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Quick and Easy Korean Cooking: More Than 70 Everyday Recipes Paperback – Jan 30 2009

4 customer reviews

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Product Details

  • Paperback: 168 pages
  • Publisher: Chronicle Books (Jan. 30 2009)
  • Language: English
  • ISBN-10: 0811861465
  • ISBN-13: 978-0811861465
  • Product Dimensions: 22.9 x 1.6 x 20.3 cm
  • Shipping Weight: 635 g
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Bestsellers Rank: #153,300 in Books (See Top 100 in Books)
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Product Description

About the Author

Cecilia Hae-Jin Lee is a first-generation Korean-American who has written about food for the Los Angeles Times, Washington Post, Food & Wine, Eating Well, and Korean Culture. She lives in Los Angeles.

Julie Toy is a Los Angeles-based photographer.

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3 of 3 people found the following review helpful By Anasara Rojas on Dec 25 2009
Format: Paperback
Although this recipe book is on the short side and obviously not comprehensive, it provides a great start to the art of Korean cuisine, with such classic and popular recipes as Bibimbap, Jap Chae, Kimchi and Bulgogi. When I started cooking suppers for my family this year, I wanted to branch out and try new things, and this book has been a great help with that. Now I regularly use the internet to find other recipes like Mandu, and know what I'm looking for. Thank you Cecilia Hae-Jin Lee!

p.s. It doesn't hurt either that the illustrations and presentation are beautifully done. :D
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Format: Paperback Verified Purchase
This book is wonderful! It has many recipes including appetizers, main dishes, Korean soups etc. The recipes are easy to follow and I can find all the ingredients I need at Galleria or HMart, two Korean grocery stores located in Toronto. I would recommend this book to anyone who enjoys cooking.
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By L on Oct. 27 2015
Format: Paperback Verified Purchase
Great for learning basic Korean cooking. Recipes are mostly pretty good, adjustable to your own taste.
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By eric murphy on Oct. 1 2015
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Most Helpful Customer Reviews on (beta) 63 reviews
61 of 63 people found the following review helpful
Korean Cooking...Simplified (Recommended for Beginners) July 21 2009
By Doc Dave - Published on
Format: Paperback Vine Customer Review of Free Product
Ok, so this book is not a scholarly dissertation on Korean cooking. In fact, au contraire, it is extremely minimalistic. Most recipes contain a 2 sentence intro, less than 10 ingredients, and less than 5 steps, and among the most exotic ingredients it calls for is korean chile paste. It is not difficult to see grandmas in Middle America pick up the book, and cook through the entire book.

There is a fair representation of recipes from the familiar like korean barbecued beef ribs, to the unusual like black rice porridge. If you are looking for the definitive tome on korean cooking, this is not the book. But if you are a beginner and/or just looking for new recipes to broaden your weeknight repertoire, this book will more than do justice in introducing simple but authentic korean flavors.
20 of 20 people found the following review helpful
Recipes really are quick and easy July 28 2009
By S. Smerud - Published on
Format: Paperback Vine Customer Review of Free Product
The author fulfills her promise by providing recipes that truly are quick and easy to prepare. There can be a little decrease in flavor and complexity that comes along with a quicker preparation, but few people can prepare large complex meals every night. For the small amount of time invested in preparation, the author provides unique and delicious dishes. Two small downsides are (1) with all the beautiful photographs, there are not photos of many dishes and (2) there are some ingredients that are not available in most supermarkets, but are available on the Internet (and she provides sources in the book).

Overall, a great book that delivers what the title promises!
12 of 12 people found the following review helpful
A splendid introduction to Korean cooking July 23 2009
By Michael Birman - Published on
Format: Paperback Vine Customer Review of Free Product
My recent foray into the spicy world of Asian cooking is what immediately attracted me to this book. Korean gastronomy has essentially remained a cipher to me; even as I immersed myself in the splendid traditions of Thai cooking, the spicier foods from China's Sichuan Province, and food from the broad region of South-east Asia that contains India, Pakistan, Sri Lanka, Bangladesh and Tibet. Korean food is distinctive in its use of chile pepper paste as an ubiquitous spice, in its creative use of noodles and barbeque flavors, and in the extensive use of garlic as a flavoring. Also distinctive is the spicy Korean pickle known as Kimchi which can utilize almost any ingredient you fancy. This superb book provides no less than six different Kimchi recipes ranging from Kimchi Pancakes to Cucumber Kimchi. There are many other pickled dishes including the proverbial Pickled Peppers. Meats are spiced, soups are spiced, shellfish, noodles and dessert drinks are spiced as well.

The noodle dishes are diverse and tasty as are the rice dishes. There is a recipe for Spicy Sashimi Rice that is particularly appetizing. Amongst desserts there are Poached Asian Pear, Chilled Cinnamin-Ginger Tea, an absolutely beautiful Watermelon Punch and a Lemon-Ginger Martini known as a soju cocktail, which is made from a distilled liquor made from potatos or yams. The combinations of flavors amongst the 70 recipes in this book is amazingly eclectic. Each recipe averages between 8 and 10 ingredients so they truly are light recipes. Something else that is attractive to a busy cook is that they are very easy to prepare and do not take long, most of them taking about 10-20 minutes of preparation.

I cannot imagine an easier introduction to this fascinating cuisine. The array of flavors and textures contained in this relatively slim cookbook is broad enough to forestall culinary boredom, even with frequent use. The book also contains some beautiful photos of food and Korean cultural sites, providing sufficient atmosphere necessary to act as an enticement to the prospective Korean cook. This is a splendid cookbook that will not gather dust on you book shelf.
12 of 13 people found the following review helpful
Very nice inroduction to Korean cooking .... Oct. 2 2009
By L. Mountford - Published on
Format: Paperback Vine Customer Review of Free Product
I really enjoyed this book. It's well put together, the recipes are simple and quick to prepare, the photography is beautiful, and the dishes are quite tasty. Is this the definitive authority on Korean cuisine? Probably not. But if you'd like to get your feet wet working with Korean flavors, this might be a good choice for you.

There's a nice variety of recipes here. The barbecued pork ribs are wonderful -- I served them with the green onion pancakes, also very tasty. I guess I'm lucky: I live in an area where there are a number of Asian markets, and most supermarkets have an excellent international foods section, so finding the ingredients for these dishes isn't an issue. You might find you need to substitute -- you won't get exactly the same flavors or results, but you'll probably come close enough.

I'm giving this five stars because it succeeds at its intended purpose: a well presented collection of simple recipes that allow a home cook to experience Korean foods without heading for a Korean restaurant.
18 of 21 people found the following review helpful
Looks like a decent intro to Korean food Aug. 12 2009
By Brian Connors - Published on
Format: Paperback Vine Customer Review of Free Product
It was when I saw this available that I realized two things: 1) I don't have any Korean cookbooks, just a smattering of Korean recipes in other books, and 2) I like kalbi, so this ought to be good. And you know what? It is.

This is actually part of a series Chronicle Books has been putting out for some years that, as far as I can tell, began with Madhur Jaffrey's Quick & Easy Indian Cooking and mostly focuses on Asian cuisine. It's not a deep introduction; while it's perfectly readable, it doesn't go into deep history or tell many of the stories behind the dishes (which among other things leads to no acknowledgement of the obvious similarities between gimbap and sushi). But it does give all the basics of a Korean meal, with a selection of typical and fairly simple recipes with lots of gorgeous food photography, including a half dozen or so different types of the ubiquitous kimchi (spicy pickled vegetables).

I'm a little concerned about the value for price; for what Chronicle is charging for their books these days, this would be fine for a hardcover, but it seems like even allowing for inflation over the last couple of years their cover price is a little high. If you don't have any books on Korean food, this is a great way to get into it; just make sure you buy it at a discount.