- ISBN-13: 9780804186131
- ISBN-10: 0804186138
- Publisher: Clarkson Potter Publishers
- Publish Date: February 2016
- Page Count: 272
- Dimensions: 10.1 x 8.2 x 0.9 inches
- Shipping Weight: 2.5 pounds
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2015-11-16
- Reviewer: Staff
Hong is one of the hottest chefs in New Yorks Koreatown. Rodbard authored the Korean Food Foundations guide to New York after sampling the cuisine at 60 Manhattan restaurants. In collaboration, the two have come up with a detailed and sharply written collection that includes nearly 100 recipes, as well as photos, short essays, and interviews that explore various K-towns across the U.S. The authors are quick to point out what has been lost in translation. They explain that kimchi, for example, is a pickling technique, not a single dish, and offer seven variations, including pineapple, to prove their point. Bibimbap translates to mixed rice and can include any number of ingredients. The authors interests lie more in flavor combinations than in cooking from scratch, so packaged noodles and thawed dumpling wrappers are the order of the day, but the results are delicacies such as jjampong, a spicy noodle soup full of seafood and anchovy stock. Bar snacksincluding classic Korean fried chicken, braised pig feet, and crispy pork bellytake on an added dimension in a chapter that asserts, Drinking symbolizes respect for elders. An inspiring section is handed over to guest chefs who have found ways of adding Korean flavor to their dishes: Daniel Holzman, of the Meatball Shop, creates a Korean barbecueflavored ball, and Texas chef Paul Qui concocts a comforting kimchi grilled cheese. (Feb.)
Cooking: Wintry comfort foods
Savory soups and stews made with Saveur savvy may be the best way to fight the February food blahs. In their scrumptiously illustrated new celebration of international comfort foods, Saveur: Soups & Stews, the editors of Saveur magazine have collected more than 100 recipes for a fabulous variety of big-pot pleasers. All are made with what they call the “easy economical alchemy” of transforming meat, poultry, beans, seafood and cut-up vegetables into nourishing, inviting dishes that work on an ordinary weekday night as well as they do for a Saturday night dinner party. The very first recipe, Beet Stew with Lamb Meatballs, a Jewish-Iraqi entrée served on golden basmati rice, is a great example of the kind of “alchemy” you’ll find here. Go on to a hearty Finnan Haddie Chowder, salty-sweet Cuban-Style Chicken Stew or healthy one-pot Quinoa & Sweet Potato Soup. They’re all fabulous, all inspirational.
EASY AS PIE
Ken Haedrich willingly admits that he’s a dinner pie fanatic with an incurable “lust for crust.” With Dinner Pies, his newest paean to pies, this wonderful world of one-dish delights is not a pie in the sky—it’s doable and delicious. There’s something enticingly cozy about hand-crafted “crusted cuisine,” whether it’s an elegant Quiche Scampi, a beautiful Tomato Tarte Tatin, flaky Kale Spanakopita or kid-friendly Chicken, Broccoli & Cheddar Turnovers. Haedrich’s savory-pie imagination seems boundless, as is his hands-on advice. There’s a whole chapter on What It Takes to Make a Perfect Dinner Pie, followed by carefully detailed recipes for pie dough, pastry dough and biscuit crusts, which starts with his super-versatile, got-your-back Go-To Pie Dough (you may not ever need another recipe). If you suffer from fear of pie dough, Haedrich is your man. He’s never met a dough phobia he can’t fix, and he’s done his best here to anticipate your questions, adding time-tested tips to help—it’s really as easy as pie!
TOP PICK IN COOKBOOKS
There’s a lot more to Korean cuisine than kimchi. The flavors are intense, bold, tangy and spicy, with a little bit of fabulous funk. More and more Americans are learning about its complex wonders, but Koreatown by Deuki Hong and Matt Rodbard is the first cookbook I’ve come across that offers immersion into the Korean kitchen and the intricacies of the dishes served in Koreatown restaurants across the U.S., along with their truly accessible recipes— techniques included—for making them at home. There’s only one problem—once you get hooked on these unique flavors, you might find most everything else you cook just a bit bland. Believe me, I got hooked years ago, and it’s a worthy addiction. The recipes range from the sensational small plates that accompany entrées, to warming soups, stews, to-die-for barbecue, Bibimbap and much more. Great header notes, interviews with well-known Korean food fans and super photos add to the fun.