1 of 1 copy available
“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.
-
Creators
-
Publisher
-
Release date
April 23, 2024 -
Formats
-
Kindle Book
-
OverDrive Read
- ISBN: 9780593235959
-
EPUB ebook
- ISBN: 9780593235959
- File size: 174421 KB
-
-
Languages
- English
-
Reviews
-
March 1, 2024
Hong and Rodbard, the authors of Korea Town (2016), continue to represent the Korean food scene in the U.S. in their second book, which explores how and why interest in Korean food has exploded over the past few years with interviews from the people who make this food magic happen. Packed with stories from various eateries, social media content creators, and chefs like Tina Choi, Lexie Park, and Mingoo Kong, the book gives a behind-the-scenes peek into how the U.S. Korean food scene has become what it is today. Time was, renowned New York-based chef Maangchi, who "was and is the grande dame of Korean food content,"" was one of few voices on the topic available to English speakers. Hong and Rodbard show how far we've come, showcasing the work and recipes of many creators. Korean food fans will not be disappointed by recipes for dishes like ginseng-stuffed roast chicken, beef soybean paste stew, espresso tonic, and radish kimchi.COPYRIGHT(2024) Booklist, ALL RIGHTS RESERVED.
-
June 10, 2024
Chef Hong and Taste magazine creator/ food writer Rodbard deliver their second culinary exploration, following their lauded Koreatown cookbook. This compilation of recipes and stories is based on two years of travel and research across Korea and its diaspora, through which the authors look to unlock the secrets of the modern Korean kitchen. Rich with text, the book is divided into two sections. The first takes readers through the vast culinary diversity of different regions of Korea, while the second takes readers into the kitchens of the Korean diaspora around the world. Recipes, profiles of chefs and culinary influencers, and lovely travel and food photography are woven into a comprehensive picture of the roots-to-branches growth of Korean cooking. Practicality is key to this book; readers will find a guide to selecting and preparing rice, a glossary of ingredients and tools, and recipes for a wide variety of culinary building blocks, such as pickles and broths. More than a cookbook, this is a collection of flavors and inspiration that will capture the imagination of readers, eaters, travelers, and cooks. VERDICT Home chefs will enjoy taking the journey from Buddhist temples to Michelin-starred kitchens, along with the recipes that explore the playful energy of fusion cooking and the essentials of Korean culinary traditions.--Sarah Tansley
Copyright 2024 Library Journal, LLC Used with permission.
-