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Corea. Il ricettario
Chi siede per la prima volta a una tavola coreana rimane incantato dal tripudio di profumi e di colori, dalla varietà di portate e ciotole fumanti. Corea. Il ricettario restituisce tutta la ricchezza e la diversità del patrimonio gastronomico della Penisola attraverso oltre trenta sezioni che corrispondono ai piatti fondamentali: riso e kimchi, zuppe e grigliate, ravioli, noodles e dolci... A condurre questo viaggio dalle mense dei monaci ai grattacieli di Seul, gli chef Junghyun Park e Jungyoon Choi, capaci di guidare il lettore alla preparazione di piatti squisiti, incentrati sulla leggerezza, sull’alternarsi delle stagioni e sul rispetto profondo di tutti gli ingredienti.
432 pages, Hardcover
Published October 3, 2024
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Displaying 1 - 3 of 3 reviews
August 1, 2024
This cookbook is for someone who is deeply and seriously interested in Korean food.
This book answered questions my (Korean) husband couldn't and questions I didn't know I had. It is organized in a way that makes sense and honors the spatial sense of a Korean meal, explains substitutions based on region or time of the year, and details how the specific region impacts a food.
This book has easy staples like seasoned spinach, and harder recipes like blood sausage and braised pig's trotters. The focus is on home cooking, and it feels like home cooking--but home cooking my mother-in-law or Grandmother grew up with (Grandmother still grows her own garlic and makes her own kimchi).
Want to make your own doenjang, ganjang, or gochujang? This book's *first* recipe is for meju, the fermented soybean brick that is the basis for those recipes. It takes "30 minutes, plus 6 hours soaking time and 30-40 days drying time."
Unfortunately, I can't live near my mother-in-law. This book is the next best thing.
If you want to be a student of Korean cooking, this is the book for you.
This book answered questions my (Korean) husband couldn't and questions I didn't know I had. It is organized in a way that makes sense and honors the spatial sense of a Korean meal, explains substitutions based on region or time of the year, and details how the specific region impacts a food.
This book has easy staples like seasoned spinach, and harder recipes like blood sausage and braised pig's trotters. The focus is on home cooking, and it feels like home cooking--but home cooking my mother-in-law or Grandmother grew up with (Grandmother still grows her own garlic and makes her own kimchi).
Want to make your own doenjang, ganjang, or gochujang? This book's *first* recipe is for meju, the fermented soybean brick that is the basis for those recipes. It takes "30 minutes, plus 6 hours soaking time and 30-40 days drying time."
Unfortunately, I can't live near my mother-in-law. This book is the next best thing.
If you want to be a student of Korean cooking, this is the book for you.
September 29, 2023
Stunning and comprehensive.
Vogue
350 authentic and delicious Korean recipes for the home cook, written by the perfect guides to this extraordinary cuisine – an acclaimed Korean chef and a Korean culinary expert
This hefty collection of classic Korean recipes is sure to help you step up your hotpot, dumpling, and noodle game.
Food & Wine
‘The Korean Cookbook pays homage to the true essence of hansik. Written by masters of their craft, this book shares with the world the depth of this art and technique. It is an essential tool for anyone who wants to understand Korean cuisine.
Eric Ripert
The new definitive culinary reference for chefs and home cooks who are interested in Korean culinary culture.
Foreword Reviews
November 26, 2025
Truly a tome, cartographing the culinary landscape of Korea throughout time. Like an atlas though, it’s less enjoyable to sit down and try to read.
Displaying 1 - 3 of 3 reviews