Eating Korean : From barbecue to kimchi, recipes from my home / Cecilia Hae-Jin Lee.

Basics -- Rice and porridges -- Kimchi -- Side dishes (mit banchan) -- Flatcakes and jun -- Soups and hot pots -- Noodles and dumplings -- Seafood -- Meats and poultry -- Desserts, teas, and snacks -- Special occasions.

"This celebration of Korean food features more than 100 authentic recipes alongside historical morsels and personal remembrances. Lee's passion for the foods of her native land is rendered in reminiscences - of early morning mountain hikes followed by soothing chicken soup with rice; or the cozy hum of activity in her mother's kitchen before a celebration - that bring Korean cuisine richly to life." "Eating Korean reveals how easy Korean dishes can be to prepare at home. Many hot pots and soups, for instance, can be on the table in less than half an hour of cooking time. Spicy, flavor-rich marinades, made with just a handful of ingredients, offer deliciously simple alternatives for barbecuing chicken, beef, and ribs. Quick, trouble-free preparations make the dishes in these pages ideal for any meal, from family dinner to holiday feast. The fact that Korean ranks among the world's healthiest cuisines makes it even more enticing - and not just for special occasions." "Lee also offers insight into Korean eating traditions - etiquette, essential foods, and key ingredients. A full chapter is devoted to the customs and foods of holidays and celebrations, including New Year, Harvest Festival, birthdays, and weddings. The book's 65 photographs and illustrations - of Korea's food markets and countryside, its bountiful tables and traditional celebrations - round out this portrait."--BOOK JACKET.

Machine converted from AACR2 source record.