Cookbooks

KOREATOWN, A COOKBOOK
Deuki Hong & Matt Rodbard

A collection of 100 recipes exploring the foods and flavors of Koreatown in US, from LA to NYC, from Atlanta to Chicago.

This is not your average soft-focus “journey to Asia” kind of 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 with stories, interviews, and over 100 delicious, super-approachable recipes. 

 

 

OUR KOREAN KITCHEN
Jordan Bourke and Rejina Pyo

Critically acclaimed chef and food writer Jordan and his Korean wife Rejina provide a cultural history of the food of Korea giving context to the recipes that follow. This comprehensive collection of 100+ authentic and accessible dishes explores the ingredients and techniques needed to master Korean cooking.

 

 

 

 

 

ASIAN PICKLES
Karean Solomon

From authentic Korean kimchi, Indian chutney, and Japanese tsukemono to innovative combinations ranging from mild to delightfully spicy, the time-honored traditions of Asian pickling are made simple and accessible in this DIY guide.

Asian Pickles introduces the unique ingredients and techniques used in Asian pickle-making, including a vast array of quick pickles for the novice pickler, and numerous techniques that take more adventurous cooks beyond the basic brine. Recipes from the East—Korean Whole Leaf Cabbage Kimchi, Japanese Umeboshi, Chinese Preserved Vegetable, Indian Coconut-Cilantro Chutney, Vietnamese Daikon and Carrot Pickle, and more.

 

 

POSH: RICE
Quadrille Publishing

Rice is a staple ingredient all over the world. It’s versatile, simple to cook, and delicious, and with Posh Rice you can discover more than 70 recipes to make the most of this easy to cook ingredient. With a guide to the basics of cooking rice, and a photo of every recipe, this is the ultimate gifty cookbook or self-purchase for rice-lovers everywhere.

 

 

 

 

GOOD FORK COOKBOOK
Sohui Kim

For more than 10 years, The Good Fork has been one of Brooklyn’s favorite restaurants. It’s a neighborhood spot that offers a rare treat in the crowded, slick New York food scene: a restaurant that feels like home. Chef Sohui Kim and her husband live down the block, blurring the lines between their kitchen at home and the restaurant kitchen. The Good Fork Cookbook is packed with Kim’s recipes for flavorful, globally inspired cuisine that a home cook can make any night of the week. The Good Fork Cookbook shares the recipes that made The Good Fork Brooklyn’s favorite mom-and-pop shop.

 

 

 

KIMCHI: ESSENTIAL RECIPES OF the KOREAN KITCHEN
Byung-Hi Lim and Byung-Soon Lim

It is not possible to imagine Korea without kimchi. For thousands of years the lacto-fermented vegetables have been an absolute necessity at meals. In Korea, kimchi is so much more than food—it is a national cultural treasure, a valued health food, and a part of the Korean identity. Koreans are obsessed with good food, and the Lim family is no exception. For two generations, they have retained the proud tradition of kimchi at the Arirang Resturant in Stockholm. Here are “insider” tips on how to go about fermenting vegetables at home. Considering it is so incredibly simple, the result is amazing, beautiful, tasty, and healthy, thanks to the built-in riches of good bacteria cultures found in vegetables. Includes metric measures

 

NOTE: All book descriptions are excerpts from Amazon.com.

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