My Korea

Traditional Flavors, Modern Recipes

My Korea
Kim Hooni
RRP:
NZ$ 75.99
Our Price:
NZ$ 64.59
Hardback
h274 x 226mm - 352pg
7 Apr 2020 US
International import eta 10-30 days
9780393239720
Out Of Stock
Currently no stock in-store, stock is sourced to your order
Hooni Kim is a chef who cooks with jung sung, heart and devotion. My Korea embraces his gastronomic heritage. From simple rice cakes drenched in a spicy sauce to a 12- Hour Korean Ramyeon (ramen), Hooni uses his background in world- class French and Japanese kitchens to fine- tune techniques in classic Korean cuisine, which often originated in home kitchens. Readers will discover the Korean culinary trinity: gochujang, doenjang, and ganjang (Korean chili pepper paste, fermented soybean paste, and soy sauce). These key ingredients add a savory depth and flavor to the entire spectrum of Korean cuisine, from banchan to robust stews.Enhanced with gorgeous photography that highlights food creation and enjoyment across Korea today, My Korea brings a powerful culinary legacy into your kitchen.
In this exciting debut, Kim, chef at Michelin-starred New York City restaurant Danji, collects Korean recipes that are in turn spicy, funky, and comforting...This thoughtful, comprehensive, and inventive volume sets a high bar for Korean cookbooks.
Finally, a true Korean cookbook filled with recipes that are unapologetically traditional and incredibly well researched. Hooni Kim is not just an amazing chef--he is someone who is creating an essential archive of Korean food for generations to come. If you want to know about Korean cuisine, this is the book to own!--Edward Lee, chef, 610 Magnolia, and author of Buttermilk Graffiti
A passionate, personal story of an immigrant's sense of identity and belonging through food. Every page is vibrant and inspirational, and you'll want to eat and cook every recipe.--Anita Lo, chef and author of Solo
It is inspiring to see someone so creative, focused, and passionate about sharing the cuisine of their culture. This cookbook focuses on the pillar of Korean cuisine behind each recipe, which to me is the most soulful way to cook.--Daniel Boulud, chef and restaurateur
Chef Hooni Kim, the first Michelin-starred chef in Korean cuisine, trained at Daniel and Masa before opening Danji and Hanjan. Born in Seoul, he divides his time between New York City and Korea, where he is the founder of Yori Chunsa, a nonprofit that trains orphans to become cooks.
Status: Active
ISBN-13: 9780393239720
Published: 7 Apr 2020
Published In: United States
Imprint: WW Norton & Co
Publisher: WW Norton & Co
Format: Hardback
Height: 274mm
Width: 226mm
Spine: 33mm
Weight: 1302g
Pages: 352

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