Imagine having a single searchable index of all your recipes — both digital and print! This is the second, revised edition of the 3rd volume of Maangchi's popular Korean cookbooks. This recipe book is definitely a good deal. Bean paste I use all the time, added to stir fries or meat when I'm cooking it. About the Author: Maangchi started posting videos on YouTube in 2007, teaching people how to cook traditional Korean food with recipes she honed over years of experience and practice. This is the first Kindle book I ever purchased, and I got it when there was some kind of flash sale going on.
I did check out the sample of the book first, so I was aware how the digital book was set up. It's definitely worth the price, even if the Kindle version is a little clunky. I'm going to try the Japchea next. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs. I have already prepared a few dishes from this book.
As a fan of Korean culture and cuisine, having a resource to explain how to cook the Korean dishes in a clear manner is invaluable. This cookbook contains 56 recipes from those videos and her popular website www. She warns that the prices online are way much higher than buying from a Korean or Asian supermarket. In April of 2007 she was living in Toronto and uploaded a video of herself making stir fried squid to YouTube. Overall, I am very pleased with this and will keep it handy on my tablet when I'm cooking. I liked how she gave included the ingredients in the instructions, so it is best if you reread the recipe 3 times before proceeding to make it because this is how it was designed. I have been a fan of Maangchi's Emily Kim blog and videos for sometime.
They tackle one mysterious Korean dish at a time, showing viewers how to cook with verve and zest. Welcome to Eat Your Books! I spent several weeks researching Korean cookery books and thinking on the topic, checking out what was available from the local library system. I am very pleased with the choice made and the money spent. Kim certainly takes what she has done on her blog and videos and translated it to this book. But of course, if you live in a community that doesn't have any Korean products nearby, and you can do it online. One of the things I really like about the pictures, as it makes the recipes more accessible to those who cannot read or speak Korean, is the inclusion of pictures of some of the ingredients as they would be found on the shelves in a Korean or Asian market.
I use to follow her on her site and YouTube, printing her recipes so that I could make her dishes I keep fresh made kimchi on hand. But it also has links to videos of some of the recipes. All in all, love this cook. And if you think you know how to cook it already, think again: the wave hasnt crested yet. Much easier to cook or prepare a recipe when one knows how it should look in living colour. With full-color photos of dishes and ingredients that takes the guesswork out of shopping for ingredients and cooking this exciting cuisine, you'll soon see what's made Maangchi the modern go-to authority on Korean cooking.
Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs. If there was a simple way to print I'd be in heaven. So, my hands covered in flour or paste, I have to finagle my elbow or a pencil to go to the next page. A compendium of the traditional and some regional recipes coming from different parts of Korea. Its pretty easy to use. This book I just had to review.
The one thing that is good about her books is that there are a lot of pictures. I also use glass noodles for a lot of quick meals now, as well. I was so happy to find that Maangchi had finally published her recipes in a book. They tackle one mysterious Korean dish at a time, showing viewers how to cook with verve and zest. But anyway, back to my review-- I have tried making bibimbap, chives pancakes, Korean steamed buns, the porridge, and some of the banchan like the dried fish one that I often see with my local Korean grocery and Korean restaurant. They said it was the best they had ever eaten.
I often have good intentions about writing reviews and somehow never get around to it. Kim certainly takes what she has done on her blog and videos and translated it to this book. Welcome to Eat Your Books! Its written and laid out to be accessible, current, and comprehensive, useful for the amateur and the professional alike. . I am now on 3rd Kimchee recipe and looking forward to making kimcheeguk and other recipes. Spoke to my friend and told her. These are authentic techniques, methods and recipes that she learned from her grandmother and mother.