Food of Korea: Authentic Recipes from the Land of the Morning Calm FROM THE PUBLISHER
Korean may be the least known of all Asian cuisine-yet it is one of the most varied, invigorating, and delicate. Handed downdirectly from the tables of Korean kings and Buddhist monks, the cuisine of Korea has been something of a secret up until now. Today, world-class Korean chefs will introduce you to this delectable repertoir of herbs and vegetables. This unique volume of over 60 recipes, collected from the celebrated chefs at the Shilla Hotel, Seoul, reveals the treasures of Korean cooking. Discover traditional favorites-beef bulgogi, chicken and ginseng, and spicy kim-ch'i-as well as other delicious, easy-to-prepare dishes such as Gujeol Pan, assorted pancakes, fritters, and porridge.
Author Biography: The author of Parts One and Two of this book, David Clive Price, is an acknowledged expert on Korea, having written about the country for 15 years. In 1998, David established his own consultancy in Hong Kong and London, writing for leading corporations, as well as for travel, food, and lifestyle magazines. The chefs of the world-class Shilla Hotel in Seoul, South Korea contributed the recipes that make up Part Three of this book.
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