The Kimchi Chronicles: Korean Cooking for an American Kitchen: A CookbookHarmony/Rodale, 2011 M08 2 - 272 pages The companion to PBS’s Kimchi Chronicles, this beautiful, poignant, and transportive Korean cookbook features stunning photography and more than 90 recipes for every meal of the day—with a foreword by Jean-Georges Vongerichten. In the PBS series Kimchi Chronicles, Marja Vongerichten and three-star Michelin chef Jean-Georges Vongerichten gave viewers an insider’s look at Korea as they traveled the country and experienced its authentic flavors and cultural traditions. As the show's companion cookbook, The Kimchi Chronicles includes a recipe for every dish featured, such as Jean-George’s Fast, Hot Kimchi, Spice-Rubbed Korean Chicken, Grilled Stuffed Squid, Bibimbap, and Seafood and Scallion Pajeon, and explains how they can be easily duplicated in an American kitchen. Chef Vongerichten also offers original dishes with a lighter, modern flair that show how the flavors of the Korean table can be readily integrated into any meal. With tips and tricks for stocking your pantry, choosing the proper tools, and more, The Kimchi Chronicles is an informative, inspiring, and entertaining introduction to Korean food. |
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The Kimchi Chronicles: Korean Cooking for an American Kitchen: A Cookbook Marja Vongerichten No preview available - 2011 |
Common terms and phrases
banchan barbecue beef bibimbap bindaetteok black pepper boil brisket broth browned bulgogi butter cabbage cast iron grill chicken coarsely chopped Combine cook crispy cucumber cuisine dashida dish doenjang dried fish sauce flavor freshly ground black fried garlic garlic cloves gochugaru red pepper gochujang gochujang red pepper green tea high heat ingredients iron grill pan jajangmyeon Jean-Georges jjigae juice kimchi liquid Korean cuisine Korean food large bowl makgeolli marinade mayonnaise meat minutes mixture mung bean noodles pancakes peeled perilla pinch pork belly Preheat a grill preheat a ridged radish recipe red pepper paste red pepper powder restaurant rice vinegar ridged cast iron roasted sesame seeds salad scallions seasoning seaweed SERVES sesame oil sesame seeds short ribs shrimp soju soup soy sauce spicy squid stew stirring sugar tablespoons tablespoons toasted sesame teaspoon roasted sesame thinly sliced toasted sesame oil tofu Umma Paste Whisk yellow onion 엑스트라