Korean Food 101: A Glimpse of Everyday Dining - Tapa blanda

Korean Food 101 introduces 101 brilliant Korean dishes which have been popular through many generations, and includes a wealth of information on origins, common misconceptions and the story behind each dish, with anecdotes and facts. Our other books will teach you how to make the food... this treasure teaches you how to understand it, how to eat it and in what order, table etiquette and common practice: in fact the whole culture of Korea's wonderful cuisine. (No recipes included.)

Introduces 101 brilliant Korean dishes which have been popular through many generations, and includes a wealth of information on origins, common misconceptions and the story behind each dish, with anecdotes and facts. Our other books will teach you how to make the food... this treasure teaches you how to understand it, how to eat it and in what order, table etiquette and common practice: in fact the whole culture of Korea's wonderful cuisine. The book begins with a Preface that explains the purpose behind the project, followed by notes on The Culinary Culture of Korea, which describes how all dishes are served together, rather than in courses; the use of fermented foods for flavour and nutrition; the use of fresh, local, seasonal ingredients; how spices and garnish enhance taste, aesthetics and nutrition; and finally advises on table manners and table ware. The dishes themselves are organised traditionally by cooking style / type of cuisine:- BAP & JUK cooked grains and porridge MYEON & GUKSU noodles and dumplings GUK & TANG soups JJIGAE & JEONGOL stews and hot pots JJIM, JORIM & BOKKEUM braised dishes, glazed dishes and stirfried dishes GUI & JEON grilled dishes and pan-fried delicacies HOE sliced raw fish or meat KIMCHI kimchi (fermented pickled vegetables) MIT-BANCHAN basic side dish TTEOK, HANGWA & EUMCHEONGRYU rice cake, Korean sweets and beverages