Authors Soyearn and Junghwa Yoo bring a lifetime of cooking experience to bear in this beautiful and accessible Korean cookbook. Professionally trained in Korea and the US, the authors have spent years seeking to harmonize the elements of eastern and western culinary traditions. This book is the fruit of those labors. First and foremost, the 120 easy-to-follow recipes in this book aspire for the authentic. In fact, many of the recipes have been passed down unchanged over several generations. At the same time, the authors have synthesized styles and techniques where they believed other culinary traditions could make a genuine contribution. The result is a Korean cookbook that is both familiar and fresh. Authors Soyearn and Junghwa Yoo write a regular cooking column for the Chicago Joong-Ang Daily and Chicago Wind magazine. They have been featured in radio programs, newspapers, and magazines in New York, New Jersey, Chicago, LA, and Seoul, Korea.
This Product was added to our catalogue on Tuesday 21 June, 2011.
