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Maangchi's big book of Korean cooking : from everyday meals to celebration cuisine / with Martha Rose Shulman ; photographs by Maangchi.

By: Contributor(s): Material type: TextTextPublisher: New York, New York : Houghton Mifflin Harcourt Publishing Company, [2019]Description: 447 pages : color illustrations ; 26 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781328988126
  • 1328988120
Subject(s): Genre/Form:
Contents:
Shopping for Korean ingredients and kitchenware -- Grains and one-bowl meals : rice and hearty bowls -- Soupy : bubbling soups and stews -- Kimchi : more is better -- Sauces and garnishes : for seasoning, dipping, and embellishing -- Meaty : chicken, duck, beef, and pork -- Good stuff from the ocean : essential Korean seafood dishes -- Vegetables : for every time of year -- Banchan and Mitbanchan : side dishes to always have on hand -- Dosirak made with love : portable Korean lunchbox meals -- Drinks and party food : embrace your guests -- Korean Buddhist temple cuisine : vegan simplicity -- Sweeties : for pleasure and good health -- Street food and modern Korean : new classics -- Basic Korean cooking techniques.
Summary: The definitive book on Korean cuisine by "YouTube's Korean Julia Child" (<i>New York Times<i>) and the author of <i>Maangchi's Real Korean Cooking.<i>
Holdings
Item type Home library Collection Call number Materials specified Status Date due Barcode Item holds
Adult Book Adult Book Main Library NonFiction 641.5951 S562 Checked out 07/05/2024 33111009538519
Adult Book Adult Book Northport Library NonFiction 641.5951 S562 Available 33111008249613
Total holds: 0

Enhanced descriptions from Syndetics:

The New York Times Best Cookbooks of Fall 2019

Eater Best Fall Cookbooks 2019

Bon Appetit's "Fall Cookbooks We've Been Waiting All Summer For"

Amazon's Pick for Best Fall Cookbooks 2019

Forbes Finds 15 New Cookbooks for Fall 2019



The definitive book on Korean cuisine by "YouTube's Korean Julia Child"* and the author of Maangchi's Real Korean Cooking

*New York Times



Despite the huge popularity of Korean restaurants, there has been no comprehensive book on Korean cooking--until now. Maangchi's Big Book of Korean Cooking is a wide, deep journey to the heart of a food-obsessed culture.



The book contains the favorite dishes Maangchi has perfected over the years, from Korean barbecue and fried chicken to bulgogi and bibimbap. It explores topics not covered in other Korean cookbooks, from the vegan fare of Buddhist mountain temples to the inventive snacks of street vendors to the healthful, beautiful lunch boxes Korean mothers make for their kids. Maangchi has updated and improved the traditional dishes, without losing their authentic spirit.

Among the features:

* Spectacular party food, from homemade clear rice liquor to sweet, spicy, sour baby back ribs

* Side plates that support and complement every Korean meal

* Soups, hotpots, and stews, from bone broth to tofu stews

* An array of different kimchis

* A detailed photographic chapter on Korean cooking techniques



Hundreds of striking, full-color photos by Maangchi show Korean ingredients so the cook knows exactly what to buy, step-by-step techniques for each recipe, and tempting close-ups of every dish.

Includes index.

Shopping for Korean ingredients and kitchenware -- Grains and one-bowl meals : rice and hearty bowls -- Soupy : bubbling soups and stews -- Kimchi : more is better -- Sauces and garnishes : for seasoning, dipping, and embellishing -- Meaty : chicken, duck, beef, and pork -- Good stuff from the ocean : essential Korean seafood dishes -- Vegetables : for every time of year -- Banchan and Mitbanchan : side dishes to always have on hand -- Dosirak made with love : portable Korean lunchbox meals -- Drinks and party food : embrace your guests -- Korean Buddhist temple cuisine : vegan simplicity -- Sweeties : for pleasure and good health -- Street food and modern Korean : new classics -- Basic Korean cooking techniques.

The definitive book on Korean cuisine by "YouTube's Korean Julia Child" (<i>New York Times<i>) and the author of <i>Maangchi's Real Korean Cooking.<i>

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