Quick & Easy Korean Cooking
eBook - ePub

Quick & Easy Korean Cooking

More Than 70 Everyday Recipes

  1. 168 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Quick & Easy Korean Cooking

More Than 70 Everyday Recipes

Book details
Table of contents
Citations

About This Book

A Gourmet Cookbook of the Month. Learn how to make simple Korean dishes without sacrificing flavor from the James Beard Award–nominated author. Imagine sitting down to a sumptuous and fragrant dinner of Dumpling Soup with Rice Cakes after a long day of work. And a hot summer afternoon just begs for a picnic basket stocked with Chilled Cucumber Soup, delicate Chicken Skewers with Green Onions, and Seaweed Rice Rolls. Using ingredients that are readily available and techniques already familiar to home cooks, these Korean specialties can easily be dinner any night of the week. With appetizers and snacks, soups and hot pots, side dishes, entrees, rice, noodles, and a whole chapter devoted to kimchi, Quick & Easy Korean Cooking will bring new flavors to the dinner table.

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Yes, you can access Quick & Easy Korean Cooking by Cecilia Hae-Jin Lee in PDF and/or ePUB format, as well as other popular books in Art & Culinary Arts. We have over one million books available in our catalogue for you to explore.

Information

Publisher
Chronicle Books LLC
Year
2013
ISBN
9781452126296
Topic
Art
Subtopic
Culinary Arts

Table of contents

  1. Cover
  2. Title
  3. Dedication
  4. Acknowledgments
  5. Introduction
  6. Pantry Notes
  7. Glossary of Korean Ingredients
  8. Useful Utensils for Cooking Korean Food
  9. Appetizers and Snacks
  10. Soups and Hot Pots
  11. Small Side Dishes
  12. Chicken, Beef, and Pork
  13. Fish and Shellfish
  14. Kimchi and Other Pickled Things
  15. Rice
  16. Noodles
  17. Sweets and Drinks
  18. Sauces and Other Basics
  19. Quick & Easy Korean Menus
  20. Mail-Order Sources for Korean Ingredients
  21. Books and Resources on Foods, Cooking, and Culture of Korea
  22. Index
  23. Table of Equivalents
  24. Copyright