Flavours of Korea
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Book Overview
Flavours of Korea is written for both the practical cook and the armchair cook. Illustrated with Kim Millon's superb photographs and line drawings, it tells not only of the tastes but also of the sights, sounds and traditions of town and country. About 150 easy-to-follow recipes teach the home cook the secrets of a hitherto little known cuisine. There are recipes for classics such as pajon (scallion pancake), bulgogi (soy-and-sesame marinaded beef), chapchae (a delicious noodle and vegetable medley), pimbimpap (a one-dish mixture of rice and any assortment of cultivated and wild vegetables and roots), and of course kim chi in all its fiery manifestations.
Format:Paperback
Language:English
ISBN:0233986359
ISBN13:9780233986357
Release Date:July 1991
Publisher:Andre Deutsch
Length:201 Pages
Weight:1.10 lbs.
Dimensions:0.7" x 6.2" x 9.3"
Customer Reviews
3 ratings
great book for beginners to korean cooking
Published by Thriftbooks.com User , 25 years ago
I was given this book by one of my Korean friends after I expressed an interest in learning how to cook Korean food. The recipies are easy to follow for those not familiar with the ingredients and processes of cooking Korean. I also enjoyed the stories that the author included about his grandmother and his travels to Korea. I have recommended this book to friends who want to learn about Korean food.
Delicious recipes and wonderful stories
Published by Thriftbooks.com User , 26 years ago
I really enjoyed reading this book as much as I loved trying the recipes. Every one I tried was delicious, especially the pibimbap, the kuksu and, of course, the pulgogi. I would recommend this book to anyone interested in Korean cooking.
This cookbook is as easy to read as it is to cook from.
Published by Thriftbooks.com User , 27 years ago
We have a Korean friend who visited us recently. Inspired by her cooking, I checked the local library. This was one of the books I found. This was by far the best of the library's selections. Korean cooking is much more palatable to the Occidental palate than, say, Japanese cooking. For instance, Koreans eat beef. Our friend is a master cook and so I was looking for a cookbook whose recipes were as close as possible to the way I observed our friend cooking; and this book was it. Not only are the recipes authentic and simple, made the way Yong Sun cooked for us while she was here, the commentary shares the culture in a way that makes me eager to visit Korea some day. And I finally found a kimchi recipe that I like (and can eat without losing all feeling in my tongue...)
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