Hardcover
ISBN10: 0781809290
ISBN13: 9780781809291
| Pages: 186 | Width: 6.00 inches. |
| Publication Date: 10/2001 | Height: 9.00 inches. |
| Edition | |
Description
With over 100 authentic recipes, The Best of Korean Cuisine blends the rich diversity of Korean cuisine with the seasonal fare, holiday feasts, and auspicious foods suggested by the lunar calendar. Sample such delicacies as Barbecued Beef Sirloin, Capon with Ginseng and Korean Dates, Azalea Pancakes, and Persimmon Punch. Complete with black and white illustrations.
Korean cuisine has its own distinctive flavors and cooking methods. While China’s main meat is pork and Japan’s mainstay is fish, beef is Korea’s favorite entrée. Korean recipes also rely on grains such as barley and buckwheat in addition to rice. An interesting feature of Korean cuisine is the emphasis on wild roots, fiddlehead ferns, and wild mushrooms, but ginger, chili pepper, garlic, green onions, sesame oil, soy sauce, and fermented bean paste are still the primary flavorings.
“Food is the soul of each ethnic culture, and in Korean cuisine Seoul takes on a double meaning,” writes Karen Hulene Bartell. “The food of Korea is a reflection of its climate, customs, beliefs, and history. Because of its similar cultural heritage with China and Japan, it would be easy to dismiss Korean cuisine as a subtle variation of Chinese cookery, but that would be an underestimation. Korean cuisine is unique.”
About the author(s)
Karen Hulene Bartell is the author of Best of Polish Cooking, Best of Taiwanese Cooking, and Fine Filipino Food (2003), all published by Hippocrene Books. A senior technical writer, she lives in Driftwood, Texas, with her husband.