The art of Korean cooking / Onjium ; foreword by Woongchul Park.

Format:

Book

Author/Creator:

Onjiŭm (Organization), author.

Contributor:

Park, Woongchul, writer of foreword.

Language:

English

Subjects (All):

Cooking, Korean.

Food habits--Korea--History.

Food habits.

Genre:

cookbooks.

Cookbooks.

Illustrated works.

Physical Description:

255 pages : color illustrations ; 31 cm

Place of Publication:

London : Thames & Hudson, 2026.

Summary:

"A beautifully produced cookbook featuring eighty recipes inspired by traditional Korean cuisine, alongside illuminating essays on the country's culinary history."

Fusing traditional techniques, local ingredients, and unexpected flavors with contemporary culinary artistry, this is both the definitive introduction to Korean cuisine and a beautifully crafted cookbook. More than eighty carefully developed recipes from Michelin-starred Onjium range from familiar dishes like bibimbap with spring vegetables or seafood hot pot to such lesser-known delicacies as chestnut porridge, beotgul (oyster) salad, or stir-fried ueong (burdock root) with sweet potato noodles. This is bold, beautiful, and artful Korean food for the modern world.

Notes:

Includes index.

ISBN:

0500029547

9780500029541

OCLC:

1527878116

Publisher Number:

90104468294