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Quick & Easy Korean Cooking for Everyone (Quick & Easy (Japan Publications)) [Paperback]

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Item description for Quick & Easy Korean Cooking for Everyone (Quick & Easy (Japan Publications)) by Ji Sook Choe & Yukiko Moriyama...

This book will enable anyone to start cooking Korean cuisine, even beginners.

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Item Specifications...

Pages   112
Est. Packaging Dimensions:   Length: 0.25" Width: 7.25" Height: 10.25"
Weight:   0.8 lbs.
Binding  Softcover
Release Date   Aug 15, 2003
Publisher   Japan Publications Trading
ISBN  4889961240  
ISBN13  9784889961249  

Availability  0 units.

More About Ji Sook Choe & Yukiko Moriyama

Register your artisan biography and upload your photo! JI SOOK CHOE was born in Seoul, in 1941 and studied aesthetics at Seoul University. As well as "harvesting" Japanese culture, Ji Sook Choe contributed in "raising" the quality of Korean cuisine in Japan. She is an advisor to Kusanoie, a Korean restaurant in Akasaka, Tokyo.

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Product Categories

1Books > Subjects > Cooking, Food & Wine > General
2Books > Subjects > Cooking, Food & Wine > Quick & Easy > General
3Books > Subjects > Cooking, Food & Wine > Quick & Easy
4Books > Subjects > Cooking, Food & Wine > Regional & International > Asian > General
5Books > Subjects > Cooking, Food & Wine > Regional & International > Asian

Reviews - What do customers think about Quick & Easy Korean Cooking for Everyone (Quick & Easy (Japan Publications))?

Japanese point of view  Jul 28, 2008
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?  May 19, 2008
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!  Apr 10, 2008
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.
Not what I expected. . .  May 14, 2007
I was somewhat disappointed in this book as I was hoping to get more cooked recipes (especially for Korean Beef) and these are cold/raw recipes. It would have been nice if there was more of a description of the contents.

I do admit it has great pictures and might be a good book--just not what I was looking for. . .
Excellent publication for beginning cooks...  Apr 10, 2007
This whole series of books is so well illustrated and written that anyone can follow them. As a culinary student and personal chef I love the fact that there is a picture of what everything is suppose to look like along the way. If you are wanting to cook and try some authentic tasting Korean cuisine this is a great book to start with. Even my Korean friends from church approved at our last dinner together. I am hoping to collect more in the series. The format and food are both excellent!!!

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