The Korean Cookbook
Price AUD$74.95 Price CAD$64.95 Price £39.95 Price €49.95 Price USD$54.95 Price T54.95
‘Stunning and comprehensive.’ – Vogue
‘Nothing short of miraculous. A paradigm-shifting achievement comparable to Larousse Gastronomique.’ – Min Jin Lee, author of Pachinko
350 authentic and delicious Korean recipes for the home cook, written by the perfect guides to this extraordinary cuisine – an acclaimed Korean chef and a Korean culinary expert
The Korean Cookbook celebrates traditional regional dishes and everyday food found in home kitchens from Seoul to Jeju Island. This stunning collection features more than 350 recipes organized into traditional Korean meals, including pantry staples, fermented foods, rice, vegetable dishes, raw food, noodles, stir-fries, grilled meats, soups, stews, hotpots, noodles, dumplings, porridges, rice cakes, and desserts. Acclaimed Atomix chef JP Park and culinary researcher, chef, and writer Jungyoon Choi share their years of research and expertise, together with their knowledge of the ingredients, culture, and traditions of Korean food in this, the first comprehensive book on Korean home cooking, expansive in breadth and approach and filled with tasty and achievable authentic recipes for the home cook.
Specifications:- Format: Hardback
- Size: 270 × 180 mm (10 5/8 × 7 1/8 in)
- Pages: 496 pp
- Illustrations: 0 illustrations
- ISBN: 9781838667542
Junghyun (JP) Park is an acclaimed chef born and raised in Seoul. With his wife, Ellia Park, they run four restaurants in New York – Atoboy, Naro, Seoul Salon, and Atomix (2 Michelin stars, 3 stars from the New York Times). In 2022, Atomix received the Art of Hospitality Award from The World’s 50 Best Restaurants, and achieved No. 8 in World 50 Best 2023, the top restaurant in North America. In 2023, Park won the James Beard Award for Best Chef: New York State.
Jungyoon Choi is a chef, culinary researcher, and writer with 25 years of experience working in Spain, Australia, and Korea. Over the past decade, she trained at Alicia Foundation and El Bulli and now she is executive R&D chef of the Korean Culinary & Fermentation Research Center at Sempio Foods. She is Academy Vice Chair of Korea & China for The World’s 50 Best Restaurants.
‘Stunning and comprehensive.’ – Vogue
‘This hefty collection of classic Korean recipes is sure to help you step up your hotpot, dumpling, and noodle game.’ – Food & Wine
‘For anyone looking to master Korean cooking or go deep on Korean food, there’s no more comprehensive read than this.’ – Robb Report
‘The Korean Cookbook by Junghyun Park and Jungyoon Choi is nothing short of miraculous. A paradigm-shifting achievement comparable to Larousse Gastronomique, this extraordinary labor of love is an essential guide to all who want to not just cook well but to imagine a new culinary aesthetic through understanding what is true about a nation’s culinary history.’ – Min Jin Lee, author of Free Food for Millionaires and Pachinko, a National Book Award Finalist
‘The Korean Cookbook pays homage to the true essence of hansik. Written by masters of their craft, this book shares with the world the depth of this art and technique. It is an essential tool for anyone who wants to understand Korean cuisine.’ – Eric Ripert, chef
‘The new definitive culinary reference for chefs and home cooks who are interested in Korean culinary culture.’ – Foreword Reviews‘Diving deep into the heart of Korean cuisine.’ – Tasting Table