Su Scott is a Korean-born food writer living in London. In October 2019 she won the Best Reader’s Recipe category at the prestigious Observer Food Monthly Awards with her recipe for kimchi jjigae. Since winning the award, she’s pursued a freelance career as a food writer and recipe developer, in between being a mother. In January 2021, she was featured in Waitrose Food magazine as a rising star of the food world and contributed her family recipes under the title ‘Home Comfort’. Her domestic kitchen-friendly recipes based on food from her childhood have been well received by editors, food teams and readers for their purposefully simple approach and impactful flavour, and her recipes can also be found in many other food publications including Sainsbury’s magazine, Olive magazine and Waitrose Weekend newspaper.

This book is likely to make you cry, and not just from preparing yangpa jangajji. Su has written a beautiful, moving account of how food can help rebuild culture from treasured memories, how it conveys love and connection, and how it can ground us with a sense of place when we feel untethered. Su’s warmth, skill, and affection simply glows from every page. And most importantly, the recipes are totally tantalising – and thanks to Su’s guidance, entirely achievable even for novices.

Su Scott is a Korean-born food writer living in London. In October 2019 she won the Best Reader’s Recipe category at the prestigious Observer Food Monthly Awards with her recipe for kimchi jjigae. Since winning the award, she’s pursued a freelance career as a food writer and recipe developer, in between being a mother. In January 2021, she was featured in Waitrose Food magazine as a rising star of the food world and contributed her family recipes under the title ‘Home Comfort’. Her domestic kitchen-friendly recipes based on food from her childhood have been well received by editors, food teams and readers for their purposefully simple approach and impactful flavour, and her recipes can also be found in many other food publications including Sainsbury’s magazine, Olive magazine and Waitrose Weekend newspaper.

This book is likely to make you cry, and not just from preparing yangpa jangajji. Su has written a beautiful, moving account of how food can help rebuild culture from treasured memories, how it conveys love and connection, and how it can ground us with a sense of place when we feel untethered. Su’s warmth, skill, and affection simply glows from every page. And most importantly, the recipes are totally tantalising – and thanks to Su’s guidance, entirely achievable even for novices.

Su Scott is a Korean-born food writer living in London. In October 2019 she won the Best Reader’s Recipe category at the prestigious Observer Food Monthly Awards with her recipe for kimchi jjigae. Since winning the award, she’s pursued a freelance career as a food writer and recipe developer, in between being a mother. In January 2021, she was featured in Waitrose Food magazine as a rising star of the food world and contributed her family recipes under the title ‘Home Comfort’. Her domestic kitchen-friendly recipes based on food from her childhood have been well received by editors, food teams and readers for their purposefully simple approach and impactful flavour, and her recipes can also be found in many other food publications including Sainsbury’s magazine, Olive magazine and Waitrose Weekend newspaper.

This book is likely to make you cry, and not just from preparing yangpa jangajji. Su has written a beautiful, moving account of how food can help rebuild culture from treasured memories, how it conveys love and connection, and how it can ground us with a sense of place when we feel untethered. Su’s warmth, skill, and affection simply glows from every page. And most importantly, the recipes are totally tantalising – and thanks to Su’s guidance, entirely achievable even for novices.