{"product_id":"learning-korean-recipes-for-home-cooking","title":"Learning Korean: Recipes for Home Cooking","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan class=\"a-text-bold\"\u003eA “wildly inventive” (\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eFood \u0026amp; Wine\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e) James Beard Award-winning chef interprets one of Asia’s greatest cuisines for the everyday eater.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe best Korean food is Korean home cooking. The cornerstones of every meal are kimchi and white rice, and once you unlock that perfect marriage of flavor, the universe of wholesome, vegetable-centric cooking will inspire healthy eating, every day. In this insightful and endearing cookbook, new flavors, techniques, and ways to enjoy one of the world’s greatest cuisines are revealed by chef and father Peter Serpico.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBorn in Seoul and raised in Maryland, Serpico’s route to Korean food came long after making a name for himself in New York City restaurants. His first bites of marinated short ribs and black bean noodles tasted like home, and a love affair with the flavors and techniques of his birthplace began. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHis debut cookbook draws from his decades of professional cooking experience to elevate the greatest hits of at-home Korean dishes. Serpico’s brilliant Instant Kimchi brings home the funk of fermented cabbage in record time, his hearty interpretation of gamjatang is a Spicy Pork Rib Stew to share, and his classic noodle and rice cake dishes borrow from grandma with clever spins for the modern, busy parent. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBBQ fans will love a Korea-fied roast chicken and a sweet-and-spicy grilled cauliflower.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAcross 100 recipes, Serpico shares his philosophy of eating, his personal journey into food, and a connection to family that promises satisfaction and comfort for cooks of all backgrounds. Also featured:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"a-unordered-list a-vertical\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eBeautiful photographs of nearly every dish, including more challenging techniques\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eAn arsenal of condiments to elevate any meat or vegetable dish\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eDesserts and drinks that will appeal to even the pickiest child eaters\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eTricks and tips for putting together healthy weekday meals\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003e 120 photographs\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAbout The Author:\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003ePeter Serpico\u003c\/strong\u003e \u003cem\u003ewas born in Seoul, South Korea, and was adopted when he was two years old. He was raised in Laurel, Maryland. Serpico graduated from the Baltimore International College Culinary School and his first cook job was at the Belmont Conference Center, where he worked under chef Rob Dunn. In 2006, Peter began as sous chef at the original Momofuku Noodle Bar in the East Village. For the next six years, Serpico worked with David Chang to open Momofuku Ssäm Bar and Momofuku Ko. As director of culinary operations, Serpico earned three stars from the New York Times, a James Beard Award, and two Michelin Stars, among other accolades. \u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"productDetailElements\"\u003e\n\u003cstrong\u003eISBN:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan id=\"pd-product-id\"\u003e1324003227\u003c\/span\u003e   \u003cspan\u003e \u003c\/span\u003e\u003ca\u003e\u003c\/a\u003e\u003cstrong\u003eEAN:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e9781324003229\u003c\/div\u003e\n\u003cdiv class=\"productDetailElements\"\u003e\n\u003cstrong\u003ePublisher:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eW. W. Norton \u0026amp; Company\u003cspan\u003e \u003c\/span\u003e) \u003c\/div\u003e\n\u003cdiv class=\"productDetailElements\"\u003e\n\u003cstrong\u003eBinding:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eHardcover\u003c\/div\u003e\n\u003cdiv class=\"productDetailElements\"\u003e\n\u003cstrong\u003ePub Date:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eMay 10, 2022\u003c\/div\u003e\n\u003cdiv class=\"productDetailElements\"\u003e\n\u003cstrong\u003ePhysical Info:\u003c\/strong\u003e\u003cspan\u003e 0.92\" H x 10.14\" L x 8.33\" W (1.89 lbs) 240 pages\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"productDetailElements\"\u003e\n\u003cdiv id=\"shortAnnotation\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"textWhiteBG\"\u003e\n\u003cp\u003eThis item is\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eReturnable\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"W. W. Norton \u0026 Company","offers":[{"title":"Hardcover","offer_id":40486607913075,"sku":"","price":34.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0555\/9255\/0515\/products\/0_f0f7442d-7b5a-442f-b424-3f51953e7609.jpg?v=1664752594","url":"https:\/\/bookstorenmore.com\/en-de\/products\/learning-korean-recipes-for-home-cooking","provider":"Bookstore N More","version":"1.0","type":"link"}