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A tribute to what it means to be Korean American with delicious recipes that explore how new culinary traditions can be forged to honor both your past and your present.
New York Times Writer Eric Kim grew up in Atlanta, the son of two Korean immigrants. Food has always been at the heart of his story, from the Friday night Korean barbecue with his family to the hybrid Korean meals for one – like Gochujang-Buttered Radish Toast and Caramelized-Kimchi Baked Potatoes – that he prepares in his small apartment in New York. . In his first cookbook, Eric shares these recipes with insightful and touching stories and stunning images shot by photographer Jenny Huang.
Playful, poignant and vulnerable, korean american also includes essays on topics ranging from the life-changing act of leaving home and coming back as an adult, to what Thanksgiving means to a first-generation family, complete with a full holiday menu – all in teaching readers about the Korean pantry, the history of Korean cuisine in America, and the importance of white rice in Korean cuisine. Recipes like Gochugaru Shrimp and Grits and Mashed Potatoes with Roasted Seaweed Sour Cream demonstrate Eric’s prowess at introducing Korean pantry essentials into comforting American classics, while dishes such that Cheeseburger Kimbap and Crispy Lemon-Pepper Bulgogi do the opposite by tinting traditional Korean favorites with beloved dishes. American flavor profiles. Baked goods like milk bread with maple syrup and Gochujang chocolate lava cakes end the story on a sweet note.
In this thoughtful cookbook and ideas, particularly 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 its story.
About the Author
Eric Kim is a New York Times food writer born and raised in Atlanta, Georgia. He worked his way through the literary and culinary worlds eventually becoming digital manager at Food Network and editor at Food52, where he garnered a dedicated readership for his “Table for One” column. He now hosts regular videos on the NYT Cooking YouTube channel. A former contributing editor to FlavorEric taught writing and literature at Columbia University, and his work has been featured in The Washington Post, Bon Appetitand Food & Wine. He lives with his rescue pup, Quentin Compson, in New York City.
About the moderator
Kim Severson is national food correspondent for The New York Times. She was previously the New York Times South Bureau Chief and, before that, a Food Editor. Severson won the 2018 Pulitzer Prize for Public Service for his contributions to the team that investigated sexual harassment and abuse against women. She has also won four James Beard Awards and the Casey Medal for Meritorious Journalism for her work on childhood obesity. She was an editor at the San Francisco Chronicle and before that, editor and reporter at the Anchorage Daily News in Alaska. Before turning to food reporting, she covered crime, education, social services and politics for West Coast daily newspapers. She has written four books, “The Trans Fat Solution”, “The New Alaska Cookbook”, a memoir titled “Spoon Fed: How Eight Cooks Saved My Life” and, in 2012, “Cook Fight!” a cookbook in collaboration with fellow New York Times writer Julia Moskin.
She lives in Atlanta with her fiancé, her teenager and her two dogs.
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