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| #7173987 in Books | Hippocrene Books | 2002-11 | Original language:English | PDF # 1 | .70 x5.94 x8.88l,.94 | File type: PDF | 165 pages | ||3 of 3 people found the following review helpful.| terrible...and I know Korean Food|By Fort|I know my Korean food and I cook it at home as well. The ingredients might be correct, but there is no way anyone would make 2 pounds of kimchi with 1 tablespoon of chili powder. That is not enough to season the kimchi! If you're going to try any of these recipes, I would look for them online elsewhere and hope that the recipes you f|About the Author|Karen Hulene Bartell is the author of Best of Polish Cooking, Best of Taiwanese Cooking, and Fine Filipino Food (2003), all published by Hippocrene Books. A senior technical writer, she lives in Driftwood, Texas, with her husband.
Korean cuisine has its own distinctive flavors and cooking methods. While China's main meat is pork and Japan's mainstay is fish, beef is Korea's favorite entree. Korean recipes also rely on grains such as barley and buckwheat in addition to rice. An interesting feature of Korean cuisine is the emphasis on wild roots, fiddlehead ferns, and wild mushrooms, but ginger, chili pepper, garlic, green onions, and fermented bean paste are still the primary flavorings. With o...
You easily download any file type for your device.The Best of Korean Cuisine | Karen Hulene Bartell. I really enjoyed this book and have already told so many people about it!
