Customer Reviews

Authentic Recipes from Korea (Authentic Recipes Series)

5 star:		(1)
4 star:		(3)
3 star:		(3)
2 star:		(0)
1 star:		(0)

 

 

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.

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.

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.

If you like periplus cookbooks and already own "the food of" version of this book, then reconsider buying this one. The new "authentic recipes from" series is just a rehash of the "food of series" with a few subtle changes such as relacing obscure recipes with more recognisable ones, bigger font and format, less on the history and some updated pictures.

Overall I kind of like the recipes in the new books more as there is less filler and odd recipes, but I do like the layout and format of the older hardcover "food of" books. So if you own "the food of" and want to get this book, be prepared to sell it off as you will only end up doubling up 90% of recipes between the 2.

I liked this book and the pictures are great...I would have liked to see more recipes.

To me this looks like a reprint of "Reprint of Food of Korea" which is a good book. That said it leans toward "Royal Cuisine". That said if you do not have Food of Korea this book as a better font (eaiser to read).

This book is a beautiful book, but the recipes in this book seem too fancy. I wish that this book had more of the basic foods that I had while growing up in korea. If you like more fancier food, I guess you might like this book.