The Korean Kitchen
by Song, Young JinFormat: Paperback
Pub. Date: 2011-08-16
Publisher(s): Southwater
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Summary
The cuisine of Korea is suffused with spice and fire as well as complex and subtle flavours. This book starts with a fascinating introduction to the geography, history and food traditions of Korea. The following chapter on Equipment, ingredients and basic recipes shows the individual ways of preparing and serving food, along with the flavourings, spices and garnishes that characterize the Korean style. The seven main recipe chapters focus on Kimchi; Soups; Rice and noodles; Fish and seafood; Meat dishes; Vegetables, salads and tofu; and Sweets, cakes and drinks.
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