외국도서

>

실용/예술

>

리빙/요리/식품

• 
• 제휴몰 주문 시 고객보상, 일부 이벤트 참여 및 증정품 증정, 하루/당일 배송에서 제외되므로 참고 바랍니다.

• 
• 도서  > 외국도서  > 실용/예술  > 리빙/요리/식품

• 
• 
• “Drawing heavily from his Atlanta family’s culinary heritage, New York Times food writer Kim maps out the intersection of Korean and American fare in this bold and delicious debut.”?Publishers Weekly (starred review) “This is such an important book: an enquiry into identity, and a rich repository of memories and deliciousness. And, as deeply personal as it is, it invites everyone into the kitchen with such brio. I savored every word and want to cook every recipe!”?Nigella Lawson, author of Cook, Eat, Repeat “Eric Kim is a triple threat: great writer, elegant innovator, and sublime aesthete. Korean American is far more than a collection of essential recipes and deeply felt memories; it is an important ode to a beautiful family.”?Min Jin Lee, author of Free Food for Millionaires and Pachinko, a finalist for the National Book Award “Eric’s book is wonderful. Every page shows his personality and good taste, and the recipes are inventive, fun, and traditional all at the same time! Very Korean and very American?with lots of kimchi.”?Maangchi, author of Maangchi’s Big Book of Korean Cooking “In Korean American, Eric Kim gives his readers bold new recipes and expansive yet grippingly personal essays, but also a model for the dream mother-child relationship in Jean and Eric: mutually adoring and understanding, with unlimited room for connection and growth. I’ve never read a book like it, and didn’t know how much I needed it.”?Kristen Miglore, author of Genius Recipes and Genius Desserts “The recipes in Korean American are nuanced and multi-layered, flirting constantly between harmony and tension.”?Cool Hunting
• 
• Chapter Page Introduction 11 The Tiger and the Hand 14 What Is Korean American Cooking? 17 That Boring Pantry Section in Every Cookbook, but More Fun 21 TV Dinners Fast foods to eat on the couch 27 Pan-Seared Rib Eye with Gochujang Butter 31 Three Dinner Toasts: Gochujang-Buttered Radish Toast, Soft-Scrambled Egg Toast, and Roasted-Seaweed Avocado Toast 33 The Quiet Power of Gim 36 Creamy Bucatini with Roasted Seaweed 39 Gochugaru Shrimp and Roasted-Seaweed Grits 40 Maple-Candied Spam 43 Jalapeño-Marinated Chicken Tacos with Watermelon Muchim 44 A Lot of Cabbage with Curried Chicken Cutlets 47 Salt-and-Pepper Pork Chops with Vinegared Scallions 49 Cheesy Corn and Ranch Pizza with Black-Pepper Honey 52 Meatloaf-Glazed Kalbi with Gamja Salad 55 Kimchi Is a Verb On time capsules and pantry cooking 58 Kimchi Is a Time Capsule 65 Jean's Perfect Jar of Kimchi 68 Baek Kimchi with Beet 70 Bitter (in a Good Way) Green... Cabbage Kimchi 72 Seolleongtang-Restaurant Radish Kimchi 74 Naengmyeon Kimchi 77 Perilla Kimchi 78 Oi Sobagi 81 Spam, Kimchi, and Cabbage Stir-Fry 83 Kimchi Sandwiches 84 Kimchi Bibimguksu with Grape Tomatoes 87 Bacon-Fat Kimchi Jeon with Herbs 88 Caramelized-Kimchi Baked Potatoes 91 Kimchi-Braised Short Ribs with Pasta 92 S Is for Stew The Korean art of gentle boiling 95 A Very Good Kimchi Jjigae 98 Budae Jjigae 101 The King of Scallions (and Other Negotiables) 103 Doenjang Jjigae with Silken Tofu and Raw Zucchini 104 Cornish Game Hen Soup with Fried-Shallot Oil 106 Dakdoritang 109 Sunday-Night Chicken Sujebi 110 On Soaking and Blanching Meat 113 Pork Spare Rib Soup in the Style of Gamjatang 114 Seolleongtang Noodles with Scallion Gremolata 117 Mountain Kalbitang with All of the Herbs 120 Kalbijjim with Root Vegetables and Beef-Fat Croutons 122 Rice Cuisine Jipbap means "home food" 125 Perfect White Rice 128 Gyeranbap with Roasted Seaweed and Capers 130 Tomato-y Omelet Rice 133 Nest 135 Eric's Kimchi Fried Rice with Egg Yolk 136 Spam and Perilla Kimbap 138 Cheeseburger Kimbap 141 Jjajangbap with Cabbage and Peas 143 Weeknight Curry Rice with Eggplant, Spinach, and Lotus Root 144 Scorched Skillet Rice with Raw Spring Vegetables 145 Summer Albap with Perilla and Salted Garden Vegetables 148 Sheet-Pan Bibimbap with Roasted Fall Vegetables 150 Winter Squash Risotto with Chewy Rice Cakes 153 Korea Is a Peninsula The fish chapter 157 Salting Fish and Why It Rocks 161 Pan-Fried Yellow Croaker 162 Salted Salmon Steaks with Celery and Mushrooms 165 Crispy Trout with White Wine and Lemon Butter 166 Maeuntang 169 Old Bay Shrimp Cocktail with Wasabi Chojang 170 Roasted Lobster Tails with Lemony Green Salad 173 Ganjang Gejang 176 Garden of Jean The vegetable chapter 179 Oi Naengguk with Heirloom Cherry Tomatoes 183 Chicken Radishes 184 One Dressing, a Thousand Fruit Muchims 187 Raw Brussels Sprout Muchim 188 Garlicky Creamed Spinach Namul 189 Gem Lettuce Salad with Roasted-Seaweed Vinaigrette 190 Smashed Potatoes with Roast ed-Seaweed Sour Cream Dip 193 Crudités with Roasted-Seaweed Sour Cream Dip 194 Grilled Trumpet Mushrooms with Ssamjang 195 Crispy Yangnyeom Chickpeas with Caramelized Honey 199 Charred Cauliflower with Magic Gochugaru Dust 200 Gochujang-Glazed Zucchini with Fried Scallions 203 Feasts Menus and ruminations on living 205 A Korean American Thanksgiving 208 Yangnyeom Roast Chicken 210 Cheesy Scallion Stuffing with Sesame Seeds 212 Sesame-Soy Deviled Eggs 215 Aunt Anne's Broccoli-Cheese Rice Casserole 216 Mac-and-Corn-Cheese with Jalapeño Bread Crumbs 219 Honey-Buttered Goguma Casserole with Turmeric 220 Judy's Empanadas 222 Lasagna with Gochugaru Oil 225 Roasted Bo Ssam with Coffee, Garlic, and Bay Leaves 227 Sheet-Pan Japchae with Roasted Wild Mushrooms 231 Sheet-Pan LA Kalbi with Sprite 232 Salt-and-Pepper Ribs with Fresh Mint Sauce 235 Microwave Gyeranjjim with Chicken Broth 236 Aunt Georgia's Soy Sauce Fried Chicken with Jalapeños 239 Crispy Lemon-Pepper Bulgogi with Quick-Pickled Shallots 240 Two Soju Cocktails: Somaek and Clementine 50/50 243 Korean Bakery Baked weekend projects 247 Milk Bread with Maple Syrup 251 A Proper Grilled Cheese 254 Honeyed Biscuits with Strawberry Refrigerator Jam 255 Korean Pear Galette with Salted Cinnamon Whipped Cream 259 No-Churn Ice Cream with Dalgona Butterscotch Sauce 261 Honeydew Semifreddo 264 Gochujang Chocolate Lava Cakes 267 Chewy Black Sesame Rice Cake 268 Whipped Cream Snacking Cake with Fresh Fruit 270 Epilogue 273 Acknowledgments 278 Index 280
• 
• Introduction When I was seventeen years old, I ran away from home. College acceptance letters had just come in, and my mother, Jean, had torn into all of mine before I could come home from school that afternoon. I was so angry with her for opening my mail that I packed a bag in the middle of the night, took the car with the GPS, and drove from our house in Atlanta (where this story begins and ends) to Nashville (where my cousin Semi lived, four hours northwest). In the morning, when Jean saw that my bed was empty and my toothbrush gone, she called me, over and over. In my very first act of rebellion as her son, I didn’t pick up. I remember that trip to Nashville distinctly because Semi and I cooked coq au vin together. By then, as an avid watcher of the Food Network, I had tried my hand at a variety of non-Korean dishes, mostly flash fries and quick pan sauces, but never a proper braise. It was liberating to braise chicken with red wine on Semi’s tiny stove, not least because that just wasn’t how we cooked back in Georgia. My mother’s Korean soups and stews were vociferously boiled, the meat made fall-apart tender in stainless-steel stock pots or burbling earthenware called ttukbaegi. Slow-cooked dishes in general were a whole new frontier for me and wouldn’t become a fixture in my home cooking until years later in New York, where I would eventually go to college, take an internship at the Cooking Channel, and buy a yellow Dutch oven with my first paycheck. But for now, at seventeen, tucked away in Semi’s Tennessee bachelorette pad, I tasted freedom for the first time in my life. A vast world of pleasures had opened up to me, pleasures that had, until then, been reserved for adults who get to cook whatever they want, however they want, in kitchens that aren’t ruled by their parents. When I came home a few days later, Jean brushed it off, pretended it was a nonissue that I had run away. But she did bring it up at dinner that night: “So, did you have a good trip?” Even then I could tell that she was practicing her loosened grip on me, her second son, the one who never got into trouble. Over a plate of her kimchi fried rice, which she had made for my homecoming (and would continue to make for many homecomings to come), I told her how I had been feeling, paralyzed at that great nexus between childhood and adulthood. I ran away because I needed some space, I explained. Though I didn’t say it at the time, she knew what I really meant: I ran away because I needed some space from her. This hurt my mother greatly, I could tell. But she smiled and nodded and listened anyway. Seeing that effort?and the hidden worry in her face?was enough to thaw my cold, ungrateful heart. I burst into tears and apologized. In many ways, I feel that I’ve been running away from home my whole life. I’m only just now, as an adult, starting to slow down and find my way back to Atlanta, where I was born and raised, to understand its role in my overall story. After a lifetime... of running around, I’ve come to appreciate the stillness of rootedness. It took spending more time, too, in the kitchen as a food writer and journalist, first as an editor for publications like Food Network online and Saveur, and now as a columnist for The New York Times, to make me realize that we can never really run away from who we are. Not easily, anyway. This lesson was expounded for me during the pandemic, when I moved back home for one year to work on this cookbook with my mother. I wanted to write down her recipes, but as I got deeper and deeper into the project, I came to the conclusion that my recipes are an evolution of her recipes, and the way I cook now is and will forever be influenced by the way she cooks. This book, then, tells the constantly mutating story of how I have come to understand my identity not just as Jean’s son, but also as someone who has always had to straddle two nations: the United States (where I’m from) and South Korea (where my mother is from). Too often I have felt the pangs of this tug of war: Am I Korean or am I American? Only recently have I been able to fully embrace that I am at once both and neither, and something else entirely: I am Korean American. As is often the case with cooking, there are many answers to be found in the kitchen. The recipes in here explore that tension, and the ultimate harmony, between the Korean in me as well as the American in me, through the food my family grew up eating and the food I cook for myself now. At the end of the day, this is all, for me, food that tastes like home, from the Very Good Kimchi Jjigae (page 98) that fuels my weary soul to the Crispy Lemon-Pepper Bulgogi (page 240) that feeds my friends when they come over, or the Gochugaru Shrimp and Roasted-Seaweed Grits (page 40) I make for myself whenever I’m feeling especially homesick for Georgia, and for my mom. This book navigates not only what it means to be Korean American but how, through food and cooking, I was able to find some semblance of strength, acceptance, and confidence to own my own story. This story is mine to be sure, and my family’s. But it’s also a story about the Korean American experience, one that in the history of this country is often never at the center. It’s about all the beautiful things that come with being different, and all the hard things that come with that, too. My hope is that in reading this book, you’ll see yourself in it, whether you’re Korean, Korean American, or neither, whether your family immigrated to Atlanta, Los Angeles, or Little Rock. Because at the heart of this book is really a story about what happens when a family bands together to migrate and cross oceans in search of a new home. It’s about what happens when, after so much traveling and fighting and hard work, you finally arrive. There’s a pivotal moment that occurs whenever I’m on a long drive home from somewhere distant. The blurry picture starts to come into focus. I can let down my guard and turn off my GPS. The roads are familiar again. I don’t need a robot telling me about my own city, my own street, my own hometown. But sometimes, after that long drive, I’ll forget to turn off the GPS because my mind is wandering, or maybe I’m listening to a really good song or an especially juicy podcast. And as I roll into my mother’s driveway, eager to walk through those doors and crash into my old bed, it’ll talk back to me. “Welcome home.”
• 
• 

• Kim, Eric [저]

• 전체 0개의 구매후기가 있습니다.
• 

인터파크도서는 고객님의 단순 변심에 의한 교환과 반품에 드는 비용은 고객님이 지불케 됩니다. 단, 상품이나 서비스 자체의 하자로 인한 교환 및 반품은 무료로 반품 됩니다. 교환 및 반품이 가능한 경우 상품을 공급 받은 날로부터 7일이내 가능 공급받으신 상품의 내용이 표시, 광고 내용과 다르거나 다르게 이행된 경우에는 공급받은 날로부터 3개월 이내,    혹은 그사실을 알게 된 날 또는 알 수 있었던 날로부터 30일 이내 상품에 아무런 하자가 없는 경우 소비자의 고객변심에 의한 교환은 상품의 포장상태 등이 전혀 손상되지 않은 경우에 한하여 가능 교환 및 반품이 불가능한 경우 구매확정 이후(오픈마켓상품에 한함) 고객님의 책임 있는 사유로 상품 등이 멸실 또는 훼손된 경우    (단, 상품의 내용을 확인하기 위하여 포장 등을 훼손한 경우는 제외) 시간이 지남에 따라 재판매가 곤란할 정도로 물품의 가치가 떨어진 경우 포장 개봉되어 상품 가치가 훼손된 경우 다배송지의 경우 반품 환불 다배송지의 경우 다른 지역의 반품을 동시에 진행할 수 없습니다. 1개 지역의 반품이 완료된 후 다른 지역 반품을 진행할 수 있으므로, 이점 양해해 주시기 바랍니다. 중고상품의 교환 중고상품은 제한된 재고 내에서 판매가 이루어지므로, 교환은 불가능합니다. 오픈마켓 상품의 환불 오픈마켓상품에 대한 책임은 원칙적으로 업체에게 있으므로, 교환/반품 접수시 반드시 판매자와 협의 후 반품 접수를 하셔야하며,    반품접수 없이 반송하거나, 우편으로 보낼 경우 상품 확인이 어려워 환불이 불가능할 수 있으니 유의하시기 바랍니다.

배송예정일 안내 인터파크 도서는 모든 상품에 대해 배송완료예정일을 웹사이트에 표시하고 있습니다. <인터파크 직배송 상품> 상품은 월~토요일 오전 10시 이전 주문분에 대하여 당일 출고/당일 배송완료를 보장하는 상품입니다. 상품은 서울지역/평일 주문분은 당일 출고/익일 배송완료를 보장하며, 서울외지역/평일 주문분의 경우는 오후 6시까지 주문분에 대하여 익일 배송완료를 보장하는 상품입니다. (단, 월요일은 12시까지 주문에 한함) 상품은, 입고예정일(제품출시일)+택배사배송일(1일)에 배송완료를 보장합니다. ~ 상품은 유통특성상 인터파크에서 재고를 보유하지 않은 상품으로 주문일+기준출고일+택배사배송일(1일)에 배송완료를 보장합니다.(토/공휴일은 배송기간에 포함되지 않습니다.) ※기준출고일:인터파크가 상품을 수급하여 물류창고에서 포장/출고하기까지 소요되는 시간 <업체 직접배송/오픈마켓 상품> ~ 상품은 업체가 주문을 확인하고, 출고하기까지 걸리는 시간입니다. 주문일+기준출고일+택배사배송일(2일)에 배송완료를 보장합니다.(토/공휴일은 배송기간에 포함되지 않습니다.) ※5일이내 출고가 시작되지 않을시, 오픈마켓 상품은 자동으로 주문이 취소되며, 고객님께 품절보상금을 지급해 드립니다. 배송비 안내 도서(중고도서 포함)만 구매하시면 : 배송비 2,000원 (1만원이상 구매 시 무료배송) 음반/DVD만 구매하시면 : 배송비 1,500원 (2만원이상 구매 시 무료배송) 잡지/만화/기프트만 구매하시면 : 배송비 2,000원 (2만원이상 구매 시 무료배송) 도서와 음반/DVD를 함께 구매하시면 : 배송비 1,500원 1만원이상 구매 시 무료배송) 도서와 잡지/만화/기프트/중고직배송상품을 함께 구매하시면 : 2,000원 (1만원이상 구매 시 무료배송) 업체직접배송상품을 구매시 : 업체별로 상이한 배송비 적용    * 세트상품의 경우 부분취소 시 추가 배송비가 부과될 수 있습니다.    * 북카트에서 배송비없애기 버튼을 클릭하셔서, 동일업체상품을 조금 더 구매하시면, 배송비를 절약하실 수 있습니다. 해외배송 안내 인터파크도서에서는 국내에서 주문하시거나 해외에서 주문하여 해외로 배송을 원하실 경우 DHL과 특약으로 책정된 요금표에    의해 개인이 이용하는 경우보다 배송요금을 크게 낮추며 DHL(www.dhl.co.kr)로 해외배송 서비스를 제공합니다. 해외배송은 도서/CD/DVD 상품에 한해 서비스하고 있으며, 다른 상품을 북카트에 함께 담으실 경우 해외배송이 불가합니다. 해외주문배송 서비스는 인터파크 도서 회원 가입을 하셔야만 신청 가능합니다. 알아두세요!!! 도매상 및 제작사 사정에 따라 품절/절판 등의 사유로 취소될 수 있습니다. 오픈마켓업체의 배송지연시 주문이 자동으로 취소될 수 있습니다. 출고가능 시간이 서로 다른 상품을 함께 주문할 경우 출고가능 시간이 가장 긴 기준으로 배송됩니다. 유통의 특성상 출고기간은 예정보다 앞당겨지거나 늦춰질 수 있습니다. 택배사 배송일인 서울 및 수도권은 1~2일, 지방은 2~3일, 도서, 산간, 군부대는 3일 이상의 시간이 소요됩니다.