Korean American- Food That Tastes Like Home by Eric Kim
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Web ID: 141475242 years ago
Exciting, comforting, delicious
I received a free copy from Clarkson Potter in exchange for a free and unbiased review. This is book is a treasure that you’ll go back to again and again, for Kim’s stories and the food. His flavors are spot on and super balanced, and his techniques truly work. There is a great mix of exciting dishes, comforting dishes, and projects. This is a book that you definitely need on your shelf.
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Customer review from barnesandnoble.com
3 years ago
from Torrance, CA
Wonderful Memoir and Cookbook!
Eric Kim’s cookbook KOREAN AMERICAN: FOOD THAT TASTES LIKE HOME is a beautifully photographed memoir and cookbook. I enjoyed the intro and love how each section and recipe has a personal anecdote or story to go along with it, so the reader/cook gets a wonderful view into his life. With every page I turn and each recipe I read, I felt like I was in the kitchen with Kim and his mother. Kim reminds us that this may not be traditional Korean or the Korean that other Korean Americans grew up with, but it is HIS Korean American food, the food he ate growing up with based on what was available when they came here and the added twists that he made for himself, he says the recipes “explore the 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…” Another thing that resonated with me was his discussion about why, when he or anyone tries to replicate your mother’s (or grandmother’s, etc) food, even when you follow the directions perfectly, it never tastes quite the same… in Korean its called “sohn mat” or “hand taste” and everyone has their own. He says, “so much of a person’s sohn mat goes into the food that they cook – their soul, their physicality, and decades upon decades of their personal history… Cooking with sohn mat means cooking by taste, by feel, and by instinct, without measuring cups or spoons.” I find this every day in my cooking, and it is something to remember when you pick up this cookbook. Read it through, cook the recipes the first time as written, Kim suggests which is a good rule of thumb, then enjoy your own sohn mat. There are so many good recipes in this book, have fun trying them all! Thanks to Clarkson Potter for the gifted copy. All opinions are my own and freely given. #KoreanAmericanfoodthattasteslikehome #EricKim #clarksonpotter #cookbook
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Customer review from barnesandnoble.com
3 years ago
from San Francisco
Food and home
“…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.” I was so excited to receive this book to review. I’ve followed Eric Kim’s recipes in the New York Times for a while now, and I have also gotten into Korean cooking via Maangchi on YouTube. Also as a half-Asian person, I strongly connect with Kim’s exploration of identity -- to be Asian, to be American, and how to honor all those parts of yourself but also find your own way. So the food! This book offers a wide range of dishes for all kinds of meals: easy weeknight dinners with pantry staples, “time capsule” slow fermenting kimchi and many things to make with it, even a menu for Thanksgiving. There are American ingredients and flavors, and nods to Kim's roots in Atlanta, paired with traditional and modern Korean flavors like army base stew, corn cheese, crispy spicy-sticky chicken, spam, and cheeseburger kimbap. I made the maple milk bread twice so far, which conveniently is made in a big pot instead of a mixer, saving me some dishes to wash. I’m looking forward to keeping this book on hand for many meals. I've received a copy of this book from Clarkson Potter in exchange for a free and unbiased review.
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Customer review from barnesandnoble.com
3 years ago
Delightful
I had been waiting for the release of Eric’s cookbook and I’m so glad I was able to get an early copy. Eric is a beautiful writer and storyteller and I loved reading about his personal experiences and his family. There are a lot of traditional recipes that draw from his family’s Korean heritage as well as new recipes that reflect his upbringing in Atlanta. Some crowd favorites include the pan-seared rib eye with gochujang butter, creamy bucatini with roasted seaweed, weeknight curry rice with eggplant, spinach, and lotus root, roasted bo ssam with coffee, garlic, and bay leaves, the chewy black sesame rice cake and of course the famed milk bread with maple syrup. My friend is making Jean’s Perfect Jar of Kimchi and I can’t wait to try it. This book has touching stories, beautiful images & great recipes and I’d recommend buying and sharing with your friends and family. I’ve received a free copy from Clarkson Potter in exchange for a free and unbiased review.
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Customer review from barnesandnoble.com
3 years ago
from Twin Cities, MN
Food, Family, & Tradition
The theme of food, family, and tradition really resonated for me in this beautiful cookbook. I love the idea of having Eric's recipes right next to his Mom's recipes. It was great to actually see how each generation takes on the same recipe differed side by side. I received this book as a gift from Clarkson Potter in exchange for a free and unbiased review. All of the food in this book is packed with flavor but the 'Perfect White Rice' recipe was magic and has worked every time I've made it. It is now my new go-to rice how-to. Although I have not yet delved into the chapter on kimchi I was amazed to see all the different uses of what I always thought of as a condiment. This book has expanded my cooking horizons and I am really happy to add it to my cookbook collection.
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Customer review from barnesandnoble.com
3 years ago
The food and the stories are equally good
This is an incredibly beautiful and personal love letter to family and culture in cookbook form. I am so excited to delve into the recipes and techniques shared here and anticipate treasuring this book for many years. I've received a free copy from Clarkson Potter in exchange for a free and unbiased review.
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Customer review from barnesandnoble.com
3 years ago
from Seattle, WA
Honoring past and present with delicious food!
I’m loving this cookbook! The author, Erik, tells great stories about his childhood, his mom Jean, and how this book is about his Korean American experience, but he also says it should also should resonate with any family that has immigrated into the US. I can appreciate growing up with two cultures in a US household and the mix of delicious dishes that come from it. This book is more than the recipes, it’s also a story of family, leaving home, returning home and honoring that. I appreciate the introductions and story for each section and the Epilogue is so meta. I’m familiar with Korean cooking, but I’ve never tried to make any Korean dishes at home, but with this cookbook, I can’t wait to try so many recipes, especially the author’s well known recipe, Gochujang-Glazed Zucchini(or eggplant) with fried scallions and the Milk Bread! Browsing the recipes, I love the Feasts section.Giving me great ideas for our next friend's get together. I already made the Kalbi dish using “non traditional” Sprite in the marinade and it was a hit with my family. I also loved the TV dinner section.The very first recipe in this section sounds so good; Pan-seared Rib Eye with Gochujang Butter. And the Creamy Bucatini with roasted seaweed, and Salt and Pepper Pork chops, yes please! I love kimchi, but never thought I could even attempt to make it, this cookbook has inspired me to at least make his mom, Jeans’ recipe and then make all the kimchi recipes that follow. The pictures of the author and his mom making kimchi is heart warming. I can’t wait to “kimchi” more than just cabbage. I recommend this cookbook to anyone curious about Korean cooking or just trying out some fun “nontraditional” dishes to mix up your cooking. I was so excited to get the opportunity to review this book. I received a free copy from Clarkson Potter in exchange for a free and unbiased review.
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Customer review from barnesandnoble.com
3 years ago
from Burlingame, CA
Fantastic cookbook!
When organizing your cookbooks, you’ll want to keep this one in your “oh, wow” section. This very personal cookbook by Eric Kim is a collection of essays and recipes that showcase his thoughtful, and sometimes humorous writing with really solid recipes. The influences from his Korean born parents and his being raised in Atlanta are loud and clear. The introduction sets the stage for the book, and the essays and headnotes that follow tie the parts together. The recipes reflect the various influences of the author - there is a chapter on kimchi, as well as recipes for things like shrimp and grits, fried chicken, and biscuits. The shrimp and grits perfectly illustrate the myriad of cultural influences in that the sauce has gochugaru (a sweet Korean red-pepper powder ) sesame oil, and fish sauce, and the grits have seaweed mixed in. The honeyed biscuits with refrigerator jam are an homage to a KFC biscuit - which happens to be the very first food his father ate when he arrived in the US. The recipes themselves are easy to follow and the ones I’ve made so far have yielded excellent dishes. Note for many cooks, the pantry section, humorously titled “That Boring Pantry Section in Every Cookbook, but More Fun” is quite needed. I may have things like fish sauce, gochujang, soy sauce, and toasted sesame seed oil on hand, but I needed to source gochugaru and gim in order to make the shrimp and grits. I would suggest reading through recipes fully ahead of time so you can source any non-standard-for-most-cooks ingredients. This is a very thoughtfully written cookbook filled with recipes that run the gambit from fast (Sheet-Pan Japchae with Roasted Mushrooms) to involved (Kimchi). Curl up with this book when you want to read and be inspired, and set it on your countertop when you want to get to cooking something special. I’ve received a free copy from Clarkson Potter in exchange for a free and unbiased review.
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Customer review from barnesandnoble.com