Product Description

Korean food is flavorful, from soothingly mild to piquantly pleasing, and a delight to the eye as well. Now you can enjoy traditional Korean favorites that have been handed down through generations of talented family cooks and adapted to be low-fat and vegetarian.

Product Details

• Amazon Sales Rank: #507851 in Books
• Published on: 1998-04
• Original language: English
• Number of items: 1
• Binding: Paperback
• 192 pages

Excerpt. © Reprinted by permission. All rights reserved.
Sample lunch menu: Dumpling Soup Sesame Bean Curd Steamed Rice Turnip Salad Cabbage Pickle (kimchi) Honey Cookies Red pepper Broccoli Strawberry Drink

Customer Reviews

Recipes too repetitive
I've failed to cook from this cookbook. There are two recipes in this book for stir-frys that appear to differ only in the number of green peppers and amount of oil you use. The range between recipes in this cookbook is smaller than the range of accidental alterations I make to any recipe the first time I cook it. A recipe for bibimbap from another cookbook has me quick pickle the cucumbers and diakon, boil the carrots and the spinach, and fry the zucchini, which results in a large range of tastes mixing in the bibimbap. In this cookbook, you're told to simply fry everything. There is a fair amount of attention to presentation, and no attention to possible substitutions (although that is often covered by a set of recipes). I felt that I got all the advice available just by reading over this cookbook and not even cooking from it. I've tried to cook from it, but I just go to other cookbooks I've got or wing it. This cookbook doesn't even distinguish between red chili paste and red chili sauce (the paste is a simpler ingredient that needs to be mixed with fresh garlic, rice vinegar, sesame oil and water before using).

I really want to know a larger variety of vegetarian possibilities in Korean cooking, but this cookbook doesn't oblige. Only purchase this if you have no experience whatsoever in stir frys or any type of Asian cooking and you want to very rigidly follow a small set of similar recipes that include detailed presentation information.

Korean Cooking, American-Style
I bought this cookbook before heading off to Korea to teach English, knowing in advance that Korean food is meat-centered. It quickly became apparent that this cookbook is written for those in the U.S.--the measurements are American, and the text is only in English. I see many things in the Korean markets that aren't mentioned in the book, probably because they aren't readily available in the U.S.

Because the range of seasonings Korean cooks use is limited, many of the recipes are similar. To my taste, they are often bland. Still, there are some real winners in the book and it has helped me develop an expansive repertoire. I've successfully made kimchi and veggie dumplings using this book.

A minor pet peeve: the book is full of typos and funky layout errors, as if it were rushed into print. Overall, if you're looking to introduce the delicious taste of Korean food into your diet, this is a great resource.

Exactly what I was looking for
Yay! This book has almost everything that I was looking for... except black bean sauce noodles. Great book and well worth it! Most recipes are vegan.