Koreaworld

Chef Hong and Taste magazine creator/ food writer Rodbard deliver their second culinary exploration, following their lauded Koreatown cookbook. This compilation of recipes and stories is based on two years of travel and research across Korea and its diaspora, through which the authors look to unlock the secrets of the modern Korean kitchen. Rich with text, the book is divided into two sections. The first takes readers through the vast culinary diversity of different regions of Korea, while the second takes readers into the kitchens of the Korean diaspora around the world. Recipes, profiles of chefs and culinary influencers, and lovely travel and food photography are woven into a comprehensive picture of the roots-to-branches growth of Korean cooking. Practicality is key to this book; readers will find a guide to selecting and preparing rice, a glossary of ingredients and tools, and recipes for a wide variety of culinary building blocks, such as pickles and broths. More than a cookbook, this is a collection of flavors and inspiration that will capture the imagination of readers, eaters, travelers, and cooks.