Product Description
Discover the unique tastes of one of the wor;d's great cuisines, with over 150 authentic recipes shown step by step in more than 8000 photographs. Large sized book with sturdy paperback cover, filled with color photos. ... Read more

Customer Reviews (1)

Warning! This is a reprint.
This book is similar to book by the same author that is identical in content to "The Complete Book of Korean Cooking" except for a different title, title page, front cover, back cover and jacket. "The Food and Cooking of Korea" was printed in China by Hermes House & the other book was printed in Singapore by Lorenz Books. ... Read more

Product Description
The very best of the classic Asian cuisine: a guide to ingredients, techniques and 250 recipes shown step by step with 1500 photographs ... Read more

Product Description
This book will enable anyone to start cooking Korean cuisine, even beginners. ... Read more

Customer Reviews (16)

I was well satisfied with the service I received from the seller of this product, jrkr1964.I want to retract the rating I prev
I was satisfied with the service that I received from the seller: jrkr 1964.Please retract previous rating.
Thank you.
M. Flanigan

Korean cooking
If you just start learning to cook Korean food, this is the book. If you think you are allergic to MSG, learn to cook something else, for example: hamburger and fries without salt.

Japanese point of view
In the list of ingredients there are Japanese names that are not used by Korean people. Besides, explanations of ingredients include too many references to Japanese influence. There should be some words for Chinese influence as well as the appropiate conditions of Korean climate to cultivate some of the products and the adaptation of these products to Korean style.
The author says that "most of the recipes contained in this book have been adapted to Western style". It is true.
Excellent pictures but finally unuseful if you want real Korean recipes.

not made for US market?
Great pictures, wonderful instructions, great recipes.
The book is in English, but seems to be made for use in the Japanese market, citing Japanese measurements, and often listing Japanese brands or products to use in the preparation.Does not seem to be geared toward the ingredients or brands available in North America.

Great for beginners!
I am married to a Korean man and wanted to try to make some of his favorites. This cookbook really does show you step by step how to do things to make it right. Very easy to follow the instructions. The only thing I would like better is if they were to give pictures of what the foreign ingredients look like. Overall a great book. ... Read more

Product Description
This book offers the first recipes of genuine Korean cookery written in English. It is comprehensive with 192 recipes and 1,026 instructional color photos.This volume is the cominbation of three individual cookbooks -Healthful Korean Cooking: Meats & Poultry, Low-Fat Korean Cooking: Fish, Shellfish & Vegetables and Traditional Korean Cooking: Snacks & Basic Side Dishes. Not only are the most popular and well-known dishes represented, but also many known only to the Korean palate. The delicate flavours and subtle combinations of basic ingredients have a unique appeal for all palates. Makes a great gift for anyone interested in learning Korean cooking. ... Read more

Customer Reviews (13)

Good recipes, yet complex, missing a few dishes
The book is good, there is a good variety of dishes, but not completely for the Korean palate. The first recipe I expected to see was at least dwenjang-cheegae, but it wasn't there...
However, I've been using the book for more complex recipes, and it's been working out well.

The Bible
I refer to this book as the Betty Crocker of Korean Cooking because it reminds me of my mother's Betty Crocker from the 70s.The layout is very glossy with lots of colour photographs and step by step instructions in very dry, matter-of-fact, subject-verb-occassional predicate style.This book is probably not for you if you need it as a complete primer on Korean food or if you are the kind of cook who needs to know everything down to the last 1/8 of a tsp you will find this, and probably most Korean cookbooks, kind of frustrating as Koreans (like many cooks worldwide) are not really known for their exacting measuring in cooking ;-)If, however, you are the kind of cook who is familiar with Korean cuisine and wants guidelines on how to do it, this is THE BOOK for you!

For novices I would recommend Kwak's Dok Suni and for those more experienced cooks interested in a more cultural bent or just more background I would bundle this book with Heppinstall's Growing Up in a Korean Kitchen, which covers a lot of the same recipes but in a completely different format.

As real as it gets....
Having been stationed in Korea, being taught a few dishes while there, eating at Korea House Restaurants in the US, I found these recipes to yield authentic flavors I initially found in Korea.

Over the years I've consistently stuck with and cooked a few traditional Korean dishes.The recipes in this book are wonderful and the flavor and aromas that have come from my own attempts at new and familiar recipes just splendid!

Highly recommended.

Recipes for the real thing
I found the book very easy to use, and the finished Korean dishes tasted just like those at my favorite Korean restaurant.Then one day I discovered the Korean cook in that restaurant had a set of "recipe cards" in Korean, with the exact same photos and same recipes!These recipes are "real."

reminiscent of my mom's cookbooks
first of all- if you're going to buy any books by noh chin-hwa- make sure this is the one. i bought traditional side dishes by the author- and it was basically just a chapter cut out of this book. i should have listened to the person who also stated the fact in a review.

i'm twenty something- and this cookbook reminds me of my mom's chinese cookbooks from the 70's. Sure it's photography and dish ware are dated- but the recipes and instructions are fantastic. i'm completely leery of the recipe for raw liver, and it is true the instructions do seem very time consuming... however i read in Korean cuisine by wei-chaun- that a lot of traditional korean cooking techniques are very daunting tasks.

i bought about 6 korean cookbooks after eating at a korean restaurant- they all seem to have the same dishes with very little variation. this book however expands beyond the bulgogi... the chige...and the kimchi. One such item would be the fermented soy bean lumps. now i don't intend to try this recipe- but i found it really interesting that the instructions include- "remove the mold and dust from the fermented soybean lumps two days before using" I'm chinese american- so i'm pretty much used to weird ingredients. the american side of me however is pretty nitpicky about "is this clean? is that mold? is that still good?" i often buy dried wood ears- but because they have a faint white moldy look to them i'm reluctant to actually use them.

anyways this is what i consider to be what a cookbook should be. pictures of every single recipe and photos of instructions as well. i wish it also had photos of the ingredients- with the glossary area- but there are plenty of photos of the ingredients pre cooking- to get an idea of what to look for in the korean grocery stores. fabulous! worth the $$ !!!! ... Read more

Product Description
Snapdata's Snapshots South Korea Cooking Sauces 2010 provides 2009 year-end market size data, with 2010 estimates, 5 years of historical data and five-year forecasts. The Snapshots report gives an instant overview of the South Korean cooking sauces market andcovers soy, soybean, red pepper, mixed sauces and others. Market value is based on retail sales.Market volume is based on consumption. The data is supplied in both graphical and tabular format for ease of interpretation and analysis.The Snapshots South Korea Cooking Sauces 2010 forms part of Snapdata's Food industry coverage. ... Read more

Product Description
On the demand side, exporters and strategic planners focusing on machinery for making hot drinks or for cooking or heating foods in South Korea face a number of questions. Which countries are supplying machinery for making hot drinks or for cooking or heating foods to South Korea? How important is South Korea compared to others in terms of the entire global and regional market? How much do the imports of machinery for making hot drinks or for cooking or heating foods vary from one country of origin to another in South Korea? On the supply side, South Korea also exports machinery for making hot drinks or for cooking or heating foods. Which countries receive the most exports from South Korea? How are these exports concentrated across buyers? What is the value of these exports and which countries are the largest buyers?This report was created for strategic planners, international marketing executives and import/export managers who are concerned with the market for machinery for making hot drinks or for cooking or heating foods in South Korea. With the globalization of this market, managers can no longer be contented with a local view. Nor can managers be contented with out-of-date statistics which appear several years after the fact. I have developed a methodology, based on macroeconomic and trade models, to estimate the market for machinery for making hot drinks or for cooking or heating foods for those countries serving South Korea via exports, or supplying from South Korea via imports. It does so for the current year based on a variety of key historical indicators and econometric models.In what follows, Chapter 2 begins by summarizing where South Korea fits into the world market for imported and exported machinery for making hot drinks or for cooking or heating foods. The total level of imports and exports on a worldwide basis, and those for South Korea in particular, is estimated using a model which aggregates across over 150 key country markets and projects these to the current year. From there, each country represents a percent of the world market. This market is served from a number of competitive countries of origin. Based on both demand- and supply-side dynamics, market shares by country of origin are then calculated across each country market destination. These shares lead to a volume of import and export values for each country and are aggregated to regional and world totals. In doing so, we are able to obtain maximum likelihood estimates of both the value of each market and the share that South Korea is likely to receive this year. From these figures, rankings are calculated to allow managers to prioritize South Korea compared to other major country markets. In this way, all the figures provided in this report are forecasts that can be combined with internal information sources for strategic planning purposes. ... Read more

Product Description
Snapdata's Snapshots South Korea Cooking & Edible Oils 2010 provides 2009 year-end market size data, with 2010 estimates, 5 years of historical data and five-year forecasts. The Snapshots report gives an instant overview of the South Korean cooking and edible oils market andcovers retail sales of soybean, canola, grapeseed, olive, corn, sesame oils and others and non-retail sales.  Market value is based on retail and non-retail sales.Market volume is based on consumption. The data is supplied in both graphical and tabular format for ease of interpretation and analysis.The Snapshots South Korea Cooking & Edible Oils 2010 forms part of Snapdata's Food industry coverage. ... Read more

Product Description
On the demand side, exporters and strategic planners focusing on machinery for making hot drinks or for cooking or heating foods in South Korea face a number of questions. Which countries are supplying machinery for making hot drinks or for cooking or heating foods to South Korea? How important is South Korea compared to others in terms of the entire global and regional market? How much do the imports of machinery for making hot drinks or for cooking or heating foods vary from one country of origin to another in South Korea? On the supply side, South Korea also exports machinery for making hot drinks or for cooking or heating foods. Which countries receive the most exports from South Korea? How are these exports concentrated across buyers? What is the value of these exports and which countries are the largest buyers?

This report was created for strategic planners, international marketing executives and import/export managers who are concerned with the market for machinery for making hot drinks or for cooking or heating foods in South Korea. With the globalization of this market, managers can no longer be contented with a local view. Nor can managers be contented with out-of-date statistics which appear several years after the fact. I have developed a methodology, based on macroeconomic and trade models, to estimate the market for machinery for making hot drinks or for cooking or heating foods for those countries serving South Korea via exports, or supplying from South Korea via imports. It does so for the current year based on a variety of key historical indicators and econometric models.

In what follows, Chapter 2 begins by summarizing where South Korea fits into the world market for imported and exported machinery for making hot drinks or for cooking or heating foods. The total level of imports and exports on a worldwide basis, and those for South Korea in particular, is estimated using a model which aggregates across over 150 key country markets and projects these to the current year. From there, each country represents a percent of the world market. This market is served from a number of competitive countries of origin. Based on both demand- and supply-side dynamics, market shares by country of origin are then calculated across each country market destination. These shares lead to a volume of import and export values for each country and are aggregated to regional and world totals. In doing so, we are able to obtain maximum likelihood estimates of both the value of each market and the share that South Korea is likely to receive this year. From these figures, rankings are calculated to allow managers to prioritize South Korea compared to other major country markets. In this way, all the figures provided in this report are forecasts that can be combined with internal information sources for strategic planning purposes. ... Read more

Product Description
On the demand side, exporters and strategic planners focusing on iron or steel parts of domestic non-electric cooking appliances and heaters in South Korea face a number of questions. Which countries are supplying iron or steel parts of domestic non-electric cooking appliances and heaters to South Korea? How important is South Korea compared to others in terms of the entire global and regional market? How much do the imports of iron or steel parts of domestic non-electric cooking appliances and heaters vary from one country of origin to another in South Korea? On the supply side, South Korea also exports iron or steel parts of domestic non-electric cooking appliances and heaters. Which countries receive the most exports from South Korea? How are these exports concentrated across buyers? What is the value of these exports and which countries are the largest buyers?

This report was created for strategic planners, international marketing executives and import/export managers who are concerned with the market for iron or steel parts of domestic non-electric cooking appliances and heaters in South Korea. With the globalization of this market, managers can no longer be contented with a local view. Nor can managers be contented with out-of-date statistics which appear several years after the fact. I have developed a methodology, based on macroeconomic and trade models, to estimate the market for iron or steel parts of domestic non-electric cooking appliances and heaters for those countries serving South Korea via exports, or supplying from South Korea via imports. It does so for the current year based on a variety of key historical indicators and econometric models.

In what follows, Chapter 2 begins by summarizing where South Korea fits into the world market for imported and exported iron or steel parts of domestic non-electric cooking appliances and heaters. The total level of imports and exports on a worldwide basis, and those for South Korea in particular, is estimated using a model which aggregates across over 150 key country markets and projects these to the current year. From there, each country represents a percent of the world market. This market is served from a number of competitive countries of origin. Based on both demand- and supply-side dynamics, market shares by country of origin are then calculated across each country market destination. These shares lead to a volume of import and export values for each country and are aggregated to regional and world totals. In doing so, we are able to obtain maximum likelihood estimates of both the value of each market and the share that South Korea is likely to receive this year. From these figures, rankings are calculated to allow managers to prioritize South Korea compared to other major country markets. In this way, all the figures provided in this report are forecasts that can be combined with internal information sources for strategic planning purposes. ... Read more

Product Description
On the demand side, exporters and strategic planners focusing on electric ovens, cookers, cooking plates, boiling rings, grillers, and roasters in South Korea face a number of questions. Which countries are supplying electric ovens, cookers, cooking plates, boiling rings, grillers, and roasters to South Korea? How important is South Korea compared to others in terms of the entire global and regional market? How much do the imports of electric ovens, cookers, cooking plates, boiling rings, grillers, and roasters vary from one country of origin to another in South Korea? On the supply side, South Korea also exports electric ovens, cookers, cooking plates, boiling rings, grillers, and roasters. Which countries receive the most exports from South Korea? How are these exports concentrated across buyers? What is the value of these exports and which countries are the largest buyers?

This report was created for strategic planners, international marketing executives and import/export managers who are concerned with the market for electric ovens, cookers, cooking plates, boiling rings, grillers, and roasters in South Korea. With the globalization of this market, managers can no longer be contented with a local view. Nor can managers be contented with out-of-date statistics which appear several years after the fact. I have developed a methodology, based on macroeconomic and trade models, to estimate the market for electric ovens, cookers, cooking plates, boiling rings, grillers, and roasters for those countries serving South Korea via exports, or supplying from South Korea via imports. It does so for the current year based on a variety of key historical indicators and econometric models.

In what follows, Chapter 2 begins by summarizing where South Korea fits into the world market for imported and exported electric ovens, cookers, cooking plates, boiling rings, grillers, and roasters. The total level of imports and exports on a worldwide basis, and those for South Korea in particular, is estimated using a model which aggregates across over 150 key country markets and projects these to the current year. From there, each country represents a percent of the world market. This market is served from a number of competitive countries of origin. Based on both demand- and supply-side dynamics, market shares by country of origin are then calculated across each country market destination. These shares lead to a volume of import and export values for each country and are aggregated to regional and world totals. In doing so, we are able to obtain maximum likelihood estimates of both the value of each market and the share that South Korea is likely to receive this year. From these figures, rankings are calculated to allow managers to prioritize South Korea compared to other major country markets. In this way, all the figures provided in this report are forecasts that can be combined with internal information sources for strategic planning purposes. ... Read more

Product Description
On the demand side, exporters and strategic planners focusing on non-electric domestic cooking or heating equipment of iron or steel in South Korea face a number of questions. Which countries are supplying non-electric domestic cooking or heating equipment of iron or steel to South Korea? How important is South Korea compared to others in terms of the entire global and regional market? How much do the imports of non-electric domestic cooking or heating equipment of iron or steel vary from one country of origin to another in South Korea? On the supply side, South Korea also exports non-electric domestic cooking or heating equipment of iron or steel. Which countries receive the most exports from South Korea? How are these exports concentrated across buyers? What is the value of these exports and which countries are the largest buyers?

This report was created for strategic planners, international marketing executives and import/export managers who are concerned with the market for non-electric domestic cooking or heating equipment of iron or steel in South Korea. With the globalization of this market, managers can no longer be contented with a local view. Nor can managers be contented with out-of-date statistics which appear several years after the fact. I have developed a methodology, based on macroeconomic and trade models, to estimate the market for non-electric domestic cooking or heating equipment of iron or steel for those countries serving South Korea via exports, or supplying from South Korea via imports. It does so for the current year based on a variety of key historical indicators and econometric models.

In what follows, Chapter 2 begins by summarizing where South Korea fits into the world market for imported and exported non-electric domestic cooking or heating equipment of iron or steel. The total level of imports and exports on a worldwide basis, and those for South Korea in particular, is estimated using a model which aggregates across over 150 key country markets and projects these to the current year. From there, each country represents a percent of the world market. This market is served from a number of competitive countries of origin. Based on both demand- and supply-side dynamics, market shares by country of origin are then calculated across each country market destination. These shares lead to a volume of import and export values for each country and are aggregated to regional and world totals. In doing so, we are able to obtain maximum likelihood estimates of both the value of each market and the share that South Korea is likely to receive this year. From these figures, rankings are calculated to allow managers to prioritize South Korea compared to other major country markets. In this way, all the figures provided in this report are forecasts that can be combined with internal information sources for strategic planning purposes. ... Read more

Product Description
On the demand side, exporters and strategic planners focusing on electric ovens, cookers, cooking plates, boiling rings, grillers, and roasters in South Korea face a number of questions. Which countries are supplying electric ovens, cookers, cooking plates, boiling rings, grillers, and roasters to South Korea? How important is South Korea compared to others in terms of the entire global and regional market? How much do the imports of electric ovens, cookers, cooking plates, boiling rings, grillers, and roasters vary from one country of origin to another in South Korea? On the supply side, South Korea also exports electric ovens, cookers, cooking plates, boiling rings, grillers, and roasters. Which countries receive the most exports from South Korea? How are these exports concentrated across buyers? What is the value of these exports and which countries are the largest buyers?This report was created for strategic planners, international marketing executives and import/export managers who are concerned with the market for electric ovens, cookers, cooking plates, boiling rings, grillers, and roasters in South Korea. With the globalization of this market, managers can no longer be contented with a local view. Nor can managers be contented with out-of-date statistics which appear several years after the fact. I have developed a methodology, based on macroeconomic and trade models, to estimate the market for electric ovens, cookers, cooking plates, boiling rings, grillers, and roasters for those countries serving South Korea via exports, or supplying from South Korea via imports. It does so for the current year based on a variety of key historical indicators and econometric models.In what follows, Chapter 2 begins by summarizing where South Korea fits into the world market for imported and exported electric ovens, cookers, cooking plates, boiling rings, grillers, and roasters. The total level of imports and exports on a worldwide basis, and those for South Korea in particular, is estimated using a model which aggregates across over 150 key country markets and projects these to the current year. From there, each country represents a percent of the world market. This market is served from a number of competitive countries of origin. Based on both demand- and supply-side dynamics, market shares by country of origin are then calculated across each country market destination. These shares lead to a volume of import and export values for each country and are aggregated to regional and world totals. In doing so, we are able to obtain maximum likelihood estimates of both the value of each market and the share that South Korea is likely to receive this year. From these figures, rankings are calculated to allow managers to prioritize South Korea compared to other major country markets. In this way, all the figures provided in this report are forecasts that can be combined with internal information sources for strategic planning purposes. ... Read more

Product Description
Korea's favorite food, kim chee is a side dish made by pickling vegetables such as radishes, cabbage, and cucumbers in salt, mixing in seasonings, and allowing the mixture to mature.But kim chee means much more to a Korean.Expressing the very essence of Korean cosmology, it follows a basic code of five colors (green, red, white, black, and yellow) and flavors (salty, spicy, sour, sweet, and bitter) which in turn symbolizes universal directions, actions, and seasonal changes.Rooted in the theory of Yin and Yang, this fermented food is known as an appetite stimulant, as well as for its high vitamin C content and beneficial lactic acid microorganisms.The Kim Chee Cookingbook catalogs 90 recipes for all occasions, from traditional whole cabbage kim chee to gourmet stuffed crab shell kim chee.It also places kim chee in its historical, cultural, and scientific contexts.Illustrated with over 110 sumptuous photographs, it is a fascinating and comprehensive look into Korean cuisine and culture. ... Read more

Customer Reviews (5)

Incomplete
Doesn't tell you how to make kimchi from start to finish.Doesn't fully explain fermentation process among other things.Sizes are ridiculous.Why would I use five pounds of cabbage?

falls short
I must agree with the other reviews. The photographs in this book are gorgeous, but the recipes fall short and miss vital steps. For example, none of the recipes call for the initial no-refrigeration period so that the kimchis can properly ferment. I now find myself very frustrated that I have been missing this step for so long, due to this book's shortcomings.

I suggest instead The Book of Kimchi which also features wonderful photos, somewhat clearer instructions, and in some cases step-by-step photos which are so important for the first-timer.

Pros & Cons
Hi :D

Well, first of all.. This book is really beautiful. The pictures are wonderful & some of the recipes are good.. I love kimchi myself, I have also lived in South Korea & have been making kimchi for quite a while... As I've gone through this book, looking for recipes, I've noticed that in some recipes it doesn't really give you a proper amount of ingredients. It says that the amounts of pepper & stuff err on the side of generous, but, for 6 lb of cabbage, 1/4 tsp of dry chili flakes and 1 tsp of finely ground red pepper powder definitely isn't what I'd consider generous.. More like skimpy.

The fermentation length on a lot of the recipes is also not right... And this book often calls for ingredients that you either have to make or are rare to buy, but doesn't tell you that. It's very strange in that respect.

Would I recommend the book?.. Yes, because it has some very good recipes & gives you a good idea of what you need to make various kinds of kimchi, but, I'd suggest that you play with the amounts of stuff for yourself & see what you like & what you don't like & you can look around on the net & get a lot of kimchi recipes. Add more of what you like & take away what you don't like. You don't have to have 6 lb of cabbage or peppers... Just buy enough to try it out, put in what you think would taste good & check to see how it tastes as you go along. Invent your own recipes & make kimchi that suits your own taste. That's what I do & no one has complained (yet)! lol

If you want some truly spicy kimchi, try the recipe in this book for the green chili pickles... p'ut kochu chorim.. that's my favorite kind of kimchi. :D

Anyway.. It's a pretty book & gives you the ingredients to make your own kimchi, but, if you're just making something for yourself, you may not need 5 or 6 pounds of it. Especially if you don't even know if you're going to like it or not. So play around with it & have fun. :D It's a nice conversational piece also... And would make a nice edition to your collection of cook books.

All the Best,
~ Candy

Colorful but confusing
This is a great book if you're researching kimchee but not if you're actually trying to make it.

While the background information is stimulating and the pictures make my mouth salivate, I found a lot of the recipes to be confusing...often with steps missing or so vague as to have you scratching your head in confusion.For example, on one recipe, it says to drain and rinse some turnips.Then it asks you to soak some herbs in the brine.But is it talking about the drained brine (which you were not told to reserve) or the brine you are to then put the turnips in (which you haven't been prompted to make yet).Then there's all of these steps to wrap the kimchee up in a certain order with radish facing this way and cabbage facing that...all tied together with an onion bow.No joke.Waaay too confusing to learn through just a book and a picture of the finished product.Also, this book sticks to some pretty complex recipes or ones that require a lot of ingredients that just aren't easy to get your hands on, even at the smaller asian food marts, unless you live near a large asian community.

Excellent book!
Kim-chee is not something people will like the first time they try it. You have to get your tastebuds used to the flavour. And once you learn how to appreciate this delicacy, you'll get hook on it. This is book contains excellent recipies for making kim-chee at home. If you're into korean food or interested in trying something different and bold, here's a book you should take a look at. ... Read more

Product Description
On the demand side, exporters and strategic planners focusing on copper non-electric domestic cooking or heating equipment and parts in South Korea face a number of questions. Which countries are supplying copper non-electric domestic cooking or heating equipment and parts to South Korea? How important is South Korea compared to others in terms of the entire global and regional market? How much do the imports of copper non-electric domestic cooking or heating equipment and parts vary from one country of origin to another in South Korea? On the supply side, South Korea also exports copper non-electric domestic cooking or heating equipment and parts. Which countries receive the most exports from South Korea? How are these exports concentrated across buyers? What is the value of these exports and which countries are the largest buyers?

This report was created for strategic planners, international marketing executives and import/export managers who are concerned with the market for copper non-electric domestic cooking or heating equipment and parts in South Korea. With the globalization of this market, managers can no longer be contented with a local view. Nor can managers be contented with out-of-date statistics which appear several years after the fact. I have developed a methodology, based on macroeconomic and trade models, to estimate the market for copper non-electric domestic cooking or heating equipment and parts for those countries serving South Korea via exports, or supplying from South Korea via imports. It does so for the current year based on a variety of key historical indicators and econometric models.

In what follows, Chapter 2 begins by summarizing where South Korea fits into the world market for imported and exported copper non-electric domestic cooking or heating equipment and parts. The total level of imports and exports on a worldwide basis, and those for South Korea in particular, is estimated using a model which aggregates across over 150 key country markets and projects these to the current year. From there, each country represents a percent of the world market. This market is served from a number of competitive countries of origin. Based on both demand- and supply-side dynamics, market shares by country of origin are then calculated across each country market destination. These shares lead to a volume of import and export values for each country and are aggregated to regional and world totals. In doing so, we are able to obtain maximum likelihood estimates of both the value of each market and the share that South Korea is likely to receive this year. From these figures, rankings are calculated to allow managers to prioritize South Korea compared to other major country markets. In this way, all the figures provided in this report are forecasts that can be combined with internal information sources for strategic planning purposes. ... Read more

Product Description
More than 60 treasures of Korean cooking are revealed through easy-to-follow recipes and beautiful photographs. Learn from leading Korean chefs how to create all-time favorites like beef bulgolgi, chicken and ginseng, and spicy kimchi, as well as other delicious and easy-to-prepare dishes such as gujeolpan (nine-sectioned royal platter), bibimbap (steamed rice with vegetables and red chili paste), and Korean Thanksgiving rice cakes. Adding to the reader's enjoyment are stunning location photography, detailed information on ingredients, and insights into Korean culture.
... Read more

Customer Reviews (4)

Reprint of Food of Korea
To me this looks like a reprint of "Reprint of Food of Korea" which is a good book. That said it leans toward "Royal Cuisine". That said if you do not have Food of Korea this book as a better font (eaiser to read).

really great intro to Korean cooking
That person who said something about the recipes being too fancy in this book must be crazy.I'm American, and I've never cooked Korean food before, but I've been cooking like mad from this book over the past few days, and it's been anything but fancy.In fact, I'd say it's very home-style.If you're looking to learn the basics, this is a great book to try out.I've made the cabbage kimchi and the radish kimchi, both amazing.I made this awesome raw tofu dish, with a vibrant but ever-so-easy-to-prepare soy/sesame topping that was so good, I can't wait to make it again.And I made these super-simple and remarkably tasty spinach and shiitake mushroom side dishes.They're so good, just serve them with some hot white rice, and that can be your dinner.I even took inspiration from the seafood glaze recipe and used it on shrimp.I marinated the shrimp for a few hours, then cooked it in my grill pan, and I served it with those kimchis, some bean paste I'd bought, raw garlic, ginger, and scallions, and lettuce leaves for wrapping.It might just have been the best grilled Korean food I've ever had in my life, and I've tried this kind of thing a lot in NYC restaurants.This book is highly recommended.

A definite buy
I've been borrowing many korean recipe books from the library and this one is a definite one to buy.I think the intro and pictures are useful.The only negative thing I have to say is that the amount of ingredients are not exact, I guess it can vary based on taste/personal liking.I think this recipe book will be useful to have on hand; I've already made 3 dishes from it.

Beautiful book, but not enough to recommend to others!
This book is a beautiful book, but the recipes in this book seem too fancy.I wish that this book had more of the basic foods that I had while growing up in korea.If you like more fancier food, I guess you might like this book. ... Read more

Product Description
Korean food is flavorful, from soothingly mild to piquantly pleasing, and a delight to the eye as well. Now you can enjoy traditional Koreanfavorites that have been handed down through generations of talented family cooks and adapted to be low-fat and vegetarian. ... Read more

Customer Reviews (14)

Recipes too repetitive
I've failed to cook from this cookbook.There are two recipes in this book for stir-frys that appear to differ only in the number of green peppers and amount of oil you use.The range between recipes in this cookbook is smaller than the range of accidental alterations I make to any recipe the first time I cook it.A recipe for bibimbap from another cookbook has me quick pickle the cucumbers and diakon, boil the carrots and the spinach, and fry the zucchini, which results in a large range of tastes mixing in the bibimbap.In this cookbook, you're told to simply fry everything.There is a fair amount of attention to presentation, and no attention to possible substitutions (although that is often covered by a set of recipes).I felt that I got all the advice available just by reading over this cookbook and not even cooking from it.I've tried to cook from it, but I just go to other cookbooks I've got or wing it.This cookbook doesn't even distinguish between red chili paste and red chili sauce (the paste is a simpler ingredient that needs to be mixed with fresh garlic, rice vinegar, sesame oil and water before using).

I really want to know a larger variety of vegetarian possibilities in Korean cooking, but this cookbook doesn't oblige.Only purchase this if you have no experience whatsoever in stir frys or any type of Asian cooking and you want to very rigidly follow a small set of similar recipes that include detailed presentation information.

Korean Cooking, American-Style
I bought this cookbook before heading off to Korea to teach English, knowing in advance that Korean food is meat-centered. It quickly became apparent that this cookbook is written for those in the U.S.--the measurements are American, and the text is only in English.I see many things in the Korean markets that aren't mentioned in the book, probably because they aren't readily available in the U.S.

Because the range of seasonings Korean cooks use is limited, many of the recipes are similar. To my taste, they are often bland.Still, there are some real winners in the book and it has helped me develop an expansive repertoire.I've successfully made kimchi and veggie dumplings using this book.

A minor pet peeve: the book is full of typos and funky layout errors, as if it were rushed into print.Overall, if you're looking to introduce the delicious taste of Korean food into your diet, this is a great resource.

Exactly what I was looking for
Yay!This book has almost everything that I was looking for... except black bean sauce noodles. Great book and well worth it!Most recipes are vegan.

Decent But Not Great for Vegans
I got this book when I first became a vegan but I must say the book was a little bit of a disappointment for me. First, the food didn't turn out as good as I remember Korean food to be. They were kind of bland and unexciting. Secondly, many of the recipes involve use of eggs. I understand that Korean food may not be the most vegan/vegetarian friendly since they like to use shrimp paste in kimchi and other pickled vegetables, so my expectations for this book may be too high.

fantastic food
I'm a lapsed vegetarian who enjoys the beefy food my Korean friends cook--but nothing tops the recipes in Flavors of Korea.Vegetarians and meat-eaters alike will enjoy these recipes: great flavors and simple presentation in an accessible introduction to a foreign (or perhaps familiar) cuisine. ... Read more