Koreaworld: A Cookbook

A vibrant exploration of Korean cuisine, both in Korea and in Koreatowns around the globe, with more than 75 bold, flavor-packed recipes and stunning photography from the “A whirlwind introduction to a whole new world of food and an entirely new perspective on Korean cooking.”--Ruth Reichl, journalist and author of Join chef Deuki Hong and journalist Matt Rodbard as they take an insider’s look at the exciting evolution of Korean food through stories of chefs and home cooks, as well as recipes that are shaping modern Korean cuisine, including sweet-spicy barbecue, creative rice and seafood dishes, flavor-bombed stews, and KPOP-fueled street food. In Smoked Giant Short Ribs cooked over hay and where the city’s third-wave coffee culture is exploding. Deuki and Matt also visit Jeju Island, where seafood dishes like Jeju Whole Fried Smashed Rock Fish rule supreme, and they explore the plant-based temple cuisine found in the rural province of Jeolla-do, with dishes such as Cold Broccoli Salad with Ssamjang Mayo . The tour continues with late-night food adventures in Los Angeles and stops in the kitchens of innovative chefs from New York City to Portland who are putting modern spins on Korean classics with dishes like Rice and Ginseng–Stuffed Roast Chicken , Grilled Kimchi Wedge Salad , Kkaennip Pesto , and Pineapple Kimchi Fried Rice . Filled with recipes, stories, and conversations of Korean food’s global evolution, <Koreaworld< is essential reading for anyone curious about the future of food....

Auteur

Deuki Hong is a Korean American executive chef and owner of Sunday Bird in San Francisco. A graduate of The Culinary Institute of America, Deuki first began working as a line cook at Centrico in New York City, then went on to Momofuku and Jean-Georges. He was the executive chef of Kang Ho Dong Baekjeong, which caught the attention of top chefs including Anthony Bourdain, Benu’s Corey Lee, and David Chang.&#160;In 2017, he launched Sunday Hospitality Group—a collective rooted in the definition of a neighborhood restaurant. He is also the co-author of the New York Time*s bestseller *Koreatown.

Matt Rodbard is a writer, editor, and author of food and culture books with more than two decades of experience working in television, magazines, book publishing, and online media. He’s the co-author of Koreatown and Food IQ, and the Founding Editor of online food and culture magazine TASTE, winner of two James Beard Awards. His writing has appeared in the New York Times, the Wall Street Journal, Travel + Leisure, Bon Appétit, Saveur, and GQ.

Texte du rabat

"A vibrant exploration of the evolution of Korean cuisine, both in Korea and in Koreatowns across the globe, with more than 75 bold, flavor-packed recipes and stunning photography. Join chef Deuki Hong and journalist Matt Rodbard as they take an insider's look at the exciting evolution of Korean food in modern times, breaking new recipe ground with beloved sweet-spicy barbecue, creative rice and seafood dishes, powerful stews, and KPOP-fueled street food. In their New York Times bestselling cookbook Koreatown, they explored the foods of Korean American communities across the United States. Now with Koreaworld nearly a decade later, they show how Korean cuisine around the world is nothing less than a culinary revolution, from the ancient plant-based cooking of famed Buddhist monk-chefs to modern charred-greens rice rolls and pork-stuffed fried peppers. Koreaworld takes us into the modern-day Korean barbecue scene in Seoul, the late-night bar crawls of Los Angeles, and into the kitchens of innovative chefs from Denmark to Portland, Oregon who are taking modern spins on Korean food with dishes like Samgyetang Roast Chicken, Grilled Kimchi Wedge Salad, and Pineapple Kimchi Fried Rice. This book is packed with intimate stories of Korean food's evolution over the past decade, from conversations with people who've taken Korean food to places it's never been before"--