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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
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
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Reviews
Brilliantly good
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.
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.
Gorgeous recipes!
This is the book that demystifies Korean cooking. I am loving it.