of Recipes You Will Find Some Of The Best-loved Classics. A Chapter On Traditional Lamb Tagines Includes The Sumptuous Lamb Tagine With Dates, Almonds, And Pistachios. Also Included Are Less Traditional But Equally Delicious Recipes For Beef, Kefta, And Sausage Tagines. Try A Beef Tagine With Sweet Potatoes, Peas, And Ginger; Or A Chorizo Tagine With Lentils And Fenugreek, Lighter Recipes For Chicken And Duck Tagines Include A Tangy Chicken Tagine With Preserved Lemon, Green Olives, And Thyme. Ideas For Fish And Seafood Dishes Include A Creamy Shellfish Tagine With Fennel And Spicy Harissa. Vegetable Tagines Make Satisfying And Economical Meals. Try A Tagine Of Artichokes, Potatoes, Peas, And Saffron. A Chapter Devoted To Couscous Dishes Provides An Essential Recipe For Plain, Buttery Couscous, As Well As Ideas For Couscous-based Dishes, Such As Green Couscous With A Spring Broth; And Couscous Tfaia With Beef. Finally, Salads And Vegetable Side Dishes Are Often Served Alongside Tagines To Balance The Flavors. Recipes To Try Include Preserved Lemon And Tomato Salad With Capers; And Honey-glazed Pumpkin With Spices.--amazon.com. The Secrets Of Tagines -- Traditional Lamb Tagines -- Beef, Kefta, And Sausage Tagines -- Chicken And Duck Tagines -- Fish And Seafood Tagines -- Vegetable Tagines -- Couscous Dishes -- Salads And Vegetable Side Dishes. Ghillie Basan. Includes Index.

A Charming Introduction To The Basics Of Korean Cooking In Graphic Novel Form, With 64 Recipes, Ingredient Profiles, And More, Presented Through Light-hearted Comics. Playful And Instructive, Cook Korean! Is The Intersection Of Cookbook And Graphic Novel In One Easy-to-use Package Dedicated To This Increasingly Popular Asian Cuisine. Illustrator Robin Ha Presents Colorful, Humorous Comics That Fully Illustrate All The Steps And Ingredients Necessary For All 64 Recipes In A Clear, Concise Presentation (with No More Than 2 Pages Per Recipe On Average). Recipes Featured Include Easy Kimchi (makkimchi), Spicy Bok Choy (cheonggyeongche Muchim), And Seaweed Rice Roll (kimbap), Among Many Other Dishes. Each Chapter Includes Personal Anecdotes And Cultural Insights From Ha, Providing An Intimate Entry Point For Those Looking To Try Their Hand At This Cuisine. Perfect For Beginners And Seasoned Cooks Alike, Cook Korean! Is Accessible, Fun, And Inviting-- Prologue -- Introduction -- Kimchi And Pickles -- Vegetable Side Dishes -- Meat And Poultry -- Seafood -- Soups And Stews -- Porridges -- Noodles And Rice Cakes -- Snacks And Street Food -- Cocktails And Anju -- Korean Fusion -- Acknowledgements -- Index. Robin Ha. Includes Bibliographical References And Index.

Part memoir and part cookbook, GROWING UP IN A KOREAN KITCHEN is one woman's cultural and culinary story, weaving childhood reminiscences with lovingly gathered recipes. With descriptions of the traditional Korean kitchen, preparations for special feast days, and the rituals of everyday family meals, author Hi Soo Shin Hepinstall draws an engaging portrait of a seldom glimpsed way of life. Easy-to-follow recipes, largely handed down through oral tradition, cover the wide range of main and side dishes, from the sumptuous elegance of "royal cuisine" to simpler countryside cooking. Korean cuisine has emerged as one of the most exciting and robust tastes of Asia, with great variety and some of the world's most sophisticated techniques for pickling and cooking with garlic and hot pepper. Cooks of all levels, as well as armchair travelers, will welcome this book to their collection.• Includes over 250 authentic recipes, a glossary, and a list of resources for finding uniquely Korean ingredients and utensils.• Illustrated with the author's travel and family photos, depicting the cultural and culinary traditions of Korea.For a list of markets that carry Korean ingredients visit www.koreanfeast.com

A Michelin-starred Chef Known For Defining Korean Food In America Brings A Powerful Culinary Legacy Into Your Kitchen.

Since it was first published in 1973, Couscous and Other Good Food from Morocco has established itself as the classic work on one of the world’s great cuisines, and in 2008 it was inducted into the James Beard Cookbook Hall of Fame. From the magnificent bisteeyas (enormous, delicate pies composed of tissue-thin, buttery layers of pastry and various fillings) to endless varieties of couscous, Paula Wolfert reveals not only the riches of the Moroccan kitchen but also the variety and flavor of the country itself. With its outstanding recipes, meticulous and loving research, and keen commitment to the traditions of its subject, this is one of those rare cookbooks that are as valuable for their good reading as for their inspired food. Here, one of the world's great cuisines is lovingly and meticulously presented by an outstanding authority on food.

Korean cooking is synonymous with fish sauce and barbecue. But it's also all about ingredients like doenjang (fermented soybean paste), gochujang (chili sauce), dashima (seaweed), and more - ingredients that are fully plant-based, unbelievably flavourful, and totally Korean. In her debut cookbook, Korean Vegan Tiktok star Joanne Lee Molinaro shows how you can make delicious vegan food. With the intimate storytelling and stunning photography she's become known for on social media, The Korean Vegan Cookbook celebrates how deeply food and family shape our identity.

Moroccan food features the delicious flavors and health benefits of other Mediterranean cuisines, but tantalizes the senses with its own unique combinations of spices and simple ingredients. Grilled meats, vegetable or fruit tagines (stews), delicately spiced salads, couscous, and sweet or savory pastries are its hallmarks. Kitty Morse, who grew up in Casablanca, brings to this new book fascinating details about life and food in Morocco. Her approach to this exotic culinary tradition is surprisingly accessible yet authentic. With Morse's easy, step-by-step recipes and time-saving tips, any cook can create exquisite Moroccan flavors. On-location photos taken by the author's husband together with Laurie Smith's luscious stills create a beautiful insider's look at an intriguing cuisine and culture.

In Korean Home Cooking, Sohui Kim Shares The Authentic Korean Flavors Found In The Dishes At Her Restaurant And The Recipes From Her Family. Sohui Is Well-regarded For Her Sense Of Sohnmat, A Korean Phrase That Roughly Translates To Taste Of The Hand, Or An Ease And Agility With Making Food Taste Delicious. With 100 Recipes, Korean Home Cookingis A Comprehensive Look At Korean Cuisine, And Includes Recipes For Kimchee, Crisp Mung Bean Pancakes, Seaweed Soup, Spicy Chicken Stew, And Japchae Noodles And More Traditional Fare Of Soondae (blood Sausage) And Yuk Hwe (beef Tartare). With Sohui's Guidance, Stories From Her Family, And Photographs Of Her Travels In Korea,korean Home Cookingbrings Rich Cultural Traditions Into Your Home Kitchen.

A soulful chef creates his first masterpiece What Mourad Lahlou has developed over the last decade and a half at his Michelin-starred San Francisco restaurant is nothing less than a new, modern Moroccan cuisine, inspired by memories, steeped in colorful stories, and informed by the tireless exploration of his curious mind. His book is anything but a dutifully “authentic” documentation of Moroccan home cooking. Yes, the great classics are all here—the basteeya, the couscous, the preserved lemons, and much more. But Mourad adapts them in stunningly creative ways that take a Moroccan idea to a whole new place. The 100-plus recipes, lavishly illustrated with food and location photography, and terrifically engaging text offer a rare blend of heat, heart, and palate.

A New York Times Bestseller And One Of The Most Praised Korean Cookbooks Of All Time, You'll Explore The Foods And Flavors Of Koreatowns Across America Through This Collection Of 100 Recipes. This Is Not Your Average Journey To Asia Cookbook. Koreatown Is A Spicy, Funky, Flavor-packed Love Affair With The Grit And Charm Of Korean Cooking In America. Koreatowns Around The Country Are Synonymous With Mealtime Feasts And Late-night Chef Hangouts, And Deuki Hong And Matt Rodbard Show Us Why Through Stories, Interviews, And Over 100 Delicious, Super-approachable Recipes. It's Spicy, It's Fermented, It's Sweet And Savory And Loaded With Umami: Korean Cuisine Is Poised To Break Out In The U.s., But Until Now, The Cookbooks Have Been Focused On Taking Readers On An Idealized Korean Journey. Koreatown, Though, Is All About What's Real And Happening Right Here: The Foods Of Korean American Communities All Over Our Country, From L.a. To New York City, From Atlanta To Chicago. We Follow Rodbard And Hong Through Those Communities With Stories And Recipes For Everything From Beloved Korean Barbecue Favorites Like Bulgogi And Kalbi To The Lesser-known But Deeply Satisfying Stews, Soups, Noodles, Salads, Drinks, And The Many Kimchis Of The Korean American Table.

JAMES BEARD AWARD FINALIST • A casual and practical guide to grilling with Korean-American flavors from chef Bill Kim of Chicago's award-winning bellyQ restaurants, with 80 recipes tailored for home cooks with suitable substitutions for hard-to-find ingredients.Born in Korea but raised in the American Midwest, chef Bill Kim brings these two sensibilities together in Korean BBQ, translating Korean flavors for the American consumer in a way that is friendly and accessible. This isn't a traditional Korean cookbook but a Korean-American one, based on gatherings around the grill on weeknights and weekends.Kim teaches the fundamentals of the Korean grill through flavor profiles that can be tweaked according to the griller's preference, then gives an array of knockout recipes. Starting with seven master sauces (and three spice rubs), you’ll soon be able to whip up a whole array of recipes, including Hoisin and Yuzu Edamame, Kimchi Potato Salad, Kori-Can Pork Chops, Seoul to Buffalo Shrimp, BBQ Spiced Chicken Thighs, and Honey Soy Flank Steak. From snacks and drinks to desserts and sides, Korean BBQ has everything you need to for a fun and delicious time around the grill.

Bold Korean Flavors Without the GuiltEnjoy healthier versions of all your Korean favorites with Jean Choi’s innovative spin on her family’s traditional recipes.Jean―a certified Nutritional Therapy Practitioner and the founder of What Great Grandma Ate―shares “Paleo-fied” versions of authentic meals from her family’s cookbook. These include gluten-, dairy- and grain-free takes on classic Korean dishes like Bibimbap (a savory steamed rice and marinated vegetable dish), Bulgogi (tender barbequed beef), Quick Kimchi (a traditional spiced-vegetable side), plus so much more.Whether you’re on a strict Paleo diet or simply searching for a way to make your typical takeout order healthier and at home, this book ensures that your Korean cravings will never go unsatisfied again.