ABOUT THE BOOK: This is not your average soft-focus "journey to Asia" kind of cookbook. Koreatown is a spicy, funky, flavor-packed love affair with the grit and charm of Korean cooking in America. Koreatowns around the country are synonymous with mealtime feasts and late-night chef hangouts, and Deuki Hong and Matt Rodbard show us why with stories, interviews, and over 100 delicious, super-approachable recipes.
It's spicy, it's fermenty, it's sweet and savory and loaded with umami: Korean cuisine is poised to break out in the U.S., but until now, Korean cookbooks have been focused on taking readers to an idealized Korean fantasyland. Koreatown, though, is all about what's real and happening right here: the foods of Korean American communities all over our country, from L.A. to New York City, from Atlanta to Chicago. We follow Rodbard and Hong through those communities with stories and recipes for everything from beloved Korean barbecue favorites like bulgogi and kalbi to the lesser-known but deeply satisfying stews, soups, noodles, salads, drinks, and the many kimchis of the Korean American table.
MY REVIEW: 3.5 stars. I do appreciate the effort that the authors went through to make the book as genuine as possible. This is a result of many travels, and is obviously written by people who have experienced the foods personally and not just sitting behind a computer putting together a recipe. As far as usability goes, though, I doubt I will ever make anything from this book, and that is disappointing. The ingredients are things I can’t even pronounce, much less find in a local shop. And although I’m glad the authors said that these things smell and gave advice on how to cut down the smell, I don’t think I want something that stinks that bad to be in my house in the first place. I also thought the placement of the pictures in the front of the book was a bit amateurish, like someone had put a print in an album and left a lot of white around the picture.
I received this book for free from the publisher through the BookLook Bloggers <http://booklookbloggers.com> book review bloggers program. I was not required to write a positive review and the opinions and thoughts I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255
It's spicy, it's fermenty, it's sweet and savory and loaded with umami: Korean cuisine is poised to break out in the U.S., but until now, Korean cookbooks have been focused on taking readers to an idealized Korean fantasyland. Koreatown, though, is all about what's real and happening right here: the foods of Korean American communities all over our country, from L.A. to New York City, from Atlanta to Chicago. We follow Rodbard and Hong through those communities with stories and recipes for everything from beloved Korean barbecue favorites like bulgogi and kalbi to the lesser-known but deeply satisfying stews, soups, noodles, salads, drinks, and the many kimchis of the Korean American table.
MY REVIEW: 3.5 stars. I do appreciate the effort that the authors went through to make the book as genuine as possible. This is a result of many travels, and is obviously written by people who have experienced the foods personally and not just sitting behind a computer putting together a recipe. As far as usability goes, though, I doubt I will ever make anything from this book, and that is disappointing. The ingredients are things I can’t even pronounce, much less find in a local shop. And although I’m glad the authors said that these things smell and gave advice on how to cut down the smell, I don’t think I want something that stinks that bad to be in my house in the first place. I also thought the placement of the pictures in the front of the book was a bit amateurish, like someone had put a print in an album and left a lot of white around the picture.
I received this book for free from the publisher through the BookLook Bloggers <http://booklookbloggers.com> book review bloggers program. I was not required to write a positive review and the opinions and thoughts I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255
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