THE KIMCHI CHRONICLES

KOREAN COOKING FOR AN AMERICAN KITCHEN

Vongerichten spices up the kitchen with this colorfully photographed companion piece to the new PBS series in which the author shares her Korean roots and easy-to-prepare culinary delights.

The author may be the wife of three-star Michelin chef Jean-Georges, but when it comes to Korean cooking she is the master. Recipes include an assortment of flavors for all tastes, ranging from sauces and salads, meat for the barbecue, seafood, staple dishes of rice and noodles and, of course, the robust Ultimate Cabbage Kimchi. While she doesn’t attempt to Americanize the dishes, many ingredients, such as Kraft single cheese slices, can already be found in readers’ kitchens: “A lot of [American] foods found their way into pantries in Korea after American GIs rationed them to Koreans during the war,” she writes. Other more exotic ingredients can be readily sourced through the author’s recommended resources, including the affordable Koa Mart (kgrocer.com), and she also provides lists of pantry staples and required cooking tools. It’s not just about food for Vongerichten, who attempts to shed light on Korean culture as well. Readers are encouraged to introduce a series of small side dishes (Banchan) for communal eating, and reminded that drinking in Korea is accompanied by much good food cooked on sizzling camp stoves in tents. Along with recipes for several cocktails, the author offers hangover cures and preventatives, like Budae Jjigae (Army stew), which by itself is well worth the book’s price. Excellent recipes for all skill levels.

 

Pub Date: Aug. 2, 2011

ISBN: 978-1609611279

Page Count: 272

Publisher: Rodale

Review Posted Online: July 20, 2011

Kirkus Reviews Issue: Aug. 1, 2011

Did you like this book?

No Comments Yet

MOMOFUKU MILK BAR

With this detailed, versatile cookbook, readers can finally make Momofuku Milk Bar’s inventive, decadent desserts at home, or see what they’ve been missing.

In this successor to the Momofuku cookbook, Momofuku Milk Bar’s pastry chef hands over the keys to the restaurant group’s snack-food–based treats, which have had people lining up outside the door of the Manhattan bakery since it opened. The James Beard Award–nominated Tosi spares no detail, providing origin stories for her popular cookies, pies and ice-cream flavors. The recipes are meticulously outlined, with added tips on how to experiment with their format. After “understanding how we laid out this cookbook…you will be one of us,” writes the author. Still, it’s a bit more sophisticated than the typical Betty Crocker fare. In addition to a healthy stock of pretzels, cornflakes and, of course, milk powder, some recipes require readers to have feuilletine and citric acid handy, to perfect the art of quenelling. Acolytes should invest in a scale, thanks to Tosi’s preference of grams (“freedom measurements,” as the friendlier cups and spoons are called, are provided, but heavily frowned upon)—though it’s hard to be too pretentious when one of your main ingredients is Fruity Pebbles. A refreshing, youthful cookbook that will have readers happily indulging in a rising pastry-chef star’s widely appealing treats.    

 

Pub Date: Oct. 25, 2011

ISBN: 978-0-307-72049-8

Page Count: 256

Publisher: Clarkson Potter

Review Posted Online: Jan. 13, 2012

Kirkus Reviews Issue: Oct. 15, 2011

Did you like this book?

No Comments Yet

Analyzing his craft, a careful craftsman urges with Thoreauvian conviction that writers should simplify, simplify, simplify.

SEVERAL SHORT SENTENCES ABOUT WRITING

New York Times columnist and editorial board member delivers a slim book for aspiring writers, offering saws and sense, wisdom and waggery, biases and biting sarcasm.

Klinkenborg (Timothy; or, Notes of an Abject Reptile, 2006), who’s taught for decades, endeavors to keep things simple in his prose, and he urges other writers to do the same. (Note: He despises abuses of the word as, as he continually reminds readers.) In the early sections, the author ignores traditional paragraphing so that the text resembles a long free-verse poem. He urges readers to use short, clear sentences and to make sure each one is healthy before moving on; notes that it’s acceptable to start sentences with and and but; sees benefits in diagramming sentences; stresses that all writing is revision; periodically blasts the formulaic writing that many (most?) students learn in school; argues that knowing where you’re headed before you begin might be good for a vacation, but not for a piece of writing; and believes that writers must trust readers more, and trust themselves. Most of Klinkenborg’s advice is neither radical nor especially profound (“Turn to the poets. / Learn from them”), and the text suffers from a corrosive fallacy: that if his strategies work for him they will work for all. The final fifth of the text includes some passages from writers he admires (McPhee, Oates, Cheever) and some of his students’ awkward sentences, which he treats analytically but sometimes with a surprising sarcasm that veers near meanness. He includes examples of students’ dangling modifiers, malapropisms, errors of pronoun agreement, wordiness and other mistakes.

Analyzing his craft, a careful craftsman urges with Thoreauvian conviction that writers should simplify, simplify, simplify.

Pub Date: Aug. 7, 2012

ISBN: 978-0-307-26634-7

Page Count: 224

Publisher: Knopf

Review Posted Online: May 14, 2012

Kirkus Reviews Issue: June 15, 2012

Did you like this book?

more