Love Korean cooking? This hardcover book by author and renown chef Monica Lee, founder of LA's Beverly Soon Tofu restaurant, showcases the recipes and flavours of Korean home cooking.
Sohn-mat, translates to 'hand taste' or in other words intuitive cooking. This teaches you how to make this tofu soup at home, as well recipes for all of the other side dishes, from banchan, kimchi, as well a larger dishes like bibimbap.
Geared to home cooks, it's got some really interesting Korean food facts and ways to cultivate your own intuitive cooking skills.
Perfect as a gift or a personal cookbook.
Key features:
-Hardcover
-252 pages
-26.5 x 21 x 3cm
About the authors:
Monica Lee opened Beverly Soon Tofu in 1986. It was the first restaurant of its kind in LA, a pioneer serving soon tofu stew to residents and visitors of Koreatown for over thirty years.
Tien Nguyen is the co-author of three books, including New York Times bestseller L.A. Son: My Life, My City, My Food with chef Roy Choi, and The Red Boat Fish Sauce Cookbook, one of NPR's 2021 Books We Love.
