Type something and hit enter

author photo
By On

The Kimchi Chronicles: Korean Cooking for an American Kitchen

Long a most loved of aware of everything foodies, Korean cooking is a hot food pattern, with dishes like bibimbap and kimchi springing up on menus across the country. In a PBS arrangement, Marja Vongerichten and three-star Michelin gourmet expert Jean-Georges Vongerichten gave watchers an insider's gander at Korea as they venture to every part of the nation and experience its valid flavors and social customs. As the show's partner cookbook, The Kimchi Chronicles incorporates a formula for each dish included, clarifying how they can be effectively copied in an American kitchen. Culinary expert Vongerichten additionally offers unique dishes with a lighter, current style, demonstrating how the kinds of the Korean table can be promptly coordinated into any feast. 

For admirers of Korean food, those anxious to test looking for an open prologue to this fascinating cooking, and perusers who simply need a little taste of culinary and social investigation outside the Western Hemisphere, The Kimchi Chronicles makes certain to give a lot of motivation, data, and amusement.
About the Author
Marja Vongerichten is a Korean-born former actress and model. At home with her husband, Jean-Georges Vongerichten, she cooks authentic, Korean dishes. She and Jean-Georges live in New York City with their daughter Chloe. 
I've had this book for several years and return to it again and again. We've loved every recipe I've tried and now work them into our regular rotation. The book presents the cornerstone ingredients of korean food in the beginning and then uses them over and over to create most recipes.
This is great because you can make one trip to an asian grocery store and, for a reasonable price, purchase every authentic ingredient you need to make most of the recipes. This makes korean food at home very accessible, and once you have the right ingredients, the recipes are simple. These ingredients have become staples in my home that I reach for whenever I want big flavor with little effort. I often use this book to make meals for friends who may not be familiar with korean food. They always love it and think I'm some kind of exotic food superstar. Highly recommended!-M. Lucas
I am Korean, born in America. My parents are both native south Koreans. My dad has recently been staying during the week to help with childcare, and before they moved nearby I worried about what he would eat (he made it clear to my mother that I wasn't a good cook, though I am, he can just be a typical, critical Korean parent, but I won't get into that!). My mother had shown me how to cook some of my favorite dishes in times past, and in retrospect I should have recorded the cooking sessions because it was never very clear to me probably due to translation issues ("a little of this- Oh, I don't know what it's called"). I have other Korean cookbooks by Korean authors but the instructions were not easy to follow, and I wasn't driven to keep trying other recipes. So, I tried KC, tweaking recipes here and there as I often do, out of convenience, or out of my own taste. The first recipe I made for my dad was the yukaejang/hangover soup. I used my own beef bone broth, but otherwise followed the recipe. Dad said it was really good, as good as any restaurant! I continued with the seaweed soup, and the rice cake soup, again using my own beef bone broth, and again I was praised (he and my mother said "my" soup was better than my mother's!). I tried one soup not using my flavorful broth- sundubu jjigae, and it fell flat. I do think a flavorful broth is key in the soups. What I love about this book is it is easy to understand, even regarding buying the ingredients if I weren't familiar in an Asian grocery. The kimchi, the hallmark of Kor cuisine, turned out really good, and was not at all as intimidating as I thought it would be. I've made bulgogi using her recipe pretty much to a T and gotten rave reviews from guests. The only thing I want to perfect as of now is getting my brisket fork tender for the soups, or just using a more tender cut of beef instead. I also just made the sweet and spicy bbq chicken for my young family and everything got gobbled up. I will definitely be making that more often. I will be trying many more of her recipes. This is a modern cookbook with some of Korea's most classic dishes. True to her life and her influences from her husband there are delicious fusions, my favorite way of cooking and entertaining! I especially loved reading about her story, her pictures, and am grateful to her for helping me familiarize myself in the Korean kitchen.-SW 
I have collected cookbooks for years but never any which featured Asian cooking. This is an interesting guide to Korean dishes which I had never had the pleasure of sampling until a few years ago. My late husband's client was a lovely Korean woman who had come to America and saved for years to open a Korean restaurant. Coincidentally, one of my brothers moved back to our city after spending a lot of time in Korea and developing a taste for the cuisine. Thus began my love affair with Korean food and my desire to create the dishes for myself. The book has lots of lovely illustrations, not only of the food, but photos of family & friends. The author gives a short history of her life both in Korea and in the US which I found utterly charming. The recipe instructions are easy to follow and not difficult to prepare. It was just what I was looking for and I've found it to be an excellent cooking reference for me and a good companion book for the PBS television series of the same name.-Sarah 

Download Ebook The Kimchi Chronicles: Korean Cooking for an American Kitchen | 59 Mb | Pages 272 | EPUB | 2011

Gdrive
Support us with Donate some money using PAYPAL with this link >> https://www.paypal.me/Yudhacookbook 

0 comments