From Publishers Weekly
Starred Review. Packed with over 75 recipes from some of L.A.'s top Korean restaurants, this outstanding collection will appeal to those who've never even set foot in southern California, let alone Korea. Opening with an exhaustive, photograph-rich overview of key ingredients and preparation techniques, the book offers step-by-step instructions for simple and complex dishes ranging from appetizers to sides, salads, entrees and desserts. There are a bevy of recipes for traditional dishes such as kimchi, porridge and ribs, as well as specialty and fusion dishes to ensure palates never get bored. Budding cooks can choose from familiar fare such as Bulgogi, a marinated and stir-fried beef dish, or the more exotic, such as Jellyfish Salad, Spicy Monkfish or Seafood Vegetable Stew. Though dishes can intimidate, cooks will find their meals coming together quickly once the initial preparation is done. The book's strongest suit is its breadth of flavors and styles-there are recipes for virtually every protein source, from pine nuts to pork to tofu-offering mouthwatering options for every kind of diner.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
"I've never seen such a comprehensive collection of authentic Korean recipes. Traditional cuisine, exciting new fusion dishes, it's all in here." Ki Young Lee, president, Los Angeles Korean American Restaurant Association
"The book is rich in recipes, techniques, tips, and photography, and is inspiring as both a cookbook and a restaurant guide." The BA blog by the editors of Bon Appétit
"Packed with over 75 recipes from some of L.A.'s top Korean restaurants, this outstanding collection will appeal to those who've never even set foot in southern California, let alone Korea." Publishers Weekly, starred review