My Korea
Traditional Flavors, Modern Recipes
Seiten
2020
WW Norton & Co (Verlag)
978-0-393-23972-0 (ISBN)
WW Norton & Co (Verlag)
978-0-393-23972-0 (ISBN)
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The long-awaited debut cookbook from a Michelin-star chef.
Hooni Kim is a chef who cooks with jung sung, heart and devotion. My Korea embraces his gastronomic heritage. From simple rice cakes drenched in a spicy sauce to a 12-Hour Korean Ramyeon (ramen), Hooni uses his background in world-class French and Japanese kitchens to fine-tune techniques in classic Korean cuisine, which often originated in home kitchens. Readers will discover the Korean culinary trinity: gochujang, doenjang and ganjang (Korean chili pepper paste, fermented soybean paste and soy sauce). These key ingredients add a savoury depth and flavour to the entire spectrum of Korean cuisine, from banchan to robust stews. Enhanced with gorgeous photography that highlights food creation and enjoyment across Korea today, My Korea brings a powerful culinary legacy into your kitchen.
Hooni Kim is a chef who cooks with jung sung, heart and devotion. My Korea embraces his gastronomic heritage. From simple rice cakes drenched in a spicy sauce to a 12-Hour Korean Ramyeon (ramen), Hooni uses his background in world-class French and Japanese kitchens to fine-tune techniques in classic Korean cuisine, which often originated in home kitchens. Readers will discover the Korean culinary trinity: gochujang, doenjang and ganjang (Korean chili pepper paste, fermented soybean paste and soy sauce). These key ingredients add a savoury depth and flavour to the entire spectrum of Korean cuisine, from banchan to robust stews. Enhanced with gorgeous photography that highlights food creation and enjoyment across Korea today, My Korea brings a powerful culinary legacy into your kitchen.
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.
| Erscheinungsdatum | 02.01.2020 |
|---|---|
| Zusatzinfo | 100 color photographs |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 226 x 274 mm |
| Gewicht | 1302 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| ISBN-10 | 0-393-23972-1 / 0393239721 |
| ISBN-13 | 978-0-393-23972-0 / 9780393239720 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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