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Korean Bbq:Master Your Grill In Seven Sauces [a Cookbook]
[Hardback - 2018]
bill kim
On Demand
Availability in 4-6 weeks on receipt of order
List Price: $28
Our Price: Rs.5895 Rs.5011
Standard Discount: 15%
You Save: Rs.884
Category: Cooking
Sub-category: Barbeque & Grilling
Additional Category: Chinese & Far Eastern - Specific Ingredients
Publisher: Ten Speed Press | ISBN: 9780399580789 | Pages: 240
Shipping Weight: 1.004 | Dimensions: 7.62 x .94 x 9.51 inches

Description

JAMES BEARD AWARD FINALIST • A casual and practical guide to grilling with Korean-American flavors from chef Bill Kim of Chicago's award-winning bellyQ restaurants, with 80 recipes tailored for home cooks with suitable substitutions for hard-to-find ingredients.

Born in Korea but raised in the American Midwest, chef Bill Kim brings these two sensibilities together in Korean BBQ, translating Korean flavors for the American consumer in a way that is friendly and accessible. This isn't a traditional Korean cookbook but a Korean-American one, based on gatherings around the grill on weeknights and weekends.

Kim teaches the fundamentals of the Korean grill through flavor profiles that can be tweaked according to the griller's preference, then gives an array of knockout recipes. Starting with seven master sauces (and three spice rubs), you’ll soon be able to whip up a whole array of recipes, including Hoisin and Yuzu Edamame, Kimchi Potato Salad, Kori-Can Pork Chops, Seoul to Buffalo Shrimp, BBQ Spiced Chicken Thighs, and Honey Soy Flank Steak. From snacks and drinks to desserts and sides, Korean BBQ has everything you need to for a fun and delicious time around the grill.

About the Author

Award-winning chef Bill Kim got his start in the restaurant industry and honed his culinary skills at world-renowned establishments Charlie Trotter's and Le Lan. Chef Kim would eventually venture out on his own in 2008, bringing his imaginative Asian-inspired cuisine to his highly acclaimed Chicago restaurants Urbanbelly, bellyQ, and Belly Shack.

Chandra Ram is the editor of Plate magazine.

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