ART OF KOREAN COOKING (HB)

This definitive introduction to Korean cuisine contains more than eighty recipes, each meticulously researched and tested by Onjium - a cultural research institute and Michelin-starred restaurant in Seoul dedicated to reviving and modernizing Korean culinary traditions, preserving past tastes for future generations. Recipes range from familiar dishes like bibimbap with spring vegetables or seafood hot pot to the lesser known: azalea rice cakes, chestnut porridge, beotgul (oyster) salad, and stir-fried ueong (burdock root) with sweet-potato noodles. Interspersed throughout are essays which explore Korean cuisine and culture, flavours and ingredients.