| Description |
315 pages : color illustrations ; 27 cm |
|
text txt rdacontent |
|
unmediated n rdamedia |
|
volume nc rdacarrier |
| Note |
Includes index. |
| Contents |
How to use this book -- The making of a chef -- Our restaurants -- In our kitchens -- Mother sauces -- Dumpling and noodle basics -- Banchan -- Pickles -- Kimchi -- Pancakes -- Dumplings -- Barbecue -- Noodles -- Rice and grains -- Hot pots and stews -- Dessert. |
| Summary |
Presents seventy-five recipes from the Korean cooking tradition, including such offerings as arugula and corned lamb, summer grilled pickles, curried dumplings, and spicy rice cakes. |
| Subject |
Cooking, Korean.
|
| Genre/Form |
Cookbooks.
|
| Added Author |
Thomson, Jess, author.
|
| ISBN |
9781632170781 (alk. paper) |
|
1632170787 (alk. paper) |
|
