Original: $45.00
-65%$45.00
$15.75The Story
A beautifully produced cookbook featuring eighty recipes inspired by traditional Korean cuisine, alongside illuminating essays on the country's culinary history.
The Art of Korean Cooking is a definitive introduction to Korean cuisine and a beautifully crafted cookbook. It compiles more than eighty recipes, each meticulously researched and tested by Onjium―a cultural research institute and Michelin-starred restaurant in Seoul dedicated to reviving and modernizing Korean culinary traditions, preserving past tastes for future generations.
The book includes a series of cultural essays, interspersed throughout, grounding readers in Korean cuisine and culture. Together, these trace the history of traditional flavors and ingredients back thousands of years through the Joseon and Goryeo dynasties. A particular emphasis is placed on Royal Court Cuisine, accompanied by numerous modern spins on dishes once served at Joseon-era royal banquets.
- 256 pages
- Hardcover
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Description
A beautifully produced cookbook featuring eighty recipes inspired by traditional Korean cuisine, alongside illuminating essays on the country's culinary history.
The Art of Korean Cooking is a definitive introduction to Korean cuisine and a beautifully crafted cookbook. It compiles more than eighty recipes, each meticulously researched and tested by Onjium―a cultural research institute and Michelin-starred restaurant in Seoul dedicated to reviving and modernizing Korean culinary traditions, preserving past tastes for future generations.
The book includes a series of cultural essays, interspersed throughout, grounding readers in Korean cuisine and culture. Together, these trace the history of traditional flavors and ingredients back thousands of years through the Joseon and Goryeo dynasties. A particular emphasis is placed on Royal Court Cuisine, accompanied by numerous modern spins on dishes once served at Joseon-era royal banquets.
- 256 pages
- Hardcover
