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The co-op bookstore for avid readers
Koreaworld: A Cookbook
JAMES BEARD AWARD FINALIST - 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 New York Times bestselling authors of Koreatown.
"The wide range of modern Korean food is on display in this fascinating book that is as electric, sumptuous, and diverse as the cuisine it portrays."--Edward Lee, chef and author of Bourbon Land A BEST COOKBOOK OF THE YEAR: The New York Times, The Boston Globe, Los Angeles Times, Food & Wine, Eater, Wired 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 Koreatown, Deuki and Matt explored the foods of Korean American communities across the United States. Now with Koreaworld, they show how Korean cuisine today is nothing less than an international 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 readers into the bustling metropolis of Seoul, where the modern-day barbecue scene is pushing into new territory with recipes like 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.
"The wide range of modern Korean food is on display in this fascinating book that is as electric, sumptuous, and diverse as the cuisine it portrays."--Edward Lee, chef and author of Bourbon Land A BEST COOKBOOK OF THE YEAR: The New York Times, The Boston Globe, Los Angeles Times, Food & Wine, Eater, Wired 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 Koreatown, Deuki and Matt explored the foods of Korean American communities across the United States. Now with Koreaworld, they show how Korean cuisine today is nothing less than an international 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 readers into the bustling metropolis of Seoul, where the modern-day barbecue scene is pushing into new territory with recipes like 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.
Book Details
- Publisher: Clarkson Potter Publishers
- Publish Date: Apr 23rd, 2024
- Pages: 304
- Language: English
- Edition: undefined - undefined
- Dimensions: 10.14in - 8.34in - 1.10in - 2.88lb
- EAN: 9780593235942
- Categories: • Regional & Cultural - Chinese• Regional & Cultural - Korean
About the Author
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. 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 Times 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.
Praise for this book
"I love Koreaworld, which offers so much more than recipes. This book is a whirlwind introduction to a whole new world of food and an entirely new perspective on Korean cooking. I want to cook everything, go to Seoul, and eat at all the restaurants. Delicious fun!"--Ruth Reichl, journalist and author of The Paris Novel "This tag team of Deuki and Matt are like Jordan and Pippen in their prime, opening the door for us into Korean cuisine that's beyond barbecue and Korean fried chicken. From the illist trends in street food to a deep dive into the banchan world, Koreaworld a personal food tour from a chef and writer leading the way."--Dale Talde, chef and author of Asian-American "I love the way Matt writes--this is an incredibly inspirational look into the world of Korean food."--Jamie Oliver, chef and author of 5 Ingredients Mediterranean "To a self-proclaimed Korea-phile that lives a thousand miles from the closest Koreatown yet is sitting on half a fridge of kimchi, Koreaworld is it. It is a ticket to the spicy, nourishing, explosively flavorful, ever-transforming, and exciting world that is modern Korean food, and it will make you hungry for both the Gilgeori Toast and the culture. For anyone with the craving to dig beyond Korean barbecue and Squid Game-inspired Dalgona candy, this book is for you."--Molly Yeh, NYT Bestselling cookbook author and Food Network host "The wide range of modern Korean food is on display in this fascinating book that is as electric, sumptuous, and diverse as the cuisine it portrays."--Edward Lee, chef and author of Bourbon Land
"Koreaworld is more than a cookbook; it traces the remarkable journey of modern Korean cuisine from its roots in Korea's bustling cities to its vibrant evolution in the United States, creating a bridge that spans continents and time, uniting the rich heritage and a culture."--Eunjo Park, former chef of Momofuku Kāwi "If you've ever wanted to feel like a local, use Koreaworld as your guide. Deuki and Matt havecurated something that pushes well past the utility of recipes. This is a showcase of Koreanculture, as it exists. More so, it continues the conversation of what it means to be Korean today."--Daniel Harthausen, winner of HBO's Big Brunch and chef-owner of Young Mother "Koreaworld is a perfect time capsule of a culture at an exciting inflection point, bringing together some of the most interesting voices in modern Korean food."--David Cho, producer and digital media executive
"Deuki and Matt have delivered another incredible banger--part travel journal, part cookbook, and part love letter to modern Korean food. I can't wait to immerse myself in the Koreaworld they've beautifully showcased and honored in this instant classic."--Eli Sussman, chef, restaurateur, and meme maker "Koreaworld celebrates the diversity and creativity of Korean cookingWith mouthwatering recipes, captivating stories, and stunning photography, this cookbook invites you to explore the intersections of tradition and innovation, heritage, and adaptation."--Angel Barreto, chef-partner at Anju and a Food & Wine Best New Chef
"Koreaworld is more than a cookbook; it traces the remarkable journey of modern Korean cuisine from its roots in Korea's bustling cities to its vibrant evolution in the United States, creating a bridge that spans continents and time, uniting the rich heritage and a culture."--Eunjo Park, former chef of Momofuku Kāwi "If you've ever wanted to feel like a local, use Koreaworld as your guide. Deuki and Matt havecurated something that pushes well past the utility of recipes. This is a showcase of Koreanculture, as it exists. More so, it continues the conversation of what it means to be Korean today."--Daniel Harthausen, winner of HBO's Big Brunch and chef-owner of Young Mother "Koreaworld is a perfect time capsule of a culture at an exciting inflection point, bringing together some of the most interesting voices in modern Korean food."--David Cho, producer and digital media executive
"Deuki and Matt have delivered another incredible banger--part travel journal, part cookbook, and part love letter to modern Korean food. I can't wait to immerse myself in the Koreaworld they've beautifully showcased and honored in this instant classic."--Eli Sussman, chef, restaurateur, and meme maker "Koreaworld celebrates the diversity and creativity of Korean cookingWith mouthwatering recipes, captivating stories, and stunning photography, this cookbook invites you to explore the intersections of tradition and innovation, heritage, and adaptation."--Angel Barreto, chef-partner at Anju and a Food & Wine Best New Chef