Author: Hisoo Shin HepinstallLanguage: EnglishEdition Number: 1Publisher: Ten Speed PressPublication Date: 8/8/2001Editorial Review: "Hepinstall's recipes range from hearty, nutritious staples to savory favorites. . . There's also an enticing repertoire of side dishes and dipping sauces. Granted, some recipes may require a visit to a Korean grocer, but the results are worth the trip." —Cooking Light"The recipes have a rooted quality found only in the most exceptional cookbooks. . . This is the breakthrough introduction to Korean cuisine many of us have been waiting for."—Gourmet"So well-written, with such enticing recipes, that you'll want to head for the kitchen."—Dallas Morning NewsAbout the Author: Hi! I was born and raised in Chung-ju, South Korea. I have a bachelor's degree in English literature from Ewha Woman's University in Seoul and a "certificate" from Le Cordon Bleu de Paris, France. In my senior year, my first novel, "The Beautiful Prisoner's Suit" won the grand prize in a prestigious national novel contest. It was published, serialized in a newspaper and made into a movie by Korea's eminent director, Shin Sang-Ok. I married my American husband, Larry, and moved to Seattle in 1962. We and our daughter, Sonya, returned to Korea on Larry's Fulbright in 1969 and for the next 25 years we travelled around the globe according to his assignments as a professor and administrator for the University of Maryland University College. During our life in College Park, Maryland, Heidelberg, Germany, Seoul, Korea and Bangkok, Thailand, we met many different and interesting people and studied their languages and cultures, especially their food culture. I soon realized that people knew little about Korean food and, in fact, I felt Korean food culture was close to losing its identity. I put my novel writing aside to focus on Korean food. Looking for a stage, I hit upon the idea of using my family kitchen of the 1930's and 40's to portray Korea's authentic traditional food culture and way of life. Our three generation family--grandmother, mother and father and we twelve children under several roofs, but in one compound--was a most conservative and sternly traditional upper class family. Our kitchen was like a small exclusive restaurant where our mother, with her servants, plus us girls (including me as a reluctant errand girl who hid in the attic reading and had to be dragged out by the back of the neck into the kitchen). Every meal was elaborately layed out for more than thirty people. We worked in a frenzy to serve our fastidious elders, boys and guests who demanded nothing but the best, served in the proper Confucian manner. I did not realize this nightmare of my childhood kitchen was my first Korean cooking lesson. Today we live in beautiful Rappahannock county Virginia, next to the Shanandoah National Park. We enjoy offering Korean cooking workshops and "kimchi making" and "cooking with kimchi" workshops. Please watch for our kimchi cookbook that will be published shortly. On my website I have created a revised Index for "Growing Up In A Korean Kitchen." It allows you to search for recipes and ingredients in both English and romanized Korean.Number of Pages: 272
Trustpilot
2 weeks ago
5 days ago
