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The Korean Cookbook

By Jungyoon Choi and Junghyun Park
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4.66 goodreads logo

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Check link for latest rating. ( 32 ratings, 3 reviews)
Book Hero Magic crafted this summary to help describe this book. While it's new and still learning, it may not be perfect - your feedback is welcome! Summary
The Korean Cookbook by Jungyoon Choi and Junghyun Park is a comprehensive culinary guide that delves into the rich and diverse world of Korean cuisine. It offers a vast array of recipes that cater to both traditional and modern tastes, providing insights into the cultural context of each dish. With a focus on authentic flavours and techniques, the book is an essential resource for anyone looking to explore the depth of Korean cooking.
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Format: Hardback
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Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?

If you're fascinated by the rich and diverse flavours of Korean cuisine, this cookbook will be a delightful guide. It's perfect for both seasoned chefs and home cooks who want to explore authentic recipes, from traditional dishes to modern twists, providing a comprehensive and enjoyable culinary journey into Korean food culture.

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350 authentic and delicious Korean recipes for the home cook, written by the perfect guides to this extraordinary cuisine – an acclaimed Korean chef and a Korean culinary expert

Book Hero Magic formatted this description to make it easier to read. While it's new and still learning, it may not be perfect - your feedback is welcome! Description

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, it is filled with tasty and achievable authentic recipes for the home cook.

Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?

The Korean Cookbook by Jungyoon Choi and Junghyun Park is highly praised for its comprehensive take on Korean cuisine, offering a detailed exploration of classic recipes and the evolution of Korean cooking. Esteemed publications and reviewers highlight its extensive range, making it suitable for both novices and seasoned cooks who are eager to understand and master Korean culinary traditions. It is celebrated as not only an essential guide for cooking but also an insightful chronicle of Korean culinary history and culture.

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Book Details

INFORMATION

ISBN: 9781838667542

Publisher: Phaidon Press Ltd

Format: Hardback

Date Published: 05 October 2023

Country: United Kingdom

Imprint: Phaidon Press Ltd

Illustration: 110 Illustrations

Audience: General / adult

DIMENSIONS

Spine width: 43.0mm

Width: 180.0mm

Height: 270.0mm

Weight: 1660g

Pages: 496

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Best Sellers at Book Hero Cook Books & Recipes Cooking & Food In Stock Books In-Stock Cooking & Food Junghyun Park Jungyoon Choi New Release Cook Books Non-Fiction

About the Author

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.

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