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Korean Cookbook: A Twist on the Traditional (Englisch) Gebundene Ausgabe – 1. Mai 2013


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The Author Chung Jae Lee was born in the busy city of Seoul many moons ago and food has always been a huge factor in his life. Koreans love to eat and it must be delicious. Chung's mother was a strong inspiration for him with her talent to whip up something in the kitchen extremely fast, healthy and delicious with fresh produce. Brought up in a family surrounded by food his parents were involved in restaurants, bars and green grocers and as a child growing up Chung would find his way to their restaurant and curl up on the tables and have a sleep waiting for his parents to finish work at their restaurant. As Chung developed a love of food at a very young age he learned from his father who grew fruit and vegetables in pots and learned about Korean ingredients while growing up in Seoul. Like all Asian countries eating on the streets is a must and part of the culture and a lot of inspiration for Chung's recipes and Korean style of cooking has developed from his childhood memories. In 2008 Chung was featured on the SBS show Food Safari featuring Korean Cuisine which opened doors for Chung and established his showcase of Korean food internationally.

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Amazon.com: 3 Rezensionen
4 von 4 Kunden fanden die folgende Rezension hilfreich
Elegant Yet Approachable...Most of the Time 3. Juli 2013
Von bakerbronte - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
Chung Jae Lee's book is nothing short of astoundingly beautiful. Great thought and care went into the design of this cookbook. It is a very durable hardcover with an aesthetically pleasing strip of accent fabric with contrasting sticker trim across the front of the book which features a montage of upscale looking dishes. Each recipe is accompanied by a full page photograph of the prepared dish, plated in such a way as to make you want to prepare it right away. Try not to make the succulent marinated duck breast! When you handle the book, you get the impression that the author is a perfectionist in every way.

The book begins with an introduction that tells of Lee's foray into the world of becoming a professional Korean chef. It is a simple, and at times humorous, tale that makes you feel like you know the author better. He also devotes a page to basic table manners in Korea along with the very special child's first birthday celebration. What follows gets more into the aspect of Korean cooking: necessities for the Korean kitchen and asian-style cuts of beef. The overwhelming majority of his essential ingredients are readily available at your local chain grocery store (sesame oil, chile paste, garlic, ginger, etc).

The following chapters are: party foods; starters; mains; BBQ; sides; soups; desserts; and sauces. Each recipe is given a short introduction and then the full recipe is presented on one page so that you may cook it in it's entirety without flipping pages back and forth--which is a real asset because I need a cookbook stand with this book as it doesn't stay open on it's own when cooking from anywhere but the middle section.

Many people interested in purchasing this book will be interested in knowing that many ingredients are listed in grams with the ounce conversion listed beside it in parentheses. Other measurements are slightly more vague such as in the Creamy Basil Sweet Soy Sauce Mushrooms. The author calls for "1 ladle" of his creamy basil sauce. The recipes seem well-written and straight forward.

The cookbook is appropriately named. The author does provide many twists on the more traditional aspects of Korean cuisine. You find on one page a more conventional bulgogi recipe while on the next Lee offers his own modern version complete with the surprise of raspberry cordial. He does not offer a conventional recipe with his own modernized version for every dish. I'm just showing that there is a great deal of variety in this book. Also, be prepared for lots of work in some recipes such as the mushroom wontons, petite kimbab and wagyu dumplings (mandu). These would definitely be special occasion dishes that eat up quite a bit of time in the kitchen but there is a place for this kind of food.

I would say a lot of the recipes venture into fearlessly fusion style cooking. For example, in the party food chapter you will find Korean periwinkles served in serrano ham. Another recipe is called "Tasty Japanese Scallops". Many desserts seem unabashedly Americanized such as "Coconut Creme Brulee" and Chocolate Pudding". I think the author uses Korean cooking as his main inspiration in this book and springboards around with his knowledge of other cuisines. In many ways these recipes are "Iron Chef America" appropriate.

The index needs help. It is essentially the table of contents in alphabetical order. You won't find beef or pork recipes grouped together.

People tend to be strict regarding their views of what Korean cooking is. I can tell you that my husband's mother is from South Korea and many of his recipes are almost spot on to what she prepares. For example, excluding the extra spice she adds to her japchae, his noodle dish is almost spot on for hers. So is the bibimbap and traditional bulgogi. Try them! There is some great, hearty Korean cooking in this book that will provide you with great iconic Korean dishes to serve. However, if you don't already own a Korean cookbook, I would recommend something else to get you started. A lot of the surprise ingredients in his dishes will probably confuse you about basic Korean cooking. If you already are well versed in it and want to delight in a little culinary adventure, this is the book for you.
1 von 1 Kunden fanden die folgende Rezension hilfreich
Meh 23. November 2013
Von Spin360 - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
The book shows pictures of food as gorgeous works of art, however I'm not sure if the pictures that are shown next to the recipe actually relate to the recipes.

I don't think this cookbook was meant for people to cook from. Most of the recipes are very strange, other than the bulgogi, nothing sounds familiar to recipes expected with Korean cooking. I guess the title does say "a twist on the traditional", but I bought the book based on the description found on the back of the book.
Very happy 9. Januar 2014
Von Alexander Tonks - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
I bought this as a Christmas present for my mother who is a great cook and she really loved it.
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