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Features of Korean American Food That Tastes Like Home PDF
Korean American Food That Tastes Like Home PDF-NEW YORK TIMES BESTSELLER • ONE OF THE MOST ANTICIPATED COOKBOOKS OF 2022—Time, Food52, Eater, Food & Wine, Thrillist, Book Riot
An homage to what it means to be Korean American with delectable recipes that explore how new culinary traditions can be forged to honor both your past and your present.
“This is such an important book. I savored every word and want to cook every recipe!”—Nigella Lawson, author of Cook, Eat, Repeat
New York Times staff writer Eric Kim grew up in Atlanta, the son of two Korean immigrants. Food has always been central to his story, from Friday-night Korean barbecue with his family to hybridized Korean-ish meals for one—like Gochujang-Buttered Radish Toast and Caramelized-Kimchi Baked Potatoes—that he makes in his tiny New York City apartment. In his debut cookbook, Eric shares these recipes alongside insightful, touching stories and stunning images shot by photographer Jenny Huang.
Playful, poignant, and vulnerable, Korean American also includes essays on subjects ranging from the life-changing act of leaving home and returning as an adult, to what Thanksgiving means to a first-generation family, complete with a full holiday menu—all the while teaching readers about the Korean pantry, the history of Korean cooking in America, and the importance of white rice in Korean cuisine. Recipes like Gochugaru Shrimp and Grits, Salt-and-Pepper Pork Chops with Vinegared Scallions, and Smashed Potatoes with Roasted-Seaweed Sour Cream Dip demonstrate Eric’s prowess at introducing Korean pantry essentials to comforting American classics, while dishes such as Cheeseburger Kimbap and Crispy Lemon-Pepper Bulgogi with Quick-Pickled Shallots do the opposite by tinging traditional Korean favorites with beloved American flavor profiles. Baked goods like Milk Bread with Maple Syrup and Gochujang Chocolate Lava Cakes close out the narrative on a sweet note.
In this book of recipes and thoughtful insights, especially about his mother, Jean, Eric divulges not only what it means to be Korean American but how, through food and cooking, he found acceptance, strength, and the confidence to own his story.
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Description of Korean American Food That Tastes Like Home PDF
Everyone, whether child or adult craves for delicious food. This book Korean American Food That Tastes Like Home PDF has all the indispensable information required to develop the skills or craft that makes the food you stir, melange and cook as delicious as it can get. It has all the ingredients explained by the author in perfect form to have you and your customers licking their fingers at the end of the meal. Beakfast, lunch or dinner. Everything is compiled in it. A must read if you love cooking or aspire to learn to make food that is as tasty as they get. Get it free here.
The Authors
Eric Kim is a New York Times staff writer born and raised in Atlanta, Georgia, and the author of “Korean American: Food That Tastes Like Home” (Clarkson Potter, 2022). He worked his way through the literary and culinary world to eventually become a digital manager at Food Network and a senior editor at Food52, where he amassed a devoted readership for his “Table for One” column. He now hosts regular videos on NYT Cooking’s YouTube channel and writes a monthly column for The New York Times Magazine. A former contributing editor at Saveur, Eric taught writing and literature at Columbia University, and his work has been featured in The Washington Post, Bon Appétit, and Food & Wine. He lives with his rescue pup, Quentin Compson, in New York City
Dimensions and Characteristics of Korean American Food That Tastes Like Home PDF
- Publisher : Clarkson Potter (March 29, 2022)
- Language : English
- Hardcover : 288 pages
- International Standard Book Number-10 : 0593233492
- International Standard Book Number-13 : 978-0593233498
- Item Weight : 2.67 pounds
- Dimensions : 8.31 x 1.02 x 10.3 inches
- Book Name : Korean American Food That Tastes Like Home PDF
Top reviews
Synopsis:
There is a pantry section where ingredients are described, and Korean as well as English spellings are provided in case the Asian grocery has items with no English translation (nice). Some name brands mentioned but I’d prefer a few more name brands be mentioned to help those of us with zero experience.
Units mostly imperial but metric weights provided where needed, like for baking.
Every recipe has a picture
Links appear to work appropriately on kindle, but may require an extra page flip to get to the exact section on occasion
I’ve only noticed one error so far and it’s an extraneous sentence fragment that can’t be highlighted which may just be an error specific to my download. (P 82 “staple of the Korean pantry)
Chapters for 1. Quick recipes, 2. kimchi, 3. soups, 4. rice dishes, 5. fish, 6. vegetables, 7. feasts, and 8. baked + dessert items
Complete list of recipes below
Recipes
**Quick to prepare foods**
* Pan-Seared Rib Eye with Gochujang Butter
* Three Dinner Toasts: Gochujang-Buttered Radish Toast, Soft-Scrambled Egg Toast, and Roasted-Seaweed Avocado Toast
* Bucatini with Roasted Seaweed
* Gochugaru Shrimp and Roasted-Seaweed Grits
* Maple-Candied Spam
* Jalapeño-Marinated Chicken Tacos with Watermelon Muchim
* A Lot of Cabbage with Curried Chicken Cutlets
* Salt-and-Pepper Pork Chops with Vinegared Scallions
* Cheesy Corn and Ranch Pizza with Black-Pepper Honey
* Meatloaf-Glazed Kalbi with Gamja Salad
**Kimchi recipes**
* Jean’s Perfect Jar of Kimchi
* Baek Kimchi with Beet
* Bitter (in a Good Way) Green Cabbage Kimchi
* Seolleongtang-Restaurant Radish Kimchi
* Naengmyeon Kimchi
* Perilla Kimchi
* Oi Sobagi
* Spam, Kimchi, and Cabbage Stir-Fry
* Kimchi Sandwiches
* Kimchi Bibimguksu with Grape Tomatoes
* Bacon-Fat Kimchi Jeon with Herbs
* Caramelized-Kimchi Baked Potatoes
* Kimchi-Braised Short Ribs with Pasta
**Stews**
* A Very Good Kimchi Jjigae
* Budae Jjigae
* Doenjang Jjigae with Silken Tofu and Raw Zucchini
* Cornish Game Hen Soup with Fried-Shallot Oil
* Dakdoritang Sunday-Night Chicken Sujebi
* Pork Spare Rib Soup in the Style of Gamjatang
* Seolleongtang Noodles with Scallion Gremolata
* Mountain Kalbitang with All of the Herbs
* Kalbijjim with Root Vegetables and Beef-Fat Croutons
**Rice dishes**
* Perfect White Rice
* Gyeranbap with Roasted Seaweed and Capers
* Tomato-y Omelet Rice
* Nest
* Eric’s Kimchi Fried Rice with Egg Yolk
* Spam and Perilla Kimbap
* Cheeseburger Kimbap
* Jjajangbap with Cabbage and Peas
* Weeknight Curry Rice with Eggplant, Spinach, and Lotus Root
* Scorched Skillet Rice with Raw Spring Vegetables
* Summer Albap with Perilla and Salted Garden Vegetables
* Sheet-Pan Bibimbap with Roasted Fall Vegetables
* Winter Squash Risotto with Chewy Rice Cakes
**Fish dishes**
* Pan-Fried Yellow Croaker
* Salted Salmon Steaks with Celery and Mushrooms
* Crispy Trout with White Wine and Lemon Butter Maeuntang
* Old Bay Shrimp Cocktail with Wasabi Chojang
* Roasted Lobster Tails with Lemony Green Salad
* Ganjang Gejang
**Vegetables**
* Oi Naengguk with Heirloom Cherry Tomatoes
* Chicken Radishes
* One Dressing, a Thousand Fruit Muchims
* Raw Brussels Sprout Muchim
* Garlicky Creamed Spinach Namul
* Gem Lettuce Salad with Roasted-Seaweed Vinaigrette
* Smashed Potatoes with Roasted-Seaweed Sour Cream Dip
* Crudités with Roasted-Seaweed Sour Cream Dip
* Grilled Trumpet Mushrooms with Ssamjang
* Crispy Yangnyeom Chickpeas with Caramelized Honey
* Charred Cauliflower with Magic Gochugaru Dust
* Gochujang-Glazed Zucchini with Fried Scallions
**Feasts**
* Yangnyeom Roast Chicken
* Cheesy Scallion Stuffing with Sesame Seeds
* Sesame-Soy Deviled Eggs
* Aunt Anne’s Broccoli-Cheese Rice Casserole
* Mac-and-Corn-Cheese with Jalapeño Bread Crumbs
* Honey-Buttered Goguma Casserole with Turmeric
* Judy’s Empanadas
* Lasagna with Gochugaru Oil
* Roasted Bo Ssam with Coffee, Garlic, and Bay Leaves
* Sheet-Pan Japchae with Roasted Wild Mushrooms
* Sheet-Pan LA Kalbi with Sprite
* Salt-and-Pepper Ribs with Fresh Mint Sauce
* Microwave Gyeranjjim with Chicken Broth
* Aunt Georgia’s Soy Sauce Fried Chicken with Jalapeños
* Crispy Lemon-Pepper Bulgogi with Quick-Pickled Shallots
* Somaek
* Clementine 50/50
**Bakery and desserts**
* Milk Bread with Maple Syrup
* Honeyed Biscuits with Strawberry Refrigerator Jam
* Korean Pear Galette with Salted Cinnamon Whipped Cream
* No-Churn Ice Cream with Dalgona Butterscotch Sauce
* Honeydew Semifreddo
* Gochujang Chocolate Lava Cakes
* Chewy Black Sesame Rice Cake
* Whipped Cream Snacking Cake with Fresh Fruit
Disclaimer: I’m no previous experience with Korean food or Korean cooking.”
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