Publisher: Ewha Woman's Univ.
|Important! Please read before you order!
|>>>This book is written in ENGLISH.
About This Book
The Making of a Bestselling Cookbook
Preface to the Revised Edition
How to Use This Book
Rice · Porridge
Soup · Stew
Seasoned Vegetable Dishes
Food Boiled in Sauce · Braised and Steamed Food
Broiled Food · Pan-Fried Food
Pickled Food · Small Side Dishes
Popular Dishes · For Formal Dinners
The revised edition of "A Korean Mother's Cooking Notes" is one of the most representative Korean cookbooks since its first publication in 1997. The book originated as a collection of notes and recipes to help her two daughters-in-law who lived far away from her.
The book selectively chooses 126 well-being Korean recipes and introduces them with step-by-step instructions along with full-color pictures.
The book is organized into nine basic categories: rice and porridge, soup and stew, seasoned vegetable dishes, food boiled in sauce, broiled food, kimchi, picked food, popular dishes, and desserts.
It also contains two types of recipes: authentic recipes such as kimchi and vegetables mixed with rice for the traditionalists, and quick and easy recipes such as rice with trumpet royal mushrooms for those who are in a hurry yet still want a home-cooked meal.
There are also detailed explanations of special holidays and occasions like Korean Thanksgiving Day and birthdays, along with suggested settings for the menus.
The book includes a simple and organized explanation of the commonly used ingredients to help even novice cooks prepare authentic Korean food.
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