Maangchi's big book of Korean cooking : from everyday meals to celebration cuisine / Maangchi with Martha Rose Shulman ; photographs by Maangchi.

Enhanced descriptions from Syndetics:

The New York Times Best Cookbooks of Fall 2019

Eater Best Fall Cookbooks 2019

Bon Appetit's "Fall Cookbooks We've Been Waiting All Summer For"

Amazon's Pick for Best Fall Cookbooks 2019

Forbes Finds 15 New Cookbooks for Fall 2019



The definitive book on Korean cuisine by "YouTube's Korean Julia Child"* and the author of Maangchi's Real Korean Cooking

*New York Times



Despite the huge popularity of Korean restaurants, there has been no comprehensive book on Korean cooking--until now. Maangchi's Big Book of Korean Cooking is a wide, deep journey to the heart of a food-obsessed culture.



The book contains the favorite dishes Maangchi has perfected over the years, from Korean barbecue and fried chicken to bulgogi and bibimbap. It explores topics not covered in other Korean cookbooks, from the vegan fare of Buddhist mountain temples to the inventive snacks of street vendors to the healthful, beautiful lunch boxes Korean mothers make for their kids. Maangchi has updated and improved the traditional dishes, without losing their authentic spirit.

Among the features:

* Spectacular party food, from homemade clear rice liquor to sweet, spicy, sour baby back ribs

* Side plates that support and complement every Korean meal

* Soups, hotpots, and stews, from bone broth to tofu stews

* An array of different kimchis

* A detailed photographic chapter on Korean cooking techniques



Hundreds of striking, full-color photos by Maangchi show Korean ingredients so the cook knows exactly what to buy, step-by-step techniques for each recipe, and tempting close-ups of every dish.

Reviews provided by Syndetics

Library Journal Review

Maangchi wants readers to know that there is more to Korean food than Korean BBQ, as good as that is. For more than ten years, the New York-based author has been creating YouTube videos on Korean home cooking, along with her Maangchi blog and previous book, Maangchi's Real Korean Cooking. This larger volume takes readers through 150 traditional Korean dishes, each with step-by-step illustrations. The staples are all here, including a variety of soups, stews, bibimbaps, and banchan. There are also chapters on Buddhist vegan cooking, Korean street foods, and lunch box meals. While Maangchi has been called the Korean Julia Child, her approach is more Betty Crocker. Throughout this book, she is a friendly presence, encouraging readers to get in the kitchen and cook, including a useful, illustrated guide to obtaining Korean ingredients and equipment. While the recipes are eminently doable for the home cook, some specialized shopping will be necessary. VERDICT Anyone with an interest in Korean cooking will enjoy this attractive volume, whether they want a quick meal or something more ambitious.--Devon Thomas, Chelsea, MI

Publishers Weekly Review

Maangchi's magnificent latest (after Maangchi's Real Korean) makes it clear why she's attracted nearly four million subscribers to her YouTube channel: she has an easy style that makes even challenging recipes seem doable. Her popular Korean fried chicken comes with precise instructions, including a method for testing oil temperature without a thermometer. Korean food has become better known in the U.S. recently--the author points out that hardly anyone asks what kimchi is anymore, and expands the classic repertoire with four types of bibimbap and seven kinds of kimchi, including a crisp version with pear, cucumber, and radish. She also brings in family stories--a spicy sesame spinach side dish hails from her father's hometown; her grandmother made chicken and soy sauce with margarine for her to take on a blind-date picnic. Thematic chapters focus on street food, soups and stews, and vegan Buddhist temple cuisine (including oyster and enoki mushrooms tied with blanched cilantro stems). Desserts tend to the simple: rice cakes for the harvest moon festival steamed on a bed of pine needles. A photographic guide to equipment and ingredients is a thoughtful touch in this openhearted volume. This will be a go-to Korean cookbook. (Oct.)

Booklist Review

Known for her YouTube videos offering step-by-step recipes, Maangchi (Maangchi's Real Korean Cooking, 2015) specializes in making authentic Korean cuisine accessible to home cooks. A photo guide to ingredients and kitchen tools used throughout sets the stage for the 150 recipes for grain bowls, soups, kimchi, sauces, meat dishes, seafood, vegetables, banchan (side dishes), dosirak (portable lunchbox meals), drinks, Korean Buddhist-temple cuisine, sweets, street food, and modern dishes. Each recipe includes a vignette about the author's experience with the dish as well as a collage of photos illustrating the dish at various points in the process of preparation. A final chapter provides specific instructions for an array of cooking techniques, each of which also includes photos of the steps in the process. The contents are all in English, with each recipe name listed in English, Hangul (Korean alphabet), and an anglicized version designed to convey the pronunciation of the Korean to readers of English. With this collection, Maangchi is successful in conveying the way these recipes together form the rich culture of Korean cuisine.--Anne Heidemann Copyright 2010 Booklist