My Korea: Traditional Flavors, Modern Recipes - Hardcover
by Hooni Kim
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Language:EnglishPublisher:W. W. Norton & CompanyISBN-13:9780393239720ISBN-10:393239721UPC:9780393239720Book Category:CookingBook Subcategory:Regional & Ethnic, Individual Chefs & RestaurantsBook Topic:Korean, AsianSize:10.60 x 8.60 x 1.20 inchesWeight:2.8528Product ID:SCTKJN2ATZ
My Korea: Traditional Flavors, Modern Recipes
Simple rice cakes drenched in a spicy sauce. Bulgogi sliders. A scallion pancake (pajeon) the New York Times calls "the essential taste of Korean cuisine." For years Hooni Kim's food has earned him raves, including a Michelin Star--the first ever awarded to a Korean restaurant--for Danji. His background in world-class French and Japanese kitchens seamlessly combines with his knowledge of the...
Language:EnglishPublisher:W. W. Norton & CompanyISBN-13:9780393239720ISBN-10:393239721UPC:9780393239720Book Category:CookingBook Subcategory:Regional & Ethnic, Individual Chefs & RestaurantsBook Topic:Korean, AsianSize:10.60 x 8.60 x 1.20 inchesWeight:2.8528Product ID:SCTKJN2ATZ
Kim, Hooni: - Chef Hooni Kim, the first Michelin-starred chef in Korean cuisine, trained at Daniel and Masa before opening Danji and Hanjan. Born in Seoul, he divides his time between New York City and Korea, where he is the founder of Yori Chunsa, a nonprofit that trains orphans to become cooks.
Publisher: W. W. Norton & Company
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