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Learn to COOK - Korean Cuisine
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List Price: $15.95
Our Price: $10.85
Your Save: $ 5.10 ( 32% )
Availability: Usually ships in 24 hours
Manufacturer: Wei-Chuan Publishing
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Average Customer Rating:  
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Binding: Paperback
Dewey Decimal Number: 641
EAN: 9780941676809
ISBN: 0941676803
Label: Wei-Chuan Publishing
Manufacturer: Wei-Chuan Publishing
Number Of Items: 1
Number Of Pages: 96
Publication Date: 2001-05
Publisher: Wei-Chuan Publishing
Studio: Wei-Chuan Publishing
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Editorial Reviews:
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Known for its sumptuous array of cool and spicy pickles, the richly aromatic barbecues, and the boldly flavoured red-hot spicy stews, Korean cuisine is one of the most fascinating cuisines in the world today. This book includes a kaleidoscope of over 79 sensational recipes. In addition to the most popular Korean dishes, such as Korean Barbeque, Kimchi Stew, and Spicy Cucumber Salad, a wide range of less familiar Korean dishes can be found here -- from Dungeness Crab Crepes, Spicy Octopus, to Ginseng Chicken Soup, Five Grain Rice, to traditional desserts and teas, such as Persimmon Punch and Ginseng Tea. Most of the recipes are easy to follow, with special sections on frequently used ingredients, seasonings, condiments and special sauces.
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Spotlight customer reviews:
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Customer Rating:
Summary: nice addition to my cookbook collections
Comment: It came in a nice condition. It has great translation in English with photo of each dishes. That's very important to me. If you like Korean food. This is a good one to have to make your favorite dish.
Customer Rating:
Summary: Korean at home!!
Comment: This book has excellent recipes, particularly the sauces. I have been able to cook Korean at home to satisfy my love of the Korean cuisine. The pancake sauce is exactly like my favorite restaurant's!
Customer Rating:
Summary: i love wei-chuan!
Comment: this is a great book! I'm chinese american- so korean ingredients are similar to ingredients i'm used to- but at the same time completely different! the ingredient list with pictures in the beginning of the book- greatly helped me in the korean grocery store. ie my best friends mom always had these big bags with a picture of a raw steak on the front. everytime i walked through their pantry- i thought- "man they must need to tenderize a lot of meat." It turns out the "meat tenderizer" is actually beef soup base! And it's REALLY good soup base for those who like to cheat with food prep! i also liked the fact that it had photos of the different kinds of dried seaweed used- because in korean and japanese grocery stores- the seaweed section can make your head spin with all the different choices you have!
i really liked the recipe for chapchae- most of the other korean cookbooks have meat strips or ground meat in them. this one was simple- and if you keep a well stocked pantry you can make this whenever you want! I like to add julienned dried black mushrooms to the recipe as well. the spicy tofu stew with clams is so completely easy to make- and honestly- i leave out the clams and fresh shrimp- and it's still wonderful without! I do like to throw large pink dried shrimp with their heads on- into the soup- primarily because it adds flavor- and because there's a korean restaurant that does the same.
The cooking tips that are found throughout the book are priceless. like throwing in dried anchovies if you don't have anchovy stock. I never knew what to do with those things- and now i do. and despite they're smell and appearance they add wonderful flavor to soups.
if you have a korean market nearby and you're too lazy to actually cook- i would recommend getting a few bags of the different types of dried soup stock powders. in the same section they should also have these yellow boxes of freeze dried soup. there's no english- except- what type of soup it is- i personally like the pollack soup and the beef and vegetable soup. (and what you see in the picture is actually what is in the box!) one box with 2 cups of water- throw in half a container of soft tofu, some dried shrimp and a dried anchovy and some hot sesame oil and you've got yourself instant goodness.
this book really helped me experiment with korean ingredients. (ie putting a tablespoon of the beef soup base powder in the above soup mix adds flavor and is really good) i've even expanded my pantry to include fernbracken. A little scary looking dried and in the package- but i'm sure it's going to be wonderful! i absolutely love this book and the entire wei-chuan series.
Customer Rating:
Summary: more for a western palette...
Comment: I must admit this book is great for its visual appeal. It makes my mouth water just looking at the pictures. But aside from this, I think the final dishes taste less authentic in my opinion (fyi.. I am Korean) As another reviewer pointed out, the owners of Woo Lae Oak put this book out. Those restaurants are more geared towards the Western palette- food is much, much sweeter and different from what I am used to. If you are looking to emulate the taste of the dishes in Korean restaurants in a Korea-town area of a certain city then these recipes will not give you that..
Customer Rating:
Summary: Excellent picture and Easy to Follow
Comment: I actually own 3 of Wei-Chuan books because all of the books have great pictures and easy to follow instructions. I'm a beginner so it was easy to follow; however, it didn't quite
explain what some ingredients are like tzuyoum, mirin, five-spice power and more. As a beginner, I had no clue where to
find these ingredients besides that they are in a Chinese market. Problem is, I don't know what it is supposed to look like and the Chinese people there don't understand what I am looking for.
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