Ebook The Gorgeous Young Jin Song FB2 The Complete Book of Korean Cooking Discover the unique tastes and spicy flavors of one of the world's great cuisines with over 150 authentic recipes shown stepbystep in more than 750 photographs
|Stars: 4.31 of 5 stars||Published First Time: June 11th 2008 by Lorenz Books (first published June 25th 2007)|
|Ebook's Category: "Food And Drink"||
|Similar Tags: Food And Drink, Cookbooks, Food And Drink, Food||Language of Book: English|
|Writer: Young Jin Song||Format: FB2, iBook, RTF, MOBI, ePub, TXT, PDF, DOC, DJVU|
Electronic Book Review:
Typical traditional Korean dishes are defined by healthy, home-produced ingredients, low in fat and high in fiber, and natural tastes that can be fresh and delicate as well as robust and spicy. The cooking relies heavily on seasonings and spices, such as garlic, red chilli paste (gochujang), soybean paste (doenjang), pepper, and ginger, many of which are considered more im Typical traditional Korean dishes are defined by healthy, home-produced ingredients, low in fat and high in fiber, and natural tastes that can be fresh and delicate as well as robust and spicy. The cooking relies heavily on seasonings and spices, such as garlic, red chilli paste (gochujang), soybean paste (doenjang), pepper, and ginger, many of which are considered more important than the main ingredients themselves, typically shown in the classic fermented vegetable dish, kimchi. The first section of this sumptuous and informative new book gives a detailed introduction to the geography and climate of the country, and to the history, flavors, and styles of the cuisine and its shared social formalities, and the influence of the different regions of Korea and its neighboring countries on the eating traditions. A comprehensive list of essential ingredients, from ginseng to octopus and bamboo shoots to tofu, is followed by a summary of different types of dishes and preparation techniques, ranging from pickled, pan-fried or braised food to stews, grills, and stir-fries. Over 150 deliciously fiery and aromatic authentic recipes follow, within chapters on Street Snacks and Quick Bites, Soups, Chicken and Pork, Beef, Fish and Seafood, Vegetables, Salads and Tofu, Vegetable Accompaniments, and Sweets. As well as classic, traditional Korean dishes, some of the recipes draw influences from the cuisines of the nearby countries of Japan, China, and Russia, and many of them are given a fresh, contemporary translation. Try the smooth Summer Soup with Ginseng and Red Dates to whet your appetite, followed by the elegant flavor of Spicy Scallops with Enoki Mushrooms, the fresh taste of Zucchini Numul andthe spicy Cabbage Kimchi, and finish with the exquisite Flower Petal Rice Cakes in Honey and a cup of green tea. Or start with the Japanese-inspired Fishcake Skewers in Seaweed Soup, followed by Spicy Pork Stir-fry and rice and Blanched Tofu with Soy Sauce, and then soothe your taste buds with the refreshing Sweet Beans on Ice Flakes. In Korea the process of gathering and preparing ingredients, as well as cooking and eating the food, is almost a spiritual experience. Diners compliment cooks by saying that their food has a gamchilmat, meaning it suffuses the whole mouth with flavor. The Food and Cooking of Korea is an indispensible companion to discovering the secrets of the fresh ingredients, the spicy flavors and the unmistakeable gamchilmat of this magnificent, unexplored cuisine.