Maangchi's Big Book Of Korean Cooking

<b><i>The New York Times</i> Best Cookbooks of Fall 2019<br><i>Eater</i> Best Fall Cookbooks 2019<br><i>Bon Appetit’s</i> "Fall Cookbooks We’ve Been Waiting All Summer For"<br>Amazon’s Pick for Best Fall Cookbooks 2019<br><i>Forbes Finds</i> 15 New Cookbooks for Fall 2019</b><br><br>The definitive Korean cookbook on authentic Korean cuisine by "YouTube’s Korean Julia Child"* and the author of <i>Maangchi’s Real Korean Cooking</i>.<br><i>*New York Times</i><br><br>Despite the huge popularity of Korean restaurants, there has been no comprehensive book on Korean cooking—until now. <i>Maangchi’s Big Book of Korean Cooking</i> is a wide, deep journey into the world of traditional and modern Korean food.<br><br>The book contains the favorite dishes Maangchi has perfected over the years, with Korean recipes from Korean barbecue and fried chicken to bulgogi and bibimbap. It explores topics not covered in other Korean cookbooks, from the vegan Korean food of Buddhist mountain temples to inventive Korean street food and the healthful, beautiful lunch boxes Korean mothers make for their kids. Maangchi has updated and improved the traditional dishes, without losing their authentic spirit.<br><br>Among the features:<br>• Spectacular party food, from homemade clear rice liquor to sweet, spicy, sour baby back ribs<br>• Side plates that support and complement every Korean meal<br>• Soups, hotpots, and stews, from bone broth to tofu stews<br>• An array of different kimchis<br>• A detailed photographic chapter on Korean cooking techniques and ingredients<br><br>Hundreds of striking, full-color, step-by-step photos by Maangchi show Korean ingredients so the cook knows exactly what to buy, step-by-step techniques for each recipe, and tempting close-ups of every dish.