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Title: Growing Up in a Korean Kitchen: A Cookbook by Hi Sooshin Hepinstall, Hi Soo Shin Hepinstall, Sonya Hepinstall ISBN: 1-58008-281-5 Publisher: Ten Speed Press Pub. Date: July, 2001 Format: Hardcover Volumes: 1 List Price(USD): $29.95 |
Average Customer Rating: 4.17 (18 reviews)
Rating: 5
Summary: How to learn traditional Korean cooking (ie- like Mom made)
Comment: This isn't just a cookbook, it's a good book in general. The recipes become much more meaningful thanks to the author's explanation of how traditional Korean cooking methods are entwined with Korean culture.
I've looked through many 'Korean' cookbooks and never bothered with them because they really covered modern Korean-western fusion dishes, or referred to dishes by their traditional Korean name but gave instructions for very non-traditional preparation and presentation. If you're like me, you want a book that tells you how to make Korean food like Oma and Omanee made. This book fulfills that need 100%. It even goes so far as to tell you the tradional method for making your own soy saunce :)
I'm a complete novice cook (single guy) and, thanks to this book, I was able to make Ox Tail Soup correctly on my first try.
The ONLY negative comment I have is that the pictures are not in color, and none of the recipies show step-by-step pictures or illustrations. Still, the instructions are very clear so it generally is not a problem. But if you really want pictures for reinforcement, I'd recommend buying this book and another one with lots of pictures as a companion.
Rating: 4
Summary: Korean culture through cooking
Comment: **If you are just looking for quick and easy Korean "fast food" or "fusion" recipes, look elsewhere (there are simpler texts with newer updated recipes and better pictures).**
That said, this is a wonderful book for those interested in learning about Korean history and culture via cooking. I got teary eyed reading about the history (or maybe it was when I was eating the kimchi?).
The recipes are comprehensive and include a few that many contemporary Koreans don't even cook at home (life would be much more difficult without prepared red bean paste and soy sauce).
This should be a staple for anyone interested in discovering their roots (no, not the radish type). Or interested in "culinary anthropology" (is this a real field?). As well as anyone just addicted to Korean food.
If only this book had PICTURES of the foods, it would get 5 stars. And possibly a section depicting how properly cut foods should look.
Rating: 4
Summary: an intro to classic Korean cooking
Comment: Many know Chinese, Thai and Japanese cuisine, eating it weekly, but few are familiar with or venture to cook Korean dishes. This book should correct this gap. The recipes in this book are influenced by royal Korean cuisine since they are based on the author's "Shin" family traditions, a clan that belonged to the Yangban family. One of 12 children raised in her family's Chongju City "house", she was exposed to many large meals, and celebrations that fed over 100 guests at a time. The book opens with a discussion of the Korean kitchen followed by a 15 page glossary of essential ingredients and utensils. Because these are classic recipes, some are complicated. This is followed by recipes for eleven essential sauces, such as a traditional soy sauce (kanjang) which takes 2 months to ferment. The book has over 50 recipes for main dishes, including 10 kimchi's; pickled cucumbers; pickled ginger; 13 soups, including seaweed, rice cake, and t'ang soups; mandu; and chatjuk pine nut porridge. There are over 80 recipes for side dishes, including seasoned eggplant and spinach; sauteed kelp; green onion salad; and a chilled radish salad (my saengch'ae) which can easily replace cole slaw as an American picnic staple. Stew recipes includes ones for tak tchim chicken stew and ch'aeso chongol vegetarian hotpot. There are recipes for 11 barbecues, as well as kimchijon, pinchajon, and puch'ujon pancakes. The book closes with several recipes for ceremonial dishes, desserts (including sighye punch and hwach'ae soup) and pori barley, ogote, yuja, ginseng, omija and ginger teas. Finally, every few pages, the author includes a shaded box that expounds on childhood, culinary or cultural memories as they relate to the recipe and food staple.
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Title: Dok Suni : Recipes From My Mother's Korean Kitchen by Jenny Kwak, Liz Fried ISBN: 0312192614 Publisher: St. Martin's Press Pub. Date: 15 October, 1998 List Price(USD): $27.50 |
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Title: The Kimchee Cookbook: Fiery Flavors and Cultural History of Korea's National Dish by Kim Man-Jo, Lee Kyou-Tae, Lee O-Young ISBN: 9625935061 Publisher: Periplus Editions Pub. Date: December, 1999 List Price(USD): $29.95 |
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Title: Korean Home Cooking (Essential Asian Kitchen Series) by Soon Yung Chung ISBN: 0794650066 Publisher: Periplus Editions Pub. Date: December, 2001 List Price(USD): $19.95 |
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Title: Korean Cuisine by Young Sook Choi, Wei-Chuan Publishing ISBN: 0941676803 Publisher: Wei-Chuan Publishing Pub. Date: May, 2001 List Price(USD): $15.95 |
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Title: Traditional Korean Cooking Snacks and Basic Side Dishes by Chin-Hwa Noh, Noh Chin-Hwa, Chin-Hwa No ISBN: 0930878485 Publisher: Hollym International Corporation Pub. Date: June, 1985 List Price(USD): $16.95 |
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