Jordan Bourke and Rejina Pyo - Our Korean Kitchen - Orion Publishing Group

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    • ISBN:9780297609728
    • Publication date:03 Sep 2015

Our Korean Kitchen

By Jordan Bourke and Rejina Pyo

  • Hardback
  • £25.00

An exciting collection of delicious, easy-to-make recipes from the latest food craze, including all of the best loved authentic Korean dishes.

WINNER OF OBSERVER FOOD MONTHLY'S BEST NEW COOKBOOK AWARD 2016, AND FORTNUM AND MASON'S BEST COOKERY BOOK AWARD 2016

OUR KOREAN KITCHEN is a celebration of the food, culture and flavours of Korea, a cuisine that is fast becoming the biggest trend in the culinary world. Capturing this movement, it introduces us to Korean food through a collection of classic and well-loved dishes. Beautifully illustrated throughout, the book will explore the secrets of authentic Korean food. Covering an extensive range of over 100 dishes, from Korean staples such as bibimbap and kimchi to stir-fried spicy squid, sesame & soy-marinated beef and pecan & cinnamon-stuffed pancakes, catering for beginners as well as those with a little more experience of cooking K-Food.

Critically acclaimed chef and food writer Jordan and his Korean wife Rejina, provide a cultural history of the food of Korea giving context to the recipes that follow. Through the discussion of Korean culture, dining etiquette, key ingredients and the role of multiple side dishes, readers will be able to prepare and indulge in all aspects of Korean cuisine.

There is also an easy to navigate Korean ingredients glossary, as well as menu ideas and information on the Korean meal. Chapters include:
Rice and savoury porridge
Vegetables, pickles & sides
Soups & stews
Pancakes, fritters and tofu
Noodles
Meat
Fish
Desserts

Biographical Notes

Jordan is an Irish chef, food stylist and author of the bestselling cookbooks 'The Guilt-Free Gourmet' and 'The Natural Food Kitchen'. He was named the winner of the K-Food Festival, a competition searching for the UK's best Korean chef, and he was also awarded an honorary ambassadorship by the Korean Foreign Ministry to promote Korean food in the UK. Having trained at the Ballymaloe cookery school in his native Ireland, he worked at the Michelin-starred Petersham Nurseries restaurant, London. He now divides his time between working as a private chef, writing, food styling and consulting for various food brands and restaurants.

Jordan's wife, Rejina Pyo, is an award winning fashion designer. Having grown up in Korea, she is very proud of her culinary heritage and is a passionate Korean home cook. She helped introduce Jordan to the wonders of Korean food and ingredients. Having worked for various luxury fashion houses as a womenswear designer, she now runs her eponymous label in London.

You can find more recipes and information on Jordan and Rejina at the following links:
www.JordanBourke.com
Twitter: @JordanBourk
Instagram: @JordanBourke
Facebook: www.facebook.com/JordanBourkeChef

www.RejinaPyo.com
Twitter, Instagram and Facebook: @rejinapyo

  • Other details

  • ISBN: 9780297609711
  • Publication date: 03 Sep 2015
  • Page count: 272
  • Imprint: W&N
Gorgeous recipes! — Nigel Slater
This is the book that demystifies Korean cooking. I am loving it. — Diana Henry
Brilliantly good — India Knight, SUNDAY TIMES
Enthralling and beautifully written. I read this book from cover to cover in one sitting. It is sensitive, authentic and spell-binding - full of beautiful recipes and fascinating facts in equal measure. I haven't been so excited by a cookbook in a very long time. — Skye Gyngell
It's difficult to condense the scope of Korean cuisine into a single cookbook but Irish chef Jordan Bourke and his Korean fashion designer wife Rejina Pyo have given it a good go. Everything is explained, from the structure of the Korean meal - no courses just a massive, banquet-like feast that you eat with a spoon and chopsticks (Korean ones are flat and metal) - to what store-cupboard essentials to buy. From then on you are free to make any of the delicious recipes on offer, including pork and tofu dumplings, scallops with salted sesame oil, and prawn and sweet potato tempura. Oh, and kimchi. Lots of kimchi. — Waitrose Weekend {Main}
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