Koreatown: A Cookbook
By Deuki Hong & Matt Rodbard
A New York Times bestseller and one of the most praised Korean cookbooks of all time.
"Deuki Hong and Matt Rodbard have given us a deep and important look at the people, places and cuisine that are reshaping what we want for dinner. Koreatown thrills with flavors that will change your life." — Anthony Bourdain
"Unwrap the world of Korean-American food through a guide demystifying the cuisine of fire and fermentation." — The New York Times
"The last Korean cookbook that you will ever need." — Vice
"In the burgeoning genre of cookbooks written as much to be read as to be cooked from, Koreatown paints a portrait of America's vibrant Korean-American communities and invites a broad audience to experiment with this style of cooking." — Eater
"Korean food is built on bold flavors: spicy pickled vegetables, sweet, smoky meats and pungent, salty stews. That can be a little intimidating for some American diners. But the authors of Koreatown have changed that." — NPR "Morning Edition"
“Recipes for jajangmyeon abound. Deuki Hong and Matt Rodbard put a fine one into their recent cookbook, Koreatown.” — New York Times Magazine
"A detailed and sharply written collection that includes nearly 100 recipes, as well as photos, short essays, and interviews that explore various K-towns across the U.S." — Publishers Weekly (starred review)
