From the Publisher
Perhaps the best-known dishes from Korea are the pungent relish kimchee and the barbequed meats called bulkogee. Korean cuisine, however, includes a blend of old and modern tastes with influences from all over Asia, including China and Japan. Quick & Easy Korean Cooking for Everyone includes over sixty recipes that showcase the uniquely fresh style of Korean cuisine, which utilizes high-quality ingredients and spices to achieve delicious tasting meal. This book also includes some of this country's most popular homemade dishes.
About the Author
Ji Sook Choe was born in Seoul. She was an important contributor in "raising" the quality of Korean cuisine in Japan. Yukiko Moriyama teaches cooking classes in Seattle and is currently a member of the International Association of Cooking Professionals.
Korean Cooking for Everyone (Quick and Easy Series) FROM THE PUBLISHER
Perhaps the best-known dishes from Korea are the pungent relish kimchee and the barbequed meats called bulkogee. Korean cuisine, however, includes a blend of old and modern tastes with influences from all over Asia, including China and Japan. Quick & Easy Korean Cooking for Everyone includes over sixty recipes that showcase the uniquely fresh style of Korean cuisine, which utilizes high-quality ingredients and spices to achieve delicious tasting meal. This book also includes some of this country's most popular homemade dishes.
ABOUT THE AUTHOR
Ji Sook Choe was born in Seoul. She was an important contributor in "raising" the quality of Korean cuisine in Japan.
Yukiko Moriyama teaches cooking classes in Seattle and is currently a member of the International Association of Cooking Professionals.
FROM THE CRITICS
KLIATT - Shirley Reis
Most of the recipes in this book have been adapted for Western tastes, while others retain their authenticity. All recipes have been selected for ease of preparation. Numerous color illustrations accompany each recipe, ensuring complete success. Some of the recipes: Country Style Beef, Oxtail Soup, Baked Spareribs, Seafood Salad, Sauteed Mushrooms, Daikon Radish With Chicken, Stuffed Cabbage Rolls, Rolled Egg Omelet, and Daikon Radish Pickles. An information section provides basic tips, preparation, cooking methods, menu planning, facets of Korean culture, cooking utensils, ingredients and a metric conversion chart. (Quick and Easy). KLIATT Codes: JSA-Recommended for junior and senior high school students, advanced students, and adults. 2003, Kodansha, 112p. illus. index., Ages 12 to adult.
Art & Photography
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