Description

Book Synopsis
NEW YORK TIMES BESTSELLER • 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.

ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: Simply Recipes
ONE OF THE BEST COOKBOOKS OF THE YEAR: Bon Appétit, The Boston Globe, Saveur, NPR, Food & Wine, Salon, Vice, Epicurious, Publishers Weekly

“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 apartm

Korean American

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    £22.95

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    RRP £27.00 – you save £4.05 (15%)

    Order before 4pm tomorrow for delivery by Wed 5 Aug 2026.

    A Hardback by Eric Kim

    5 in stock

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      Publisher: Random House USA Inc
      Publication Date: Publication Date: 29/03/2022
      ISBN13: 9780593233498, 978-0593233498
      ISBN10: 0593233492
      Also in:
      Food & Drink Cookery

      Description

      Book Synopsis
      NEW YORK TIMES BESTSELLER • 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.

      ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: Simply Recipes
      ONE OF THE BEST COOKBOOKS OF THE YEAR: Bon Appétit, The Boston Globe, Saveur, NPR, Food & Wine, Salon, Vice, Epicurious, Publishers Weekly

      “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 apartm

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