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Our Korean Kitchen - cover

Our Korean Kitchen

Jordan Bourke, Rejina Pyo

Publisher: Weldon Owen

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Summary

“[This] collection of hearty recipes is an ode to authentic Korean cooking inspired by the dishes the couple eat at home.”—The New York Times   Winner of Observer Food Monthly’s Best New Cookbook Award   In this beautiful cookbook, critically acclaimed chef and food writer Jordan Bourke and his Korean-born wife, Rejina, provide a cultural history of the food of Korea—along with more than 100 authentic and accessible dishes to make as you explore the ingredients and techniques needed to master Korean cooking.   From how to stock a Korean pantry, to full menu ideas, to recipes for every meal and craving, this is the only guide to Korean cooking you’ll ever need. You’ll find delicious recipes for Bibimbap, Kimchi Fried Rice, Crispy Chili Rice Cakes, Chicken Dumpling Soup, Seafood & Silken Tofu Stew, Pickled Garlic, Seafood & Spring Onion Pancakes, Shrimp and Sweet Potato Tempura, Knife-cut Noodles in Seafood Broth, Soy-Marinated Crab, Grilled Pork Belly with Sesame Dip, Grilled Beef Short Ribs, Deep Fried Honey Cookies, and so much more!   Chapters include: Rice and Savory Porridge * Soups & Stews *Vegetables, Pickles and Sides * Pancakes, Fritters & Tofu * Noodles * Fish * Meat * Dessert   “Brilliantly good.”—The Sunday Times   “Gorgeous recipes.”—Nigel Slater, author of Greenfeast
Available since: 04/18/2017.
Print length: 272 pages.

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