A01=Luna Kyung
A12=Ahnji
Asia
Author_Ahnji
Author_Luna Kyung
barbecue
bean
bibimbap
Buddhist
bulgogi
Category=WBN
dessert
dish
doenjang
eq_bestseller
eq_food-drink
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
ganjang
gochujang
japchae
kimbap
kimchee
kimchi
kitchen
mung
noodle
pantry
pork
recipe
rice
Seoul
sohnmat
soondae
soup
soy
stew
stir-fried
Product details
- ISBN 9780228103899
- Dimensions: 178 x 229mm
- Publication Date: 30 Aug 2022
- Publisher: Firefly Books Ltd
- Publication City/Country: CA
- Product Form: Paperback
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Recipes and stories to learn all about Korea’s food culture.
Recipes, anecdotes, histories and stories, maps, techniques, stylings, utensils, native ingredients.
This is a colourful invitation to discover the look and aromas and flavours of Korea. What is the “five colour philosophy”? What is Korean table etiquette? How to make kimchi, region by region? What do you find in traditional markets, and in contemporary restaurants? How to make Bibimbap? Are there North Korean specialties (yes!). Do Koreans traditionally eat dessert (no!).
The answers to these questions, and many, many more, are in this charmingly illustrated paperback book.
From Korean meal composition, tableware and utensils, staples, condiments and sauces, to everyday dishes, famous Korean fermented foods, doughs and noodles, celebratory party dishes, pork and chicken vs seafood, temple food and “lucky” foods — it’s all here in a compact text enlivened by the colour illustrations.
The design is warm, easy-to-follow and fun to read from beginning to end, so this is a book many will want to own or give to friends and family.
Luna Kyung is a Korean living in Paris. She is the author of Easy Corée and L’art de la Fermentation.
Ahnji is a Korean illustrator and graphic designer who also lives in France.
