Amazon.com
Korean cuisine is a tantalizing blend of sour, sweet, hot, burning hot, salty, bitter, and nutty, or so writes Hi Soo Shin Hepinstall, author of Growing Up in a Korean Kitchen. Part autobiography and part cookbook, this remarkable work provides a practical introduction to a cuisine Americans have encountered with delight, and a poignant memoir of a time and place in which an average family meal could consist of seven or more dishes, hierarchically served according to gender and family standing (males and grandmas ruled).
Beginning with a scene-setting journey to the author's childhood home, the book then provides a detailed account of relevant ingredients, equipment, techniques, and sauces and pastes (many based on soy beans and red pepper). Over 175 recipes follow for a wide range of everyday and special-occasion dishes, from rice and cereal specialties, including an intriguing fried rice with chicken, mushrooms, and kimchi; to fresh salad and vegetable dishes such as Sautéed Spring Garlic; to barbecued specialties like Fried Beef Ribs; to desserts and confections. A chapter on celebratory dishes, such as the extraordinary, multi-ingredient Celestial Hot Pot, is balanced by a homey section on stews and dishes such as Braised Pork Spareribs. Throughout, Hepinstall offers asides that place the food in its cultural context, variations, and technical information. With an illuminating section on tea and other drinks, the book makes an exciting introduction to a kind of cooking Westerners can now prepare and enjoy at home. --Arthur Boehm
Book Description
Part memoir and part cookbook, GROWING UP IN A KOREAN KITCHEN is one woman's cultural and culinary story, weaving childhood reminiscences with lovingly gathered recipes. With descriptions of the traditional Korean kitchen, preparations for special feast days, and the rituals of everyday family meals, author Hi Soo Shin Hepinstall draws an engaging portrait of a seldom-viewed way of life. Easy-to-follow recipes, largely handed down through oral tradition, cover the wide range of main and side dishes, from the sumptuous elegance of "royal cuisine" to simpler countryside cooking. Korean cuisine has emerged as one of the most exciting and robust tastes of Asia, with great variety and some of the world's most sophisticated techniques for pickling and cooking with garlic and hot pepper. Cooks of all levels, as well as armchair travelers, will want to add this book to their collection.
Customer Reviews:
Very impressed..........2007-07-03
Actually, I haven't read the entire book yet, but her recipes are features on www.hmart.com, the marvellous Korean supermarket. I am so amazed by her knowledge and her clear explanation of Korean food. This is the missing piece of the puzzle to Korean cooking that I have been searching for. I feel very priviledged that she shares her knowledge with us.
wonderful coverage of exciting food and culture.......2007-03-14
I bought this book and few other Korean cookbooks after traveliing to Seoul several times (my wife and I adopted three childen there). This is has been my favorite because of the range of recipes, the detailed instructions, and the intimate stories. It's rare for a cookbook to excel on so many levels. I only wish the book had more photographs (and color ones), but this is the Korean food I have enjoyed in Seoul and it's what I'm teaching my children to cook. They are as happy with it as I am.
truly authentic korean cookbook that bridges the gap.......2006-01-29
I have several Korean cookbooks (okay, I am a cookbook junkie and it is probably more like ten -- and, yes, there are at least ten out there, although many are hard to find and/or out of print, and then there is that whole subgroup of watered down ones written by Western missionaries that are . . . quaint). Until I found this one I mostly used Dok Suni by Jenny Kwak and Practical Korean Cooking (aka The Bible) by Noh Shin-Hwa. Dok Suni is great for a novice and has great stories about growing up Korean American. Practical Korean Cooking is like the Betty Crocker for Korean Food, step by step, and lots and LOTS of glossy colour pictures, but kind of skimpy on personality or writing and is known as the book Korean mothers give their daughters when they get married. Hepinstall's book bridges the gap between these two.
As with Dok Suni, Growing Up in a Korean Kitchen is written with much love and great memories about growing up in a Korean kitchen. Hers is that of a traditional Korean upper-class City household, and her book beautifully covers a comprehensive list of recipes including dishes traditionally reserved for the upper crust and royalty, replete with annecdotes and reminiscences from her childhood in a time and place that no longer exists. As I usually use cookbooks more as guidebooks than instruction manuals, I did not find the lack of pictures or "complete instructions" taxing; if you do, bundle this book with Noh's and you would have the whole package as recipe-wise, the books overlap a great deal, although the formats could not be more different.
I am an adult Korean adoptee whose rediscovery of my native culture began with my love of good, unWesternized Korean food. Everything I know about Korean food I had to learn through a tutor (she taught to to make kimchi [no measurements, mix with your hands, taste as you go, start with the informal i.e. easier kimchis and work your way up to the stuffed ones] and how to harvest fernbracken and seaweed), restaurants (I like the bustling country-style ones the best,and if they have those fat iron pots sunken into the floor out back, so much the better), and through my cookbooks. I recently moved out West and had to leave most of my cookbooks behind and like a fool I left this one in storage back East. I can remember how to make kimchi and banchan and pancakes and other favourites like yookgaejang, bibimbap, bulgogi, and kimbap, but anything else ---!!!! I miss it at least once a week, and that is more than I can say about the other nine!
A pleasure to read and great to use.......2005-08-31
I was born in Korea to a Korean mother and an American father. I love cooking Korean food and my friends and husband enjoy eating it. Ms. Hepinstall seems to be using what my family calls "city" or fancy recipes. Many of her foods do not have the "country" flavor that I am used to from the port city PoHang. BUT, the recipes are wonderful. My book seems to be missing a page or two. In the index, when I look up crab soup, it is not on the page indicated. I would still recommend this book to seasoned cooks and patient students. While you can simplify some of her dishes, many are authentic and delicious. She loves using walnuts and the fancy sil kochu (which my family did not)- I leave those out often and just use coarse Korean red crushed pepper and taste no difference. Like all good cooks, you have to take her recipe and make it your own by experimenting. I love the pictures and the stories that accompany this book. If you want a simpler book that keeps authentic flavors alive, I recommend Dok Suni. My younger,less experienced sister owns that one and it's lovely. Happy Eating!
The best and most comprehensive Korean cookbook available.......2005-04-22
Having a Korean mom and spending many years living in Korea, I never had the opportunity or desire to actually cook Korean food until recently. In Korea, we had household staff who cooked and cleaned. I was literally not allowed in the kitchen. A pity, since I love Korean food. But fortunately many Korean immigrants live in my area and there are many restaurants to choose from.
Recently I have developed into a wannabe gourmet cook, collecting and reading many cookbooks of various cuisines, and trying many new recipes in the kitchen. Hepinstall's book is the only one I've found available that so comprehensively contains all the traditional Korean dishes I crave, with a bounty of authentic recipes.
Some have complained that the recipes are complicated but I have no idea what these readers mean or what they expected. I found each recipe to be thorough but hardly complicated. Could there be shortcuts? Well sure, knock yourself out. You don't have to soak meats in cold water before making that soup or stew. I don't soak the oxtails for my favorite soup. But knowledge is a good thing. It's good to know traditional cooking techniques, whether you choose to follow them or not. Cookbooks are not bibles. Perhaps someone should write a Korean 30-Minute Meals, heh!
I've made my favorites and tried other dishes I've never had before, all to my satisfaction. One thing I haven't tried yet is making kimchee - maybe soon.
Like others have stated, the glaring drawback to this book is the lack of full-color photos of the finished dishes, let alone any of the steps in progress. Maybe a future edition of this fine book will add this.
Book Description
A step-by-step guide to re-creating healthy, delicious, Korean-style dinners, this book unlocks the mysteries behind these delicacies in an approachable, illuminating manner. Featuring contributions from 12 of Los Angeles’ most prominent Korean restaurants, this cookbook includes recipes ranging from mainstays such as kimchi, bulgogi (marinated beef), mu-saengchae (spicy Korean radish), and bossam (boiled pork) to specialty dishes such as jjim-dak (vegetable chicken stew), hobak-juk (squash porridge), and jjam-bong (spicy noodle soup with seafood). Besides the typical listing of ingredients and instructions, each recipe contains a progression of photographs illustrating various stages of preparation along with the completed dish. A handy introductory section visually identifies common ingredients and details how to complete the basics—cleaning, peeling, dicing, slicing, shredding, and preparing broths and rice. Those inspired to visit the restaurants themselves will find contact information and a map of their locations in the back of the book.
Customer Reviews:
Delicious.......2007-03-18
"Discovering Korean Cuisine" is packed with authentic Korean recipes from Korean master chefs. Loaded with wonderful colorful photographs guiding readers through each step of the recipe, plus the final result helps new cooks to this cuisine gain confidence. Also, included in this wonderful book is a brief history of Korean cuisine and how healthy it is for the consumer. Dream Character, Inc. has done it again ("A Collection of Fine Baking") by creating another quality cookbook, filled with delicious recipes that are easy-to-follow with the helpful addition of how-to photos and bringing forth Korean food! If you are worried about not being able to find some of the ingredients, fear not! Between Asian food markets and the Internet, all recipes are not only doable, but also tasty.
Book Description
This book will enable anyone to start cooking Korean cuisine, even beginners.
Customer Reviews:
Not what I expected. . ........2007-05-15
I was somewhat disappointed in this book as I was hoping to get more cooked recipes (especially for Korean Beef) and these are cold/raw recipes. It would have been nice if there was more of a description of the contents.
I do admit it has great pictures and might be a good book--just not what I was looking for. . .
Excellent publication for beginning cooks..........2007-04-10
This whole series of books is so well illustrated and written that anyone can follow them. As a culinary student and personal chef I love the fact that there is a picture of what everything is suppose to look like along the way. If you are wanting to cook and try some authentic tasting Korean cuisine this is a great book to start with. Even my Korean friends from church approved at our last dinner together. I am hoping to collect more in the series. The format and food are both excellent!!!
Great book!.......2007-01-24
This is a great book that introduce you to Korean cooking. The recepies are easy to follow, even though you are not that used to cook Korean food. The last section with kitchen techniques and traditions in Korea is nice. All in all, I can recommend it.
An Okay Recipe Book.......2007-01-18
The pictures looked a bit outdated and reminded me of a 70's cookbook, there is a lot to be said today for digital pictures . It was also a lot smaller than I thought it would be for the price. Otherwise the recipes looked simple and will probably be helpful for my friend who plans to teach in Korea.
This is Not a Korean Cookbook.......2007-01-11
I cook Korean food regularly but decided to check out some cookbooks for improvement. This book is a joke. Almost every receipe requires MSG (an unhealthy shortcut to authentic cooking). And almost every recipe requires Japanese products like Mirin and sake. Koreans take national pride in their food (developed over 5000 years) and repeated reference to the cooking style and ingredients of its recent past colonizer was rather offensive. The book also mentions dishes most Korean have never heard of; doesn't specify the time for certain steps; and uses ingredients that don't even grow in Korea or don't belong in the dishes. I think the book was geared to Japanese people who want to dabble in Korean cooking -- if you want to cook Korean food the way Koreans cook it, this book is not it.
Product Description
This book offers the first recipes of genuine Korean cookery written in English. It is comprehensive with 192 recipes and 1,026 instructional color photos. This volume is the cominbation of three individual cookbooks - Healthful Korean Cooking: Meats & Poultry, Low-Fat Korean Cooking: Fish, Shellfish & Vegetables and Traditional Korean Cooking: Snacks & Basic Side Dishes. Not only are the most popular and well-known dishes represented, but also many known only to the Korean palate. The delicate flavours and subtle combinations of basic ingredients have a unique appeal for all palates. Makes a great gift for anyone interested in learning Korean cooking.
Customer Reviews:
The Bible.......2006-01-29
I refer to this book as the Betty Crocker of Korean Cooking because it reminds me of my mother's Betty Crocker from the 70s. The layout is very glossy with lots of colour photographs and step by step instructions in very dry, matter-of-fact, subject-verb-occassional predicate style. This book is probably not for you if you need it as a complete primer on Korean food or if you are the kind of cook who needs to know everything down to the last 1/8 of a tsp you will find this, and probably most Korean cookbooks, kind of frustrating as Koreans (like many cooks worldwide) are not really known for their exacting measuring in cooking ;-) If, however, you are the kind of cook who is familiar with Korean cuisine and wants guidelines on how to do it, this is THE BOOK for you!
For novices I would recommend Kwak's Dok Suni and for those more experienced cooks interested in a more cultural bent or just more background I would bundle this book with Heppinstall's Growing Up in a Korean Kitchen, which covers a lot of the same recipes but in a completely different format.
As real as it gets...........2005-10-12
Having been stationed in Korea, being taught a few dishes while there, eating at Korea House Restaurants in the US, I found these recipes to yield authentic flavors I initially found in Korea.
Over the years I've consistently stuck with and cooked a few traditional Korean dishes. The recipes in this book are wonderful and the flavor and aromas that have come from my own attempts at new and familiar recipes just splendid!
Highly recommended.
Recipes for the real thing.......2005-04-01
I found the book very easy to use, and the finished Korean dishes tasted just like those at my favorite Korean restaurant. Then one day I discovered the Korean cook in that restaurant had a set of "recipe cards" in Korean, with the exact same photos and same recipes! These recipes are "real."
reminiscent of my mom's cookbooks.......2004-07-23
first of all- if you're going to buy any books by noh chin-hwa- make sure this is the one. i bought traditional side dishes by the author- and it was basically just a chapter cut out of this book. i should have listened to the person who also stated the fact in a review.
i'm twenty something- and this cookbook reminds me of my mom's chinese cookbooks from the 70's. Sure it's photography and dish ware are dated- but the recipes and instructions are fantastic. i'm completely leery of the recipe for raw liver, and it is true the instructions do seem very time consuming... however i read in Korean cuisine by wei-chaun- that a lot of traditional korean cooking techniques are very daunting tasks.
i bought about 6 korean cookbooks after eating at a korean restaurant- they all seem to have the same dishes with very little variation. this book however expands beyond the bulgogi... the chige...and the kimchi. One such item would be the fermented soy bean lumps. now i don't intend to try this recipe- but i found it really interesting that the instructions include- "remove the mold and dust from the fermented soybean lumps two days before using" I'm chinese american- so i'm pretty much used to weird ingredients. the american side of me however is pretty nitpicky about "is this clean? is that mold? is that still good?" i often buy dried wood ears- but because they have a faint white moldy look to them i'm reluctant to actually use them.
anyways this is what i consider to be what a cookbook should be. pictures of every single recipe and photos of instructions as well. i wish it also had photos of the ingredients- with the glossary area- but there are plenty of photos of the ingredients pre cooking- to get an idea of what to look for in the korean grocery stores. fabulous! worth the $$ !!!!
Good if you don't know the difference.......2004-07-12
I bought this book in Korea hoping it would help me get started on learning more recipes, but the ingredients are most often unnecessary and in some cases wrong. Take ¹Ì¿ª ¿ÀÀ̳ñ¹ (Cold Seaweed and Cucumber Soup)... She says to put in soy sauce, which is just plain wierd... and doesn't say anything about putting in garlic powder/minced garlic. Instead of soy sauce just put a lot of coarse salt. I am just grateful that I have friends to help me correct the recipes.
As for the comment that there is no Bibimbap, that is just wrong, you can find that on page 160 although many of the ingredients are unnecessary.
I must say that on the whole this book was a big disappointment.
Average customer rating:
- fantastic food
- Recipes May Be Good, but There are Factual Errors in This Book
- Terrific, thorough, and lots for Vegans in here too...
- The best of both worlds
- Good, simple...but limited Korean food
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Flavors of Korea: Delicious Vegetarian Cuisine (Healthy World Cuisine)
Deborah Coultrip-Davis ,
Deborah Davis , and
Young Sook Ramsay
Manufacturer: Book Publishing Company (TN)
ProductGroup: Book
Binding: Paperback
 General
| Baking
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
General
| Asian
| Regional & International
| Cooking, Food & Wine
| Subjects
| Books
General
| Vegetables & Vegetarian
| Cooking, Food & Wine
| Subjects
| Books
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Dok Suni
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Cooking the Korean Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)
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Growing Up in a Korean Kitchen: A Cookbook
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Korean Cuisine
ASIN: 1570670536 |
Book Description
Korean food is flavorful, from soothingly mild to piquantly pleasing, and a delight to the eye as well. Now you can enjoy traditional Korean favorites that have been handed down through generations of talented family cooks and adapted to be low-fat and vegetarian.
Customer Reviews:
fantastic food.......2006-03-05
I'm a lapsed vegetarian who enjoys the beefy food my Korean friends cook--but nothing tops the recipes in Flavors of Korea. Vegetarians and meat-eaters alike will enjoy these recipes: great flavors and simple presentation in an accessible introduction to a foreign (or perhaps familiar) cuisine.
Recipes May Be Good, but There are Factual Errors in This Book.......2005-12-03
I was really turned off by the evident lack of cultural research that the author did on the subject of Korean culinary customs. It is laden with errors, which could have easily been picked up by anyone familiar with Korean cooking. Koreans generally don't have dessert. It is more of a western concept. Though sometimes fruit or a fruit drink is served after dinner, this is usually in a restaurant, not at the family dining room table.
She says that Kimchi and other side dishes can be prepared days in advance. Kimchi can be prepared weeks in advance. Kimchi has to ripen and will ripen according to how it is pickled and the environment it is pickled in. This statement made me lose credibility in her.
Also the glossary does not consistently give both the American and the Korean names of items, making it more difficult to identify the item in a Korean grocery store.
I was looking for more authentic Korean vegetarian recipes and I lost faith in my guide as I read the book. But some of the dishes I have made do taste good. So if you're not in pursuit of authenticity, this is a good alternative.
Terrific, thorough, and lots for Vegans in here too..........2005-02-10
I grew up eating my mom's wonderful Korean food, and while it is certainly healthier than the usual American fare, going completely vegetarian while eating Korean seemed difficult. Although Korean side dishes and standards like bibimbop and daenjang chige are obvious vegetarian treats, many other dishes incorporate beef, pork, or chicken, although they are not the main focus of the meal. And then, of course, the wonderful barbecued meats were certainly hard to give up after becoming vegetarian.
But the wonderful thing about this cookbook is that it has narrowed down those selections of Korean foods that are truly vegetarian, without trying to replace or substitute for the original meat dishes. There are also a lot of wonderful vegan options, and calorie and nutritional information are included at the bottom of the recipe.
Most of the recipes are quick and easy. All in all, this book is the perfect addition to a vegetarian's library. It will nicely supplement other ethnic cookbooks and contains many meals which are easily prepared in a short amount of time. Highly recommended.
The best of both worlds.......2001-07-21
I grew up eating Korean food at least half the time. When I became a vegetarian, one of the sacrifices I made was most of my Korean food. Although I was able to make some dishes (like the spinach and bean sprout salads), it was difficult to feel like I was getting a complete meal.
This cookbook allowed me to enjoy the flavors of my childhood. It's so nice to be able to flip through a Korean cookbook and know that I can cook everything in it (that's a luxury I think only vegetarians will understand!). All of the recipes I've tried so far are delicious- two thumbs way up!
Good, simple...but limited Korean food.......1999-12-22
This is a good VEGETARIAN cookbook for those who want to cook meatless Korean food, but in my opinion, it is missing many delicious and meatless Korean dishes. The receipes are simple and easy (and they offer substitutes for certain Korean foods that might be hard to buy in the US.) Overall, good stuff, but you might want to also get a general Korean cookbook for more variety. You can always leave out the meat...
Book Description
Korea's favorite food, kim chee is a side dish made by pickling vegetables such as radishes, cabbage, and cucumbers in salt, mixing in seasonings, and allowing the mixture to mature. But kim chee means much more to a Korean. Expressing the very essence of Korean cosmology, it follows a basic code of five colors (green, red, white, black, and yellow) and flavors (salty, spicy, sour, sweet, and bitter) which in turn symbolizes universal directions, actions, and seasonal changes. Rooted in the theory of Yin and Yang, this fermented food is known as an appetite stimulant, as well as for its high vitamin C content and beneficial lactic acid microorganisms. The Kim Chee Cookingbook catalogs 90 recipes for all occasions, from traditional whole cabbage kim chee to gourmet stuffed crab shell kim chee. It also places kim chee in its historical, cultural, and scientific contexts. Illustrated with over 110 sumptuous photographs, it is a fascinating and comprehensive look into Korean cuisine and culture.
Customer Reviews:
Incomplete.......2007-01-30
Doesn't tell you how to make kimchi from start to finish. Doesn't fully explain fermentation process among other things. Sizes are ridiculous. Why would I use five pounds of cabbage?
falls short.......2006-09-08
I must agree with the other reviews. The photographs in this book are gorgeous, but the recipes fall short and miss vital steps. For example, none of the recipes call for the initial no-refrigeration period so that the kimchis can properly ferment. I now find myself very frustrated that I have been missing this step for so long, due to this book's shortcomings.
I suggest instead The Book of Kimchi which also features wonderful photos, somewhat clearer instructions, and in some cases step-by-step photos which are so important for the first-timer.
Pros & Cons.......2006-07-25
Hi :D
Well, first of all.. This book is really beautiful. The pictures are wonderful & some of the recipes are good.. I love kimchi myself, I have also lived in South Korea, was married to a Korean man & have been making kimchi for quite a while... As I've gone through this book, looking for recipes, I've noticed that in some recipes it doesn't really give you a proper amount of ingredients. It says that the amounts of pepper & stuff err on the side of generous, but, for 6 lb of cabbage, 1/4 tsp of dry chili flakes and 1 tsp of finely ground red pepper powder definitely isn't what I'd consider generous.. More like skimpy.
The fermentation length on a lot of the recipes is also not right... And this book often calls for ingredients that you either have to make or are rare to buy, but doesn't tell you that. It's very strange in that respect.
Would I recommend the book?.. Yes, because it has some very good recipes & gives you a good idea of what you need to make various kinds of kimchi, but, I'd suggest that you play with the amounts of stuff for yourself & see what you like & what you don't like & you can look around on the net & get a lot of kimchi recipes. Add more of what you like & take away what you don't like. You don't have to have 6 lb of cabbage or peppers... Just buy enough to try it out, put in what you think would taste good & check to see how it tastes as you go along. Invent your own recipes & make kimchi that suits your own taste. That's what I do & no Korean has ever complained about any food that I've made. They all give a lot of compliments & say I could open a restaurant. :D
If you want some truly spicy kimchi, try the recipe in this book for the green chili pickles... p'ut kochu chorim.. that's my favorite kind of kimchi. :D
Anyway.. It's a pretty book & gives you the ingredients to make your own kimchi, but, if you're just making something for yourself, you may not need 5 or 6 pounds of it. Especially if you don't even know if you're going to like it or not. So play around with it & have fun. :D It's a nice conversational piece also... And would make a nice edition to your collection of cook books.
All the Best,
~ Candy
Colorful but confusing.......2006-05-20
This is a great book if you're researching kimchee but not if you're actually trying to make it.
While the background information is stimulating and the pictures make my mouth salivate, I found a lot of the recipes to be confusing...often with steps missing or so vague as to have you scratching your head in confusion. For example, on one recipe, it says to drain and rinse some turnips. Then it asks you to soak some herbs in the brine. But is it talking about the drained brine (which you were not told to reserve) or the brine you are to then put the turnips in (which you haven't been prompted to make yet). Then there's all of these steps to wrap the kimchee up in a certain order with radish facing this way and cabbage facing that...all tied together with an onion bow. No joke. Waaay too confusing to learn through just a book and a picture of the finished product. Also, this book sticks to some pretty complex recipes or ones that require a lot of ingredients that just aren't easy to get your hands on, even at the smaller asian food marts, unless you live near a large asian community.
Excellent book!.......2001-01-09
Kim-chee is not something people will like the first time they try it. You have to get your tastebuds used to the flavour. And once you learn how to appreciate this delicacy, you'll get hook on it. This is book contains excellent recipies for making kim-chee at home. If you're into korean food or interested in trying something different and bold, here's a book you should take a look at.
Book Description
Interest in the cuisines of Eastern Asia has never been greater. What better time for a new edition of this classic Korean cookbook, complete with a fresh new design ?throughout and a beautiful new cover? With its intriguing flavors and generous spice, Korean cuisine is one of the most exciting Asian cuisines and, featuring leafy greens, grains, and an abundance of seafood, one of the most healthful as well. The Korean Kitchen includes more than 140 tantalizing, easy-to-follow recipes for soups, salads, fritters, pancakes, fish and shellfish, barbecue, noodles, and, of course, the Korean national favorite: pickled vegetables, or kimchi. Complete with a history of the cuisine, a glossary, and tips on serving a traditional meal, The Korean Kitchen leads the way to homemade Korean fare.
Customer Reviews:
McDonald's?.......2007-10-01
I shy away from cookbooks written by non-native authors in general, but I do give them a chance. And whereas this cookbook is slightly more comprehensive than most Korean cookbooks, there are no pictures and without them one is left to one's own devices when it comes to food presentation.
Another concern: the author admits in his preface that during his trips to Korea, he'd "take breaks" from the cuisine by visiting McDonald's to "sooth his tongue." If the author doesn't enjoy the cuisine he's reviewing/compiling, perhaps the McDonald's Corporation might be willing to subsidize his next project?
I re-sold my copy.
Good supliment cookbook........2007-04-22
I bought this book to supliment the Dok Suni cookbook after I had been using it for more then a year. There is a lot of options and variety in this book with background information on where and when he found each dish. There isn't really any pictures (as has been mentioned) but if you already know the basics of Korean cooking this is a great book to add to your library. I would rate it just behind Dok Suni for Korean cookbooks and the two are the only Korean cookbooks I have tried I would recommend to others.
Not THE choice for those new to Korean food.......2004-03-18
My mother was Korean and I ate her cooking and that of her friends all my life. I've eaten at a number of different Korean restaurants. No one cooks dishes exactly the same, so don't be surprised if you've eaten Korean food & when you make the recipes in this book, they don't taste exactly like what you've had before. There's an exhaustive supply of tasty, easy-to-follow recipes here; however, one thing you won't get in this book is illustration--there is not one picture or photo in it. If you're a person who likes to know what a dish is supposed to look like when it's cooked, and you're NOT familiar with Korean food, get this book as your backup, not your primer. Note--There is a metric conversion chart in back for those who don't use US measurements. Here's a tip: There are number of sites online that have fantastic recipes and pictures. Do a Google search for "Korean recipes." The pictures you find on some of the sites will give you an idea of what your dish should look like and will leave your mouth watering.
Misses the mark..........2004-02-21
If you follow the measurements, your dishes won't taste like traditional korean food found in restaurants. Korean cooking is all about the little details, which the author appears to have left out. He appears to be only vaguely familiar with the intricacies of Korean cusine. This is not a book you'll refer to over and over. I would try one of the Korean authors cookbook if you want something real.
First time or experienced, this is a great basic!.......2002-06-30
Unlike the western cooking, most cultural recipes aren't exact. You can't say a teaspoon here or a 1/3 cup there. Great food comes from experience and well, one shoots from the hip.
That being said, I must say how much I love this book. I am a Korean myself, ate Korean food most of my life, but never learned how to cook it. Sure, I regret it, but I seem to have a definite flare with western cuisine more than eastern. Or so I told myself.
On my mother's birthday, I decided to try my hand on cooking Korean for the first time. You can say fear was in the eyes of my family and could see them biting their tongue. My husband purchased this book for me a while back, and though I've cracked it open, I've never cooked anything from it. This was my chance and I seized the opportunity. After sitting on the bookshelf for two years, its moment finally came.
I made the bul-go-gie and the chicken casserole (duk-chim). By intuition, I substituted the regular sugar for light brown sugar. (It came out a bit darker but the molasses in the sugar gave it a depth that white sugar would not have given.) Also, a note - it is very important to get the best beef you can from your butcher when making this dish. If you get bad beef, you'll essentially get a bad dish. Anyhow, it came out perfectly and tasty too! The chicken casserole (I cooked it in an oval dutch oven - enamel cast iron from Le Creuset) under low heat and the meat literally fell off the bone and melted in my mouth!!
The final test came when my family ate my creations. Their eyes opened wide and everyone was very impressed that I actually cooked this without help from them! I got wonderful compliments and I knew this book was a total reference guide that shouldn't be shoved in the back of the bookshelf!
It's important to use the best ingredients possible. Having the right equipment is very important too. But the most important thing is to learn to understand which intensity you'd like to enhance and which to tone down as you flavor the foods. No book can teach you what's EXACTLY right in your mouth. Only you can decipher the complexities of that. Use this book as a guide and you'll enjoy a very successful time cooking Korean food.
p.s. My best friend isn't Korean (though I swear her inner child is) and she's been cooking out of this book from cover to cover and has nothing but praises for it!
Average customer rating:
- Great book, good visuals, easy to follow
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Feast of Flavours from the Korean Kitchen
Lee MinJung
Manufacturer: Marshall Cavendish Cuisine
ProductGroup: Book
Binding: Paperback
General
| Cooking, Food & Wine
| Subjects
| Books
Regional & International
| Cooking, Food & Wine
| Subjects
| Books
| African
| Asian
| Canadian
| Caribbean & West Indian
| European
| General
| International
| Latin American
| Mexican
| Middle Eastern
| Native American
| U.S. Regional
ASIN: 9812326790 |
Product Description
Feast of Flavours from the Korean Kitchen is a collection of easy-to-prepare dishes that dispels the notion that Korean cooking is difficult to do and complicated. From refreshing appetisers to hearty staples, the author, Lee MinJung shares her understanding of this exciting cuisine in practical step-by-step fashion. Learn to whip authentic Korean favourites such as Kimchi Stew (Kim-Chi-Jji-Kae), Chicken Ginseng Stew (Sam-Gye-Tang), Stuffed Cucumber Kimchi (O-E-So-Bae-Gi), Rice Mixed with Vegetables and Beef (Bi-Bim-Bap), Sliced Rice Cake in Soup (Tteok-Guk) and Sweet Glutinous Rice (Yak-Sik) among many others.
About the Feast of Flavours series
This fully illustrated series celebrates the exciting culinary traditions of Asia. Each volume is a fascinating introduction to the exotic ingredients and unique culinary heritage of the region. It provides valuable insights into the various techniques of food preparation and the cooking styles used in the various Asian kitchens. These tantalising recipes are each accompanied by clear step-by-step instructions and photographs. Recreate these authentic dishes effortlessly in your own kitchen.
Customer Reviews:
Great book, good visuals, easy to follow.......2006-08-25
Looks like there are wonderful recipes in this book. I look forward to trying them out. Good pictures and very easy to follow.
Book Description
Known for its sumptuous array of cool and spicy pickles, the richly aromatic barbeques, and the boldly flavored red-hot spicy stews, Korean cuisine is one of the most fascinating cuisines in the world today. Ms. Choi, owner of the famous Woo Lae Oak restaurants in cities around the U.S. and Korea, has selected a kaleidoscope of over 79 sensational recipes in this fabulous collection. In addition to the most popular Korean dishes, such as Korean Barbeque, Kimchi Stew, and Spicy Cucumber Salad, a wide range of less familiar Korean dishes can be found here - from Dungeness Crab Crepes, Spicy Octopus, to Ginseng Chicken Soup, Five Grain Rice, to traditional desserts and teas, such as Persimmon Punch and Ginseng Tea.
Most of the recipes are easy to follow, with special sections on frequently used ingredients, seasonings, condiments and special sauces. This is a wonderful addition to Wei-Chuan's "International Cuisine Series" and it is sure to become another "must-have" for those who are still discovering the wonders of Asian cuisine.
Customer Reviews:
Korean at home!!.......2007-06-26
This book has excellent recipes, particularly the sauces. I have been able to cook Korean at home to satisfy my love of the Korean cuisine. The pancake sauce is exactly like my favorite restaurant's!
i love wei-chuan!.......2004-07-23
this is a great book! I'm chinese american- so korean ingredients are similar to ingredients i'm used to- but at the same time completely different! the ingredient list with pictures in the beginning of the book- greatly helped me in the korean grocery store. ie my best friends mom always had these big bags with a picture of a raw steak on the front. everytime i walked through their pantry- i thought- "man they must need to tenderize a lot of meat." It turns out the "meat tenderizer" is actually beef soup base! And it's REALLY good soup base for those who like to cheat with food prep! i also liked the fact that it had photos of the different kinds of dried seaweed used- because in korean and japanese grocery stores- the seaweed section can make your head spin with all the different choices you have!
i really liked the recipe for chapchae- most of the other korean cookbooks have meat strips or ground meat in them. this one was simple- and if you keep a well stocked pantry you can make this whenever you want! I like to add julienned dried black mushrooms to the recipe as well. the spicy tofu stew with clams is so completely easy to make- and honestly- i leave out the clams and fresh shrimp- and it's still wonderful without! I do like to throw large pink dried shrimp with their heads on- into the soup- primarily because it adds flavor- and because there's a korean restaurant that does the same.
The cooking tips that are found throughout the book are priceless. like throwing in dried anchovies if you don't have anchovy stock. I never knew what to do with those things- and now i do. and despite they're smell and appearance they add wonderful flavor to soups.
if you have a korean market nearby and you're too lazy to actually cook- i would recommend getting a few bags of the different types of dried soup stock powders. in the same section they should also have these yellow boxes of freeze dried soup. there's no english- except- what type of soup it is- i personally like the pollack soup and the beef and vegetable soup. (and what you see in the picture is actually what is in the box!) one box with 2 cups of water- throw in half a container of soft tofu, some dried shrimp and a dried anchovy and some hot sesame oil and you've got yourself instant goodness.
this book really helped me experiment with korean ingredients. (ie putting a tablespoon of the beef soup base powder in the above soup mix adds flavor and is really good) i've even expanded my pantry to include fernbracken. A little scary looking dried and in the package- but i'm sure it's going to be wonderful! i absolutely love this book and the entire wei-chuan series.
more for a western palette..........2004-04-25
I must admit this book is great for its visual appeal. It makes my mouth water just looking at the pictures. But aside from this, I think the final dishes taste less authentic in my opinion (fyi.. I am Korean) As another reviewer pointed out, the owners of Woo Lae Oak put this book out. Those restaurants are more geared towards the Western palette- food is much, much sweeter and different from what I am used to. If you are looking to emulate the taste of the dishes in Korean restaurants in a Korea-town area of a certain city then these recipes will not give you that..
Excellent picture and Easy to Follow.......2004-02-07
I actually own 3 of Wei-Chuan books because all of the books have great pictures and easy to follow instructions. I'm a beginner so it was easy to follow; however, it didn't quite
explain what some ingredients are like tzuyoum, mirin, five-spice power and more. As a beginner, I had no clue where to
find these ingredients besides that they are in a Chinese market. Problem is, I don't know what it is supposed to look like and the Chinese people there don't understand what I am looking for.
Easy to follow Korean cookbook.......2003-10-01
I have to say that this is one of the easiest to follow Korean cookbooks out there. And for the reader who reads Korean, and was disappointed that it wasn't Korean, bear in mind that this book was written by owners of the Woo Lae Oak restaurant. And the publishers originally translated this book for Chinese readers who are interested in making Korean food at home. And there are many people who are interested in international foods, and English translations were added. These are great recipes, with pictures showing the different steps. I highly recommend this book as a beginner / intermediate Korean cookbook.
Product Description
This book, with its kitchen-tested authentic Korean recipes spiced with witty and practical suggestions, will provide Western readers with a rich source of information on Korean cookery. The delightful world of Korean cooking will prove to them that the culinary art of Korea is similar to and yet distinctively unlike Chinese and Japanese cookery, and that the subtle, spicy taste and unexpected combinations of this cuisine have a unique appeal even for those Westerners who may still have reservations about other Oriental cooking.
Customer Reviews:
Quick and simple recipes.......2005-09-30
I am a novice cook and have recently started cooking from this book. I am Vietnamese and my husband is Korean. The recipes are super-fast and easy to prepare. All the dishes I've made have turned out delicious, with the exception of kim-chi. My husband told me that Kim-chi is very difficult to make. I can't vow to the authenticity of this book since I am not Korean; however, both my husband and I enjoy the food very much. Some of our favorite foods include spring chicken soup, chicken in soy sauce, cucumber with pork, and the homemade dumplings.
Korean Food for Western Palates.......2000-08-23
Having had Korean food in New York City, I looked everywhere for a good, comprehensive Korean cookbook. Korean food is a revelation if you've never had it, perfect for a cold winter night. Believe me, friends, this you want to try at home. I finally found this book, and I was pleased with the number of recipies it includes.
But on closer reading, I saw that the recipies seem somewhat simplified compared to a few other Asian recipe collections I have. (Charmaine Solomon's Complete Asian Cookbook is THE BIBLE of Asian cooking; that's what I'm comparing to.) Also, it looks like the quantities of cayenne pepper has been reduced, no doubt to cater to Western tastes.
This book was written in the 1970's, before Americans got real adventurous in their kitchens and accpeted the use of chilies in their food, so I can forgive this toned-down version of Korean cuisine. But by all means, if you are interested in a wide ranging collection of Korean recipies, and I have no doubt they are authentic, this is a good volume to own.
And if it's too bland for you, just toss in more cayenne pepper. It can't hurt...
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