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Maangchi s Real Korean Cooking

Maangchi s Real Korean Cooking Book
Author : Emily Kim,Lauren Chattman,Maangchi Kim,Maangchi
Publisher : Houghton Mifflin Harcourt
Release : 2015-05-19
ISBN : 054412989X
Language : En, Es, Fr & De

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Book Description :

Explore the rich diversity of Korean cooking in your own kitchen! Maangchi gives you the essentials of Korean cooking, from bibimbap to brewing your own rice liquor.

Maangchi s Big Book of Korean Cooking

Maangchi s Big Book of Korean Cooking Book
Author : Maangchi,Martha Rose Shulman
Publisher : Rux Martin/Houghton Mifflin Harcourt
Release : 2019
ISBN : 1328988120
Language : En, Es, Fr & De

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Book Description :

The definitive book on Korean cuisine by "YouTube's Korean Julia Child"* and the author of Maangchi's Real Korean Cooking *New York Times

Maangchi s Real Korean Cooking Authentic Dishes for the Home Cook

Maangchi s Real Korean Cooking   Authentic Dishes for the Home Cook Book
Author : Anonim
Publisher : Unknown
Release : 2015
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

A complete course on Korean cuisine for the home cook by the YouTube star and the world's foremost authority on Korean cooking Her millions of fans compare her to Julia Child. An Internet sensation, Maangchi has won the admiration of home cooks and chefs alike with her trademark combination of good technique and good cheer as she demonstrates the vast and delicious cuisine of Korea. In Maangchi's Real Korean Cooking, she shows how to cook all the country's best dishes, from few-ingredient dishes (Spicy Napa Cabbage) to those made familiar by Korean restaurants (L.A. Galbi, Bulgogi, Korean Fried Chicken) to homey one-pots like Bibimbap. For beginners, there are dishes like Spicy Beef and Vegetable Soup and Seafood Scallion Pancake. Maangchi includes a whole chapter of quick, spicy, sour kimchis and quick pickles as well. Banchan , or side dishes (Steamed Eggplant, Pan-Fried Tofu with Spicy Seasoning Sauce, and refreshing Cold Cucumber Soup) are mainstays of the Korean table and can comprise a meal. With her step-by-step photos--800 in all--Maangchi makes every dish a snap. A full glossary, complete with photos, explains ingredients. Throughout, Maangchi suggests substitutions where appropriate and provides tips based on her readers' questions.

Maangchi s Big Book of Korean Cooking Signed Edition

Maangchi s Big Book of Korean Cooking Signed Edition Book
Author : Maangchi,Martha Rose Shulman
Publisher : Mariner Books
Release : 2019-10-29
ISBN : 9780358299264
Language : En, Es, Fr & De

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Book Description :

The definitive book on Korean cuisine by "YouTube's Korean Julia Child"* and the author of Maangchi's Real Korean Cooking *New York Times

A Companion to Korean American Studies

A Companion to Korean American Studies Book
Author : Rachael Miyung Joo,Shelley Sang-Hee Lee
Publisher : BRILL
Release : 2018-06-28
ISBN : 9004335331
Language : En, Es, Fr & De

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Book Description :

A Companion to Korean American Studies aims to provide readers with a broad introduction to Korean American Studies, through essays exploring major themes, key insights, and scholarly approaches that have come to define this field.

Cooking Korean Food With Maangchi

Cooking Korean Food With Maangchi Book
Author : Emily Kim
Publisher : Maangchi
Release : 2008-03-07
ISBN : 1434890694
Language : En, Es, Fr & De

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Book Description :

This is the second, revised edition of my first cookbook, a collection of Korean recipes from my first 18 YouTube videos and published in 2008. All of them are delicious and I include full-color pictures of ingredients so you can bring this book with you to the market and buy the exactly what you need. Recipes in the book include: Main dishes: Breaded cod filets (Daegujeon), Black bean noodles (Jjajangmyeon), Mixed rice with vegetables (Bibimbap), Grilled beef (Soegogi gui), Hot and spicy stir fried squid (Ojinguh bokkeum), Stir fried noodles with mixed vegetables (Japchae) Kimchi: Napa cabbage kimchi and radish kimchi (Kkakdugi), Stuffed cucumber kimchi (Oisobagi) Snacks: Spicy rice cake (Ddeokbokkie), Tuna roll (Kimbap) Soups (Guk): Spicy beef with vegetable soup (Yukgaejang), Radish soup with beef (Muguk), Ginseng chicken soup (Samgyetang), Sea plant soup (Miyeokguk) Stews: Bean paste vegetable stew (Doenjangjjigae), Beef and vegetable stew (Bulgogi jeongol), Kimchi stew (Kimchijjigae) Side dishes (Banchan): Spinach side dish (Sigeumchi namul), Vegetable pancake (Buchujeon), Sea plant salad (Miyeok muchim) I hope you have as much fun making them as I did writing them!

KOREA Magazine May 2017

KOREA Magazine May 2017 Book
Author : Korean Culture and Information Service
Publisher : Korean Culture and Information Service
Release : 2017-04-27
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

A monthly magazine to promote a better understanding of Korea around the world. Produced entirely in English, the magazine explores a broad range of topics including politics, the economy, and culture, offering the international community an accessible and informative introduction to Korea.

Miso Tempeh Natto Other Tasty Ferments

Miso  Tempeh  Natto   Other Tasty Ferments Book
Author : Kirsten K. Shockey,Christopher Shockey
Publisher : Storey Publishing
Release : 2019-06-25
ISBN : 1612129897
Language : En, Es, Fr & De

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Book Description :

Best-selling fermentation authors Kirsten and Christopher Shockey explore a whole new realm of probiotic superfoods with Miso, Tempeh, Natto & Other Tasty Ferments. This in-depth handbook offers accessible, step-by-step techniques for fermenting beans and grains in the home kitchen. The Shockeys expand beyond the basic components of traditionally Asian protein-rich ferments to include not only soybeans and wheat, but also chickpeas, black-eyed peas, lentils, barley, sorghum, millet, quinoa, and oats. Their ferments feature creative combinations such as ancient grains tempeh, hazelnut–cocoa nib tempeh, millet koji, sea island red pea miso, and heirloom cranberry bean miso. Once the ferments are mastered, there are more than 50 additional recipes for using them in condiments, dishes, and desserts including natto polenta, Thai marinated tempeh, and chocolate miso babka. For enthusiasts enthralled by the flavor possibilities and the health benefits of fermenting, this book opens up a new world of possibilities. This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.

The New Koreans

The New Koreans Book
Author : Michael Breen
Publisher : Macmillan
Release : 2017-04-04
ISBN : 1466871563
Language : En, Es, Fr & De

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Book Description :

Just a few decades ago, the South Koreans were an impoverished, agricultural people. In one generation they moved from the fields to Silicon Valley. They accomplished this through three totally unexpected miracles: economic development, democratization, and the arrival of their culture to global attention. Who are the Koreans? What are they like? The New Koreans examines how they have been perceived by outsiders, the features that color their “national character,” and how their emergence from backwardness, poverty, and brutality happened. It also looks at why they remain unhappy—with the lowest birth rates and highest suicide rates in the developed world. In The New Koreans, Michael Breen provides compelling insight into the history and character of this fascinating nation of South Korea, and casts an eye to future developments, as well as across the DMZ into North Korea.

Fiery Ferments

Fiery Ferments Book
Author : Kirsten K. Shockey,Christopher Shockey
Publisher : Storey Publishing
Release : 2017-05-30
ISBN : 1612127282
Language : En, Es, Fr & De

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Book Description :

The authors of the best-selling Fermented Vegetables are back, and this time they’ve brought the heat with them. Whet your appetite with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe. Chiles take the spotlight, with recipes such as Thai Pepper Mint Cilantro Paste, Aleppo Za’atar Pomegranate Sauce, and Mango Plantain Habañero Ferment, but other traditional spices like horseradish, ginger, and peppercorns also make cameo appearances. Dozens of additional recipes for breakfast foods, snacks, entrées, and beverages highlight the many uses for hot ferments.

Joy of Cooking

Joy of Cooking Book
Author : Irma S. Rombauer,Marion Rombauer Becker,Ethan Becker,John Becker,Megan Scott
Publisher : Simon and Schuster
Release : 2019-11-12
ISBN : 1439130825
Language : En, Es, Fr & De

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Book Description :

“Generation after generation, Joy has been a warm, encouraging presence in American kitchens, teaching us to cook with grace and humor. This luminous new edition continues on that important tradition while seamlessly weaving in modern touches, making it all the more indispensable for generations to come.” —Samin Nosrat, author of Salt, Fat, Acid, Heat “Cooking shouldn’t just be about making a delicious dish—owning the process and enjoying the experience ought to be just as important as the meal itself. The new Joy of Cooking is a reminder that nothing can compare to gathering around the table for a home cooked meal with the people who matter most.” —Joanna Gaines, author of Magnolia Table In the nearly ninety years since Irma S. Rombauer self-published the first three thousand copies of Joy of Cooking in 1931, it has become the kitchen bible, with more than 20 million copies in print. This new edition of Joy has been thoroughly revised and expanded by Irma’s great-grandson John Becker and his wife, Megan Scott. John and Megan developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today’s home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy’s coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers’ markets and grocery stores. You will find tried-and-true favorites like Banana Bread Cockaigne, Chocolate Chip Cookies, and Southern Corn Bread—all retested and faithfully improved—as well as new favorites like Chana Masala, Beef Rendang, Megan’s Seeded Olive Oil Granola, and Smoked Pork Shoulder. In addition to a thoroughly modernized vegetable chapter, there are many more vegan and vegetarian recipes, including Caramelized Tamarind Tempeh, Crispy Pan-Fried Tofu, Spicy Chickpea Soup, and Roasted Mushroom Burgers. Joy’s baking chapters now include gram weights for accuracy, along with a refreshed lineup of baked goods like Cannelés de Bordeaux, Rustic No-Knead Sourdough, Ciabatta, Chocolate-Walnut Babka, and Chicago-Style Deep-Dish Pizza, as well as gluten-free recipes for pizza dough and yeast breads. A new chapter on streamlined cooking explains how to economize time, money, and ingredients and avoid waste. You will learn how to use a diverse array of ingredients, from amaranth to za’atar. New techniques include low-temperature and sous vide cooking, fermentation, and cooking with both traditional and electric pressure cookers. Barbecuing, smoking, and other outdoor cooking methods are covered in even greater detail. This new edition of Joy is the perfect combination of classic recipes, new dishes, and indispensable reference information for today’s home cooks. Whether it is the only cookbook on your shelf or one of many, Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.

Cooking Korean Food With Maangchi Books 1 2

Cooking Korean Food With Maangchi   Books 1   2 Book
Author : Emily Kim
Publisher : Createspace Independent Pub
Release : 2008-11-13
ISBN : 9781440466595
Language : En, Es, Fr & De

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Book Description :

This is the second, revised edition of the collection of my first two Korean cookbooks published in 2008. It's 45 recipes from my YouTube videos and website, plus pictures of the ingredients you need so you can easily find them in the store, even if you've never cooked Korean food before.

Cook As You Are

Cook As You Are Book
Author : Ruby Tandoh
Publisher : Serpent's Tail
Release : 2021-10-07
ISBN : 1782838252
Language : En, Es, Fr & De

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Book Description :

'Practical, straight-talking, endlessly inspirational - this is Ruby at her best.' Nigel Slater 'I'd recommend it for everyone from novice cooks looking for a helping hand in the kitchen, to keen cookbook buyers looking for new inspiration' Rukmini Iyer, author of The Roasting Tin 'One of the best, most interesting cookbooks I've seen in a long time.' Ravneet Gill, author of The Pastry Chef's Guide and judge on Junior Bake Off 'A warm invitation to relax into and enjoy the experience of cooking and eating.' Nigella Lawson 'Beautiful, practical and a total game-changer' Ella Risbridger, author of Midnight Chicken Ruby Tandoh wants us all to cook, and this is her cookbook for all of us - the real home cooks, juggling babies or long commutes, who might have limited resources and limited time. From last-minute inspiration to delicious meals for one, easy one-pot dinners to no-chop recipes for when life keeps your hands full, Ruby brings us 100 delicious, affordable and achievable recipes, including salted malted magic ice cream, one-tin smashed potatoes with lemony sardines and pesto and an easy dinner of plantain, black beans and eden rice. This is a new kind of cookbook for our times: an accessible, inclusive and inspirational addition to any and every kitchen. You don't have to be an aspiring chef for your food to be delectable or for cooking to be a delight. Cook as you are.

Eitan Eats the World

Eitan Eats the World Book
Author : Eitan Bernath
Publisher : Clarkson Potter
Release : 2022-05-03
ISBN : 0593235371
Language : En, Es, Fr & De

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Book Description :

85 fresh comfort food recipes highlighting the enthusiasm, creativity, and foolproof techniques of the TikTok cooking prodigy who “taught millions stuck at home during quarantine how to cook” (The New York Times), now the principal culinary contributor on The Drew Barrymore Show “Eitan has set the bar when it comes to his cooking style. His skillset and joy make a perfect combination!”—Drew Barrymore Every time twenty-year-old Eitan Bernath tastes something, he immediately thinks, How can I make this myself? From burgers to beer bread, tacos to (mushroom) cheesesteaks, and every kind of potato preparation you can imagine, Eitan has obsessively created and recreated all the amazing flavors and textures he loves, and shares them with infectious energy and insatiable curiosity for millions of fans across social media. In Eitan’s debut cookbook, he channels his high-energy passion for all things delicious into eighty-five inventive and approachable recipes, paired with mouthwatering photography. They range from new twists on comfort food and classics (PB&J Pancakes, Double Grilled Cheese with Blueberry-Thyme Jam, Bourbon Brown Butter Chocolate Chunk Cookies) to his versions of dishes from around the world (Green Shakshuka, Chicken Kathi Roll, Beef Souvlaki) that he has meticulously studied with friends, neighbors, and other chefs. Overflowing with positivity, creativity, and the “You can definitely do this!” attitude that catapulted Eitan into the media spotlight, Eitan Eats the World will charm and inspire readers to get in the kitchen and start having fun.

Authentic Korean Food with Edible Wild Herbs

Authentic Korean Food with Edible Wild Herbs Book
Author : Geol Yu
Publisher : JADAM
Release : 2021-07-01
ISBN : 8989220491
Language : En, Es, Fr & De

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Book Description :

JADAM joins a new wave that humans take control of their health, following the efforts to give the initiative in technology back to the farmers. Epigenetics, which has been established as an academic, has proven that genetic changes can occur depending on foods and environmental conditions. On a global level, the diversity of food has disappeared and become simpler including the loss of nutrition. In order to cure common diabetes and high blood pressure, the intake of various nutrients through food is very important. Look at the Mother Nature! In this book, you will find out that the wild herbs around you are a treasure trove of nutrition. Wild herbs solve everything themselves. In search of water and nutrients, they spread their roots deep and wide. Thanks to this, they can accumulate various components necessary for life activities and go strong against temporary drought, cold, or flood. When pests attack, they use their components to generate repellent chemicals to defend themselves. Wild herbs’ this know-how of survival is recorded in the DNA in their cells and passed on for tens of millions of years from generation to generation, evolving into a more sophisticated life system. And if we can accept and synchronize with the strong life force and abundant nutrition of wild herbs, we can live a much healthier life.

Disassembling the Celebrity Figure

Disassembling the Celebrity Figure Book
Author : Jackie Raphael,Celia Lam,Millicent Weber
Publisher : BRILL
Release : 2018-04-19
ISBN : 900436532X
Language : En, Es, Fr & De

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Book Description :

Disassembling the Celebrity Figure: Credibility and the Incredible explores the construction of celebrity brands, articulating consumers’ dependence on the perceived authenticity these brands portray. It examines this authenticity through an exploration of fandom, media representation, branding and celebrity deaths.

K FOOD

K FOOD Book
Author : Yun Jin-ah,Korean Culture and Information Service (South Korea)
Publisher : 길잡이미디어
Release : 2015-09-09
ISBN : 8973755994
Language : En, Es, Fr & De

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Book Description :

In addition to being delicious,Korean food is also healthy and natural, making it perfectly suited for the global culinary trends of health consciousness, slow food, and environmental sensitivity. At first, people are attracted to Korean food because of its distinctive taste, but they later come to love it for its health benefits. Korean food is based on the philosophy that one’s food should be one’s medicine. In fact, doctors have even used Korean food instead of medicine to treat chronic diseases. Chapter 1 K-Food in the World K-Food: A New Global Food Trend Non-Koreans Share Korean Cuisine with the World Fine Dining Korean Restaurants Around the World and Star Korean Chefs Chapter 2 K-Food, a Harmony of Taste, Health, and Nature Nutritional Balance in the Korean Diet Nutritional Value and Health Benefits of Korean Ingredients Leading Ingredients, Seasonings, and Cooking Techniques Chapter 3 Nine of the Most Popular K-Foods Kimchi (baek-kimchi, Kimchi-bokkeum-bap, kimchi-Jeon) Bibimbap: Mixed Rice with Meat and Assorted Vegetables Bulgogi: Marinated Meat Cooked on the Grill Bossam: Napa Wraps with Pork Japchae: Stir-fried Glass Noodles and Vegetables Haemul-PaJeon: Seafood and Green Onion Pancake Makgeolli: Korean Traditional Rice Wine Samgye-tang: Ginseng Chicken Soup Tteok-bokki (Gungjung-Tteok-bokki) Chapter 4 Six Easy Tips for Korean Cooking Tip 1. Kimchi-based Dishes Tip 2. Creations with Korean Flavors Tip 3. Bulgogi Seasoning and Various Meat Dishes Tip 4. Korean Dishes for K-pop Parties Tip 5. Korean Soybean Dishes for Vegetarians Tip 6. Side Dishes - Not spicy, Healthy and Easy! A wide variety of plates and bowls are used to set a table with Hansik, or Korean food. Bap (cooked rice), and a bowl of soup made from either meat and vegetables or fish, are set in front of the diner. A large pot or bowl of stew is placed at the center of the table, while various banchan (side dishes) are neatly arranged on the table. All of these dishes are set together, and the harmony created by the vegetable dishes and meat dishes seasoned with fermented sauces which have been made over a long period of time with care, is what makes Hansik uniquely Korean. Despite this uniqueness and the variety of food that is offered, the only Korean foods that were familiar to non-Koreans were the simple Bulgogi or “Korean barbeque.” However, things have changed in recent years, and Korean food is now being recognized as a source for new and exciting culinary dishes. The reason for this is simple. People today are becoming increasingly conscious about their health, and the food that is offered is being tailored to suit these needs. Many are looking for organic or natural foods, “slow foods” and food that will help their overall well-being, and Korean cuisine meets all those requirements. Moreover, it is tasty.

Traditional Food

Traditional Food Book
Author : Robert Koehler et al.
Publisher : Seoul Selection
Release : 2015-05-23
ISBN : 1624120369
Language : En, Es, Fr & De

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Book Description :

Nowadays, with healthy living and the 'slow food' movement receiving spotlight worldwide, Korean cuisine is drawing much interest as a healthy cuisine with nutritional harmony and balance. In fact, Koreans have traditionally viewed food as 'medicine,' a means to keep oneself healthy and strong. (..)Korea's four seasons and geography have produced a good many seasonal dishes and foods that reflect the nation's geographic characteristics, such as seafood from the ocean that surrounds the peninsula. This book will attempt to explore Korea's-year-old culinary culture and introduce to readers the historical, cultural, nutritional and philosophical background to this rich cuisine.

The Korean Vegan Cookbook

The Korean Vegan Cookbook Book
Author : Joanne Lee Molinaro
Publisher : Penguin
Release : 2021-10-12
ISBN : 0593084284
Language : En, Es, Fr & De

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Book Description :

THE INSTANT NEW YORK TIMES BESTSELLER • NAMED ONE OF THE BEST NEW COOKBOOKS OF THE YEAR BY Epicurious • EATER • Stained Page • Infatuation • Spruce Eats • Publisher’s Weekly • Food52 • Toronto Star The dazzling debut cookbook from Joanne Lee Molinaro, the home cook and spellbinding storyteller behind the online sensation @thekoreanvegan Joanne Lee Molinaro has captivated millions of fans with her powerfully moving personal tales of love, family, and food. In her debut cookbook, she shares a collection of her favorite Korean dishes, some traditional and some reimagined, as well as poignant narrative snapshots that have shaped her family history. As Joanne reveals, she’s often asked, “How can you be vegan and Korean?” Korean cooking is, after all, synonymous with fish sauce and barbecue. And although grilled meat is indeed prevalent in some Korean food, the ingredients that filled out bapsangs on Joanne’s table growing up—doenjang (fermented soybean paste), gochujang (chili sauce), dashima (seaweed), and more—are fully plant-based, unbelievably flavorful, and totally Korean. Some of the recipes come straight from her childhood: Jjajangmyun, the rich Korean-Chinese black bean noodles she ate on birthdays, or the humble Gamja Guk, a potato-and-leek soup her father makes. Some pay homage: Chocolate Sweet Potato Cake is an ode to the two foods that saved her mother’s life after she fled North Korea. The Korean Vegan Cookbook is a rich portrait of the immigrant experience with life lessons that are universal. It celebrates how deeply food and the ones we love shape our identity.

1 000 Foods To Eat Before You Die

1 000 Foods To Eat Before You Die Book
Author : Mimi Sheraton
Publisher : Workman Publishing
Release : 2015-01-13
ISBN : 0761141685
Language : En, Es, Fr & De

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Book Description :

The ultimate gift for the food lover. In the same way that 1,000 Places to See Before You Die reinvented the travel book, 1,000 Foods to Eat Before You Die is a joyous, informative, dazzling, mouthwatering life list of the world’s best food. The long-awaited new book in the phenomenal 1,000 . . . Before You Die series, it’s the marriage of an irresistible subject with the perfect writer, Mimi Sheraton—award-winning cookbook author, grande dame of food journalism, and former restaurant critic for The New York Times. 1,000 Foods fully delivers on the promise of its title, selecting from the best cuisines around the world (French, Italian, Chinese, of course, but also Senegalese, Lebanese, Mongolian, Peruvian, and many more)—the tastes, ingredients, dishes, and restaurants that every reader should experience and dream about, whether it’s dinner at Chicago’s Alinea or the perfect empanada. In more than 1,000 pages and over 550 full-color photographs, it celebrates haute and snack, comforting and exotic, hyper-local and the universally enjoyed: a Tuscan plate of Fritto Misto. Saffron Buns for breakfast in downtown Stockholm. Bird’s Nest Soup. A frozen Milky Way. Black truffles from Le Périgord. Mimi Sheraton is highly opinionated, and has a gift for supporting her recommendations with smart, sensuous descriptions—you can almost taste what she’s tasted. You’ll want to eat your way through the book (after searching first for what you have already tried, and comparing notes). Then, following the romance, the practical: where to taste the dish or find the ingredient, and where to go for the best recipes, websites included.