Book
My Korea : traditional flavors, modern recipes / Hooni Kim with Aki Kamozawa ; photography by Kristin Teig.
"The long-awaited debut cookbook from the Michelin-star chef known for defining Korean food in America. Hooni Kim is a chef who cooks with jung sung, heart and devotion. My Korea embraces his gastronomic heritage. From simple rice cakes drenched in a spicy sauce to a 12-Hour Korean Ramyeon (ramen), Hooni uses his background in world-class French and Japanese kitchens to fine-tune techniques in classic Korean cuisine, which often originated in home kitchens. Readers will discover the Korean culinary trinity: gochujang, doenjang, and ganjang (Korean chili pepper paste, fermented soybean paste, and soy sauce). These key ingredients add a savory depth and flavor to the entire spectrum of Korean cuisine, from banchan to robust stews. Enhanced with gorgeous photography that highlights food creation and enjoyment across Korea today, My Korea brings a powerful culinary legacy into your kitchen"-- Provided by publisher.
Record details
- ISBN: 9780393239720
- ISBN: 0393239721
- Physical Description: 352 pages : color illustrations ; 28 cm
- Edition: First edition.
- Publisher: New York, NY : W.W. Norton & Company, [2020]
Content descriptions
| General Note: | Includes index. |
Search for related items by subject
| Subject: | Cooking, Korean. Cooking, American. |
| Genre: | Cookbooks. |
Available copies
- 4 of 4 copies available at Missouri Evergreen. (Show)
- 0 of 0 copies available at Crawford County.
Holds
- 0 current holds with 4 total copies.
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|
| LDR | 02176pam a2200385 i 4500 | ||
|---|---|---|---|
| 001 | 3991153 | ||
| 003 | ME | ||
| 005 | 20210204155318.0 | ||
| 008 | 191212s2020 nyu e 001 0 eng | ||
| 010 | . | ‡a2019057930 | |
| 020 | . | ‡a9780393239720 ‡q(hardcover) | |
| 020 | . | ‡a0393239721 ‡q(hardcover) | |
| 035 | . | ‡a(OCoLC)1102468006 | |
| 040 | . | ‡aDLC ‡beng ‡erda ‡cDLC ‡dNjBwBT | |
| 049 | . | ‡aMJ8A | |
| 082 | 0 | 0. | ‡a641.59519 ‡223 |
| 100 | 1 | . | ‡aKim, Hooni, ‡eauthor. ‡0(ME)714802 |
| 245 | 1 | 0. | ‡aMy Korea : ‡btraditional flavors, modern recipes / ‡cHooni Kim with Aki Kamozawa ; photography by Kristin Teig. |
| 250 | . | ‡aFirst edition. | |
| 264 | 1. | ‡aNew York, NY : ‡bW.W. Norton & Company, ‡c[2020] | |
| 300 | . | ‡a352 pages : ‡bcolor illustrations ; ‡c28 cm | |
| 336 | . | ‡atext ‡btxt ‡2rdacontent | |
| 337 | . | ‡aunmediated ‡bn ‡2rdamedia | |
| 338 | . | ‡avolume ‡bnc ‡2rdacarrier | |
| 500 | . | ‡aIncludes index. | |
| 520 | . | ‡a"The long-awaited debut cookbook from the Michelin-star chef known for defining Korean food in America. Hooni Kim is a chef who cooks with jung sung, heart and devotion. My Korea embraces his gastronomic heritage. From simple rice cakes drenched in a spicy sauce to a 12-Hour Korean Ramyeon (ramen), Hooni uses his background in world-class French and Japanese kitchens to fine-tune techniques in classic Korean cuisine, which often originated in home kitchens. Readers will discover the Korean culinary trinity: gochujang, doenjang, and ganjang (Korean chili pepper paste, fermented soybean paste, and soy sauce). These key ingredients add a savory depth and flavor to the entire spectrum of Korean cuisine, from banchan to robust stews. Enhanced with gorgeous photography that highlights food creation and enjoyment across Korea today, My Korea brings a powerful culinary legacy into your kitchen"-- ‡cProvided by publisher. | |
| 650 | 0. | ‡aCooking, Korean. ‡0(ME)481185 | |
| 650 | 0. | ‡aCooking, American. ‡0(ME)20732 | |
| 655 | 7. | ‡aCookbooks. ‡2lcgft ‡0(ME)24 | |
| 700 | 1 | . | ‡aKamozawa, Aki, ‡eauthor. ‡0(ME)209999 |
| 700 | 1 | . | ‡aTeig, Kristin, ‡ephotographer. ‡0(ME)674120 |
| 904 | . | ‡aMARCIVE 2020 | |
| 904 | . | ‡aMARCIVE 2021 | |
| 905 | . | ‡ujclcatmaster | |
| 901 | . | ‡a3991153 ‡b ‡c3991153 ‡tbiblio ‡soclc | |
