The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.
The Rental copy of this book is not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.
Korean food is one of the most varied and unique cuisines in Asia.
The modern Korean housewife cooks with a repertoire of vegetables and spices, using age-old recipes handed down from the tables of Korean kings and Buddhist Monks. Flavorful and satisfying, Korean cuisine is a tantalizing balance of tastes and textures — fiery peppers are a counterpoint to mild rice, fragrant sesame oil adds a hint of sweetness to meat and vegetables, and pickled kimchi adds zest with its tanginess and crunch. And, best of all, Korean food emphasizes vegetables and grains, making it as healthy as it is delicious.
This unique Korean cookbook of over 60 recipes, created by the celebrated chefs of the Sorabol Restaurant in the Shilla Hotel, Seoul, reveals the treasures of Korean cooking. Discover the all-time favorites — beef bulgogi, steamed chicken with ginsing, and stuffed cucumber kimchi — as well as other delicious and easy-to-prepare dishes such as Guljeolpan (nine-sectioned royal platter), Shinseolo (vegetables, fish, nuts, vegetables — boiled at the table), Bibimbap (steamed rice with vegetables and red chili bean paste), and Korean Festive Cakes.
Stunning location photography, detailed information on ingredients, and insights into the culture of his fascinating country make this Korean cooking book the perfect companion for your adventure into Korean cuisine.
Korean recipes include:
Classic Chinese Cabbage Kimchi
Traditional Rice Flour Pancake Rolls
Stewed Beef Ribs
Grilled Red Snapper
Ginger Cookies Dipped in Honey
Injoo Chun, Jaewoon Lee and Youngran Baek are Executive Chefs at the renowned Sorabol restaurant in the Shilla Hoetl, Seoul.
Masano Kawana has photographed a wide variety of subjects for books and lifestyle magazines. His book Shunju: New Japanese Cuisine won a James Beard Award for best cookbook photography.