{"product_id":"koreaworld-deuki-hong","title":"Koreaworld, Deuki Hong","description":"\u003cp\u003e\u003cem\u003eDescription\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eJoin chef Deuki Hong and journalist Matt Rodbard as they take an insider’s look at the exciting evolution of Korean food through stories of chefs and home cooks, as well as recipes that are shaping modern Korean cuisine, including sweet-spicy barbecue, creative rice and seafood dishes, flavor-bombed stews, and KPOP-fueled street food.\u003cbr\u003eIn \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eKoreatown\u003c\/span\u003e\u003cspan\u003e, Deuki and Matt explored the foods of Korean American communities across the United States. Now with \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eKoreaworld\u003c\/span\u003e\u003cspan\u003e, they show how Korean cuisine today is nothing less than an international culinary revolution, from the ancient plant-based cooking of famed Buddhist monk-chefs to modern charred-greens rice rolls and pork-stuffed fried peppers.\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eKoreaworld\u003c\/span\u003e\u003cspan\u003e takes readers into the bustling metropolis of Seoul, where the modern-day barbecue scene is pushing into new territory with recipes like \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eSmoked Giant Short Ribs\u003c\/span\u003e\u003cspan\u003e cooked over hay and where the city’s third-wave coffee culture is exploding. Deuki and Matt also visit Jeju Island, where seafood dishes like \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eJeju Whole Fried Smashed Rock Fish\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003erule supreme, and they explore the plant-based temple cuisine found in the rural province of Jeolla-do, with dishes such as \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eCold Broccoli Salad with Ssamjang Mayo\u003c\/span\u003e\u003cspan\u003e. The tour continues with late-night food adventures in Los Angeles and stops in the kitchens of innovative chefs from New York City to Portland who are putting modern spins on Korean classics with dishes like \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eRice and Ginseng–Stuffed Roast Chicken\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eGrilled Kimchi Wedge Salad\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eKkaennip Pesto\u003c\/span\u003e\u003cspan\u003e, and \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003ePineapple Kimchi Fried Rice\u003c\/span\u003e\u003cspan\u003e. Filled with recipes, stories, and conversations of Korean food’s global evolution, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eKoreaworld\u003c\/span\u003e\u003cspan\u003e is essential reading for anyone curious about the future of food.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eDimensions\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e304 pages, \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e8.35 x 1.04 x 10.3 inches, \u003c\/span\u003ehardcover\u003c\/p\u003e","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":46081762001121,"sku":"9780593235942","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/9558\/8015\/files\/Screenshot2025-01-18at11.13.33AM.png?v=1737216820","url":"https:\/\/pressshopatl.shop\/products\/koreaworld-deuki-hong","provider":"Pressshopatl","version":"1.0","type":"link"}