The Korean Cookbook

Name: The Korean Cookbook
Price: 49.95 EUR
Availability: InStock
Author: Junghyun Park & Jungyoon Choi
ISBN: 978-1-83866-754-2

Junghyun Park & Jungyoon Choi (05.10.2023)

Phaidon

The Korean Cookbook · Junghyun Park & Jungyoon Choi

✍ Junghyun Park & Jungyoon Choi

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Produktdetails ▾

Produktnummer: 9781838667542
Verlag: Phaidon
Autor: Junghyun Park & Jungyoon Choi
ISBN: 978-1-83866-754-2
Produktform: Hardcover
Veröffentlichung: 05.10.2023

Produktinformationen "The Korean Cookbook"

Verlag: Phaidon
Autor: Junghyun Park & Jungyoon Choi
ISBN: 978-1-83866-754-2
Veröffentlichung: 05.10.2023
Umfang: 496 Seiten
Maße: 180 x 270 (B/H)
Sprache: englisch
MwSt: 7 %
Lesemotiv: Entdecken
Produktart: Buch gebunden
Produktform: Hardcover

The definitive collection of 350 authentic Korean recipes for the home cook, from a star chef and culinary historian The Korean Cookbook celebrates traditional regional dishes and everyday food found in home kitchens from Seoul to Jeju Island. This stunning collection features more than 350 recipes organized into traditional Korean meals, including pantry staples, fermented foods, rice, vegetable dishes, raw food, noodles, stir-fries, grilled meats, soups, stews, hotpots, noodles, dumplings, porridges, rice cakes, and desserts. Acclaimed Atomix chef JP Park and culinary historian Jungyoon Choi share their years of research and expertise, together with their knowledge of the ingredients, culture, and traditions of Korean food in this, the first comprehensive book on Korean home cooking, expansive in breadth and approach and filled with tasty and achievable authentic recipes for the home cook.

Biografie – Junghyun Park

Junghyun Park

Junghyun (JP) Park is an acclaimed chef born and raised in Seoul. With his wife, Ellia Park, he runs three restaurants in New York – Atoboy, Naro, and Atomix (2 Michelin stars, 3 stars from the New York Times). In 2022, Park received the Art of Hospitality Award from The World’s 50 Best Restaurants, as well as reaching #33 for Atomix (the highest rank of an American restaurant). Jungyoon Choi is a culinary historian, researcher, lecturer, and writer in Korea. For the past decade, she has been the executive R&D chef of the Korean Culinary Research Center at Sempio Foods. She is Academy Vice Chair of Korea & China for World’s 50 Best Restaurants and Asia’s 50 Best Restaurants.

Themen:

authentic Korean recipes traditional pantry staples fermented foods rice vegetable dishes raw food noodles stir-fries grilled meats soups stews hotpots dumplings porridges rice cakes desserts

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