My Korea - by Hooni Kim (Hardcover)
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<p/><br></br><p><b> About the Book </b></p></br></br>An <em>Epicurious</em> Spring 2020 Book We Want to Cook from Now - An <em>Eater</em> Best Cookbook of Spring 2020 - A <em>Food52</em> Best New Cookbook of 2020...So Far - A <em>New York Times</em> New Cookbook Worth Buying<br /><br /> A Michelin-starred chef known for defining Korean food in America brings a powerful culinary legacy into your kitchen.<p/><br></br><p><b> Book Synopsis </b></p></br></br><p>Simple rice cakes drenched in a spicy sauce. Bulgogi sliders. A scallion pancake (pajeon) the <em>New York Times</em> calls "the essential taste of Korean cuisine." For years Hooni Kim's food has earned him raves, including a Michelin Star--the first ever awarded to a Korean restaurant--for Danji. His background in world-class French and Japanese kitchens seamlessly combines with his knowledge of the techniques of traditional Korean cuisine to create uniquely flavorful dishes.</p><p> <em>My Korea</em>, his long-awaited debut cookbook, introduces home cooks to the Korean culinary trinity: doenjang, ganjang, and gochujang (fermented soybean paste, soy sauce, and fermented red chili paste). These key ingredients add a savory depth and flavor to the 90 recipes that follow, from banchan to robust stews. His kimchis call upon the best ingredients and balance a meal with a salty, sour, and spicy kick. Elevated classics include one-bowl meals like Dolsot Bibimbap (Sizzling-Hot Stone Bowl Bibimbap), Haemul Sundubu Jjigae (Spicy Soft Tofu Stew with Seafood), and Mul Naengmyeon (Buckwheat Noodles in Chilled Broth). Dishes meant for sharing pair well with soju or makgeolli, an unfiltered rice beer, and include Budae Jjigae (Spicy DMZ Stew) and Fried Chicken Wings.</p><p>Complete with thoughtful notes on techniques and sourcing and gorgeous photography from across Korea, this cookbook will be an essential resource for home cooks, a celebration of the deliciousness of Korean food by a master chef.</p><p/><br></br><p><b> Review Quotes </b></p></br></br><br>[An] enveloping guide to Korean home cooking...Kim's book is a boon to anyone who savors Korean flavors.--Bill Addison "Los Angeles Times"<br><br>Chef Hooni Kim is a true champion of modern Korean cuisine in America. The recipes in <em>My Korea</em> are the perfect mix of tradition and innovation, standing out thanks to his deep personal touch.--Peter Serpico, chef, Serpico<br><br>Hooni Kim's debut cookbook, <em>My Korea: Traditional Flavors, Modern Recipes</em>, is part cookbook, part autobiography...Throughout, Kim talks about the importance of jung sung, a Korean word for care, which also translates into cooking with heart and devotion. The chef's jung sung in making this book is apparent as Kim provides foundational knowledge to make readers aware of Korean culture, beyond just knowing how to cook Korean food.-- "Eater"<br><br>Hooni's love for Korea and the tradition of the foods and culture are something he has spent his life as a chef delving into. <em>My Korea</em> is a peek into his view of what Korean food means to him.--Melissa Rodriguez, executive chef, Del Posto<br><br>In <em>My Korea</em>, Kim doesn't pull any punches with flavor in a way that would put off a seasoned cook of Korean cuisine, but he also introduces every ingredient and technique with enough patience and encouragement to entice someone who has never cooked a spicy tofu stew or snacked on kimchi.--Lauren Joseph "Epicurious"<br><br>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.-- "Publishers Weekly (starred review)"<br><br>The range and finesse of Korean home cooking are at the heart of his precise, illuminating new cookbook...which moves just as easily from jjajangmyeon--the everyday noodles dressed in a shimmering, meaty black-bean sauce--to more delicate, complex dishes like homemade tofu with perilla soy sauce.--Tejal Rao "New York Times"<br><br>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<br><br>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<br><br>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<br>
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