The cuisine of Korea is suffused with spice and fire as well as complex and subtle flavours. This book starts with a fascinating introduction to the geography, history and food traditions of Korea. The following chapter on Equipment, ingredients and basic recipes shows the individual ways of preparing and serving food, along with the flavourings, spices and garnishes that characterize the Korean style. The seven main recipe chapters focus on Kimchi; Soups; Rice and noodles; Fish and seafood; Meat dishes; Vegetables, salads and tofu; and Sweets, cakes and drinks. Use this new book with its detailed reference section, over 70 authentic recipes and more than 500 inspiring pictures to experience the spicy delights and intense flavours of an international cuisine that has a deserving place in every kitchen. The Korean Kitchen Enjoy the robust, fiery tastes of this unique cuisine with over 70 authentic dishes shown step by step in 500 inspiring photographs Young Jin Song CLICK HERE TO READ THE WHOLE BOOK IN DIGITAL FORM
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About the Author Young Jin Song is an eminent and inventive restaurateur who owns several restaurants in Asia. His is passionate about Korean food and has used his international restaurant experience to fuse traditional Korean cooking techniques and ingredients with an understanding of other cuisines to create an accessible yet authentic cooking style. His first book, Korean Cooking, won the Best Asian Cuisine Cookbook at he Gourmand World Cookbook Awards in 2006.
Biblio NotesLearn how the geography, history and culture has informed the country s food traditions Over 70 delicious recipes include classic cabbage kimchi, rice cake soup, oyster rice, salmon teriyaki, braised beef strips with soy and ginger, pickled garlic and sweet rice punch Create your own authentic Korean meal, with a soup and a variety of side servings including kimchi and vegetable dishes, along with a fiery beef main, such as pork belly with sesame dip Every recipe is shown step-by-step and has a full nutritional analysis
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