Name: My Korea
Brand: Reliquary
Price: 40.00 USD
Availability: InStock

For years Hooni Kim’s food has earned him raves, including a Michelin Star—the first ever awarded to a Korean restaurant—for Danji. His background in world-class French and Japanese kitchens seamlessly combines with his knowledge of the techniques of traditional Korean cuisine to create uniquely flavorful dishes.
My Korea, his long-awaited debut cookbook, introduces home cooks to the Korean culinary trinity: doenjang, ganjang, and gochujang (fermented soybean paste, soy sauce, and fermented red chili paste). These key ingredients add a savory depth and flavor to the 90 recipes that follow, from banchan to robust stews. His kimchis call upon the best ingredients and balance a meal with a salty, sour, and spicy kick.
Complete with thoughtful notes on techniques and sourcing and gorgeous photography from across Korea, this cookbook will be an essential resource for home cooks, a celebration of the deliciousness of Korean food by a master chef.
-Hardcover
-352 pages
- 8.8” x 10.8”
-W.W. Norton, 2020

Reliquary: /ˈreləˌkwerē/ noun: reliquary; plural noun: reliquaries 1. a container for sacred relics. Est. 2011 as a platform to present a thoughtful and creative perspective on objects of desire. The Old. The New. The Inspired. Black Crane, Rachel Comey, OrSlow, Evan Kinori, Lady White Co., Sage de Cret, Caron Callahan

Reliquary

My Korea

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