Traditional Korean Cooking [Hardcover]

Noh Chin-Hwa (Author)

Book Description

ISBN-10: 0930878485 | ISBN-13: 978-0930878481 | Publication Date: January 1, 1985

75 traditional Korean recipes including desserts, bean curd dishes, basic side dishes and a variety of kimchis, a spicy fermented pickle have been chosen from the best of Korean cooking. These popular Korean snacks are very appealing for family meals as well as for entertaining guests. Over 340 color photos will teach and inspire the cook to follow each individual recipe.

See also Practical Korean Cooking

Product Details

• Hardcover: 78 pages
• Publisher: Hollym International Corp (January 1, 1985)
• Language: English
• ISBN-10: 0930878485
• ISBN-13: 978-0930878481
• Product Dimensions: 10.4 x 7.2 x 0.5 inches
• Shipping Weight: 1.2 pounds
• Average Customer Review: 4.0 out of 5 stars  See all reviews (3 customer reviews)
• Amazon Best Sellers Rank: #1,156,924 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

5 of 5 people found the following review helpful:

4.0 out of 5 stars Unusual Format, good culinary content, great pics, August 19, 2005

By 

B. Marold "Bruce W. Marold" (Bethlehem, PA United States) - See all my reviews
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This review is from: Traditional Korean Cooking (Hardcover)

The three glossy, Golden Book styled Korean cookbooks by Noh Chin-hwa and Copyreader Shirley A. Dorow form a rather oddly titled collection of pretty good recipes covering the width and breadth of Korean cuisine. One really wishes these three volumes had been published as a single volume, especially as there is no index spanning the three volumes. These books are entitled `Healthful Korean Cooking, Meats & Poultry', `Low-Fat Korean Cooking Fish, shellfish & Vegetables', and `Traditional Korean Cooking, Snacks and Basic Side Dishes'.

Aside from the very non-European way of organizing these topics, the most difficult thing may be the mislabelling of various Korean techniques. Classic Korean barbecue is really a high heat fast cooking method, much more like grilling than smoke-based slow cooking barbecue. It's most distinguishing feature is that it is done on the tabletop on a grill very similar to the Japanese Hibachi. In other places, the name `broiling' is given to what is essentially another instance of grilling.

While I have eaten several meals at a Korean restaurant, I have never reviewed other books on Korean cuisine, so I can only judge this as if I were judging a book on French or Italian or Southern American cuisine.

One very dramatic feature of all three volumes is the fact that each and every recipe is accompanied with a series of very good color pictures illustrating the main steps in the procedure. This is in addition to a larger picture of the completed dish. Another very good aspect of the photographs in these books is that all the dishes are plated on similarly colored and shaped plates, so the essential difference from photo to photo is in the food and not in the crockery.

The photographer really gets a chance to do his stuff with the double page pics of typical table settings.

While it does me little good, I liked the fact that each dish is clearly named with an English name, a Korean name in English script, and the Korean name in Korean pictographs. For Korean speaking readers, I suspect this is a good thing.

The one thing I found most annoying about the way the recipes were written is in the fact that the list of ingredients is not in tabular form. That is, the amount and name of the first ingredient begins at the beginning of the first line, followed immediately by the amount and name of the second ingredient without a line break, if there is room remaining on the first line.

Ultimately, the most annoying thing about this collection is that the division of dishes between the volumes makes little sense to a Western cook, there is no combined index, and so much material in the introductions, glossaries, and table setting pics is duplicated in all three books.

And yet, until I review any more Korean cookbooks, these volumes' strengths outweigh its weaknesses if you are an amateur cook and really want to reproduce dishes from your local Korean eatery. I would prefer seeing a more general approach similar to the many excellent books on European cuisines such as Diane Kochilas' book on Greek food and Penelope Casas' early book on Spanish food.

1 of 1 people found the following review helpful:

3.0 out of 5 stars Not bad, but please see the full review, June 17, 2011

By 

C. J. Thompson "Arctic John" (Pond Inlet, Nunavut Canada) - See all my reviews
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This review is from: Traditional Korean Cooking (Hardcover)

Noh Chin-Hwa published this book on Korean snacks and side dishes along with two companion volumes covering other aspects of the cuisine. All three have also been published in a combined volume entitled Practical Korean Cooking. I purchased and reviewed the combined volume and awarded it 4 stars. I subsequently ordered this book not realizing that it is, in fact, nothing but the last two chapters of my first purchase with a different cover. It would have been nice if I could have been made aware of this before spending my money.

5.0 out of 5 stars TRADITIONAL KOREAN COOKING, May 12, 2011

By 

Marchelle D. Harris "wacomomof4" (waco, tx) - See all my reviews
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Amazon Verified Purchase

This review is from: Traditional Korean Cooking (Hardcover)

I loved the fact the book came in quickly. I gave it away as a gift and the person i gave it too was extremely satisfied.