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A great collection of old and new!
First, a 1st Edition 1st printing from 1993 of the Korean cookbook titled...
The Korean of the Morning: Classic Recipes from the Land of the Morning Calm
Although a used cookbook, the first owner was a careful cook so there is just some light wear to the front and back covers from use and re-shelving. INSIDE the pages are at least 98% free of any marks, writing or stains. A now, hard to find Korean recipe classic cookbook!
With its intriguing flavors and generous spice, Korean cuisine is one of the most exciting Asian cuisines and, featuring leafy greens, grains, and an abundance of seafood, one of the most healthful as well. The Korean Kitchen includes more than 140 tantalizing, easy-to-follow recipes for soups, salads, fritters, pancakes, fish and shellfish, barbecue, noodles, and, of course, the Korean national favorite: pickled vegetables, or kimchi. Complete with a history of the cuisine, a glossary, and tips on serving a traditional meal, The Korean Kitchen leads the way to homemade Korean fare.
This is the largest and most complete Korean cookbook written in English so far. There are other cookbooks, with pictures in English but they usually only cover a few recipes. This one covers a lot. I was quite surprised. When I looked at some of the recipes, I originally thought that it was too simple or that it was lacking. But as many Native Koreans realize there is a lot of minor variations in the ingredients that people use anyway. I tried many of the recipes in the book and found them to be quite good and pretty authentic. In Korean cooking, you have to taste as you go along. This book has a good underlying taste that it is trying to create. Overall, this is a stable cookbook for those Korean Americans who want to have a ready resource to help one get started on learning to cook. (Without asking your mom =) Remember, if you really want it to turn out right, ask someone Korean and whose cooking you like, what ingredients they used and in what proportion since everyone improvises a little or adds things that make it right for their taste, usually adding more sugar, salt, garlic, and or vinegar.
Explore one of the Orient's Greatest Culinary Secrets by Hilaire Walden
This cookbook came straight from the bookstore with minimal wear to the covers edges from re-shelving and inside the pages are at least 99.9% free of any marks, stains or writing--I couldn't find anything.
Over 100 beautifully presented recipes from this characteristic Oriental cuisine. Captures the very essence of the lasting influences of Japanese and Chinese traditions. Features an illustrated glossary of the lesser-known ingredients and their uses. With an illustrated glossary of the lesser-known ingredients & their uses and includes soups, first courses, salads, vegetables, fish, meat, poultry, rice, noodles, bean curd, sweet dishes & drinks
This book offers a rare insight into the rich culinary tradition of Korea while adhering to the Korean maxim that a sensible and natural diet promises a healthy, happy life.
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