The Korean Table: From Barbecue to Bibimbap 100 Easy-To-Prepare Recipes, by Taekyung Chung, Debra Samuels
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The Korean Table: From Barbecue to Bibimbap 100 Easy-To-Prepare Recipes, by Taekyung Chung, Debra Samuels
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The Korean Table features some of the most delicious Seoul food around! Here is a collection of recipes that are not only new, but also fresh and healthy yet robust and intensely flavored. Poised to become America's next favorite Asian cuisine, Korean food is rapidly gaining in popularity throughout the country. Korean recipes such as bulgogi (Korean barbecue), kimchi (pickled spicy cabbage) and bibimbap (mixed rice) are only a few of the savory, authentic meals that are taking the food world by storm. The Korean Table is a wonderful new cookbook that shows American cooks how to create the tempting flavors of Korean cuisine at home. Chung and Samuels, a Korean and an American, team up to guide home cooks through the process of making Korean meals without fuss, multiple trips to specialty markets or expensive online shopping. Along with showing you how to create complete Korean meals from start to finish—from Scallion Pancakes to Korean Dumplings (mandu) and Simmered Beef Short Ribs—this Korean cookbook also includes information about how you can add the flavors of a Korean kitchen to your meal in numerous quick and easy ways every day, using condiments, side dishes, salad dressings, sauces and more.
The Korean Table: From Barbecue to Bibimbap 100 Easy-To-Prepare Recipes, by Taekyung Chung, Debra Samuels- Amazon Sales Rank: #272173 in Books
- Published on: 2015-09-08
- Released on: 2015-09-08
- Original language: English
- Number of items: 1
- Dimensions: 10.00" h x .40" w x 9.00" l, .0 pounds
- Binding: Paperback
- 160 pages
From Publishers Weekly Cooking school teachers Chung and Samuels offer an alluring array of Korean recipes designed for the Western kitchen. As an added bonus, the authors delve into the history of the cuisine, including the importance of balance in taste and color, medicinal qualities of ingredients, and construction of the typical Korean family meal. They also include a lengthy section introducing the reader to common ingredients of the cuisine. The dishes, some traditional, some modernized for contemporary tastes, are what the authors call a starter kit: the building blocks essential to Korean cooking. Staples include Kimchi Paste, Soy Scallion Dipping Sauce and a collection of homemade stocks. Because Korean meals often include a minimum of five dishes, recipes are quick and accessible. Some, such as Korean Dumplings, include handy sidebars with instructions on technique. Others, such as Asparagus Salad, Korean Hot Wings, and Stir Fried Beef with Vegetables clearly appeal to the American sense of familiarity, albeit with a Korean flair. For the more adventurous, recipes such as Roasted Corn Tea, Kimchi Soup, and Warm and Spicy Squid Salad are sure to appeal. Complete with full-color photos throughout, this collection offers a welcome and undaunting introduction into Korean cuisine. (Oct.) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Review "A very appealing introduction to Korean cuisine, both classical and contemporary." —Library Journal"A welcome and undaunting introduction into Korean cuisine" —Publishers Weekly"Your display will not be complete without copies of The Korean Table, From Barbecue to Bibimbap, a new collection of recipes that are new, fresh, healthy and full of flavor." —Gourmet Retailer"Samuels appreciates Korean cuisine especially for its "enormously healthy and vegetable-heavy" qualities, so much so that she and her longtime friend Taekyung Chung have just published The Korean Table, a 100 recipe collection of what she calls "starter" recipes." —Washington Post"The Korean Table is a wonderful new cookbook that shows American cooks how to create the tempting flavors of Korean cuisine at home. Chung and Samuels, a Korean and an American, team up to guide home cooks through the process of making Korean meals without fuss, multiple trips to specialty markets or expensive online shopping." —BooksAboutFood.com blog
About the Author Taekyung Chung is a Korean ex-pat who has lived in Japan for 17 years. She is a frequent contributor to newspapers and magazines who has taught Korean cooking for 20 years, and is also author of two previously published books.Debra Samuels has taught cooking for over two decades. She has done countless cooking demonstrations and classes all over the Boston area as well as for the United States Embassy in Tokyo. She also developed the popular "Kids Are Cooking" series on food, culture and nutrition for Boston's Children's Museum in the United States. Ms. Samuels is also a food writer and food stylist for The Boston Globe.
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Most helpful customer reviews
49 of 49 people found the following review helpful. Great beginner's Korean book By A. Thomas Got this book from library first and used it so much I decided to buy it. It's rare that I want to make every recipe in a cook book, but that's the case here. I wanted to learn about Korean food and, living in Los Angeles, I have access to a rich, authentic Korean community. I use this book to guide me in Korean markets. The recipes are easy to follow, they always work and they're very tasty. For anyone who wants to expand their cooking repertoire to include this great cuisine, I recommend this book. (Also, compared it to others in the library and this was my favorite.)
54 of 55 people found the following review helpful. Good for beginners, but not very authentic recipes By Melo After reading the reviews on most of the Korean cook books available on Amazon, I decided to go with this one. I'm a Korean American born and raised in Texas marrried to a Korean man born and raised in Korea. Needless to say, I found the need to learn how to cook more Korean dishes. I had a couple of recipes up my sleeves already, but that obviously wasn't going to be enough for a man that was going to be missing his homeland food terribly now that he's living in Houston. Yes, there are a few very good Korean restaurants in Houston, but we can't be eating out all the time! I was hoping this book would be perfect for a novice like me, but I ended up being quite disappointed. The illustrations are great, but the recipes are not all the most authentic. Some of the dishses my husband had never even heard of. Many of the recipes seem to be "westernized." I still think this would be a great book for a beginner, but not for someone who is looking for authentic Korean recipes.
42 of 44 people found the following review helpful. Attractive, user friendly, and practical even for busy cooks By Lynn Harnett The basics chapter, which kicks off this attractive and practical book, is a confidence booster. Simple base sauces and spice pastes which last for months allow the home cook to whip up kimchi or mouthwatering barbecue at a whim (plus a day for marinating).A sample meal might include Barbecued Ribs or Hot Wings or Whole Baked Fish (simply seasoned with Red Pepper Paste, made ahead and handy in the fridge) or Kimchi Hot Pot; Cucumber and Grilled Eggplant (pan-fried eggplant with raw cucumbers in a soy-scallion sauce), or Seasoned Bean Sprouts; Potato and Basil pancakes (also served with soy-scallion dipping sauce) or Kimchi Pancakes; Sticky Rice with Dried Fruit and Nuts, or Korean Fried Rice; and Garden Ripe Tomatoes Drizzled with Honey for dessert.Organized by course, using ingredients found in the local grocery and accompanied by luscious photographs, these 100 recipes are easy and exotic, many taking only a few minutes to prepare. A user-friendly introduction to a lively cuisine.
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