About the Book
An homage to what it means to be Korean American with delectable recipes that explore how new culinary traditions can be forged to honor both your past and your present.
NEW YORK TIMESANDLOS ANGELES TIMES BESTSELLER .An homage to what it means to be Korean American with delectable recipes that explore how new culinary traditions can be forged to honor both your past and your present.
SHORTLISTED FOR THE ART OF EATING PRIZE .IACP AWARD FINALIST .ONE OF THE BEST COOKBOOKS OF THE YEAR- Bon Appetit, The Boston Globe, Saveur, NPR, Food & Wine, Salon, Vice, Epicurious, Publishers Weekly,Simply Recipes
"This is such an important book- an enquiry into identity, and a rich repository of memories and deliciousness."-Nigella Lawson, author of Cook, Eat, Repeat
New York Times staff writer Eric Kim grew up in Atlanta, the son of two Korean immigrants. Food has always been central to his story, from Friday-night Korean barbecue with his family to hybridized Korean-ish meals for one-like Gochujang-Buttered Radish Toast and Caramelized-Kimchi Baked Potatoes-that he makes in his tiny New York City apartment. In his debut cookbook, Eric shares these recipes alongside insightful, touching stories and stunning images shot by photographer Jenny Huang.
Playful, poignant, and vulnerable, Korean American also includes essays on subjects ranging from the life-changing act of leaving home and returning as an adult, to what Thanksgiving means to a first-generation family, complete with a full holiday menu-all the while teaching readers about the Korean pantry, the history of Korean cooking in America, and the importance of white rice in Korean cuisine. Recipes like Gochugaru Shrimp and Grits, Salt-and-Pepper Pork Chops with Vinegared Scallions, and Smashed Potatoes with Roasted-Seaweed Sour Cream Dip demonstrate Eric's prowess at introducing Korean pantry essentials to comforting American classics, while dishes such as Cheeseburger Kimbap and Crispy Lemon-Pepper Bulgogi with Quick-Pickled Shallots do the opposite by tinging traditional Korean favorites with beloved American flavor profiles. Baked goods like Milk Bread with Maple Syrup and Gochujang Chocolate Lava Cakes close out the narrative on a sweet note.
In this book of recipes and thoughtful insights, especially about his mother, Jean, Eric divulges not only what it means to be Korean American but how, through food and cooking, he found acceptance, strength, and the confidence to own his story.
About the Author :
Eric Kim is a New York Times staff food writer born and raised in Atlanta, Georgia. He worked his way through the literary and culinary world to eventually become a digital manager at Food Network and a senior editor at Food52, where he amassed a devoted readership for his"Table for One" column. He now hosts regular videos on NYT Cooking's YouTube channel. A former contributing editor at Saveur, Eric taught writing and literature at Columbia University, and his work has been featured in The Washington Post, Bon Appetit, and Food & Wine. He lives with his rescue pup, Quentin Compson, in New York City.
Review :
“[Korean American] has a bildungsroman quality—an annoying word to convey that you can feel Kim growing up as he writes the book, telling his mother’s story alongside his own, finding his way in the kitchen while charming his way into ours. I can’t wait for the next chapter.”—Bon Appetit
“. . . an artful coming-of-age (and coming-out) story that is largely told in the metaphorical language of food.”—The New York Times
“Kim is very aware of the expectations Asian Americans face working in media—to be the expert in the cuisine they represent. But as he continued the process of writing his book, he gained the confidence to shed that burden.”—Today Show
“Drawing heavily from his Atlanta family’s culinary heritage, New York Times food writer Kim maps out the intersection of Korean and American fare in this bold and delicious debut.”—Publishers Weekly (starred review)
“This is such an important book: an enquiry into identity, and a rich repository of memories and deliciousness. And, as deeply personal as it is, it invites everyone into the kitchen with such brio. I savored every word and want to cook every recipe!”—Nigella Lawson, author of Cook, Eat, Repeat
“Eric Kim is a triple threat: great writer, elegant innovator, and sublime aesthete. Korean American is far more than a collection of essential recipes and deeply felt memories; it is an important ode to a beautiful family.”—Min Jin Lee, author of Free Food for Millionaires and Pachinko, a finalist for the National Book Award
“Eric’s book is wonderful. Every page shows his personality and good taste, and the recipes are inventive, fun, and traditional all at the same time! Very Korean and very American—with lots of kimchi.”—Maangchi, author of Maangchi’s Big Book of Korean Cooking
“In Korean American, Eric Kim gives his readers bold new recipes and expansive yet grippingly personal essays, but also a model for the dream mother-child relationship in Jean and Eric: mutually adoring and understanding, with unlimited room for connection and growth. I’ve never read a book like it, and didn’t know how much I needed it.”—Kristen Miglore, author of Genius Recipes and Genius Desserts
“The recipes in Korean American are nuanced and multi-layered, flirting constantly between harmony and tension.”—Cool Hunting
