Maangchis Real Korean Cooking

✏Book Title : Maangchi s Real Korean Cooking
✏Author : Maangchi
✏Publisher : Houghton Mifflin Harcourt
✏Release Date : 2015-05-19
✏Pages : 320
✏ISBN : 9780544465756
✏Available Language : English, Spanish, And French

✏Maangchi s Real Korean Cooking Book Summary : A complete course on Korean cuisine for the home cook by the YouTube star and the world's foremost authority on Korean cooking Her millions of fans compare her to Julia Child. An Internet sensation, Maangchi has won the admiration of home cooks and chefs alike with her trademark combination of good technique and good cheer as she demonstrates the vast and delicious cuisine of Korea. In Maangchi’s Real Korean Cooking, she shows how to cook all the country’s best dishes, from few-ingredient dishes (Spicy Napa Cabbage) to those made familiar by Korean restaurants (L.A. Galbi, Bulgogi, Korean Fried Chicken) to homey one-pots like Bibimbap. For beginners, there are dishes like Spicy Beef and Vegetable Soup and Seafood Scallion Pancake. Maangchi includes a whole chapter of quick, spicy, sour kimchis and quick pickles as well. Banchan, or side dishes (Steamed Eggplant, Pan-Fried Tofu with Spicy Seasoning Sauce, and refreshing Cold Cucumber Soup) are mainstays of the Korean table and can comprise a meal. With her step-by-step photos—800 in all—Maangchi makes every dish a snap. A full glossary, complete with photos, explains ingredients. Throughout, Maangchi suggests substitutions where appropriate and provides tips based on her readers’ questions.

✏Book Title : Maangchi s Big Book of Korean Cooking
✏Author : Maangchi
✏Publisher : Houghton Mifflin Harcourt
✏Release Date : 2019-10-29
✏Pages : 352
✏ISBN : 9781328988508
✏Available Language : English, Spanish, And French

✏Maangchi s Big Book of Korean Cooking Book Summary : Despite the huge popularity of Korean restaurants, there has been no comprehensive book on Korean cooking—until now. Maangchi’s Big Book of Korean Cooking is a wide, deep journey to the heart of a food-obsessed culture. The book contains the favorite dishes Maangchi has perfected over the years, from Korean barbecue and fried chicken to bulgogi and bibimbap. It explores topics not covered in other Korean cookbooks, from the vegan fare of Buddhist mountain temples to the inventive snacks of street vendors to the healthful, beautiful lunch boxes Korean mothers make for their kids. Maangchi has updated and improved the traditional dishes, without losing their authentic spirit. Among the features: • Spectacular party food, from homemade clear rice liquor to sweet, spicy, sour baby back ribs • Side plates that support and complement every Korean meal • Soups, hotpots, and stews, from bone broth to tofu stews • An array of different kimchis • A detailed photographic chapter on Korean cooking techniques Hundreds of striking, full-color photos by Maangchi show Korean ingredients so the cook knows exactly what to buy, step-by-step techniques for each recipe, and tempting close-ups of every dish.

✏Book Title : A Companion to Korean American Studies
✏Author : Rachael Miyung Joo
✏Publisher : BRILL
✏Release Date : 2018-06-28
✏Pages : 728
✏ISBN : 9789004335332
✏Available Language : English, Spanish, And French

✏A Companion to Korean American Studies Book Summary : A Companion to Korean American Studies aims to provide readers with a broad introduction to Korean American Studies, through essays exploring major themes, key insights, and scholarly approaches that have come to define this field.

📒Fiery Ferments ✍ Kirsten K. Shockey

✏Book Title : Fiery Ferments
✏Author : Kirsten K. Shockey
✏Publisher : Storey Publishing
✏Release Date : 2017-05-30
✏Pages : 272
✏ISBN : 9781612127286
✏Available Language : English, Spanish, And French

✏Fiery Ferments Book Summary : The authors of the best-selling Fermented Vegetables are back, and this time they’ve brought the heat with them. Whet your appetite with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe. Chiles take the spotlight, with recipes such as Thai Pepper Mint Cilantro Paste, Aleppo Za’atar Pomegranate Sauce, and Mango Plantain Habañero Ferment, but other traditional spices like horseradish, ginger, and peppercorns also make cameo appearances. Dozens of additional recipes for breakfast foods, snacks, entrées, and beverages highlight the many uses for hot ferments.