Quick & Easy Korean Cooking for Everyone (Quick & Easy Cookbooks Series)

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

Customer Reviews:

One of the best

By Sandy P "saprater" - June 1, 2006

I've been looking for a good Korean cookbook for ages and have already purchased 8 of them through various sources (Amazon being one of the main ones) and been disappointed almost every time. Not so with this one. I assumed from the somewhat cheesy cover that this book would be fairly Americanized and a gamble at best, but it's proven to be one of the most comprehensive Korean cookbooks out there. There are several sections which deal with things like table settings, manners, customs, and recipes for the most basic of sauces and dips that you will use over and over again. The back has a nice little index of useful information and illustrations that demonstrate various techniques in the cooking process. Also, the recipes are quite authentic and don't leave out important steps. The author tells you how to press the Dubu before cutting and frying it...which I know seems fairly simplistic...but you don't know how many countless cookbooks have left out that most important step when... read more

Excellent Book for the Korean Cooking Newcomer

By Ken "BushPilot" - January 3, 2004

While I was in College friends introduced me to Korean food, and I have been hooked ever since. As a non-Asian, I had never been exposed to this type of food growing up and knew little about the ingredients. This books is great! It gives clear color pictures (instead of b/w drawings) of the individual ingredients needed, concise measurements and step-by-step directions. I have been able to locate all needed ingredients at my local asian food store and have been much surprised that things have actually worked out and tasted good. I highly recommend this book for the beginner!!

This is Not a Korean Cookbook

By H. Chung - January 10, 2007

I cook Korean food regularly but decided to check out some cookbooks for improvement. This book is a joke. Almost every recipe requires MSG (an unhealthy shortcut to authentic cooking). And almost every recipe requires Japanese products like Mirin and sake. Koreans take national pride in their food (developed over 5000 years) and repeated reference to the cooking style and ingredients of its recent past colonizer was rather offensive. The book also mentions dishes most Korean have never heard of; doesn't specify the time for certain steps; and uses ingredients that don't even grow in Korea or don't belong in the dishes. I think the book was geared to Japanese people who want to dabble in Korean cooking -- if you want to cook Korean food the way Koreans cook it, this book is not it.