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Koreaworld: A Cookbook

BuchGebunden
304 Seiten
Englisch
Clarkson Potter/Ten Speederschienen am23.04.2024
"Join chef Deuki Hong and journalist Matt Rodbard as they take an insider's look at the ... 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. .. . 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"--mehr
Verfügbare Formate
BuchGebunden
EUR34,50
E-BookEPUBDRM AdobeE-Book
EUR17,49

Produkt

Klappentext"Join chef Deuki Hong and journalist Matt Rodbard as they take an insider's look at the ... 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. .. . 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"--
Details
ISBN/GTIN978-0-593-23594-2
ProduktartBuch
EinbandartGebunden
FormatGenäht
Erscheinungsjahr2024
Erscheinungsdatum23.04.2024
Seiten304 Seiten
SpracheEnglisch
MasseBreite 207 mm, Höhe 258 mm, Dicke 26 mm
Gewicht1296 g
Artikel-Nr.61027637
Rubriken
GenreKochen & Geniessen

Autor

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.
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