Korean American: Food That Tastes Like Home

Shop Notes:

This cookbook is a complete package.  The recipes are fantastic and reliable, the photography will make you want to jump into the kitchen, and the narrative is both fun and moving.  If you have ever wanted to start making banchan (or really any Korean food) at home, this is the first book you should consult as the instructions and ingredients are explained well.

From the Publisher
An homage to what it means to be Korean American with delectable recipes that explore how new culinary traditions can be forged to honor both your past and your present.

"This is such an important book. I savored every word and want to cook every recipe" Nigella Lawson, author of Cook, Eat, Repeat

New York Times staff writer Eric Kim grew up in Atlanta, the son of two Korean immigrants. Food has always been central to his story, from Friday-night Korean barbecue with his family to hybridized Korean-ish meals for one like Gochujang-Buttered Radish Toast and Caramelized-Kimchi Baked Potatoes that he makes in his tiny New York City apartment. In his debut cookbook, Eric shares these recipes alongside insightful, touching stories and stunning images shot by photographer Jenny Huang.

In this book of recipes and thoughtful insights, especially about his mother, Jean, Eric divulges not only what it means to be Korean American but how, through food and cooking, he found acceptance, strength, and the confidence to own his story.