The Recipes of hundred kinds of Korean Kimchi
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by Han Bok-Ryo Hyon-am publishers 1999/12 / 256pp. ISBN 8932310246 Sales Price:$16.49 |
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Kimchi represents one of the basic dish for Koreans. Kimchi is a kind of highly nutritious fermented foods with unique flavor and taste. Kimchi features a mixture of vegetables, salted sauce, red pepper and garlic well treated to create unique flavors which vary according to individual households and regional tradition. Different types of Kimchi are available according to different seasons. Watery Kimchi and Chinese cabbage Kimchi are popular in spring, stuffed cucumber Kimchi and young radish kimchi in summer, and whole cabbage Kimchi, radish roots Kimchi and Altari Kimchi are served in autumn. Diverse Kimchi varieties are also available in winter on a storage basis called Kimchang. This book covers 100 recipes of making kimchi. |
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The recipes of talent Chon won-joo
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by Chon Won-joo Jooboo Saenghwalsa 1999/6 / 158pp. ISBN 8919020825 Sales Price: $10.55
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| One of Popular Korean dishes is 'Bulgogi'. Meat and vegetables are well mixed and taste fantastic. With meat, onions, spring onions, carrots, and Korean seasonings it can be easily cooked. First, meat and vegetables should be chopped. Then all ingredients are mixed and seasoned. After 5 hours, the mixture are roasted. This book is written by famous Korean mid-aged talent Chon Won-joo. | |
Sir,
What can we eat in this situation?
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▶ Edited by : Shin
Jae-young (Herbal medicine doctor) and Im Hyun-sook (Manager of the
Nutrition Dietetic Department of Severance Hospital) ▶ Format : 190x245mm, HB ▶ Age : Genernal public ▶ Size : 184 pages ▶ Price : $10.99 103 traditional diets to prevent illness are included with references to famous oriental medical books. |
| The Cooking Mook series is created to provide a wide range of cooking information such as traditional diets to prevent illness, unknown stamina food cooking methods, and famous Korean restaurants etc. This series is a useful guide not only as a general cookbook but also situational cooking information. | |
| ▶ Written by :
Park Dong-ja (cooking specialist) ▶ Format : 225x298mm, HB ▶ Age : Genernal public ▶ Extent : 136 pages ▶ Price : $8.24 ▶ISBN
8901022397 |
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| unknown stamina food cooking methods and the introduction of famous restaurants in Korea. | |
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by Florence
C.Lee & Helen C.Lee Hollym publishers 64 pp. 18 * 25.5cm. 213 color plates. hardcover. ISBN : 0-930878-59-0 Sales Price:9.89 |
| Kimchi,
the very special vegetable delicacy loved by all Koreans, is a dish of
subtle variations. For the first time readers of English can learn how to
prepare a large variety of kimchi-rich blends of vegetables, seafood, and
such spices as red peppers, garlic ginger. Each variation offers a unique
treat to the Western palate. This book presents recipes for forty-eight different varieties of kimchi and twelve combination dishes containing kimchi. The book also offers detailed information about kimchi ingredients and a brief historical account of the kimchi tradition. This book is the most comprehensive volume ever written on kimchi. Author Description: Dr. Florence Chaeyol Lee received her bachelor's degree from Seoul National University and her doctoral degree in chemistry from Texas Woman's University. Currently she is an adjunct professor at California State University, Long Beach. Dr. Helen Chae'eun Lee is an associate professor of Food Science and Nutrition at California State University, Long Beach. She was born and raised in Seoul, Korea. She received her bachelor's degree from Ewha Womans University and her doctoral degree in Food Science and Nutrition from University of Illinois, Urbana/ Champaign. |
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by Noh
Chin-hwa, Copyreader: Shirley A. Dorow Hollym publishers 208 pp. 18.5 * 25.5cm. 1,026 color plates. hardcover. ISBN : 0-930878-37-X Sales Price:$27.49 |
| This
book offers the first real 192 recipes in English of genuine Korean
cookery. Not only the most popular and well-known dishes are here, but
also many known only to the Korean palate. Its delicate flavours and
subtle combinations of basic ingredients have a unique appeal even for the
Westerners. Author Description: Noh Chin-hwa graduated from Seoul National University with a degree in Home Economics. Since her marriage she has put her natural talent in cooking as well as in flower arranging and painting to good use. She has contributed articles and pictures to women's magazines, and used to give lectures at Home Economics' College and Women's Institutes. |
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by Judy Hyun Hollym publishers 294 pp. 14 * 21.5cm. 31 photos in full color. hardcover. ISBN : 1-56591-001-X Sales Price: $16.49 |
| This
book, with its kitchen-tested authentic Korean recipes spiced with witty
and practical suggestions, will provide Western readers with a rich source
of information on Korean cookery. The delightful world of Korean cooking
will prove to them that the culinary art of Korea is similar to and yet
distinctively unlike Chinese and Japanese cookery, and that the subtle,
spicy taste and unexpected combinations of this cuisine have a unique
appeal even for those Westerners who may still have reservations about the
Oriental cooking. Author Description: The late Judy Hyun was born in Washington D.C. She was educated at Vassar College, the University of Geneva and the Sorbonne in Paris. In addition to her articles on art for various journals in the United States and Europe, she was married to Peter Hyun, the Korean-born American editor and writer. |
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by Noh
Chin-hwa, Copyreader: Shirley A. Dorow Hollym publishers 78 pp. 18 * 25.5cm. 342 color plates. hardcover. ISBN : 5000185825 Sales Price: $9.89 |
| 75
traditional Korean recipes including desserts, bean curd dishes, basic
side dishes and a variety of kimchis, a spicy fermented pickle, have been
chosen from the best of Korean cooking. These popular Korean snacks are
very appealing for family meals as well as for entertaining guests. Over
340 color photos will teach and in spite the cook to follow each
individual recipe through each cooking step. |
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