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My Korea :traditional flavors, modern recipes /

紀錄類型:	書目-語言資料,印刷品 : 單行本
正題名/作者:	My Korea :/ Hooni Kim with Aki Kamozawa ; photography by Kristin Teig.
其他題名:	traditional flavors, modern recipes /
其他題名:	Traditional flavors, modern recipes
作者:	Kim, Hooni.
其他作者:	Kamozawa, Aki.
出版者:	New York, NY :W. W. Norton & Company,c2020.
面頁冊數:	352,[1] p. :col. ill. ;28 cm.
附註:	Includes index.
標題:	Cooking, Korean. -
ISBN:	9780393239720 (bound) :

My Korea :traditional flavors, modern recipes /
Kim, Hooni.

My Korea :traditional flavors, modern recipes /Traditional flavors, modern recipesHooni Kim with Aki Kamozawa ; photography by Kristin Teig. - 1st ed. - New York, NY :W. W. Norton & Company,c2020. - 352,[1] p. :col. ill. ;28 cm.

Includes index.

"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 kitch-ens to fine-tune techniques in classic Korean cuisine, which often origi-nated 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"--

Some words in English and Korean.

ISBN: 9780393239720 (bound) :NT855

LCCN: 2019057930Subjects--Topical Terms:

1000121377
Cooking, Korean.

LC Class. No.: TX360.K6 / K56 2020

Dewey Class. No.: 641.59519

My Korea :traditional flavors, modern recipes /
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100 1 $a Kim, Hooni. $3 1000130813
245 1 0 $a My Korea : $b traditional flavors, modern recipes / $c Hooni Kim with Aki Kamozawa ; photography by Kristin Teig.
246 3 0 $a Traditional flavors, modern recipes
250 $a 1st ed.
260 # $a New York, NY : $b W. W. Norton & Company, $c c2020.
300 $a 352,[1] p. : $b col. ill. ; $c 28 cm.
500 $a Includes 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 kitch-ens to fine-tune techniques in classic Korean cuisine, which often origi-nated 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"-- $c Provided by publisher.
546 $a Some words in English and Korean.
650 # 0 $a Cooking, Korean. $3 1000121377
650 # 0 $a Cooking, American. $3 190470
700 1 # $a Kamozawa, Aki. $3 1000130814
700 1 # $a Teig, Kristin. $3 1000109497