{"product_id":"korean-american-food-that-tastes-like-home-spiral-bound-eric-kim","title":"Korean American: Food That Tastes Like Home (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"[ \n\u003ci\u003eKorean American\u003c\/i\u003e] has a bildungsroman quality--an annoying word to convey that you can feel Kim growing up as he writes the book, telling his mother's story alongside his own, finding his way in the kitchen while charming his way into ours. I can't wait for the next chapter. \n\u003ci\u003e\"\u003cb\u003e--\u003c\/b\u003e\u003c\/i\u003e\n\u003cb\u003e\u003ci\u003eBon Appetit\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\". . . an artful coming-of-age (and coming-out) story that is largely told in the metaphorical language of food.\" \n\u003cb\u003e--\u003ci\u003eThe New York Times\u003c\/i\u003e\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"Kim is very aware of the expectations Asian Americans face working in media--to be the expert in the cuisine they represent. But as he continued the process of writing his book, he gained the confidence to shed that burden.\" \n\u003cb\u003e--\u003ci\u003eToday Show\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Drawing heavily from his Atlanta family's culinary heritage, \n\u003ci\u003eNew York Times\u003c\/i\u003e food writer Kim maps out the intersection of Korean and American fare in this bold and delicious debut.\" \n\u003cb\u003e--\u003ci\u003ePublishers Weekly\u003c\/i\u003e (starred review)\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"This is such an important book: an enquiry into identity, and a rich repository of memories and deliciousness. And, as deeply personal as it is, it invites everyone into the kitchen with such brio. I savored every word and want to cook every recipe!\" \n\u003cb\u003e--Nigella Lawson, author of \u003ci\u003eCook, Eat, Repeat\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Eric Kim is a triple threat: great writer, elegant innovator, and sublime aesthete. \n\u003ci\u003eKorean American\u003c\/i\u003e is far more than a collection of essential recipes and deeply felt memories; it is an important ode to a beautiful family.\" \n\u003cb\u003e--Min Jin Lee, author of \u003ci\u003eFree Food for Millionaires\u003c\/i\u003e and \u003ci\u003ePachinko\u003c\/i\u003e, a finalist for the National Book Award\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Eric's book is wonderful. Every page shows his personality and good taste, and the recipes are inventive, fun, and traditional all at the same time! Very Korean and very American--with lots of kimchi.\" \n\u003cb\u003e--Maangchi, author of \u003ci\u003eMaangchi's Big Book of Korean Cooking\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"In \n\u003ci\u003eKorean American, \u003c\/i\u003e Eric Kim gives his readers bold new recipes and expansive yet grippingly personal essays, but also a model for the dream mother-child relationship in Jean and Eric: mutually adoring and understanding, with unlimited room for connection and growth. I've never read a book like it, and didn't know how much I needed it.\" \n\u003cb\u003e--Kristen Miglore, author of \u003ci\u003eGenius Recipes \u003c\/i\u003eand \u003ci\u003eGenius Desserts\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"The recipes in \n\u003ci\u003eKorean American\u003c\/i\u003e are nuanced and multi-layered, flirting constantly between harmony and tension.\" \n\u003cb\u003e--\u003ci\u003eCool Hunting\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eEric Kim\u003c\/b\u003e is a \n\u003ci\u003eNew York Times\u003c\/i\u003e staff food writer born and raised in Atlanta, Georgia. He worked his way through the literary and culinary world to eventually become a digital manager at Food Network and a senior editor at Food52, where he amassed a devoted readership for his \"Table for One\" column. He now hosts regular videos on NYT Cooking's YouTube channel. A former contributing editor at \n\u003ci\u003eSaveur\u003c\/i\u003e, Eric taught writing and literature at Columbia University, and his work has been featured in \n\u003ci\u003eThe Washington Post, Bon Appétit\u003c\/i\u003e, and \n\u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e. He lives with his rescue pup, Quentin Compson, in New York City.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\u003cb\u003e\u003ci\u003eNEW YORK TIMES \u003c\/i\u003eAND \u003ci\u003eLOS ANGELES TIMES \u003c\/i\u003eBESTSELLER - An homage to what it means to be Korean American with delectable recipes that explore how new culinary traditions can be forged to honor both your past and your present.\u003c\/b\u003e \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eSHORTLISTED FOR THE ART OF EATING PRIZE - IACP AWARD FINALIST - ONE OF THE BEST COOKBOOKS OF THE YEAR: \u003ci\u003eBon Appétit, The Boston Globe, Saveur, \u003c\/i\u003eNPR, \u003ci\u003e Food \u0026amp; Wine, Salon, Vice, Epicurious, Publishers Weekly, Simply Recipes\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\"This is such an important book: an enquiry into identity, and a rich repository of memories and deliciousness.\"--Nigella Lawson, author of \u003ci\u003eCook, Eat, Repeat\u003c\/i\u003e\n\u003cbr\u003e\n\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\n\u003ci\u003eNew York Times\u003c\/i\u003e 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 Caramelized-Kimchi Baked Potatoes--that he makes in his tiny New York City apartment. In his debut cookbook, Eric shares these recipes alongside insightful, touching stories and stunning images shot by photographer Jenny Huang. \n\u003cp\u003e\u003c\/p\u003ePlayful, poignant, and vulnerable, \n\u003ci\u003eKorean American\u003c\/i\u003e also includes essays on subjects ranging from the life-changing act of leaving home and returning as an adult, to what Thanksgiving means to a first-generation family, complete with a full holiday menu--all the while teaching readers about the Korean pantry, the history of Korean cooking in America, and the importance of white rice in Korean cuisine. Recipes like Gochugaru Shrimp and Grits, Salt-and-Pepper Pork Chops with Vinegared Scallions, and Smashed Potatoes with Roasted-Seaweed Sour Cream Dip demonstrate Eric's prowess at introducing Korean pantry essentials to comforting American classics, while dishes such as Cheeseburger Kimbap and Crispy Lemon-Pepper Bulgogi with Quick-Pickled Shallots do the opposite by tinging traditional Korean favorites with beloved American flavor profiles. Baked goods like Milk Bread with Maple Syrup and Gochujang Chocolate Lava Cakes close out the narrative on a sweet note. \n\u003cp\u003e\u003c\/p\u003eIn 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.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 03\/07\/2022 (EAN 9780593233498, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Kim, Eric\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Clarkson Potter Publishers\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e March 29, 2022\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Korean|Biography \u0026amp; Autobiography|Culinary\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cookbooks|Cooking, Korean\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780593233498\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B09WCB921YISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780593233498\u003c\/p\u003e","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":46999753457795,"sku":"SP-9780593233498","price":42.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0564\/6830\/8099\/files\/9780593233498_spiral.png?v=1776824828","url":"https:\/\/sebink.com\/products\/korean-american-food-that-tastes-like-home-spiral-bound-eric-kim","provider":"Sebink","version":"1.0","type":"link"}