<div>The New York Times Best Cookbooks of Fall 2019 Eater Best Fall Cookbooks 2019 Bon Appetit's "Fall Cookbooks We've Been Waiting All Summer For" Amazon's Pick for Best Fall Cookbooks 2019 Forbes Finds15 New Cookbooks for Fall 2019 The definitive book on Korean cuisine by "YouTube's Korean Julia Child"*&nbsp;and the author ofMaangchi's Real Korean Cooking *New York Times Despite the huge popularity of Korean restaurants, there has been no comprehensive book on Korean cooking--until now.Maangchi's Big Book of Korean Cookingis a wide, deep journey to the heart of a food-obsessed culture. The book contains the favorite dishes Maangchi has perfected over the years, from Korean barbecue and fried chicken to bulgogi and bibimbap. It explores topics not covered in other Korean cookbooks, from the vegan fare of Buddhist mountain temples to the inventive snacks of street vendors to the healthful, beautiful lunch boxes Korean mothers make for their kids. Maangchi has updated and improved the traditional dishes, without losing their authentic spirit. Among the features: * Spectacular party food, from homemade clear rice liquor to sweet, spicy, sour baby back ribs * Side plates that support and complement every Korean meal * Soups, hotpots, and stews, from bone broth to tofu stews * An array of different kimchis * A detailed photographic chapter on Korean cooking techniques Hundreds of striking, full-color 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.</div>

Maangchi's Big Book of Korean Cooking Signed Edition: From Everyday Meals to Celebration Cuisine

SHULMAN, Martha Rose

Maangchi

Reference

Mariner Books

A complete course on Korean cuisine for the home cook by the YouTube star and the world's foremost authority on Korean cooking Her millions of fans compare her to Julia Child. An Internet sensation, Maangchi has won the admiration of home cooks and chefs alike with her trademark combination of good technique and good cheer as she demonstrates the vast and delicious cuisine of Korea. In Maangchi’s Real Korean Cooking, she shows how to cook all the country’s best dishes, from few-ingredient dishes (Spicy Napa Cabbage) to those made familiar by Korean restaurants (L.A. Galbi, Bulgogi, Korean Fried Chicken) to homey one-pots like Bibimbap. For beginners, there are dishes like Spicy Beef and Vegetable Soup and Seafood Scallion Pancake. Maangchi includes a whole chapter of quick, spicy, sour kimchis and quick pickles as well. Banchan, or side dishes (Steamed Eggplant, Pan-Fried Tofu with Spicy Seasoning Sauce, and refreshing Cold Cucumber Soup) are mainstays of the Korean table and can comprise a meal. With her step-by-step photos—800 in all—Maangchi makes every dish a snap. A full glossary, complete with photos, explains ingredients. Throughout, Maangchi suggests substitutions where appropriate and provides tips based on her readers’ questions.

Maangchi's Real Korean Cooking: Authentic Dishes for the Home Cook

Cookbooks, Food & Wine

Cooking Education & Reference

Harvest

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

Maangchi's Big Book Of Korean Cooking: From Everyday Meals to Celebration Cuisine

Regional & International

This is the second, revised edition of my first cookbook, a collection of Korean recipes from my first 18 YouTube videos and published in 2008. All of them are delicious and I include full-color pictures of ingredients so you can bring this book with you to the market and buy the exactly what you need.   Recipes in the book include: Main dishes:  Breaded cod filets (Daegujeon), Black bean noodles (Jjajangmyeon), Mixed rice with vegetables (Bibimbap), Grilled beef (Soegogi gui), Hot and spicy stir fried squid (Ojinguh bokkeum), Stir fried noodles with mixed vegetables (Japchae)   Kimchi:  Napa cabbage kimchi and radish kimchi (Kkakdugi), Stuffed cucumber kimchi (Oisobagi)   Snacks:  Spicy rice cake (Ddeokbokkie), Tuna roll (Kimbap)  Soups (Guk):  Spicy beef with vegetable soup (Yukgaejang), Radish soup with beef (Muguk), Ginseng chicken soup (Samgyetang), Sea plant soup (Miyeokguk)   Stews:  Bean paste vegetable stew (Doenjangjjigae), Beef and vegetable stew (Bulgogi jeongol), Kimchi stew (Kimchijjigae)   Side dishes (Banchan):  Spinach side dish (Sigeumchi namul), Vegetable pancake (Buchujeon), Sea plant salad (Miyeok muchim)  I hope you have as much fun making them as I did writing them!

Cooking Korean Food With Maangchi: Traditional Korean Recipes

Createspace Independent Pub

This book picks up where my last one left off, with 24 more delicious traditional Korean recipes and plenty of photos of the ingredients you will need to cook them. Everything is clearly explained and illustrated, in the same style as my popular YouTube videos.

Cooking Korean Food with Maangchi 2: More Traditional Korean Recipes

This is the second, revised edition of the collection of my first two Korean cookbooks published in 2008. It's 45 recipes from my YouTube videos and website, plus pictures of the ingredients you need so you can easily find them in the store, even if you've never cooked Korean food before.

Cooking Korean Food With Maangchi - Books 1&2: From Youtube To Your Kitchen

CreateSpace Independent Publishing Platform

This is the second, revised edition of the 3rd volume of Maangchi's popular Korean cookbooks. If the much-hyped Korean Wave has an online culinary beachhead, it's surely "Maangchi's Korean Cooking Show," the YouTube channel run by Maangchi (aka Emily Kim) that has become a sensation with a generation hungry for something different, healthy, and genuine. Racking up more than 6 million views, the videos are straight-forward, honest, humorous, and authentic. They tackle one mysterious Korean dish at a time, showing viewers how to cook with verve and zest. If there’s a wave, or a shift, it's happening right here. This cookbook contains 56 recipes from those videos and her popular website www.maangchi.com. It’s written and laid out to be accessible, current, and comprehensive, useful for the amateur and the professional alike. If you’re curious about cooking Korean food, this is the best place to start. And if you think you know how to cook it already, think again: the wave hasn’t crested yet. It’s just getting started. Recipes in the book include: Beef Dishes: BBQ ribs (LA Galbi) Korean style beef tartare (Yukhoe) Salty beef side dish (Jangjorim) Main Dishes: Rice Seasoned tofu pockets with rice (Yubuchobap) (includes traditional and Hallowe’en versions) Sweet, sour, and crispy beef (Tangsuyuk) Hand-torn noodle soup (Sujebi) (includes spicy and nonspicy versions) Soy milk noodle soup (Kongguksu) Noodles, meat, seafood, &amp; vegetable soup (Jjamppong) (includes spicy and nonspicy versions) Rice cake soup (Ddeokguk) Soups (Guk): Cold cucumber pickle soup (Oijangajji naengguk) Dried pollock soup (Bugeoguk) Cabbage &amp; soybean paste soup (Baechu doenjangguk) Soybean sprout soup (Kongnamulguk) (includes spicy and nonspicy vegetarian versions) Stews: Ground-soybean stew (Kongbijijjigae) Pork bone soup (Gamjatang) Porridges: Chicken and rice porridge (Dakjuk) Abalone porridge (Jeonbokjuk) Kimchi: Easy kimchi (Mak kimchi) Cucumber pickles (Oijangajji) Perilla leaf kimchi (Kkaennipkimchi) Perilla leaf pickles (Kkaennip jangajji) Broccoli pickles Side dishes (Banchan): Cucumber pickle side dish (Oijangajji muchim) Radish salad (Musaengchae) Sautéed sea plant (Miyeok julgi bokkeum) Avocado appetizer Ginkgo nut skewers Seasoned dried shredded squid (Ojingeochae muchim) Collard Greens (includes Korean-style and vegetarian versions) Mung bean jelly side dish (Cheongpomuk muchim) Spicy pan fried tofu (Dubu buchim yangnyumjang) Pan fried tofu in soy sauce (Dubu ganjang jorim) Spicy stir-fried fish cakes (Uhmook bokkeum) Cooked radish side dish (Muwoonamul) Skewered pancakes w/vegetables &amp; beef (Pasanjeok) Butternut squash pancake (Hobakjeon) Zucchini pancake (Hobakjeon) Grilled mackerel (Godeungeo gui) (includes pan-fried and oven grilled versions) Spicy stir-fried pork (Doejibulgogi) Kimchi pancake (Kimchijeon) (includes versions made with chopped kimchi and whole-leaf kimchi) Snacks: Burnt rice (Nooroongi) Steamed pork buns (Jjinppang mandu) Sweet pancakes w/brown sugar syrup filling (Hoddeok) Triangle-shaped seaweed rice packet (Samgak kimbap) Desserts: Rainbow rice cake (Mujigaeddeok) Sweet flower pancakes (Hwajeon) Rice dessert drink (Sikhye) Ginger cookies (Maejakgwa)

Cooking Korean Food with Maangchi - Book 3

Koreanisch kochen

Chattman, Lauren

riva Verlag

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