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Torrent Description
 Korean Food Made Simple 2016 | ISBN: 0544663306 | English | 288 Pages | EPUB | 38.5 MB 125 simple Korean recipes from the host of the Cooking Channel television show of the same name In Korean Food Made Simple, Judy Joo, host of the Cooking Channel's show of the same name and Food Network regular, brings Korean food to the masses, proving that it's fun and easy to prepare at home. As a Korean-American, Judy understands how to make dishes that may seem exotic and difficult accessible to the everyday cook. The book has over 100 recipes including well-loved dishes like kimchi, sweet potato noodles (japchae), beef and vegetable rice bowl (bibimbap), and Korean fried chicken, along with creative, less-traditional recipes like Spicy Pork Belly Cheese Steak, Krazy Korean Burgers, and Fried Fish with Kimchi Mayo and Sesame Mushy Peas. In addition, there are chapters devoted to sauces, desserts, and drinks as well as a detailed list for stocking a Korean pantry, making this book a comprehensive guide on Korean food and flavors. Enjoying the spotlight as the hot Asian cuisine, Korean food is on the rise, and Judy's bold and exciting recipes are go-tos for making it at home. his is a stunning book. Forget for a moment it's about the food of Korea. It's just so impressive on many levels. I already crave the Disco fries and Korean eggplant and I won't rest until I have the Korean fried chicken! Judy has written a beautiful, timely, and truly impressive tome, both mouthwatering and so very informative. Julia Child just got a new and wonderful neighbor on my bookshelf.”—Geoffrey Zakarian, Iron Chef “The tantalizing flavors and techniques of Korean food are just beginning to find their way into our home kitchens. Judy Joo is the perfect teacher to lead us into this exciting new world. Get ready for fireworks on your taste buds.”—Bobby Flay, chef and author “For those of us not lucky enough to have been raised by a Korean mom whom we can rely on to give us a tight recipe for a childhood favorite, there is Judy Joo's Korean Food Made Simple. Informative explanations of the Korean pantry, easy to follow recipes, and beautiful photographs will make this your go-to book for Korean cooking.”—Andy Ricker “Judy Joo is an authority on authentic Korean and American-Korean food. My wife is half Korean so itâ™s important we celebrate the culture and traditions together and with our kids. Judyâ™s new book is a refreshing source of inspiration and information thatâ™s open on our bench top every time we cook Korean food.”—Chef Curtis Stone, internationally known chef and chef/owner of Maude Restaurant, Beverly Hills "From kimchi to bibimbap, Joo—who hosts a show on the Cooking Channel—breaks down intimidating dishes." —Entertainment Weekly "Korean American chef Jooâ™s debut shares a name with her TV show on the Cooking Channel. After introducing familiar and exotic pantry staples, from nutty toasted sesame oil to fiery Korean chile paste, Joo presents 130 recipes that blend traditional Korean home cooking with contemporary and fusion fare. Assorted kimchi and pickles (cubed radish kimchi) can have long fermentation times, but theyâ™re easy to prepare, as are quick stir fries (pork belly and kimchi stir-fry with tofu), soups (instant noodles with spicy rice cakes and fish cakes), and desserts (red bean ice pops). The book also features chapters on sauces, breads, and drinks.VERDICT Like Maangchiâ™s Real Korean Cooking, this cookbook is an approachable gateway to a popular cuisine. Comparatively, Jooâ™s recipes are fancier, with more nods to Western palates (think: cheesecakes, cheesesteaks, wings, and tacos). Highly recommended.  Judy Joo is the Chef Patron for Jinjuu restaurant in London and Hong Kong. She is also the host of "Korean Food Made Simple" (now in its second season), and a regular face on Food Network. Born in New Jersey to Korean parents, Judy learned how to cook traditional Korean food from her mother. After earning an engineering degree from Columbia University and a stint on Wall Street, Judy attended the French Culinary Institute in New York City and embarked on her professional culinary career. She worked in New York City and London, and opened her own restaurant, Jinjuu, in 2015. She has written for various national newspapers and magazines worldwide, and her book, "Korean Food Made Simple" is due out in May 2016. Her unique modern approach to Korean food and her bicultural background make for a delicious combination that any home and professional chef will enjoy. 
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