MOMENTAN AUSVERKAUFT
Über dieses Produkt
Product Identifiers
PublisherPotter/Ten SPEED/Harmony/Rodale
ISBN-100593235940
ISBN-139780593235942
eBay Product ID (ePID)22061242543
Product Key Features
Book TitleKoreaworld: a Cookbook
Number of Pages304 Pages
LanguageEnglish
Publication Year2024
TopicRegional & Ethnic / International, Regional & Ethnic / Korean, General, Regional & Ethnic / Asian
IllustratorYes
GenreCooking, House & Home
AuthorMatt Rodbard, Deuki Hong
FormatHardcover
Dimensions
Item Height1 in
Item Weight45.8 Oz
Item Length10.3 in
Item Width8.3 in
Additional Product Features
Intended AudienceTrade
LCCN2023-020876
Reviews"I love Koreaworld , which offers so much more than recipes. This book is a whirlwind introduction to a whole new world of food and an entirely new perspective on Korean cooking. I want to cook everything, go to Seoul, and eat at all the restaurants. Delicious fun!" --Ruth Reichl, journalist and author of The Paris Novel "This tag team of Deuki and Matt are like Jordan and Pippen in their prime, opening the door for us into Korean cuisine that's beyond barbecue and Korean fried chicken. From the illist trends in street food to a deep dive into the banchan world, Koreaworld a personal food tour from a chef and writer leading the way." --Dale Talde, chef and author of Asian-American "I love the way Matt writes--this is an incredibly inspirational look into the world of Korean food." --Jamie Oliver, chef and author of 5 Ingredients Mediterranean "The wide range of modern Korean food is on display in this fascinating book that is as electric, sumptuous, and diverse as the cuisine it portrays." --Edward Lee, chef and author of Bourbon Land " Koreaworld is more than a cookbook; it traces the remarkable journey of modern Korean cuisine from its roots in Korea's bustling cities to its vibrant evolution in the United States, creating a bridge that spans continents and time, uniting the rich heritage and a culture." --Eunjo Park, former chef of Momofuku Kawi "If you've ever wanted to feel like a local, use Koreaworld as your guide. Deuki and Matt havecurated something that pushes well past the utility of recipes. This is a showcase of Koreanculture, as it exists. More so, it continues the conversation of what it means to be Korean today." --Daniel Harthausen, winner of HBO's Big Brunch and chef-owner of Young Mother " Koreaworld is a perfect time capsule of a culture at an exciting inflection point. It brings together some of the most interesting voices in modern Korean food to thoughtfully showcase a constantly evolving community that is not only extremely rooted in heritage, but also such a product of the diverse communities Koreans migrate to." --David Cho, producer and digitalmedia executive "Deuki and Matt have delivered another incredible banger--part travel journal, part cookbook,and part love letter to modern Korean food. With Koreaworld , they build on what they did so successfully with Koreatown and expanded to tell stories of the entire Korean diaspora. I can't wait to immerse myself in the Koreaworld they've beautifully showcased and honored in this instant classic." --Eli Sussman, chef, restaurateur, and meme maker " Koreaworld celebrates the diversity and creativity of Korean cooking, showcasing a kaleidoscope of flavors and techniques that have been embraced by Korean communities worldwide. From the comforting classics of kalguksu to innovative fusion dishes, the book captures the essence of Korean food's global journey. With mouthwatering recipes, captivating stories, and stunning photography, this cookbook invites you to explore the intersections of tradition and innovation, heritage, and adaptation." --Angel Barreto, chef-partner at Anju and a Food & Wine Best New Chef, "In their follow-up to 2016's stellar Koreatown , Deuki Hong and Matt Rodbard cover the revolution of Korean cuisine in America. Accompanied by Alex Lau's vivid photography, the recipes come from chefs and home cooks across the country. Koreaworld is a dizzying visual treat sure to make your mouth water." -- Esquire , "Best Cookbooks of 2024 (So Far)" "There's an unbridled sense of joy about Koreaworld , and not just because the book has a recipe for Cheesy Corndogs, a Grilled Kimchi Wedge Salad, and Taco Bell Bibimbap." --Food & Wine " Koreaworld seeks to capture 'the modern excitement around Korean food,' and it excels at this task: This is a cookbook that feels like a good time. . . . a joyful time capsule of Korean cuisine as it exists today: dynamic, boundary breaking, and increasingly--incredibly--global." -- Eater , "17 Best Cookbooks of Spring 2024" " Koreaworld is more than a cookbook; it traces the remarkable journey of modern Korean cuisine from its roots in Korea's bustling cities to its vibrant evolution in the United States, creating a bridge that spans continents and time, uniting the rich heritage and a culture." --Eunjo Park, former chef of Momofuku Kawi "One of the most enjoyable cookbooks of 2024." --Kirkus Reviews "With mouthwatering recipes, captivating stories, and stunning photography, [ Koreaworld ] invites you to explore the intersections of tradition and innovation, heritage, and adaptation." --Angel Barreto, chef-partner at Anju and a Food & Wine Best New Chef "For anyone with the craving to dig beyond Korean barbecue and Squid Game -inspired Dalgona candy, this book is for you." --Molly Yeh, New York Times bestselling cookbook author and Food Network host "In Koreaworld , chef Deuki Hong and journalist Matt Rodbard take readers on a journey through the evolution of Korean food in a new and exciting way." --Parade "I love the way Matt writes--this is an incredibly inspirational look into the world of Korean food." --Jamie Oliver, chef and author of 5 Ingredients Mediterranean "From the illist trends in street food to a deep dive into the banchan world, Koreaworld is a personal food tour from a chef and writer leading the way." --Dale Talde, chef and author of Asian-American "The wide range of modern Korean food is on display in this fascinating book that is as electric, sumptuous, and diverse as the cuisine it portrays." --Edward Lee, chef and author of Bourbon Land "This is a showcase of Korean culture, as it exists. More so, it continues the conversation of what it means to be Korean today." --Daniel Harthausen, winner of HBO's Big Brunch and chef-owner of Young Mother " Koreaworld is a perfect time capsule of a culture at an exciting inflection point, bringing together some of the most interesting voices in modern Korean food." --David Cho, producer and digital media executive "This book is a whirlwind introduction to a whole new world of food and an entirely new perspective on Korean cooking. Delicious fun!" --Ruth Reichl, journalist and author of The Paris Novel "Deuki and Matt have delivered another incredible banger--part travel journal, part cookbook, and part love letter to modern Korean food." --Eli Sussman, chef, restaurateur, and meme maker, "I love Koreaworld , which offers so much more than recipes. This book is a whirlwind introduction to a whole new world of food and an entirely new perspective on Korean cooking. I want to cook everything, go to Seoul, and eat at all the restaurants. Delicious fun!" --RuthReichl, journalist and author of The Paris Novel "This tag team of Deuki and Matt are like Jordan and Pippen in their prime, opening the door for us into Korean cuisine that's beyond barbecue and Korean fried chicken. From the illist trends in street food to a deep dive into the banchan world, Koreaworld a personal food tour from a chef and writer leading the way." --Dale Talde, chef and author of Asian-American "I love the way Matt writes--this is an incredibly inspirational look into the world of Korean food." --Jamie Oliver, chef and author of 5 Ingredients Mediterranean "The wide range of modern Korean food is on display in this fascinating book that is as electric, sumptuous, and diverse as the cuisine it portrays." --Edward Lee, chef and author of Bourbon Land " Koreaworld is more than a cookbook; it traces the remarkable journey of modern Korean cuisine from its roots in Korea's bustling cities to its vibrant evolution in the United States, creating a bridge that spans continents and time, uniting the rich heritage and a culture." --Eunjo Park, chef and former partner of Momofuku Kawi "If you've ever wanted to feel like a local, use Koreaworld as your guide. Deuki and Matt havecurated something that pushes well past the utility of recipes. This is a showcase of Koreanculture, as it exists. More so, it continues the conversation of what it means to be Korean today." --Daniel Harthausen, winner of HBO's Big Brunch and chef-oOwner of Young Mother " Koreaworld is a perfect time capsule of a culture at an exciting inflection point. It brings together some of the most interesting voices in modern Korean food to thoughtfully showcase a constantly evolving community that is not only extremely rooted in heritage, but also such a product of the diverse communities Koreans migrate to." --David Cho, producer and digitalmedia executive "Deuki and Matt have delivered another incredible banger--part travel journal, part cookbook,and part love letter to modern Korean food. With Koreaworld , they build on what they did so successfully with Koreatown and expanded to tell stories of the entire Korean diaspora. I can't wait to immerse myself in the Koreaworld they've beautifully showcased and honored in this instant classic." --Eli Sussman, chef, restaurateur, and meme maker " Koreaworld celebrates the diversity and creativity of Korean cooking, showcasing a kaleidoscope of flavors and techniques that have been embraced by Korean communities worldwide. From the comforting classics of kalguksu to innovative fusion dishes, the book captures the essence of Korean food's global journey. With mouthwatering recipes, captivating stories, and stunning photography, this cookbook invites you to explore the intersections of tradition and innovation, heritage, and adaptation." --Angel Barreto, chef-partner at Anju and a Food & Wine Best New Chef, "In their follow-up to 2016's stellar Koreatown , Deuki Hong and Matt Rodbard cover the revolution of Korean cuisine in America. Accompanied by Alex Lau's vivid photography, the recipes come from chefs and home cooks across the country. Koreaworld is a dizzying visual treat sure to make your mouth water. Yes, the Kim Jong Grillin' Pickled Mango and Kimchi Hot Dog are incredible, and yes, the Oi Muchim sweet-and-sour pickled cucumbers (with 7-Up!) are addictive. But beyond a slew of intriguing dishes, it's the stories that give this volume its emotional lift and depth." -- Esquire , "Best Cookbooks of 2024 (So Far)" "There's an unbridled sense of joy about Koreaworld , and not just because the book has a recipe for Cheesy Corndogs, a Grilled Kimchi Wedge Salad, and Taco Bell Bibimbap." --Food & Wine " Koreaworld seeks to capture 'the modern excitement around Korean food,' and it excels at this task: This is a cookbook that feels like a good time. . . . a joyful time capsule of Korean cuisine as it exists today: dynamic, boundary breaking, and increasingly--incredibly--global." -- Eater , "17 Best Cookbooks of Spring 2024" " Koreaworld is more than a cookbook; it traces the remarkable journey of modern Korean cuisine from its roots in Korea's bustling cities to its vibrant evolution in the United States, creating a bridge that spans continents and time, uniting the rich heritage and a culture." --Eunjo Park, former chef of Momofuku Kawi "With mouthwatering recipes, captivating stories, and stunning photography, [ Koreaworld ] invites you to explore the intersections of tradition and innovation, heritage, and adaptation." --Angel Barreto, chef-partner at Anju and a Food & Wine Best New Chef "For anyone with the craving to dig beyond Korean barbecue and Squid Game -inspired Dalgona candy, this book is for you." --Molly Yeh, New York Times bestselling cookbook author and Food Network host "In Koreaworld , chef Deuki Hong and journalist Matt Rodbard take readers on a journey through the evolution of Korean food in a new and exciting way." --Parade "I love the way Matt writes--this is an incredibly inspirational look into the world of Korean food." --Jamie Oliver, chef and author of 5 Ingredients Mediterranean "From the illist trends in street food to a deep dive into the banchan world, Koreaworld is a personal food tour from a chef and writer leading the way." --Dale Talde, chef and author of Asian-American "The wide range of modern Korean food is on display in this fascinating book that is as electric, sumptuous, and diverse as the cuisine it portrays." --Edward Lee, chef and author of Bourbon Land "This is a showcase of Korean culture, as it exists. More so, it continues the conversation of what it means to be Korean today." --Daniel Harthausen, winner of HBO's Big Brunch and chef-owner of Young Mother " Koreaworld is a perfect time capsule of a culture at an exciting inflection point, bringing together some of the most interesting voices in modern Korean food." --David Cho, producer and digital media executive "This book is a whirlwind introduction to a whole new world of food and an entirely new perspective on Korean cooking. Delicious fun!" --Ruth Reichl, journalist and author of The Paris Novel "Deuki and Matt have delivered another incredible banger--part travel journal, part cookbook, and part love letter to modern Korean food." --Eli Sussman, chef, restaurateur, and meme maker, "There's an unbridled sense of joy about Koreaworld , and not just because the book has a recipe for Cheesy Corndogs, a Grilled Kimchi Wedge Salad, and Taco Bell Bibimbap." --Food & Wine " Koreaworld is more than a cookbook; it traces the remarkable journey of modern Korean cuisine from its roots in Korea's bustling cities to its vibrant evolution in the United States, creating a bridge that spans continents and time, uniting the rich heritage and a culture." --Eunjo Park, former chef of Momofuku Kawi "With mouthwatering recipes, captivating stories, and stunning photography, [ Koreaworld ] invites you to explore the intersections of tradition and innovation, heritage, and adaptation." --Angel Barreto, chef-partner at Anju and a Food & Wine Best New Chef "For anyone with the craving to dig beyond Korean barbecue and Squid Game -inspired Dalgona candy, this book is for you." --Molly Yeh, New York Times bestselling cookbook author and Food Network host "In Koreaworld , chef Deuki Hong and journalist Matt Rodbard take readers on a journey through the evolution of Korean food in a new and exciting way . . . filled with more than 75 recipes accompanied by tantalizing photos." --Parade "I love the way Matt writes--this is an incredibly inspirational look into the world of Korean food." --Jamie Oliver, chef and author of 5 Ingredients Mediterranean "From the illist trends in street food to a deep dive into the banchan world, Koreaworld is a personal food tour from a chef and writer leading the way." --Dale Talde, chef and author of Asian-American "The wide range of modern Korean food is on display in this fascinating book that is as electric, sumptuous, and diverse as the cuisine it portrays." --Edward Lee, chef and author of Bourbon Land "If you've ever wanted to feel like a local, use Koreaworld as your guide. Deuki and Matt havecurated something that pushes well past the utility of recipes. This is a showcase of Korean culture, as it exists. More so, it continues the conversation of what it means to be Korean today." --Daniel Harthausen, winner of HBO's Big Brunch and chef-owner of Young Mother " Koreaworld is a perfect time capsule of a culture at an exciting inflection point, bringing together some of the most interesting voices in modern Korean food." --David Cho, producer and digital media executive "I love Koreaworld , which offers so much more than recipes. This book is a whirlwind introduction to a whole new world of food and an entirely new perspective on Korean cooking. Delicious fun!" --Ruth Reichl, journalist and author of The Paris Novel "Deuki and Matt have delivered another incredible banger--part travel journal, part cookbook, and part love letter to modern Korean food." --Eli Sussman, chef, restaurateur, and meme maker
SynopsisA vibrant exploration of Korean cuisine, both in Korea and in Koreatowns around the globe, with more than 75 bold, flavor-packed recipes and stunning photography from the New York Times bestselling authors of Koreatown., JAMES BEARD AWARD FINALIST . A vibrant exploration of Korean cuisine, both in Korea and in Koreatowns around the globe, with more than 75 bold, flavor-packed recipes and stunning photography from the New York Time s bestselling authors of Koreatown . "The wide range of modern Korean food is on display in this fascinating book that is as electric, sumptuous, and diverse as the cuisine it portrays."-Edward Lee, chef and author of Bourbon Land A BEST COOKBOOK OF THE YEAR- The New York Times, The Boston Globe, Los Angeles Times, Food & Wine, Eater, Wired Join chef Deuki Hong and journalist Matt Rodbard as they take an insider's look at the exciting evolution of Korean food through stories of chefs and home cooks, as well as recipes that are shaping modern Korean cuisine, including sweet-spicy barbecue, creative rice and seafood dishes, flavor-bombed stews, and KPOP-fueled street food. In Koreatown , Deuki and Matt explored the foods of Korean American communities across the United States. Now with Koreaworld , they show how Korean cuisine today is nothing less than an international culinary revolution, from the ancient plant-based cooking of famed Buddhist monk-chefs to modern charred-greens rice rolls and pork-stuffed fried peppers. Koreaworld takes readers into the bustling metropolis of Seoul, where the modern-day barbecue scene is pushing into new territory with recipes like Smoked Giant Short Ribs cooked over hay and where the city's third-wave coffee culture is exploding. Deuki and Matt also visit Jeju Island, where seafood dishes like Jeju Whole Fried Smashed Rock Fish rule supreme, and they explore the plant-based temple cuisine found in the rural province of Jeolla-do, with dishes such as Cold Broccoli Salad with Ssamjang Mayo . The tour continues with late-night food adventures in Los Angeles and stops in the kitchens of innovative chefs from New York City to Portland who are putting modern spins on Korean classics with dishes like Rice and Ginseng-Stuffed Roast Chicken , Grilled Kimchi Wedge Salad , Kkaennip Pesto , and Pineapple Kimchi Fried Rice . Filled with recipes, stories, and conversations of Korean food's global evolution, Koreaworld is essential reading for anyone curious about the future of food., JAMES BEARD AWARD FINALIST - A vibrant exploration of Korean cuisine, both in Korea and in Koreatowns around the globe, with more than 75 bold, flavor-packed recipes and stunning photography from the New York Time s bestselling authors of Koreatown . "The wide range of modern Korean food is on display in this fascinating book that is as electric, sumptuous, and diverse as the cuisine it portrays."--Edward Lee, chef and author of Bourbon Land A BEST COOKBOOK OF THE YEAR: The New York Times, The Boston Globe, Los Angeles Times, Food & Wine, Eater, Wired Join chef Deuki Hong and journalist Matt Rodbard as they take an insider's look at the exciting evolution of Korean food through stories of chefs and home cooks, as well as recipes that are shaping modern Korean cuisine, including sweet-spicy barbecue, creative rice and seafood dishes, flavor-bombed stews, and KPOP-fueled street food. In Koreatown , Deuki and Matt explored the foods of Korean American communities across the United States. Now with Koreaworld , they show how Korean cuisine today is nothing less than an international culinary revolution, from the ancient plant-based cooking of famed Buddhist monk-chefs to modern charred-greens rice rolls and pork-stuffed fried peppers. Koreaworld takes readers into the bustling metropolis of Seoul, where the modern-day barbecue scene is pushing into new territory with recipes like Smoked Giant Short Ribs cooked over hay and where the city's third-wave coffee culture is exploding. Deuki and Matt also visit Jeju Island, where seafood dishes like Jeju Whole Fried Smashed Rock Fish rule supreme, and they explore the plant-based temple cuisine found in the rural province of Jeolla-do, with dishes such as Cold Broccoli Salad with Ssamjang Mayo . The tour continues with late-night food adventures in Los Angeles and stops in the kitchens of innovative chefs from New York City to Portland who are putting modern spins on Korean classics with dishes like Rice and Ginseng-Stuffed Roast Chicken , Grilled Kimchi Wedge Salad , Kkaennip Pesto , and Pineapple Kimchi Fried Rice . Filled with recipes, stories, and conversations of Korean food's global evolution, Koreaworld is essential reading for anyone curious about the future of food.
LC Classification NumberTX724.5.K65H6625
