The Food of Korea - (Tuttle Specials) by Injoo Chun & Jaewoon Lee (Paperback)

Book Synopsis

Recreate your favorite Korean recipes and discover new dishes with this easy-to-follow cookbook!

Flavorful and satisfying, Korean cuisine is a tantalizing balance of tastes and textures--fiery peppers are a counterpoint to mild rice, fragrant sesame oil adds a hint of sweetness to meat and vegetables, and pickled kimchi adds zest with its tanginess and crunch. And, best of all, Korean food emphasizes vegetables and grains, making it as healthy as it is delicious.

This Korean cookbook features more than 60 recipes, created by the celebrated chefs at the Shilla Hotel, Seoul. Discover popular favorites--beef bulgogi, Bibimbap (steamed rice with vegetables and red chili bean paste) and stuffed cucumber kimchi--as well as other delicious and easy-to-prepare dishes such as Guljeolpan (nine-sectioned royal platter), Shinseolo and Korean Festive Cakes.

Stunning photography, detailed information on ingredients, and insights into the culture of this fascinating country make The Food of Korea the perfect companion for your adventure into Korean cuisine.

Recipes include:

• Classic Chinese Cabbage Kimchi
• Traditional Rice Flour Pancake Rolls
• Mushroom Casserole
• Stewed Beef Ribs
• Grilled Red Snapper
• Ginger Cookies Dipped in Honey

Review Quotes

"The book did not disappoint. A slender volume packed with loads of information and color photographs, this cookbook is affordable and a great introduction to traditional Korean food, as opposed to (the equally exciting) cookbooks being produced by a lot of Korean American chefs right now. I have other recipes bookmarked, especially noodles and soups. And anything with beef--I adore the way Korean cuisine treats beef." --The Spiced Life blog

About the Author

The recipes in The Food of Korea are by Executive Chefs Injoo Chun, Jaewoon Lee and Youngran Baek--highly experienced chefs at the Shilla Hotel, Seoul, which is recognized as one of the best restaurants in town.

Masano Kawana has photographed a wide variety of subjects for books and lifestyle magazines. His book Shunju: New Japanese Cuisine won a James Beard Award for best cookbook photography. He lives in Singapore.