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Korea Cooking: more books (100)

Taste of Korea: Traditions, Ingredients, Tastes, Techniques, Recipes by Young Jin Song, 2010-07-15
Korean Home Cooking : Carb Book by Jun Ryun Wang, 1976
China, Japan, Korea: Culture and Customs by Ju Brown PhD., John Brown, 2006-10-09
Flavours of Korea: With Stories and Recipes from a Korean Grandmother's Kitchen by Marc Millon, Kim Millon, 1991-10-01
The Korean of the Morning: Classic Recipes from the Land of the Morning Calm by Copeland Marks, 1999-02-01
Soft Drinks in South Korea by Datamonitor, 2009-07-01
Food Retail in South Korea by Datamonitor, 2010-09-01
Korean Cooking for You by Moon Ja Yoon, 1987-07
Spirits in South Korea by Datamonitor, 2010-09-01
Tobacco in South Korea by Datamonitor, 2010-09-01
Drinks: South Korea Industry Guide by Datamonitor, 2009-04-01
Agricultural Products in South Korea by Datamonitor, 2010-01-05
Beer in South Korea by Datamonitor, 2009-11-03
RTD Tea in South Korea by Euromonitor International, 2004-04-01

lists with details

Korean Cooking At Epicurious.com
Explore Australian, Basque, Korean, and other cuisines. Get recipes, ingredient glossaries, and tips from top international chefs.
http://www.epicurious.com/features/going_global/korean/intro

Extractions: Until recently, if you had asked the average American to describe Korean food, you'd probably have gotten a blank stare. But this is beginning to change. Growing Korean communities in the U.S. have given rise to a bumper crop of restaurants and groceries offering once-unavailable dishes and ingredients. The "other" Asian cuisine has already won a devoted following of hip tastemakers, including Kill Bill -director Quentin Tarantino , and it's now coming to the attention of mainstream America. Long misperceived as a simple amalgam of Chinese and Japanese influences, Korean food is in fact distinctive in its taste and history. All three cultures share a love of rice, noodles, and soy sauce. But unique to Korean cuisine are the strong, pungent flavors of dishes like kimchi, a highly seasoned side dish of fermented vegetables that gets a fiery kick from chile peppers. Kimchi is ubiquitous in Korean meals.
Korean Cooking At Epicurious.com
Explore Australian, Basque, Korean, and other cuisines. Get recipes, ingredient glossaries, and tips from top international chefs.
http://www.epicurious.com/features/going_global/korean/glossary

Extractions: Bop - (Also spelled bob ). Rice is the centerpiece of a Korean meal and is served at breakfast, lunch, and dinner. It's eaten wrapped in lettuce leaves or as the foundation for banchan and main dishes. Koreans use a glutinous, medium-grain variety similar to Japanese sticky rice. Kokuhorose is a popular brand that can be found at most Korean and American markets. Dwen jang - Along with red chile peppers (see below) and kang jang (soy sauce), this fermented soybean paste is one of the three essential seasonings that give Korean food its unique flavor. Dwen jang is similar to miso but has a more aggressive bean flavor. It is available jarred at Asian markets or online at
Asian Food Recipes, Asian Cooking, Asia Food, With Herbs,culture, Ingredients, G
Asian Food Recipes, Asia Recipe, Asian cooking, Asia Food, and information on Asian food culture, Herbs, cooking equipment, glossaries, food history
http://asiarecipe.com/
Grandma's Kitchen: Korean Homestyle Cooking
A brief look at Korean culture and food, along with some traditional recipes.
http://www.jadedragon.com/archives/cooking/koreanck.html

Extractions: Korea is a country of extraordinary contrast and diversity. The peninsula is bordered on the west, east, and south by water while rugged mountains inland give way to rolling hills, plains, and estuaries on the coasts. For 200 years, it was known as the Hermit Kingdom, but in September 1988 South Korea hosted the Olympic Games in Seoul to a record 161 countries, 13,600 competitors, 250,000 tourists, 15,000 journalists, and some 3 billion television viewers. If you find yourself in Seoul, you might question the appellation "The Land of the Morning Calm," in this – the fifth largest metropolis in the world. Yet look closely in the shade of the modern high-rises and you will see palaces, shrines, and city gates which are over half a millennium old. Take a step back and you will see that four mountains in four directions further dwarf the skyscrapers. Not surprisingly, Korean cuisine reflects the colorful variety of its land and the passionate temperament of its people. Korean meals are served buffet-style with meat, poultry, and fish dishes served concurrently with an impressive assortment of vegetables for sampling, rather than for individual portions. Historically two distinct types of Korean cooking can be noted: the cuisine of the royal court and the home cooking of the common people. While court cuisine is characterized by highly refined seasonings and elaborates cooking procedures, homestyle cooking is less complex and elegant. In general, Korean food is heavily seasoned, typically with some combination of garlic, red and black pepper, ginger, scallions, soy sauce, and sesame.
Grandma's Kitchen: The Fine Art Of Korean Cooking
Grandma s Kitchen The Fine Art of Korean cooking. cooking illustration by Connie Hom Korean Homestyle cooking Prosperity for the New Year
http://www.jadedragon.com/archives/cooking/finekore.html

Extractions: by Connie Hom Korean Barbecue Beef (Bulgogi) Slice 1 1/2 lbs. flank steak across the grain in thin strips or purchase 1 1/2 lbs. of teriyaki or sukiyaki meat (pre-cut rib eye sliced in thin sheets). Season meat with: Mix together, then add 1 T. sesame oil. Heat the wok. Add 2 T. peanut oil. Stir-fry the meat mixture on high. Add 2 T. of freshly roasted sesame seeds. Garnish with additional green onions. The following Pon Kim Chee is from my good friend and cooking instruction extraordinaire - Joo Soon Jones. Joo Soon teaches with the San Diego Community College District. Pom Kim Chee
Asian Food & Cooking, Carnegie Library Of Pittsburgh Resource Guide
Web resources in Asian cooking. Includes Korean Recipes, Classic Dishes, The Korean Pantry, Korean Glossary, Restaurant Travel Tips.
http://www.carnegielibrary.org/subject/food/asian.html
Korean Food :: Korean Cooking
Korean food an overview of Korean food and representative dishes kimchi, bibimbab, gimbab, pulgogi.
http://www.japanvisitor.com/kc/kf.html

Extractions: Search Japan City Guides Flights Embassies ... JV Home JapanVisitor CONTENT About Us Accommodation Advertise with Us Books on Japan Contact Us Japan Costs Home i-mode Japanese Culture Japan Travel Basics Personals Mobile Phones Search Shop Site Map Korean Information partners GoodsFromJapan Soccerphile Korean Info Content Korean A-Z Accommodation Korean City Guides Korean Costs Drinking in Korea The South Korean Economy Korean - English Language Basics Korean Food Images of Korea Maps of Korea Sounds of Korea Taekwondo Korea - Important Tel. No's Traditional Patterns and Symbols Travel Information Weather Information Book Hotels in Korea Korean food is healthy nutritious and good value for money real thing . Rice is the staple of the Korean diet and appears at almost all meals. A typical meal includes rice, some type of soup, a main dish of meat or pork or poultry, and various side dishes. Nowadays, many people eat more Western food, with pizza becoming more popular than kimchi among the younger generation. Kimchi is Korea's best-known food. It's a side dish of fermented vegetables, usually spicy, and is an essential part of any Korean meal.
Healthful Korean Cooking
This book contains 53 authentic Korean meat and poultry dishes selected Since her marriage she has put her natural talent in cooking as well as in
http://www.hollym.co.kr/english/cookery/healthfulkoreancooking.html

Extractions: This book contains 53 authentic Korean meat and poultry dishes selected especially for the Westerner's taste and health. Included in this book are recipes for stews, stir-fried dishes, skewered foods and charcoal-grilled Pulgogi, Korea's best known beef dish. It offers a wealth of excellent foods and joy in preparing and eating basic Korean cuisine. Over 340 color photos will lead you quickly and easily through each cooking step. Noh Chin-hwa graduated from Seoul National University with a degree in Home Economics. Since her marriage she has put her natural talent in cooking as well as in flower arranging and painting to good use. She has contributed articles and pictures to women's magazines, and used to give lectures at Home Economics' College and Women's Institutes.
Barbecue - Wikipedia, The Free Encyclopedia
The device used for cooking barbecue can usually be used for both barbecuing and Bulgogi literally means fire beef and is often called Korean BBQ.
http://en.wikipedia.org/wiki/Barbecue

Extractions: A member of the Airpork Crew barbecue team prepares pork shoulder at the Memphis in May World Championship Barbecue Cooking Contest. A barbecue on a trailer at a block party in Kansas City A barbecue on a trailer at a block party in Kansas City Pans on the top shelf hold hamburgers and hot dogs that were grilled earlier when the coals were hot. The lower grill is now being used to slowly cook pork ribs and " drunken chicken Barbecue, (also spelled barbeque, or abbreviated BBQ ) is a method of cooking food with the radiant heat and/or hot gasses of a fire, the cooking of food in a sauce that includes vinegar, the end-result of cooking by one of these methods, or a party that includes such food. Barbecue is usually cooked in a covered environment heated by an outdoor open flame of wood charcoal natural gas or propane . Restaurant barbecue may be cooked in large brick or metal ovens specially designed for that purpose. In the South and Midwest of the U.S., many consider '"barbecuing"' to include only relatively indirect methods of cooking, with the more direct high-heat methods to be called "grilling". In the parts of the U.S. where slow, Southern or Midwestern-style barbecue is not to be found, barbecuing is grilling, and grilling is barbecuing except when it means double-sided frying with something like a sandwich toaster or George Foreman Grill The word "barbecue" is often used today to refer to a casual party, usually outdoors or with an outdoor theme and usually with food that has been grilled. For this reason many people consider any outdoor cooking, including grilling, as barbecue, which is frowned upon by purists in some areas. The device used for cooking barbecue can usually be used for both barbecuing and grilling and is often called a "
Hippocrene: The Best Of Korean Cuisine, English, Cooking/Eating, Printed Matter
Hippocrene The Best of Korean Cuisine, English, cooking/Eating, Printed Matter.
http://www.worldlanguage.com/Products/101065.htm

Extractions: view this site in Microsoft Authorized Education Reseller, call for quotes Home Help Contact Us Privacy ... Checkout Super Bargains Computers / Notebooks Dictionary ESL-English as Second Language Games Gift Items! Handheld Dictionary Karaoke Keyboard Stickers Keyboards Kids Learn Microsoft Office Microsoft Windows Movies/Videos Software - Mac Software - Windows Spell Checking Translation More... Product ID Product Name Hippocrene: The Best of Korean Cuisine Special Price ($22.95) regular Categories Cooking/Eating Order Send this page to a friend! Brief Description: Food is the soul of every culture and in Korean cuisine, "Seoul" takes on a double meaning. With over 80 authentic recipes, this cookbook blends the rich diversity of Korean cuisine with the seasonal fare, holiday feasts, and auspicious foods suggested by the lunar calendar. Sample such delicacies as Barbecued Beef Sirloin, Capon with Gingseng and Korean Dates, Azalea Pancakes, and Persimmon Punch. Supporting language: English Applicable countries: Korea (North) Korea (South) Platform supported: Printed Matter To go with this product our staff recommends: Rough Guide to Italy Buy Info
Korean Cook Book/Classes
Korean Cook Book, Korean Food Preparation, How to Cook Korean Food. South Korean Food, North Korean Food, Korean cooking Schools, Korean cooking Classes.
http://www.zofona.com/korean-cook-book.html

Extractions: They have two cooking classes daily from 10.30-13.30 and 17.00-20.00 (group over 5 persons) except Wednessday. After the morning class lunch will be served and after the evening class diner. The morning class will be about making Kimchi and the evening class is about making Kimchi or Korean Calligraphy upon request. Reservation necessary through their website (English/Japanese/Korean) or by phone 02-562 6829. Foreign visitors can enjoy participating in and experiencing Korean Culture with the Yoo Family in their traditional Korean house. The Yoo Family has several programms to keep you busy. You can experience Korean Culture to the max with their A course, including making Kimchi and wearing Korean clothes as well as folk games and a meal. Reservations can be made by phone 02-722 8543 or through their website. This cooking institute has 5 different classes and they can handle large groups (up to 100+ persons). Reservation in advance is necessary but for travellers they are willing to make exeptions. They offer kimchi, ginseng tea, rice cake and a cookery book. If you follow the kimchi course you are allowed to take the result home. For reservations call 02-7423567 or fax 02-7660737. E-mail: help@hancooking.co.kr
The Art Of Korean Cooking
Review of The Art of Korean cooking, with a recipe for Strawberry Punch (Dalke hwa chyah).
http://www.hoboes.com/html/Diner/revue/korean.shtml

Extractions: A This is a small book, spiral-bound, with an aesthetically pleasing patchwork front cover. A tiny insert on the front page gives the price in both dollars and yen: $3.05 or 700 yen. not like kimchee... very sweet desserts. 12 large strawberries, 1 cup sugar, 4 cups water, 2 tbsp pine nuts Wash berries, remove stems, slice, and add 1/2 cup sugar. Boil water and remaining sugar five minutes and cool. Place berries in small glass bowls, add the syrup and pine nuts, and serve with a spoon. I Paid: $0.30 at a library book sale Rating: Nice recipes, if mostly unexciting. Publisher: Charles E. Tuttle Buy This Book from Amazon! Search for more books by Harriet Morris. Metric and English Cooking Conversions If you have comments or questions about this page, please, leave a message on the Negative Space Comments Page Negative Space The Price of Freedom?
Weekly Book Info - Welcome To Seoul Selection - Shop For Korean Cultural And Int
A Korean Mother s cooking Notes Author Chang Sunyoung Publisher Ewha Womans University Press Pub. Date 1997 Format 229 X 185 Paperback 211 pages
http://www.seoulselection.com/weekly_book_info_book_list.html?bgid=3&bcid=7
Weekly Book Info - Welcome To Seoul Selection - Shop For Korean Cultural And Int
Shop for Korean Cultural and Intellectual Products. History Culture Arts Photography Biographies Memoirs cooking, Foods, Drinks General
http://www.seoulselection.com/weekly_book_info_book_list.html?bgid=1&bcid=7
Washingtonian Online - Best Korean Restaurants
Is Korean cooking the Next Big Thing? Its Delicious, Its Spicy, Though it bears a resemblance to other Asian cooking, Korean food is a distinct
http://www.washingtonian.com/dining/korean.html

Extractions: ETHNIC DINING By JOHN FEFFER John Feffer lives in Silver Spring. The author of several books, he is currently writing a book about food in Asia. gochu jang But all Korean food does not taste the same, any more than all classical music sounds the same. Though it bears a resemblance to other Asian cooking, Korean food is a distinct cuisine. Categories of Korean cuisine are gui (broiled and barbecued dishes), chongol (hot pots), chigae (stews), bap (rice), guk (soup), namul (salads), pokkum (stir-fried dishes), and jeon (pan-fried dishes). panchan. The first rule for people who want to get acquainted with the rich tradition of Korean cooking is to stay away from the buffet. These lunchtime spreads at Korean restaurants tend to feature a sort of pan-Asian cooking, not the genuine article. The first stop on the local Korean circuit traditionally has been Pentagon City. Woo Lae Oak (1500 S. Joyce St.; 703-521-3706) has served up dishes from its large menu of Korean specialties to Al Gore, the Foo Fighters, every visiting Korean dignitary, and the just plain curious since 1982. Posot juk
Cooking Light - Dining Out: Korean
How to choose healthy dishes when enjoying this cuisine.
http://www.cookinglight.com/cooking/cs/worldcuisine/article/0,13803,420188-42015

Extractions: Dining Out: Korean How to choose healthy dishes when enjoying this cuisine Becky Luigart-Stayner Characterized by tabletop cooking and lots of condiments, Korean cuisine promises a variety of simple but robust flavors. Common ingredients include rice, noodles, mung beans, meat (especially beef), seafood, garlic, soy/miso, and kimchi (a spicy vegetable pickle considered the national dish of Korea). Best bets: Pindaettok (Korean pizza): Thick pancake made from ground mung beans and topped with marinated meat and vegetables. Chongol: Strips of beef, sliced vegetables, and tofu cooked in simmering broth at your table. This is a great one to order because you can control what's added. Bibimbop: A one-dish meal of rice, beef, and vegetables served with red-pepper sauce and kimchi on the side. An egg usually tops the dish. Surprise thumbs-up to: Bulgogi: Although barbecue may not sound light, this dish thin slices of marinated beef barbecued at your table and wrapped in lettuce with rice and spicy accompaniments isn't bad if you forgo the dipping sauces, which can add a lot of sodium.
Cook Book "Traditional Korean Cooking -Snacks & Basic Side Dishes"
Traditional Korean cooking Snacks Basic Side dishes contain authentic recipes spicy fermented pickle, have been chosen from the best of Korean cooking.
http://www.kgrocer.com/index.asp?PageAction=VIEWPROD&ProdID=1307
Cook Book "Healthful Korean Cooking -Meats & Poultry"
Healthful Korean cooking Meats Poultry is a great recipe book for Korean food This book contains 53 authentic Korean meat and poultry dishes selected
http://www.kgrocer.com/index.asp?PageAction=VIEWPROD&ProdID=1304
Asia Food - New York Restaurant Listings
Especially since garlic is an important ingredient in Korean cooking. So if someone orders tofu kimchi stew we make if from scratch using the freshest
http://www.asiafood.org/restaurants/feature_temple.cfm

Extractions: If you go to Korean Temple Cuisine in the East Village, chances are that owner Joohee Maeng will remember your name. Maeng tends to all her customers with the same care and attention she gives her cooking. She describes her restaurant as "homecooking style made with love and with a beautiful presentation." Not only are her dishes homemade from scratch, but Maeng also concentrates on creating healthy dishes. She explains, "I want my restaurant to be vegetarian friendly and health conscious so that people will come back 3 or 4 times a week because this style of food is available." As a result, customers keep coming back for more of her traditional as well as experimental Korean dishes, all with a vegetarian option. Having always loved to host and entertain, Maeng jumped at the chance last year to open her own restaurant. In her last semester at NYU's Food Studies and Management program, she got a loan that gave her the chance to open
Asia Food - Tips On Cooking Asian Food
Asia Society s Asia Food Site Learn how to Cook Asian Food from Video clips Jung Lee s book Korean Temples and Food is the result of several visits to
http://www.asiafood.org/features.cfm

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