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Korean American: Food That Tastes Like Home Hardcover – 19 July 2022

4.6 out of 5 stars 282 ratings

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Review

"Drawing heavily from his Atlanta family's culinary heritage, New York Times food writer Kim maps out the intersection of Korean and American fare in this bold and delicious debut."--Publishers Weekly (starred review)

"This is such an important book: an enquiry into identity, and a rich repository of memories and deliciousness. And, as deeply personal as it is, it invites everyone into the kitchen with such brio. I savored every word and want to cook every recipe!"--Nigella Lawson, author of Cook, Eat, Repeat

"Eric Kim is a triple threat: great writer, elegant innovator, and sublime aesthete. Korean American is far more than a collection of essential recipes and deeply felt memories; it is an important ode to a beautiful family."--Min Jin Lee, author of Free Food for Millionaires and Pachinko, a finalist for the National Book Award

"Eric's book is wonderful. Every page shows his personality and good taste, and the recipes are inventive, fun, and traditional all at the same time! Very Korean and very American--with lots of kimchi."--Maangchi, author of Maangchi's Big Book of Korean Cooking

"In Korean American, Eric Kim gives his readers bold new recipes and expansive yet grippingly personal essays, but also a model for the dream mother-child relationship in Jean and Eric: mutually adoring and understanding, with unlimited room for connection and growth. I've never read a book like it, and didn't know how much I needed it."--Kristen Miglore, author of Genius Recipes and Genius Desserts

"The recipes in Korean American are nuanced and multi-layered, flirting constantly between harmony and tension."--Cool Hunting


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Product details

  • Publisher ‏ : ‎ Clarkson Potter/Ten Speed (19 July 2022)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 288 pages
  • ISBN-10 ‏ : ‎ 0593233492
  • ISBN-13 ‏ : ‎ 978-0593233498
  • Dimensions ‏ : ‎ 21.01 x 2.46 x 26.06 cm
  • Customer Reviews:
    4.6 out of 5 stars 282 ratings

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Eric Kim is a New York Times staff writer born and raised in Atlanta, Georgia, and the author of "Korean American: Food That Tastes Like Home" (Clarkson Potter, 2022). He worked his way through the literary and culinary world to eventually become a digital manager at Food Network and a senior editor at Food52, where he amassed a devoted readership for his "Table for One" column. He now hosts regular videos on NYT Cooking's YouTube channel and writes a monthly column for The New York Times Magazine. A former contributing editor at Saveur, Eric taught writing and literature at Columbia University, and his work has been featured in The Washington Post, Bon Appétit, and Food & Wine. He lives with his rescue pup, Quentin Compson, in New York City.

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4.6 out of 5 stars
4.6 out of 5
282 global ratings

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Kindle Customer
5.0 out of 5 stars The most amazing cookbook ever.
Reviewed in the United States on 1 April 2022
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15 people found this helpful
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Kaitlyn M. Capps
5.0 out of 5 stars Absolutely Phenomenal
Reviewed in the United States on 31 March 2022
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11 people found this helpful
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Jeremy Wyatt
5.0 out of 5 stars Great cookbook!
Reviewed in the United States on 8 April 2022
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Jeremy Wyatt
5.0 out of 5 stars Great cookbook!
Reviewed in the United States on 8 April 2022
As a chef with a Korean mother this one hit very close to home. Lots of traditional recipes but also a lot of fun riffs on classics with Korean ingredients. Like the author I firmly agree that “kimchee” can be a verb. Well done sir.
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8 people found this helpful
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Eden
3.0 out of 5 stars Not really Korean, pretty American though. . .
Reviewed in the United States on 1 June 2022
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6 people found this helpful
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Marli
5.0 out of 5 stars Amazing Cookbook!
Reviewed in the United States on 2 April 2022
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5 people found this helpful
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