Customer Reviews

Growing Up in a Korean Kitchen: A Cookbook

5 star:		(1)
4 star:		(1)
3 star:		(0)
2 star:		(0)
1 star:		(0)

 

 

Finally, I've found Good COOKING Book written in English which I can introduce korean food proudly to my foreign friends.
The author has very sensitive and delicate taste and hand to make delious food.
In addition, she introduces the origin of korean food and the ancient wisdom.
This book is written by good sense of cooking so we can get the spirit of our daily food as well as tips of how-to-cook.
She learned how to take snaps of food itself!
Very good job... actually!

PROS: I found in this book the only KImchi recipe that states that you have to cover the kimchi under a brine for it to Ferment properly. Other books, websites etc... Just don't mention that.
The thing is that I've read a lot about fermenting and this is a must do when preserving vegetables, so I am glad it is mention here, as I was starting to doubt...
I tried the cucumber kimchi, oisobagi, but it did not turn out good ( I didn't have the right cucumber and she warned the reader not to use the conventional english cucumber)
also she hardly says to use fish sauce, or saewoodjat when preparing kimchi, her approach is quite different from what you can find on the net.
CONS:
Well, the book doesn't feature pictures of the meals and is not in colour.