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I've had this book for several years and return to it again and again. We've loved every recipe I've tried and now work them into our regular rotation. The book presents the cornerstone ingredients of korean food in the beginning and then uses them over and over to create most recipes. This is great because you can make one trip to an asian grocery store and, for a reasonable price, purchase every authentic ingredient you need to make most of the recipes. This makes korean food at home very accessible, and once you have the right ingredients, the recipes are simple. These ingredients have become staples in my home that I reach for whenever I want big flavor with little effort. I often use this book to make meals for friends who may not be familiar with korean food. They always love it and think I'm some kind of exotic food superstar. Highly recommended!
I am Korean, born in America. My parents are both native south Koreans. My dad has recently been staying during the week to help with childcare, and before they moved nearby I worried about what he would eat (he made it clear to my mother that I wasn't a good cook, though I am, he can just be a typical, critical Korean parent, but I won't get into that!). My mother had shown me how to cook some of my favorite dishes in times past, and in retrospect I should have recorded the cooking sessions because it was never very clear to me probably due to translation issues ("a little of this- Oh, I don't know what it's called"). I have other Korean cookbooks by Korean authors but the instructions were not easy to follow, and I wasn't driven to keep trying other recipes. So, I tried KC, tweaking recipes here and there as I often do, out of convenience, or out of my own taste. The first recipe I made for my dad was the yukaejang/hangover soup. I used my own beef bone broth, but otherwise followed the recipe. Dad said it was really good, as good as any restaurant! I continued with the seaweed soup, and the rice cake soup, again using my own beef bone broth, and again I was praised (he and my mother said "my" soup was better than my mother's!). I tried one soup not using my flavorful broth- sundubu jjigae, and it fell flat. I do think a flavorful broth is key in the soups. What I love about this book is it is easy to understand, even regarding buying the ingredients if I weren't familiar in an Asian grocery. The kimchi, the hallmark of Kor cuisine, turned out really good, and was not at all as intimidating as I thought it would be. I've made bulgogi using her recipe pretty much to a T and gotten rave reviews from guests. The only thing I want to perfect as of now is getting my brisket fork tender for the soups, or just using a more tender cut of beef instead. I also just made the sweet and spicy bbq chicken for my young family and everything got gobbled up. I will definitely be making that more often. I will be trying many more of her recipes. This is a modern cookbook with some of Korea's most classic dishes. True to her life and her influences from her husband there are delicious fusions, my favorite way of cooking and entertaining! I especially loved reading about her story, her pictures, and am grateful to her for helping me familiarize myself in the Korean kitchen.
I have collected cookbooks for years but never any which featured Asian cooking. This is an interesting guide to Korean dishes which I had never had the pleasure of sampling until a few years ago. My late husband's client was a lovely Korean woman who had come to America and saved for years to open a Korean restaurant. Coincidentally, one of my brothers moved back to our city after spending a lot of time in Korea and developing a taste for the cuisine. Thus began my love affair with Korean food and my desire to create the dishes for myself. The book has lots of lovely illustrations, not only of the food, but photos of family & friends. The author gives a short history of her life both in Korea and in the US which I found utterly charming. The recipe instructions are easy to follow and not difficult to prepare. It was just what I was looking for and I've found it to be an excellent cooking reference for me and a good companion book for the PBS television series of the same name.
I am new to Korean food but have been making Chinese food for 5 decades. This book is very informative with great information on the ingredients something I have not found in one place. I may never make authentic Korean food but this book instructs on the use of ingredients. I would like to incorporate Korean fermented foods in my diet and this book inspires me to try.
This book is excellent. It is a very high-quality piece, and can serve as decoration or as a practical cookbook. As a cookbook, though, it is somewhat lacking. The recipes that are there are GREAT. Seriously, they are VERY good recipes, and pretty practical. However, you might expect a cookbook to be packed with recipes and made with sturdy pages. This is more of a designer book--the pages are high quality, and glossy. They won't hold up against the splashes of Kimchi juice that you will unleash upon your kitchen when you start pumping out high-quality Korean food. :)
Seriously though, it's an excellent book, and I do recommend it. It just isn't the typical American-style cookbook. It's much better.
One of my favorite cookbooks ever. I owned the hard cover version, but I am migrating all my books into kindle versions and I had been repurchasing digitally only those books worth keeping forever, this book made it to the digital selection.
This is an excellent source of knowledge about Korean cooking and culture! It was a great experience to read, the receipts are easy to follow and very tasty. The author did a great job explaining everything! From names of ingredients in Korean and English to where to find them as well as how to have proper food preparation.
I really enjoy the book. The PBS show looked so good and appetizing, I had to buy this book. Japanese, Indian and Korean foods require a lot ingredients. This cook book makes it real easy to follow. It helps to have an Asian store close by when cooking international recipes. It's one of the better Korean cookbooks that I have.
Kimchi Chronicles is a wonderful addition to the PBS series highlighting Korean food. We had eaten Korean food in Hawaii, where we lived for a number of years, and thought we knew at least a little about it, that is until we started watching the Chronicles and then it was necessary to get the book so we could start eating a lot more of this wonderful, and almost unknown, ethnic food. This really is a must have if you ever wanted to try cooking Korean, and it makes it fun by also learning about the culture.