Authentic Recipes from Korea (Authentic Recipes Series) [Hardcover]

David Clive Price (Author), Masano Kawana (Author)

Book Description

Series: Authentic Recipes Series | Publication Date: October 15, 2004

More than 60 treasures of Korean cooking are revealed through easy-to-follow recipes and beautiful photographs. Learn from leading Korean chefs how to create all-time favorites like beef bulgolgi, chicken and ginseng, and spicy kimchi, as well as other delicious and easy-to-prepare dishes such as gujeolpan (nine-sectioned royal platter), bibimbap (steamed rice with vegetables and red chili paste), and Korean Thanksgiving rice cakes. Adding to the reader's enjoyment are stunning location photography, detailed information on ingredients, and insights into Korean culture.

Editorial Reviews

About the Author

David Clive Price has traveled widely throughout the Far East as travel journalist and writer, for food, travel, and lifestyle magazines.

Product Details

• Hardcover: 112 pages
• Publisher: Periplus Editions; Hardcover with Jacket edition (October 15, 2004)
• Language: English
• ISBN-10: 0794602886
• ISBN-13: 978-0794602888
• Product Dimensions: 11.2 x 8.6 x 0.6 inches
• Shipping Weight: 1.6 pounds (View shipping rates and policies)
• Average Customer Review: 3.7 out of 5 stars  See all reviews (7 customer reviews)
• Amazon Best Sellers Rank: #710,998 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

3 of 3 people found the following review helpful:

5.0 out of 5 stars really great intro to Korean cooking, September 3, 2008

By 

Justin S (New Jersey) - See all my reviews

This review is from: Authentic Recipes from Korea (Authentic Recipes Series) (Hardcover)

That person who said something about the recipes being too fancy in this book must be crazy. I'm American, and I've never cooked Korean food before, but I've been cooking like mad from this book over the past few days, and it's been anything but fancy. In fact, I'd say it's very home-style. If you're looking to learn the basics, this is a great book to try out. I've made the cabbage kimchi and the radish kimchi, both amazing. I made this awesome raw tofu dish, with a vibrant but ever-so-easy-to-prepare soy/sesame topping that was so good, I can't wait to make it again. And I made these super-simple and remarkably tasty spinach and shiitake mushroom side dishes. They're so good, just serve them with some hot white rice, and that can be your dinner. I even took inspiration from the seafood glaze recipe and used it on shrimp. I marinated the shrimp for a few hours, then cooked it in my grill pan, and I served it with those kimchis, some bean paste I'd bought, raw garlic, ginger, and scallions, and lettuce leaves for wrapping. It might just have been the best grilled Korean food I've ever had in my life, and I've tried this kind of thing a lot in NYC restaurants. This book is highly recommended.

3 of 3 people found the following review helpful:

4.0 out of 5 stars A definite buy, June 7, 2007

By 

C. Kim - See all my reviews
(REAL NAME)   

This review is from: Authentic Recipes from Korea (Authentic Recipes Series) (Hardcover)

I've been borrowing many korean recipe books from the library and this one is a definite one to buy. I think the intro and pictures are useful. The only negative thing I have to say is that the amount of ingredients are not exact, I guess it can vary based on taste/personal liking. I think this recipe book will be useful to have on hand; I've already made 3 dishes from it.

1 of 1 people found the following review helpful:

3.0 out of 5 stars Not bad, but not great., June 20, 2011

By 

C. J. Thompson "Arctic John" (Pond Inlet, Nunavut Canada) - See all my reviews
(REAL NAME)   

This review is from: Authentic Recipes from Korea (Authentic Recipes Series) (Hardcover)

The 'Authentic recipes from ...' series of cookery books is generally pretty good. This one, though still pretty decent, is not one of the best. The photography is excellent and the introductory material at the beginning of the text is very good but, despite this, I don't think I would recommend the book to beginners. The range of recipes is limited and some of the dishes featured, Bulgogi, for instance, are quite different from other more mainstream interpretations (although this does not make them any less 'authentic', as some would argue). I was also surprised to see that there is very little mention of the typical side-dishes that accompany Korean meals. This, to my mind, rather misses the central character of Korean cuisine and I think that, consequently, those looking for a good overview of Korean food won't find it here.