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Bezig met laden... Korean Americandoor Eric Kim
Bezig met laden...
Meld je aan bij LibraryThing om erachter te komen of je dit boek goed zult vinden. Op dit moment geen Discussie gesprekken over dit boek. A lot of interesting recipes! You will need access to an Asian market to make most of them. ( ) 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. geen besprekingen | voeg een bespreking toe
Onderscheidingen
"An homage to what it means to be Korean American with more than 85 delectable recipes that explore how new culinary traditions can be forged to honor both your past and your present. New York Times staff writer Eric Kim grew up in Atlanta, the son of two Korean immigrants. Food has always been central to his story, from Friday-night Korean barbecue with his family to hybridized Korean-ish meals for one--like Gochujang-Buttered Radish Toast and his Kimchi Fried Rice--that he makes in his tiny New York City apartment. In this book, Eric shares these recipes alongside insightful, touching stories and stunning images shot by photographer Jenny Huang. Playful, poignant, and informative, Korean American: A Cookbook also includes essays ranging from the life-changing act of leaving home and coming back, to what Thanksgiving means to a first-generation family both conceptually and culinarily--all the while teaching readers about the Korean pantry, the history of Korean immigration in America, and the importance of white rice in Korean cuisine. Recipes like Sheet-Pan Bibimbap with Roasted Fall Vegetables and Caramelized-Kimchi Baked Potatoes demonstrate Eric's prowess at introducing Korean flavors to comforting American classics, while a dish such as Meatloaf-Glazed Kalbi with Gamja Salad does the opposite by making a traditional Korean dish immediately more familiar through the addition of a beloved American flavor profile. In this book of recipes and thoughtful insights, especially about his mother, Jean, Eric divulges not only what it means to be Korean American but how, through food and cooking, he found acceptance, strength, and the confidence to own his story"-- Geen bibliotheekbeschrijvingen gevonden. |
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Google Books — Bezig met laden... GenresDewey Decimale Classificatie (DDC)641.59519Technology Home and family management Food And Drink Cooking, cookbooks Cooking characteristic of specific geographic environments, ethnic cooking Asia China and adjacent areas KoreaLC-classificatieWaarderingGemiddelde:
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