Learning Korean Recipes for home cooking

"The best Korean cooking, to me, happens at home," asserts James Beard Award--winning chef Serpico in his stellar debut. Rather than " 'whitewash' the cuisine for the benefit of unfamiliar readers," Serpico, who was born in Seoul and adopted and raised in Maryland, guides home cooks through fundamental Korean recipes and cooking techniques in much the same way he came to learn them, opting to use English-language terminology in place of traditional Korean names, as well as easily sourced ingredients. Readers are given the lowdown on kimchi in a chapter that "democratize" the funky Korean staple with no-fuss takes like a "Countertop Kimchi" that, aside from the ingredients and time, requires only "a couple sheet trays, some heavy books, and a flat surface," and an instant kimchi uses a "master brine" to jump-start the fermentation process. A hearty section of banchan, "the rapturous array of small, snacky preparations... accompanying any Korean meal," features both traditional and unconventional takes on the classic side dish--from braised seaweed salad to a Korean spin on shakshuka that cooks eggs in a pork and tomato base. Meanwhile, a whole baked chicken with glaze delivers the same savory punch as Korean fried chicken without the mess of a deep fryer. Those ready to take the leap into Korean cooking will find this comprehensive guide a boon. (May)

In his debut cookbook, James Beard Award winner Serpico (former culinary director of New York's Momofuku) writes about discovering the food of his Korean heritage. (Born in Seoul, he was adopted by a Maryland family as a baby.) His recipes may require a trip to H Mart for some readers, but can be easily accomplished by most, especially with Serpico's primer on Korean ingredients and plenty of permission to improvise. No Korean cookbook would be complete without barbecue or noodles, and Serpico has an abundance of rich and mouthwatering choices in abundance. This book reflects the traditions of Korean cooking (including extensive kimchi and banchan offerings), but it's also unmistakably American, with simpler preparations and unique interpretations. The play on words of the title is simple, a laid-back voyage through Korean cuisine with a master chef while he shares culinary stories. Serpico delivers Korean dishes as he feels they should be eaten: from the heart of a home kitchen, made with love. VERDICT A great choice for dedicated home chefs looking for Korean cuisine, or cookbook readers looking for a new favorite chef.--Sarah Tansley