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Product Details
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Product Description
Product Description
Korean is a Japan Publications publication.
About the Author
Choe is a Kodansha International author.
Inside This Book
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First Sentence
1. Wash Japanese parsley thoroughly and cut off roots at white part. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
1. Wash Japanese parsley thoroughly and cut off roots at white part. Read the first page
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Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most helpful customer reviews
4.0 out of 5 stars
A typically good volume from this series,
By C. J. Thompson "Arctic John" (Pond Inlet, Nunavut Canada) - See all my reviews (TOP 100 REVIEWER) (REAL NAME)
This review is from: Korean: Cooking For Everyon (Paperback)
I like all of the cookery books I have purchased in this series and this is as good as all the others. There are not a lot of recipes, 60 or so, but the ones included give a pretty good overview of Korean cuisine. Some of the recipes are a little tricky to execute - such as the rolled omelet, for instance - but beginners should like the book as the illustrations are excellent and not only show the finished dish but some of the procedural steps involved. The layout could have been a bit better organized (perhaps by printing on a greater number of pages) but the book is great otherwise.
4.0 out of 5 stars
Excellent Book for the Korean Cooking Newcomer,
By Ken "BushPilot" (Lancaster, PA) - See all my reviews
This review is from: Korean: Cooking For Everyon (Paperback)
While I was in College friends introduced me to Korean food, and I have been hooked ever since. As a non-Asian, I had never been exposed to this type of food growing up and knew little about the ingredients. This books is great! It gives clear color pictures (instead of b/w drawings) of the individual ingredients needed, concise measurements and step-by-step directions. I have been able to locate all needed ingredients at my local asian food store and have been much surprised that things have actually worked out and tasted good. I highly recommend this book for the beginner!!
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Most Helpful Customer Reviews on Amazon.com (beta) Amazon.com:
3.7 out of 5 stars (18 customer reviews) 13 of 13 people found the following review helpful
5.0 out of 5 stars
One of the best,
By Sandy P "saprater" - Published on Amazon.com
Amazon Verified Purchase(What's this?)
This review is from: Korean: Cooking For Everyon (Paperback)
I've been looking for a good Korean cookbook for ages and have already purchased 8 of them through various sources (Amazon being one of the main ones) and been disappointed almost every time. Not so with this one. I assumed from the somewhat cheesy cover that this book would be fairly Americanized and a gamble at best, but it's proven to be one of the most comprehensive Korean cookbooks out there. There are several sections which deal with things like table settings, manners, customs, and recipes for the most basic of sauces and dips that you will use over and over again. The back has a nice little index of useful information and illustrations that demonstrate various techniques in the cooking process. Also, the recipes are quite authentic and don't leave out important steps. The author tells you how to press the Dubu before cutting and frying it...which I know seems fairly simplistic...but you don't know how many countless cookbooks have left out that most important step when making fried tofu. I've tried several of the sauces and have been very satisfied with the flavors. The only downside is that I wish the author would have included useful substitutions when it came to the cuts of meat. Some of the pork and beef sections used were unclear on which cuts were used and were simply referred to as "pork" or "beef" even when you knew a specific cut was probably used.Overall it's one of the best tools in my kimchee making kitchen. Another I recommend is Duk Suni's cookbook. Please avoid the Kimchee Cookbook and Flavors of Korea though, as the recipes in them are vague, missing steps, and or just not authentic. 16 of 17 people found the following review helpful
3.0 out of 5 stars
basic starting point, but...,
By A Customer - Published on Amazon.com
This review is from: Korean Cooking for Everyone: Quick and Easy (Hardcover)
...the recipes just don't taste quite right to this Korean-American. Some are downright weird (like boiling apples for bulgogi marinade). Plus, the recipe selection seems random--I had never heard of lots of the dishes in here. I refer to this to get a sense of the basic ingredients for a recipe, but I end up changing the portions or adding other ingredients. However, the color step-by-step photos are helpful.
27 of 32 people found the following review helpful
1.0 out of 5 stars
This is Not a Korean Cookbook,
By H. Chung - Published on Amazon.com
This review is from: Korean: Cooking For Everyon (Paperback)
I cook Korean food regularly but decided to check out some cookbooks for improvement. This book is a joke. Almost every recipe 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.
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