Matt Rodbard

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Matt Rodbard

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Han Kang, Bill Buford, David Carr, Gary Shteyngart, Dana Goodyear, And ...more

Member Since
April 2015


Author of Koreatown: A Cookbook, a New York Times Best Seller, and Food IQ. Editor in Chief of TASTE. In its first three years of publication, TASTE won 2 James Beard Foundation Journalism Awards (nominated for 6) and 4 IACP Journalism and Digital Media Awards (nominated for 12). Published in the New York Times, Wall Street Journal, Travel & Leisure, Bon Appetit, Saveur, GQ, Fodor's. ...more

Average rating: 4.0 · 898 ratings · 123 reviews · 5 distinct worksSimilar authors
Koreatown: A Cookbook

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4.13 avg rating — 506 ratings — published 2016 — 3 editions
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Food IQ: 100 Questions, Ans...

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3.82 avg rating — 321 ratings — published 2022 — 5 editions
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Koreaworld: A Cookbook

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3.93 avg rating — 71 ratings2 editions
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By Hong, Deuki Koreatown: A...

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Science Of Spice [Hardcover...

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More books by Matt Rodbard…
Sag Harbor
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by Colson Whitehead (Goodreads Author)
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Luster
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Real Life
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Matt’s Recent Updates

Matt Rodbard and 1 other person liked Demetri's review of My Dear You:
My Dear You by Rachel Khong
"What Remains After Refinement
Reading Rachel Khong’s “My Dear You” as a story collection about selfhood, misrecognition, and the losses that arrive disguised as improvement
By Demetris Papadimitropoulos | March 26th, 2026


A woman faces her own improved " Read more of this review »
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My Dear You by Rachel Khong
My Dear You
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Will This Make You Happy by Tanya Bush
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What an impressive debut and addition to the back-of-house cannon.
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Audition by Katie Kitamura
Audition
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Audition by Katie Kitamura
Audition
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Audition by Katie Kitamura
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Sag Harbor by Colson Whitehead
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Boy from the North Country by Sam Sussman
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“SOY GARLIC GLAZE MAKES ENOUGH FOR 1 BATCH OF FRIED CHICKEN ¼ cup Korean rice or corn syrup ¼ cup soy sauce 2 garlic cloves, minced 1 tablespoon mirin 1 tablespoon sesame oil Combine syrup, soy sauce, garlic and mirin in a small saucepan and bring to a boil over high heat. Boil for 1 minute. Allow to cool to room temperature and stir in sesame oil. Hold until ready to use.”
Matt Rodbard, Koreatown: A Cookbook

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