The Art of Korean Cooking
£35.00
notes
This beautifully produced cookbook brings together eighty recipes inspired by traditional Korean cuisine, complemented by stunning photography and illuminating essays on the country’s rich culinary history. Organised by season, the collection spans both familiar favourites and lesser-known dishes. Illustrated sections explore essential elements of Korean cooking, including alcoholic drinks, bugak (crispy dried vegetables or seaweed), jangajji (pickles), teas, and fruit and vegetable jellies.
Dimensions
30cm (11in) x 22.5cm (9in)
Features
notes
This beautifully produced cookbook brings together eighty recipes inspired by traditional Korean cuisine, complemented by stunning photography and illuminating essays on the country’s rich culinary history. Organised by season, the collection spans both familiar favourites and lesser-known dishes. Illustrated sections explore essential elements of Korean cooking, including alcoholic drinks, bugak (crispy dried vegetables or seaweed), jangajji (pickles), teas, and fruit and vegetable jellies.
Insights
Onjium is a Korean traditional heritage research institute based in Seoul. Through research of Korean food, clothing, and housing, Onjium seeks to modernize, shape, and preserve the country’s rich cultural inheritance for future generations. Onjium also runs a Michelin-starred restaurant in Seoul and, in 2023, opened a second location, Genesis House, in New York City.
Details & Care
- Publisher: Thames & Hudson
- Hard cover
- Number of pages: 256 pages
- Full colour photography
- ISBN: 9780500029541
Glossary