Here are some of the books we’re looking forward to in 2021. For the first time in one of these posts we’re flagging the indicative cost of the titles listed here. For me, I have a psychological barrier at around £30: a book has to be offering something pretty special for me to be prepared […]
Category: Books on Food
Wookwan’s Korean Temple Food – Book Talk and Tasting Event
What a shame this clashes with the opening night of 4482 – Butterfly Effect at the Bargehouse. Nevertheless, this temple food event is sure to be extremely popular, so make sure you get your application in. Yes, note the unusual registration process, which suggests that the attendee list may be prioritised in the event of […]
Those foreigner-friendly cookery books keep on coming…
Time was when you really couldn’t lay your hands on a cookery book focusing on Korean food that was written by someone who understood the UK market. We were all waiting for Judy Joo’s Korean Food Made Simple – which according to Amazon was published on 19 May this year, though it was available on […]
Book news: Our Korean Kitchen by Jordan Bourke and Rejina Pyo
Fashion designer Rejina Pyo has joined with her husband, chef and food writer Jordan Bourke, to produce Our Korean Kitchen, available from 3 September (Weidenfeld & Nicolson, £25). Judging by the extract published today in The Guardian, the recipe book is user-friendly, full of welcoming photographs, and adapts traditional recipes to accommodate ingredients available in […]
Book review: The Hairy Bikers’ Asian Adventure
Si King and Dave Myers: The Hairy Bikers’ Asian Adventure BBC / Weidenfeld & Nicolson, 2014, 319 pp There are plenty of Asian cookery books out there, but I can’t think of a western recipe book that focuses on Korean cuisine. The Korean cookery books that are in my own library are written by Koreans. […]
Korean flavours going mainstream? Nigella gets gochujang
Purists may throw their hands up in horror, but one indicator that a cuisine is beginning to get accepted internationally is that its flavours and ingredients become incorporated into the cuisines of other countries and new fusion dishes are created. The new dishes may bear absolutely no relation to the original national cuisine (can you […]
The Asian Palate partners Asian food with wine
A Korean living in Hong Kong is the only Asian Master of Wine. Her love of wine began in Oxford. Jeannie Cho Lee spent two years sampling dishes and figuring out which wines can stand up to the powerful flavours of oriental cuisine The result is The Asian Palate. Sources: FT | Christie’s. # Links: […]
Book review: Michael Pettid – Korean Cuisine – an illustrated history
Michael Pettid: Korean Cuisine – an illustrated history Reaktion Books, 2008 Michael Pettid’s fascinating study is maybe not for a general reader. But for those who take more than a passing interest in Korean food and culture, this is an informative read. Importantly, the book’s title is Korean Cuisine, not Cookery. Pettid defines Cuisine as […]