Book of Interest—Korean Homestyle Cooking

Can you really cook Asian food at home?

This is the second cookbook I’ve reviewed in the last few months that makes it clear that Western readers can, absolutely, learn to cook traditional Asian dishes in their home kitchens. Just Enough (which I reviewed in May SHOP FOR THE BOOK) spelled out the basics of simple, healthy, and frugal Japanese menus along with the attention to detail required to cook them authentically. Korean Homestyle Cooking builds on that foundation, adding more complex ingredients and seasonings. It relies on the same attention to detail in preparation, as well as some common ingredients, i.e. miso and dashi. This book however, rather than focusing on communicating the spirituality of Asian cooking, is all about ingredients and techniques.

The beautiful design of this book, which uses dynamic photography to lead the reader through the recipes, will be especially appealing to Millennials and their no-nonsense perspective. The ingredients are familiar enough to tempt those of us who are older (and perhaps slower to adapt) to risk experimenting with some new versions of familiar dishes. (She gives us permission to use turnips or mushrooms in place of Asian Royal Ferns, includes familiar Western ingredients like mayonnaise and ketchup in some recipes, and offers us Korean Potato Salad and Kimchi Ham and Egg Sandwiches.)

Shigenobu begins with 14 Classic Korean Dishes and then expands on those techniques with recipes like Korean Fried Chicken, Kimchi Simmered Spare Ribs, Warmed Seasoned Zucchini salad, Korean Egg-drop Soup, and Kimchi Fried Rice. This appears to be a breakthrough book in the world of global-cooking-anywhere-anytime. SHOP FOR THE BOOK

© 2019 Anna Jedrziewski and InannaWorks

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