My Korea: Traditional Flavors, Modern Recipes

Product Details
$40.00  $37.20
W. W. Norton & Company
Publish Date
8.6 X 10.6 X 1.2 inches | 2.85 pounds

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About the Author
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.
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
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
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.
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