{"product_id":"koreaworld-a-cookbook","title":"Koreaworld: A Cookbook","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eDeuki Hong\u003c\/b\u003e is a Korean American executive chef and owner of Sunday Bird in San Francisco. A graduate of The Culinary Institute of America, Deuki first began working as a line cook at Centrico in New York City, then went on to Momofuku and Jean-Georges. He was the executive chef of Kang Ho Dong Baekjeong, which caught the attention of top chefs including Anthony Bourdain, Benu's Corey Lee, and David Chang. In 2017, he launched Sunday Hospitality Group--a collective rooted in the definition of a neighborhood restaurant. He is also the co-author of the \n\u003ci\u003eNew York Time\u003c\/i\u003es bestseller \n\u003ci\u003eKoreatown\u003c\/i\u003e. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eMatt Rodbard\u003c\/b\u003e is a writer, editor, and author of food and culture books with more than two decades of experience working in television, magazines, book publishing, and online media. He's the co-author of \n\u003ci\u003eKoreatown \u003c\/i\u003eand \n\u003ci\u003eFood IQ\u003c\/i\u003e, and the Founding Editor of online food and culture magazine TASTE, winner of two James Beard Awards. His writing has appeared in the \n\u003ci\u003eNew York Times\u003c\/i\u003e, the \n\u003ci\u003eWall Street Journal\u003c\/i\u003e, \n\u003ci\u003eTravel + Leisure\u003c\/i\u003e, \n\u003ci\u003eBon Appétit\u003c\/i\u003e, \n\u003ci\u003eSaveur\u003c\/i\u003e, and \n\u003ci\u003eGQ\u003c\/i\u003e.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"A vibrant exploration of the evolution of Korean cuisine, both in Korea and in Koreatowns across the globe, with more than 75 bold, flavor-packed recipes and stunning photography. Join chef Deuki Hong and journalist Matt Rodbard as they take an insider's look at the exciting evolution of Korean food in modern times, breaking new recipe ground with beloved sweet-spicy barbecue, creative rice and seafood dishes, powerful stews, and KPOP-fueled street food. In their New York Times bestselling cookbook Koreatown, they explored the foods of Korean American communities across the United States. Now with Koreaworld nearly a decade later, they show how Korean cuisine around the world is nothing less than a culinary revolution, from the ancient plant-based cooking of famed Buddhist monk-chefs to modern charred-greens rice rolls and pork-stuffed fried peppers. Koreaworld takes us into the modern-day Korean barbecue scene in Seoul, the late-night bar crawls of Los Angeles, and into the kitchens of innovative chefs from Denmark to Portland, Oregon who are taking modern spins on Korean food with dishes like Samgyetang Roast Chicken, Grilled Kimchi Wedge Salad, and Pineapple Kimchi Fried Rice. This book is packed with intimate stories of Korean food's evolution over the past decade, from conversations with people who've taken Korean food to places it's never been before\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"In their follow-up to 2016's stellar \n\u003ci\u003eKoreatown\u003c\/i\u003e, Deuki Hong and Matt Rodbard cover the revolution of Korean cuisine in America. Accompanied by Alex Lau's vivid photography, the recipes come from chefs and home cooks across the country. \n\u003ci\u003eKoreaworld\u003c\/i\u003e is a dizzying visual treat sure to make your mouth water.\" \n\u003cb\u003e--\u003ci\u003eEsquire\u003c\/i\u003e, \u003cb\u003e\"\u003c\/b\u003eBest Cookbooks of 2024 (So Far)\u003cb\u003e\"\u003c\/b\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"The wide range of modern Korean food is on display in this fascinating book that is as electric, sumptuous, and diverse as the cuisine it portrays.\" \n\u003cb\u003e--Edward Lee, chef and author of \u003ci\u003eBourbon Land\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"There's an unbridled sense of joy about \n\u003ci\u003eKoreaworld\u003c\/i\u003e, and not just because the book has a recipe for Cheesy Corndogs, a Grilled Kimchi Wedge Salad, and Taco Bell Bibimbap.\" \n\u003cb\u003e\u003ci\u003e--Food \u0026amp; Wine\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eKoreaworld\u003c\/i\u003e seeks to capture 'the modern excitement around Korean food, ' and it excels at this task: This is a cookbook that feels like a good time. . . . a joyful time capsule of Korean cuisine as it exists today: dynamic, boundary breaking, and increasingly--incredibly--global.\" \n\u003cb\u003e--\u003ci\u003eEater\u003c\/i\u003e, \"17 Best Cookbooks of Spring 2024\"\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003e\"Koreaworld\u003c\/i\u003e is a cookbook, a stock taking, and a philosophical jag all wrapped in a 'two guys on a road trip with a crackerjack photographer' vibe.\" \n\u003cb\u003e\u003ci\u003e--Wired\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eKoreaworld\u003c\/i\u003e is more than a cookbook; it traces the remarkable journey of modern Korean cuisine from its roots in Korea's bustling cities to its vibrant evolution in the United States, creating a bridge that spans continents and time, uniting the rich heritage and a culture.\" \n\u003cb\u003e--Eunjo Park, former chef of Momofuku Kāwi\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"It's like a film in book form, with a slate of fantastic stories and recipes.\" \n\u003cb\u003e\u003ci\u003e--The Washington Post\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"One of the most enjoyable cookbooks of 2024.\" \n\u003cb\u003e\u003ci\u003e--Kirkus Reviews\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"With mouthwatering recipes, captivating stories, and stunning photography, [ \n\u003ci\u003eKoreaworld\u003c\/i\u003e] invites you to explore the intersections of tradition and innovation, heritage, and adaptation.\" \n\u003cb\u003e--Angel Barreto, chef-partner at Anju and a \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e Best New Chef\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"For anyone with the craving to dig beyond Korean barbecue and \n\u003ci\u003eSquid Game\u003c\/i\u003e-inspired Dalgona candy, this book is for you.\" \n\u003cb\u003e--Molly Yeh, \u003ci\u003eNew York Times\u003c\/i\u003e bestselling cookbook author and Food Network host\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"In \n\u003ci\u003eKoreaworld\u003c\/i\u003e, chef Deuki Hong and journalist Matt Rodbard take readers on a journey through the evolution of Korean food in a new and exciting way.\" \n\u003cb\u003e\u003ci\u003e--Parade\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"I love the way Matt writes--this is an incredibly inspirational look into the world of Korean food.\" \n\u003cb\u003e--Jamie Oliver, chef and author of \u003ci\u003e5 Ingredients Mediterranean\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"This is a showcase of Korean culture, as it exists. More so, it continues the conversation of what it means to be Korean today.\" \n\u003cb\u003e--Daniel Harthausen, winner of HBO's \u003ci\u003eBig Brunch\u003c\/i\u003e and chef-owner of Young Mother\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eKoreaworld\u003c\/i\u003e is a perfect time capsule of a culture at an exciting inflection point, bringing together some of the most interesting voices in modern Korean food.\" \n\u003cb\u003e--David Cho, producer and digital media executive\u003cbr\u003e\u003c\/b\u003e\n\u003cbr\u003e\"This book is a whirlwind introduction to a whole new world of food and an entirely new perspective on Korean cooking. Delicious fun!\" \n\u003cb\u003e--Ruth Reichl, journalist and author of \u003ci\u003eThe Paris Novel\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Deuki and Matt have delivered another incredible banger--part travel journal, part cookbook, and part love letter to modern Korean food.\" \n\u003cb\u003e--Eli Sussman, chef, restaurateur, and meme maker\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eIACP COOKBOOK OF THE YEAR AWARD WINNER - JAMES BEARD AWARD FINALIST - A vibrant exploration of Korean cuisine, both in Korea and in Koreatowns around the globe, with more than 75 bold, flavor-packed recipes and stunning photography from the \u003ci\u003eNew York Time\u003c\/i\u003es bestselling authors of \u003ci\u003eKoreatown\u003c\/i\u003e.\u003cbr\u003e\u003c\/b\u003e\n\u003cbr\u003e\n\u003cb\u003e\"The wide range of modern Korean food is on display in this fascinating book that is as electric, sumptuous, and diverse as the cuisine it portrays.\"--Edward Lee, chef and author of \u003ci\u003eBourbon Land\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eA BEST COOKBOOK OF THE YEAR: \u003ci\u003eThe New York Times, The Boston Globe, Los Angeles Times, Food \u0026amp; Wine, Eater, Wired\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eJoin chef Deuki Hong and journalist Matt Rodbard as they take an insider's look at the exciting evolution of Korean food through stories of chefs and home cooks, as well as recipes that are shaping modern Korean cuisine, including sweet-spicy barbecue, creative rice and seafood dishes, flavor-bombed stews, and KPOP-fueled street food. \n\u003cp\u003e\u003c\/p\u003eIn \n\u003ci\u003eKoreatown\u003c\/i\u003e, Deuki and Matt explored the foods of Korean American communities across the United States. Now with \n\u003ci\u003eKoreaworld\u003c\/i\u003e, they show how Korean cuisine today is nothing less than an international culinary revolution, from the ancient plant-based cooking of famed Buddhist monk-chefs to modern charred-greens rice rolls and pork-stuffed fried peppers. \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eKoreaworld\u003c\/i\u003e takes readers into the bustling metropolis of Seoul, where the modern-day barbecue scene is pushing into new territory with recipes like \n\u003cb\u003eSmoked Giant Short Ribs\u003c\/b\u003e cooked over hay and where the city's third-wave coffee culture is exploding. Deuki and Matt also visit Jeju Island, where seafood dishes like \n\u003cb\u003eJeju Whole Fried Smashed Rock Fish \u003c\/b\u003erule supreme, and they explore the plant-based temple cuisine found in the rural province of Jeolla-do, with dishes such as \n\u003cb\u003eCold Broccoli Salad with Ssamjang Mayo\u003c\/b\u003e. The tour continues with late-night food adventures in Los Angeles and stops in the kitchens of innovative chefs from New York City to Portland who are putting modern spins on Korean classics with dishes like \n\u003cb\u003eRice and Ginseng-Stuffed Roast Chicken\u003c\/b\u003e, \n\u003cb\u003eGrilled Kimchi Wedge Salad\u003c\/b\u003e, \n\u003cb\u003eKkaennip Pesto\u003c\/b\u003e, and \n\u003cb\u003ePineapple Kimchi Fried Rice\u003c\/b\u003e. Filled with recipes, stories, and conversations of Korean food's global evolution, \n\u003ci\u003eKoreaworld\u003c\/i\u003e is essential reading for anyone curious about the future of food.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 03\/01\/2024 pg. 7 (EAN 9780593235942, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 06\/10\/2024 pg. 1 (EAN 9780593235942, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 03\/01\/2024 pg. 7 (EAN 9780593235959, Other)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Hong, Deuki\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Clarkson Potter Publishers\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2024-04-23\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Chinese|Cooking|Regional \u0026amp; Cultural|Korean\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking, Korean|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.88 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780593235942\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780593235942\u003c\/p\u003e","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":51154475122966,"sku":"SP-9780593235942","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780593235942_spiral.png?v=1774946790","url":"https:\/\/lusper.myshopify.com\/products\/koreaworld-a-cookbook","provider":"Lusperbooks","version":"1.0","type":"link"}