"A cookbook of 60 recipes showcasing the wide world of banchan, from traditional staples to modern Korean American renditions"--

Publisher Marketing: Caroline Choe, the proud daughter of Korean American immigrants, is a chef, artist, teacher, and writer based in New York City. She is also the founder of Create & Plate, a business devoted to creating community through arts and food education. Review Quotes : "In this appetizing paean to "the plethora of small shared sides served with a Korean meal," chef and debut author Choe breaks down banchan into three main categories: preserved and fermented, fresh, and braised or marinated in soy sauce... Choe pitches a tent big enough to house dishes not typically considered banchan... Indeed, she never lets tradition get in the way of a good idea... The flavors are complex, but the instructions are simple, and the tone is relaxed and friendly. Like banchan itself, this collection offers a lot of inviting variety."-- Publishers Weekly Publisher Marketing : Banchan, the shared side dishes that accompany a Korean meal, are often the real stars of the table, and it's time we celebrate them. This first-of-its-kind cookbook showcases the wide world of banchan, from traditional staples to modern Korean American renditions, with 60 recipes from the kitchen of chef Caroline Choe.

Format: Hardcover | Pages: 208 | Publication Date: 2024-10-08