Maangchi's Real Korean Cooking
Called "the Julia Child of Korean cooking," Maangchi is a popular Korean chef. Her cookbook, Maangchi's Real Korean Cooking, captures the magic of her phenomenal recipes.
Format: Hardcover with dust jacket, 310 pages.
Publisher: Rux Martin/Houghton Mifflin Harcourt
Description: Her millions of fans call her the Julia Child of Korean cooking. And indeed, Maangchi has won the admiration of home cooks and chefs alike by demonstrating the authentic food of Korea one dish at a time on her YouTube channel. Maangchi's Real Korean Cooking is the only cookbook you'll ever need if you want to learn all the essentials of this phenomenally popular cuisine, from how to make the famous bibimbap, that colorful all-in- one meal of vegetables, beef, and egg, to how to brew your own rice liquor.
As a small child in Korea, Maangchi watched her mother, grandmother, aunts, and the women in the market to discover who made the best versions of traditional dishes. Now, with perfect clarity and charming anecdotes, she shows you how to cook each one, providing hundreds of step-by-step photos so you can see exactly what to expect at every stage.
With Maangchi as your guide, you can explore the rich diversity of Korean cooking right in your own kitchen.
Party dishes that make Korean food beloved: All the most popular dishes are here: seafood-scallion pancakes, L.A. galbi (short ribs), bulgogi (grilled marinated beef), bo-ssam (succulent pork belly wrapped in pickled cabbage), spicy Korean fried chicken.
Kimchi, refrigerator pickles, and other fermented foods: The art of fermentation is at the heart of Korean cuisine. Maangchi shows how to make everything from crisp spicy napa cabbage kimchi (you can serve it right away) to gojuchang, a red pepper paste that has a deeper, more complex flavor than anything you can buy.
Side dishes: These are the glory of the Korean table, encompassing multitudes of dishes that accompany, precede, or sometimes virtually comprise the meal, from blanched spinach with scallions and sesame to steamed eggs in an earthenware bowl to sauteed zucchini and shrimp.
Rice and noodles, including the prized toasted-rice treat called nurungji and knife-cut noodles.
Tantalizing snacks, from potato-chip-like crunchy rice flour-coated kelp to Korean-style fried dumplings.
Cornerstone one-dish meals like soups and stews: Nothing could be simpler than the few-ingredient beef and radish soup, or more sustaining than a brimming bowl of spicy soft tofu stew with pork and cabbage kimchi.
Korean pantry: A complete photographic guide to everything you need in the kitchen, with all the names anglicized phonetically so you can easily ask for them in Korean markets.
Condition: Good condition.
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