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The Korean Kitchen

75 Healthy, Delicious and Easy Recipes

Korean Food Foundation (Autor)

Buch | Softcover

230 Seiten

2015 | UK ed.
Hollym International Corp.,U.S. (Verlag)
978-1-56591-459-9 (ISBN)

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Beginning with an exploration of Nature's influence on Korean cuisine, followed by its six characteristics, the book turns first to a description of the ingredients and basic techniques of Korean cooking. The recipes themselves are selected based upon their popularity among non-Koreans as well as natives, their ease of preparation, and the accessibility of the ingredients used. With almost 350 colour photos, the book is richly illustrated and follows a simple step-by-step approach that guarantees success every time.

Korean Cuisine Culture
Nature’s Influence on Korean Cuisine / Characteristics of Korean Cuisine
Ingredients and Basic Techniques of Korean Cuisine
Basic Ingredients of Korean Cuisine / Shopping for Korean Ingredients in Other Countries / Essential Ingredients for Korean Cuisine / Essential Korean Kitchen ware / Converting Measurements / Basic Techniques
Top 12 Korean Food
Bibimbap / Sundubu-jjigae / Mandu / Bulgogi / Galbi-jjim / Dwaeji-bulgogi / Modum-jeon / Haemul-pajeon / Japchae / Gimbap / Tteok-bokki / Maekom-dak-gangjeong
Rice, Porridge and Noodles
Huin-bap•Ogok-bap / Kimchi-bokkeum-bap / Hobak-juk / Patjuk / Mul-naengmyeon / Bibim-naengmyeon / Janchi-guksu(On-myeon) / Goldong-myeon(Bibim-guksu) / Kal-guksu / Tteokguk
Soups and Stews
Miyeok-guk / Sigeumchi-doenjang-guk / Oi-naengguk / Doenjang-jjigae / Kimchi-jjigae / So-gogi-beoseot-jeongol / Yukgaejang / Samgye-tang
Special Dishes
Neobiani / Galbi-gui / Dwaeji-bossam / Dak-jjim / Dak-bokkeum-tang / Godeungeo-gui / Ojingeo-bokkeum / Nokdu-bindae-tteok / Kimchi-jeon / Saeu-jeon • Beoseot-jeon / Gujeol-pan / Tangpyeong-chae / Gungjung-tteok-bokki
Side Dishes
Saengseon-jorim / Saengseon-ganjang-jorim / Dubu-jorim / Dubu-kimchi / Gamja-jorim / Myeolchi-bokkeum / Sangchu-oi-saengchae / Baechu-geot-jeori / Samsaek-namul / Gosari-namul • Doraji-namul / Gyeran-jjim / Gyeran-mari
Kimchi
Baechu-kimchi / Baek-kimchi / Mat-kimchi (Seokbakji) / Oi-so-bagi / Nabak-kimchi / Dongchimi
Desserts
Songpyeon / Hwajeon / Maejakgwa / Sujeonggwa / Omija-hwachae / Yuja-hwachae

The Traditional Korean Table Setting / Korean Menu Suggestion / How to Enjoy Korean Food
Reference / Index

Erscheint lt. Verlag	22.10.2015
Zusatzinfo	342 Illustrations, unspecified
Verlagsort	Elizabeth
Sprache	englisch
Maße	182 x 248 mm
Gewicht	698 g
Einbandart	Englisch Broschur
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen
ISBN-10	1-56591-459-7 / 1565914597
ISBN-13	978-1-56591-459-9 / 9781565914599
Zustand	Neuware