- Gebundene Ausgabe: 132 Seiten
- Verlag: St Martins Pr; Auflage: First. (November 1998)
- Sprache: Englisch
- ISBN-10: 0312192614
- ISBN-13: 978-0312192617
- Größe und/oder Gewicht: 18,4 x 1,6 x 23,7 cm
- Durchschnittliche Kundenbewertung: 10 Kundenrezensionen
- Amazon Bestseller-Rang: Nr. 110.513 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
- Komplettes Inhaltsverzeichnis ansehen
Dok Suni (Englisch) Gebundene Ausgabe – November 1998
Es wird kein Kindle Gerät benötigt. Laden Sie eine der kostenlosen Kindle Apps herunter und beginnen Sie, Kindle-Bücher auf Ihrem Smartphone, Tablet und Computer zu lesen.
Geben Sie Ihre Mobiltelefonnummer ein, um die kostenfreie App zu beziehen.
Wenn Sie dieses Produkt verkaufen, möchten Sie über Seller Support Updates vorschlagen?
Dok Suni is an enchanting combination of personal narrative and appealing recipes in which Jenny Kwak shares stories and food from her mother's Korean kitchen. Since few cooks are familiar with Korean food, it is helpful that Kwak's descriptions of each dish tell what results to expect: Spinach and Clam Soup, you discover, "is good boiling hot (yet) there is a cool sensation about the flavor ... from the clams." The 70 recipes in this volume include important classic Korean dishes. There are six versions of Kim Chi, the incendiary pickle made from cabbage or other vegetables, garlic, and mounds of red pepper. Bibimbop, a dish of sautéed chopped vegetables served over rice--often in a heated clay dish--is topped with a raw egg that cooks as you mix it in. Proving how much Koreans love beef, Kwok gives her mother's recipes for Bulgogi and Kalbi. Bulgogi is thinly sliced beef marinated in soy sauce, sesame oil, and rice wine, then grilled. The short ribs used for Kalbi are similarly marinated before they are barbecued.
A caveat is necessary. Though Dok Suni is coauthored by a native English speaker, select recipes contain some questionable or incomplete directions. For the Pumpkin Porridge, the black beans are cooked for only five minutes, and no presoaking is called for, which seems an inadequate cooking time. Where brown rice is called for, there is no indication whether to use short or long grain. This being said, the book is still an inspirational introduction to Korean cooking that's also filled with Korean folklore and charming family narratives. --Dana Jacobi
“Every dish at Dok Suni's tastes as if Jenny's mother made it. It's not just home-cooked-- it's mother-cooked.” ―Quentin Tarantino
“Thanks to Jenny Kwak, I'll be able to create fabulous, aromatic, and piquant Korean dishes in my own kitchen. Her recipes are sensational, but I also love her stories. Leafing through the pages of Dok Suni, I felt as though I were in the kitchen with Jenny and her mother, listening, learning, sampling.” ―Lisa See, author of On Gold Mountain: The One-Hundred-Year Odyssey of a Chinese-American Family and Flower Net
“I understand that Dok Suni means 'strong woman,' and that's got to be true, because it takes a strong woman to make ribs this good.” ―Alex Rockwell, filmmakerAlle Produktbeschreibungen
Nothing will replace mom's cooking; but this book helps you feel like you are your own guest.
My only stink is that I wished it was a bit more descriptive, more emphasis on preparation. Some recipes were so descriptive; others seemed rushed as if the author did not like the dish herself.
Möchten Sie weitere Rezensionen zu diesem Artikel anzeigen?
Die neuesten Kundenrezensionen
Ähnliche Artikel finden