Authentic Recipes from Korea
(Authentic Recipes Series) (Hardcover)
by David Clive Price (Author),
Masano Kawana (Author)
More than 60 treasures of Korean cooking are revealed through easy-to-follow recipes and beautiful photographs. Learn from leading Korean chefs how to create all-time favorites like beef bulgolgi, chicken and ginseng, and spicy kimchi, as well as other delicious and easy-to-prepare dishes such as gujeolpan (nine-sectioned royal platter), bibimbap (steamed rice with vegetables and red chili paste), and Korean Thanksgiving rice cakes. Adding to the reader's enjoyment are stunning location photography, detailed information on ingredients, and insights into Korean culture.
About the Author
David Clive Price has traveled widely throughout the Far East as travel journalist and writer, for food, travel, and lifestyle magazines.
Hardcover: 112 pages
Publisher: Periplus Editions (October 15, 2004)
Product Dimensions: 10.9 x 8.5 x 0.5 inches
Shipping Weight: 1.6 pounds (View shipping rates and policies)
Average Customer Review:
5.0 out of 5 stars really great intro to Korean cooking, September 3, 2008
By Justin S (New Jersey)
That person who said something about the recipes being too fancy in this book must be crazy. I'm American, and I've never cooked Korean food before, but I've been cooking like mad from this book over the past few days, and it's been anything but fancy. In fact, I'd say it's very home-style. If you're looking to learn the basics, this is a great book to try out. I've made the cabbage kimchi and the radish kimchi, both amazing.
I made this awesome raw tofu dish, with a vibrant but ever-so-easy-to-prepare soy/sesame topping that was so good, I can't wait to make it again. And I made these super-simple and remarkably tasty spinach and shiitake mushroom side dishes. They're so good, just serve them with some hot white rice, and that can be your dinner.
I even took inspiration from the seafood glaze recipe and used it on shrimp. I marinated the shrimp for a few hours, then cooked it in my grill pan, and I served it with those kimchis, some bean paste I'd bought, raw garlic, ginger, and scallions, and lettuce leaves for wrapping. It might just have been the best grilled Korean food I've ever had in my life, and I've tried this kind of thing a lot in NYC restaurants. This book is highly recommended.
4.0 out of 5 stars A definite buy, June 7, 2007
By C. Kim - See all my reviews
I've been borrowing many korean recipe books from the library and this one is a definite one to buy. I think the intro and pictures are useful. The only negative thing I have to say is that the amount of ingredients are not exact, I guess it can vary based on taste/personal liking. I think this recipe book will be useful to have on hand; I've already made 3 dishes from it.