Maangchi – författare

The New York Times Best Cookbooks of Fall 2019Eater Best Fall Cookbooks 2019Bon Appetit's "Fall Cookbooks We've Been Waiting All Summer For" Amazon's Pick for Best Fall Cookbooks 2019Forbes Finds 15 New Cookbooks for Fall 2019 The definitive book on Korean cuisine by “YouTube's Korean Julia Child”* and the author of Maangchi’s Real Korean Cooking *New York Times Despite the huge popularity of Korean restaurants, there has been no comprehensive book on Korean cooking—until now. Maangchi’s Big Book of Korean Cooking is a wide, deep journey to the heart of a food-obsessed culture. The book contains the favorite dishes Maangchi has perfected over the years, from Korean barbecue and fried chicken to bulgogi and bibimbap. It explores topics not covered in other Korean cookbooks, from the vegan fare of Buddhist mountain temples to the inventive snacks of street vendors to the healthful, beautiful lunch boxes Korean mothers make for their kids. Maangchi has updated and improved the traditional dishes, without losing their authentic spirit. Among the features: • Spectacular party food, from homemade clear rice liquor to sweet, spicy, sour baby back ribs • Side plates that support and complement every Korean meal • Soups, hotpots, and stews, from bone broth to tofu stews • An array of different kimchis • A detailed photographic chapter on Korean cooking techniques Hundreds of striking, full-color photos by Maangchi show Korean ingredients so the cook knows exactly what to buy, step-by-step techniques for each recipe, and tempting close-ups of every dish.

A complete course on Korean cuisine for the home cook by "YouTube''s Korean Julia Child"—including 800 step-by-step photos that make every dish a snap! (The New York Times)An Internet sensation, Maangchi has won the admiration of home cooks and chefs alike with her trademark combination of good technique and good cheer as she demonstrates the vast and delicious cuisine of Korea. In Maangchi''s Real Korean Cooking, she shows how to cook all the country''s best dishes, from few-ingredient dishes (Spicy Napa Cabbage) to those made familiar by Korean restaurants (L.A. Galbi, Bulgogi, Korean Fried Chicken) to homey one-pots like Bibimbap.For beginners, there are dishes like Spicy Beef and Vegetable Soup and Seafood Scallion Pancake. Maangchi includes a whole chapter of quick, spicy, sour kimchis and quick pickles as well. Banchan, or side dishes (Steamed Eggplant, Pan-Fried Tofu with Spicy Seasoning Sauce, and refreshing Cold Cucumber Soup) are mainstays of the Korean table and can comprise a meal.A full glossary, complete with photos, explains ingredients—plus, Maangchi suggests substitutions where appropriate and provides tips based on her readers'' questions."Delightful . . . an essential cookbook for anyone who wants to learn to prepare authentic Korean cuisine." —Publishers Weekly

The New York Times Best Cookbooks of Fall 2019Eater Best Fall Cookbooks 2019Bon Appetits Fall Cookbooks Weve Been Waiting All Summer For Amazons Pick for Best Fall Cookbooks 2019Forbes Finds 15 New Cookbooks for Fall 2019 The definitive book on Korean cuisine by ';YouTubes Korean Julia Child'*and the author of Maangchi's Real Korean Cooking *New York Times Despite the huge popularity of Korean restaurants, there has been no comprehensive book on Korean cookinguntil now. Maangchi's Big Book of Korean Cooking is a wide, deep journey to the heart of a food-obsessed culture. The book contains the favorite dishes Maangchi has perfected over the years, from Korean barbecue and fried chicken to bulgogi and bibimbap. It explores topics not covered in other Korean cookbooks, from the vegan fare of Buddhist mountain temples to the inventive snacks of street vendors to the healthful, beautiful lunch boxes Korean mothers make for their kids. Maangchi has updated and improved the traditional dishes, without losing their authentic spirit. Among the features: *; Spectacular party food, from homemade clear rice liquor to sweet, spicy, sour baby back ribs *; Side plates that support and complement every Korean meal *; Soups, hotpots, and stews, from bone broth to tofu stews *; An array of different kimchis *; A detailed photographic chapter on Korean cooking techniques Hundreds of striking, full-color photos by Maangchi show Korean ingredients so the cook knows exactly what to buy, step-by-step techniques for each recipe, and tempting close-ups of every dish.