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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 · 880 ratings · 121 reviews · 5 distinct worksSimilar authors
Koreatown: A Cookbook

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4.13 avg rating — 501 ratings — published 2016 — 3 editions
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Food IQ: 100 Questions, Ans...

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3.82 avg rating — 314 ratings — published 2022 — 5 editions
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Koreaworld: A Cookbook

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3.94 avg rating — 65 ratings2 editions
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By Hong, Deuki Koreatown: A...

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Science Of Spice [Hardcover...

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Thirst Trap
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Luster
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Real Life
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Thirst Trap by Gráinne O'Hare
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Hamnet by Maggie O'Farrell
Hamnet
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Empire of the Elite by Michael Grynbaum
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The Perfect Loaf by Maurizio Leo
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Empire of the Elite by Michael Grynbaum
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Kaplan's Plot by Jason Diamond
Kaplan's Plot
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Kaplan's Plot by Jason Diamond
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I'm Not Trying To Be Difficult by Drew Nieporent
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Quotes by Matt Rodbard  (?)
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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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