Eric Kim (1) (1991–)

I've been reading Eric Kim for years in the New York Times. His recipes, Asian influenced or not, are always accompanied by interesting backstories. While spending lockdowns at home in Atlanta with his mom he wrote "Korean American" as a very personal take on the home cooking that they created together.

Nothing high-class and elite here. Kim brings us flavored grits, glazed Spam, quick-pickled vegetables, and all sorts of stuff wrapped in flour tortillas.

Many of the flavor combos will seem odd. Kim tells us the historical and cultural why of each dish and encourages us to open up our mouths and minds to new tastes. I admit I'm not always convinced but that is my failing, not his.

I recommend this book for two reasons. First, it is an exciting view into a cuisine that most of us never see unless we have close Korean friends. Second because it is Eric Kim writing of his home.

The book designers have taken an interesting approach to the visuals that I can't really get behind. But really, the choice of plates and backgrounds or the refusal to italicize foreign words (at least in the ARC) are irrelevant to the taste of the food.

I received a review copy of "Korean American: Food That Tastes Like Home" by Eric Kim from ‎ Clarkson Potter press through NetGalley.com.… (meer)