Koreaworld

a cookbook
Deuki Hong & Matt Rodbard ; photographs by Alex Lau
Book - 2024

"A vibrant exploration of the evolution of Korean cuisine, both in Korea and in Koreatowns across the globe, with more than 75 bold, flavor-packed recipes and stunning photography. Join chef Deuki Hong and journalist Matt Rodbard as they take an insider's look at the exciting evolution of Korean food in modern times, breaking new recipe ground with beloved sweet-spicy barbecue, creative rice and seafood dishes, powerful stews, and KPOP-fueled street food. In their New York Times bestselling cookbook Koreatown, they explored the foods of Korean American communities across the United States. Now with Koreaworld nearly a decade later, they show how Korean cuisine around the world is nothing less than a culinary revolution, from the ancient plant-based cooking of famed Buddhist monk-chefs to modern charred-greens rice rolls and pork-stuffed fried peppers. Koreaworld takes us into the modern-day Korean barbecue scene in Seoul, the late-night bar crawls of Los Angeles, and into the kitchens of innovative chefs from Denmark to Portland, Oregon who are taking modern spins on Korean food with dishes like Samgyetang Roast Chicken, Grilled Kimchi Wedge Salad, and Pineapple Kimchi Fried Rice. This book is packed with intimate stories of Korean food's evolution over the past decade, from conversations with people who've taken Korean food to places it's never been before"--

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Bibliographic Details
Main Authors: Hong, Deuki (Author), Rodbard, Matt (Author)
Other Authors: Lau, Alex (Photographer)
Format: Book
Language:English
Published: New York : Clarkson Potter/Publishers, [2024]
Edition:First edition.
Subjects:

MARC

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505 0 |a Introduction and some questions and answers -- Modern Korea -- Seoul is alive --Seoul-style barbecue: a smoky collision of very old and very new -- Jeolla-do: the ghosts of Gwangju and Buddhist temple cuisine --Jeju-do: An island of pork and tangerines -- Gangwon-do: mountain food -- The new Koreatown -- What it means to cook Korean today -- Modern rice: the long and short of it all -- Let's talk about fusion -- Snacks, desserts, drinks, more snacks! -- Ingredients and tools: stuff to know, stuff to buy -- acknowledgments and thank-yous -- Index. 
520 |a "A vibrant exploration of the evolution of Korean cuisine, both in Korea and in Koreatowns across the globe, with more than 75 bold, flavor-packed recipes and stunning photography. Join chef Deuki Hong and journalist Matt Rodbard as they take an insider's look at the exciting evolution of Korean food in modern times, breaking new recipe ground with beloved sweet-spicy barbecue, creative rice and seafood dishes, powerful stews, and KPOP-fueled street food. In their New York Times bestselling cookbook Koreatown, they explored the foods of Korean American communities across the United States. Now with Koreaworld nearly a decade later, they show how Korean cuisine around the world is nothing less than a culinary revolution, from the ancient plant-based cooking of famed Buddhist monk-chefs to modern charred-greens rice rolls and pork-stuffed fried peppers. Koreaworld takes us into the modern-day Korean barbecue scene in Seoul, the late-night bar crawls of Los Angeles, and into the kitchens of innovative chefs from Denmark to Portland, Oregon who are taking modern spins on Korean food with dishes like Samgyetang Roast Chicken, Grilled Kimchi Wedge Salad, and Pineapple Kimchi Fried Rice. This book is packed with intimate stories of Korean food's evolution over the past decade, from conversations with people who've taken Korean food to places it's never been before"--  |c Provided by publisher. 
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