Korean Cuisine

Recipes, anecdotes, histories and stories, maps, techniques, stylings, utensils and native ingredients which tell and illustrate the story of Korea’s food culture.

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Recipes and stories to learn all about Korea’s food culture.

Recipes, anecdotes, histories and stories, maps, techniques, stylings, utensils, native ingredients.

This is a colourful invitation to discover the look and aromas and flavours of Korea. What is the “five colour philosophy”? What is Korean table etiquette? How to make kimchi, region by region? What do you find in traditional markets, and in contemporary restaurants? How to make Bibimbap? Are there North Korean specialties (yes!). Do Koreans traditionally eat dessert (no!).

The answers to these questions, and many, many more, are in this charmingly illustrated paperback book.

From Korean meal composition, tableware and utensils, staples, condiments and sauces, to everyday dishes, famous Korean fermented foods, doughs and noodles, celebratory party dishes, pork and chicken vs seafood, temple food and “lucky” foods — it’s all here in a compact text enlivened by the colour illustrations.

The design is warm, easy-to-follow and fun to read from beginning to end, so this is a book many will want to own or give to friends and family.