LEADER 00000pam  2200301 i 4500 
003    DLC 
005    20220328071542.6 
008    210624s2022    nyua          001 0 eng   
010      2021031286 
020    9780593233498|q(hardcover) 
040    DLC|beng|erda|cDLC|dNjBwBT|dIMmBT|dNjBwBT|dUtOrBLW 
042    pcc 
043    a-kr--- 
082 00 641.59519|223 
092    641.59519|bKIM 
100 1  Kim, Eric|c(Cooking writer),|eauthor. 
245 10 Korean American :|bfood that tastes like home /|cEric Kim 
       ; photographs by Jenny Huang. 
264  1 New York :|bClarkson Potter/Publishers,|c[2022] 
300    286 pages :|bcolor illustrations ;|c27 cm 
336    text|btxt|2rdacontent 
337    unmediated|bn|2rdamedia 
338    volume|bnc|2rdacarrier 
500    Includes index. 
520    "An homage to what it means to be Korean American with 
       more than 85 delectable recipes that explore how new 
       culinary traditions can be forged to honor both your past 
       and your present. 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 
       his Kimchi Fried Rice--that he makes in his tiny New York 
       City apartment. In this book, Eric shares these recipes 
       alongside insightful, touching stories and stunning images
       shot by photographer Jenny Huang. Playful, poignant, and 
       informative, Korean American: A Cookbook also includes 
       essays ranging from the life-changing act of leaving home 
       and coming back, to what Thanksgiving means to a first-
       generation family both conceptually and culinarily--all 
       the while teaching readers about the Korean pantry, the 
       history of Korean immigration in America, and the 
       importance of white rice in Korean cuisine. Recipes like 
       Sheet-Pan Bibimbap with Roasted Fall Vegetables and 
       Caramelized-Kimchi Baked Potatoes demonstrate Eric's 
       prowess at introducing Korean flavors to comforting 
       American classics, while a dish such as Meatloaf-Glazed 
       Kalbi with Gamja Salad does the opposite by making a 
       traditional Korean dish immediately more familiar through 
       the addition of a beloved American flavor profile. In this
       book of recipes and thoughtful insights, especially about 
       his mother, Jean, Eric divulges not only what it means to 
       be Korean American but how, through food and cooking, he 
       found acceptance, strength, and the confidence to own his 
       story"--|cProvided by publisher. 
650  0 Cooking, Korean. 
700 1  Huang, Jenny|c(Photographer),|ephotographer.