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Korean American: Food That Tastes Like Home
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Published:
Clarkson Potter/Ten Speed 2022
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Description
NEW YORK TIMES BESTSELLER • ONE OF THE MOST ANTICIPATED COOKBOOKS OF 2022—Time, Food52, Eater, Food & Wine, Thrillist, Book Riot
An homage to what it means to be Korean American with delectable recipes that explore how new culinary traditions can be forged to honor both your past and your present.
“This is such an important book. I savored every word and want to cook every recipe!”—Nigella Lawson, author of Cook, Eat, Repeat


New York Times staff writer Eric Kim grew up in Atlanta, the son of two Korean immigrants. Food has always been central to his story, from Friday-night Korean barbecue with his family to hybridized Korean-ish meals for one—like Gochujang-Buttered Radish Toast and Caramelized-Kimchi Baked Potatoes—that he makes in his tiny New York City apartment. In his debut cookbook, Eric shares these recipes alongside insightful, touching stories and stunning images shot by photographer Jenny Huang.
Playful, poignant, and vulnerable, Korean American also includes essays on subjects ranging from the life-changing act of leaving home and returning as an adult, to what Thanksgiving means to a first-generation family, complete with a full holiday menu—all the while teaching readers about the Korean pantry, the history of Korean cooking in America, and the importance of white rice in Korean cuisine. Recipes like Gochugaru Shrimp and Grits, Salt-and-Pepper Pork Chops with Vinegared Scallions, and Smashed Potatoes with Roasted-Seaweed Sour Cream Dip demonstrate Eric's prowess at introducing Korean pantry essentials to comforting American classics, while dishes such as Cheeseburger Kimbap and Crispy Lemon-Pepper Bulgogi with Quick-Pickled Shallots do the opposite by tinging traditional Korean favorites with beloved American flavor profiles. Baked goods like Milk Bread with Maple Syrup and Gochujang Chocolate Lava Cakes close out the narrative on a sweet note.
 
In this book of recipes and thoughtful insights, especially about his mother, Jean, Eric divulges not only what it means to be Korean American but how, through food and cooking, he found acceptance, strength, and the confidence to own his story.
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Format:
Adobe EPUB eBook, Kindle Book, OverDrive Read
Street Date:
03/29/2022
Language:
English
ISBN:
9780593233504
ASIN:
B096D7Q7X6
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Citations
APA Citation (style guide)

Eric Kim. (2022). Korean American: Food That Tastes Like Home. Clarkson Potter/Ten Speed.

Chicago / Turabian - Author Date Citation (style guide)

Eric Kim. 2022. Korean American: Food That Tastes Like Home. Clarkson Potter/Ten Speed.

Chicago / Turabian - Humanities Citation (style guide)

Eric Kim, Korean American: Food That Tastes Like Home. Clarkson Potter/Ten Speed, 2022.

MLA Citation (style guide)

Eric Kim. Korean American: Food That Tastes Like Home. Clarkson Potter/Ten Speed, 2022. Web.

Note! Citation formats are based on standards as of July 2010. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
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Grouped Work ID:
19345b96-3164-3e94-01d3-dfc7444716f7
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Date Added:
Mar 25, 2022 16:46:36
Date Updated:
Mar 25, 2022 16:46:36
Last Metadata Check:
Aug 13, 2022 23:31:05
Last Metadata Change:
Aug 13, 2022 11:33:02
Last Availability Check:
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Last Availability Change:
Aug 13, 2022 08:40:52
Last Grouped Work Modification Time:
Aug 14, 2022 06:30:20

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      • bioText: Eric Kim is a New York Times staff food writer born and raised in Atlanta, Georgia. He worked his way through the literary and culinary world to eventually become a digital manager at Food Network and a senior editor at Food52, where he amassed a devoted readership for his “Table for One” column. He now hosts regular videos on NYT Cooking’s YouTube channel. A former contributing editor at Saveur, Eric taught writing and literature at Columbia University, and his work has been featured in The Washington Post, Bon Appétit, and Food & Wine. He lives with his rescue pup, Quentin Compson, in New York City.
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NEW YORK TIMES BESTSELLER • ONE OF THE MOST ANTICIPATED COOKBOOKS OF 2022—Time, Food52, Eater, Food & Wine, Thrillist, Book Riot
An homage to what it means to be Korean American with delectable recipes that explore how new culinary traditions can be forged to honor both your past and your present.
“This is such an important book. I savored every word and want to cook every recipe!”—Nigella Lawson, author of Cook, Eat, Repeat


New York Times staff writer Eric Kim grew up in Atlanta, the son of two Korean immigrants. Food has always been central to his story, from Friday-night Korean barbecue with his family to hybridized Korean-ish meals for one—like Gochujang-Buttered Radish Toast and Caramelized-Kimchi Baked Potatoes—that he makes in his tiny New York City apartment. In his debut cookbook, Eric shares these recipes alongside insightful, touching stories and stunning images shot by...
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fullDescription
NEW YORK TIMES BESTSELLER • ONE OF THE MOST ANTICIPATED COOKBOOKS OF 2022—Time, Food52, Eater, Food & Wine, Thrillist, Book Riot
An homage to what it means to be Korean American with delectable recipes that explore how new culinary traditions can be forged to honor both your past and your present.
“This is such an important book. I savored every word and want to cook every recipe!”—Nigella Lawson, author of Cook, Eat, Repeat


New York Times staff writer Eric Kim grew up in Atlanta, the son of two Korean immigrants. Food has always been central to his story, from Friday-night Korean barbecue with his family to hybridized Korean-ish meals for one—like Gochujang-Buttered Radish Toast and Caramelized-Kimchi Baked Potatoes—that he makes in his tiny New York City apartment. In his debut cookbook, Eric shares these recipes alongside insightful, touching stories and stunning images shot by photographer Jenny Huang.
Playful, poignant, and vulnerable, Korean American also includes essays on subjects ranging from the life-changing act of leaving home and returning as an adult, to what Thanksgiving means to a first-generation family, complete with a full holiday menu—all the while teaching readers about the Korean pantry, the history of Korean cooking in America, and the importance of white rice in Korean cuisine. Recipes like Gochugaru Shrimp and Grits, Salt-and-Pepper Pork Chops with Vinegared Scallions, and Smashed Potatoes with Roasted-Seaweed Sour Cream Dip demonstrate Eric's prowess at introducing Korean pantry essentials to comforting American classics, while dishes such as Cheeseburger Kimbap and Crispy Lemon-Pepper Bulgogi with Quick-Pickled Shallots do the opposite by tinging traditional Korean favorites with beloved American flavor profiles. Baked goods like Milk Bread with Maple Syrup and Gochujang Chocolate Lava Cakes close out the narrative on a sweet note.
 
In this book of recipes and thoughtful insights, especially about his mother, Jean, Eric divulges not only what it means to be Korean American but how, through food and cooking, he found acceptance, strength, and the confidence to own his story.
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