5 comments about A Korean Mother's Cooking Notes.

1. First, $99.95 for a used copy? Are you kidding me? This book retails for $28.00 and sells for $21.09 on another Korean bookstore site. Maybe it is $9.95? Most of the recipes are simple and straight forward. The directions are easy to follow, and the results are consistently delicious.



2. I'm Korean, but have rarely ventured into the kitchen. I ordered this book and found it overwhelming. Even the instructions for basic dishes appear quite complicated and time consuming. There are few photos, and the photos that are in the book are quite small. One recipe calls for 2 pounds of "beef" but doesn't explain what kind. Another recipe calls for "beef bones" but what the heck does that mean? How does one make "ginger juice" or "pear juice" called for in various recipes? I got the impression this book is geared for a homemaker who already knows their way around a kitchen, and not for a busy working woman/man without much cooking experience.



3. Nice pictures, I would recommend reading the other reviews. There are 2 to 3 recipes that I would definately make - the others either don't tempt me or are too hard to make. I found this book through a recipe on [...] called Korean Fire Pork - excellent recipe. If you want the recipe go there. The book lists for [...] on another site.



4. This book holds a special place in my heart. I'm a single guy who hosts foreign students in my house. They attend our local community college. I'm obligated to cook 5 meals a week for them. Over the past 5 years, I've almost always had a Korean guy in my house. I love to cook Korean food and own over 15 Korean cookbooks. I cook Korean food on a continuous basis.
   
   I've used recipes from all the cookbooks but "A Korean Mother's Cooking Notes" is my "go to" cookbook. I've had Korean students reduced to tears because these recipes are so close to their own mother's cooking. At the very first I thought my cooking was bad but they explained to me that it was because it was so authentic. I've even had students request to stay in my house because the food here was so good. What better recommendation is there than that!
   
   My favorite recipes (English titles) are:
   
   Pulgogi Sauce
   Meat Ball Soup
   Kimchi Stew
   Beef Boiled in Soy Sauce
   Potatoes Boiled in Sauce
   Chicken in Sauce (a popular student favorite)
   Broiled Pork (a party favorite)
   White Korean Radish Strips
   Mixed Vegetable - Chapch'ae - my all time favorite but I use less bellflower root
   Pre-Cut Cabbage Kimchi
   
   It's a shame that this book is out of print. I'm convinced that with a few updates it would compete with all the other Korean cookbooks currently on the market.
   
   If you look, you can find this for about $20 from some sources.



5. This is the only book I have ever bought on Korean food that I still use regularly. With a few exceptions, I've almost cooked the entire book, and I have to say these recipes are the most simple and yet yield the best flavor. I don't agree with the one negative reviewer here that this book is difficult with many vague instructions, in fact it is quite the opposite for me. I think that it may be true that being familiar with the dish you are trying to make beforehand helps, but usually people buy cookbooks when they are already familiar with the content inside. The only ingredient I ever had a problem finding was ginger juice, but it only calls for a very small amount so I just substituted some ginger paste with good results. Some ingredients need to be found in a Korean food store, which isn't an outrageous request, but there is a helpful section on shopping in the beginning that helps you find what you need.
   
   This is a book written for aspiring homemakers, so there are a few recipes that may not be of much use to culinary-minded individuals, like the homemade baby food chapter. Also, sometimes the format is a little disorganized. For example, a recipe may continue through, then you may find after that under a three-paragraph section titled "notes" that only the first part is a note, and the rest is the continuation of the recipe. Still, I have never cooked a bad recipe from this book, even the ones I had been very doubtful about. The book may seem small, quaint and boring when you first get it in the mail but don't make the mistake of not trying any of the recipes. A warning, though: if you ever see this book priced at an outrageous price on amazon, try looking at other online retailers. This book is supposed to be about $20.

5 comments about Growing up in a Korean Kitchen: A Cookbook.

1. I bought this book and few other Korean cookbooks after traveliing to Seoul several times (my wife and I adopted three childen there). This is has been my favorite because of the range of recipes, the detailed instructions, and the intimate stories. It's rare for a cookbook to excel on so many levels. I only wish the book had more photographs (and color ones), but this is the Korean food I have enjoyed in Seoul and it's what I'm teaching my children to cook. They are as happy with it as I am.



2. Actually, I haven't read the entire book yet, but her recipes are features on www.hmart.com, the marvellous Korean supermarket. I am so amazed by her knowledge and her clear explanation of Korean food. This is the missing piece of the puzzle to Korean cooking that I have been searching for. I feel very priviledged that she shares her knowledge with us.



3. To be fair, I've only made two recipes so far: the cucumber salad and the spinach salad. I should have known that something was not quite right when the recipe called for lemon juice and parsley, two ingredients that are never found in the Korean kitchen! Still, I toiled away for nearly 40 minutes, only to be told by my (very Korean) mother that it is too sweet and that I had wasted my time squeezing the cucumbers! She quickly threw together her Korean cucumber salad in about 10 minutes! Tasting them side by side, it really hit home that the version I made was definitely Americanized.
   
   So if you're looking for unnecessarily labor-intensive, Korean-fusion cookbook, then this is the one for you. If you're looking for a good, solid, everyday Korean food cooking, then this is NOT it.
   
   And what's up with the walnuts added to everything? My theory is that the author's family must have had a large walnut tree. ; )
   
   And yes, I am Korean for those of you wondering.



4. I have at least half a dozen Korean cookbooks, and this is the only one that I don't use. Every recipe is at least twice as complicated and time consuming as the other recipes--many requiring ingredients that have been made days, weeks or months in advance. There's a lot of interesting info, but with very few pictures, color, and a bland design, you're not going to end up using this cookbook for much.
   
   However, if you aren't just looking to make Korean food and want old-fashioned, traditional recipes, this is definitely the book for you. I found it too complicated to use, but it was certainly interesting.



5. I wanted to continue growing my knowledge of Korean cuisine and this book helped me a lot. I love the history on the authors background as well it makes the recipes and food much more special. One thing that was lacking was more pictures of the food! I would have loved to see the end result of what the author had made. But all the same I got some really good recipes and new ideas on Korean food.

5 comments about Eating Korean: From Barbecue to Kimchi, Recipes from My Home.

1. My boyfriend is South Korean, and I bought this book for him for Christmas. Part of the gift was my promise to learn to cook his favorite comfort food. I made the bibim bop (rice and veggies), the oxtail soup and the green onion pancake. The first two turned out great, the smile on his face when he said it tasted just right was priceless. However, the green onion pancakes were horrible (it tasted just like paste). I thought it was funny that the only ingredients were flour, water, green onions and vegetable oil (I mean, isn't that exactly how you make paste??) so I looked up some recipes. All the recipes I've seen on the internet call for an egg. So, you see, this book was just providing the foundation. My advice is to use your intuition with this book. The recipes are simple, and I knew there should be an egg in those pancakes. If you trust that your instincts are right, I think it helps to get better results from this book.



2. This book has a lot of recipes that come to mind when one thinks of Korean food. Some of the recipes are good, however, some are just bad. It's a hit-or-miss kind of a book. For example, the recipe for pinenut porridge, that was a disaster. My mom, who was born and raised in Korea who is a lauded cook, tasted the food I made and she was like, what is this? Also, the fried chicken recipe was not good at all. However, the bulgogi recipe is good. So as I stated, some are good (however, not excellent), while others are just plain BAD. I would just go ahead and buy a book that has more consistently.



3. .... and the stories and tidbits don't hurt either. This is the first Korean cookbook that I've come across that actually made korean cooking do-able for me. it is straight forward and descriptive w/o being wordy.
   the ingredients are ordinary but the results are all fabulous.
   
   I started out easy with the bibimbop and tofu dishes and the chicken/pork/beef bbq marinades. then I ventured out into the hearty soups and side dishes. all recipes have been reliable.
   
   This book isn't perfect but no book is and I'm actually thankful this one exists because it allowed me to gain confidence in korean cooking. who knew I would be making kim-chi at home??



4. This was a gift I received from a family member. I am not the greatest cook in the world and I can become very overwhelmed by recipe books. This one, I not only enjoyed looking at the recipes and feeling capable of making them, I enjoyed reading her narratives. I still have not attempted to make anything since I have not been cooking anything but my tried & trues for the past year - due to planning a marriage, getting married & now planning the move to be with my husband.
   
   I am taking this cookbook with me to Korea and plan to add my own discoveries as I learn how to cook from my mother-in-law.



5. I've been looking for that "perfect" Korean cookbook for as long as I can remember, and this comes as close as it gets to being that cookbook. While not every recipe is a perfect match to the tastes I grew up with, most are. The steps are clear and concise, stories are engaging, and the recipes are just hands-down delicious. One of the best, authentic Korean cookbooks on the market. Other notable examples are Maangchi's Korean Cookbook and Discovering Korean Cuisine (which has the definitive soon-dubu recipe that perfectly matches what I find at my favorite Korean restaurant).

5 comments about Noodles Every Day: Delicious Asian Recipes from Ramen to Rice Sticks.

1. Corinne Trang has the amazing ability to write a recipe in such a way that you want to eat every single dish in this book!



2. This book is what I consider fusion cooking with heavier emphasis on using Chinese and Vietnamese seasoning. It tries to cook some Japanese, but if you are looking for Japanese noodle recipes, this book is not it. The use of sesame oil in some of the Japanese recipes are quite odd. I also thought the technique presented for making tempura shiso/ooba/perilla leaves a lot to be desired. Nowhere did the author talk about dipping one side of leaves only because dipping the whole leaves do not work. It makes for gooey tempura shiso leaves. Not sure if this author actually made tempura shiso leaves or just decided to add this because it is often added in Japan.
   
   I think she should have stayed with the area of noodle cooking she is most familiar with which is mostly Chinese and Southeast Asian. In this, I think she does a great job.



3. NOODLES EVERY DAY provides a fine gathering of Asian dishes from ramen to rice sticks, pairs them with color photos throughout by Maura McEvoy, and is arranged by type of noodle (udon, buckwheat, egg, rice, cellophane) for quick and easy location of dishes. The result is a lovely presentation perfect for any general cookery collection.



4. [Review book (published 2009) provided by Chronicle Books]
   
   
   When I read a book title like Corinne Trang's Noodles Every Day, I tend to picture quick, simple recipes intended for working families, so you should know first of all that most of these recipes are a little complex for a tired person just home from work. The other thing to know is that there are definitely some ingredients in here that you'll have to hunt down if you don't have an Asian grocery nearby. It can be awfully tough to find crab-flavored or green tea noodles, for example.
   
   However, the recipes are amazing! Each one we made turned out stunningly delicious. Wonton soup is one of those dishes that I've only ever had in restaurants before, and of course the quality varies from place to place. We couldn't resist trying to make our own, and it was AMAZING. We used the book's recipe for homemade wontons, which were so good that the word "sublime" passed our lips multiple times. Combine that with homemade stock and the rest of the recipe for the wonton soup, and you have something incredible! Honestly I've never had wontons before that were so good. Restaurant fare will never measure up again.
   
   You won't find a huge number of photos, but the ones here are gorgeous and evocative. As is typical of most Chronicle cookbooks, the layout is clean and clear and makes it easy to pick apart a recipe on the go in the kitchen.
   
   So as long as you don't mind tracking down a few ingredients and spending a little time in the kitchen, Noodles Every Day will bring you wonderful results!



5. Noodles, noodles, and more noodles! The contents of this book are revealed by the title. If you are a noodle lover, you will be intrigued by all the different ways the author creates dishes that included noodles. Since this book consists of mostly Asian dishes, Trang uses a wide variety of spices in her recipes including Chinese, Vietnamese, and Japanese seasoning.
   The photos of the finished products are just scrumptious and the recipes are easy to follow. I enjoyed it!

5 comments about Vatch's Thai Street Food.

1. What a remarkable book! There is as much space devoted to conveying Thai culture and food history, as there is recipes... complete with both genuine snapshots of Thailand eateries, as well as gorgeous pictures of finished products.
   
   Book offers a nice selection of ingredient introductory material, history, cultural snippets, and cooking tips. Recipes are easy and unfussy, but not geared toward novice cooks (i.e., directions include "Fry until golden brown," doesn't tell you over what heat).
   
   If you want a taste of Thailand cuisine, this is the book to get! Real, everyday dishes that are simple to prep.



2. I've never been to Thailand but feel as though I have. The descriptions of Thai culture and communities is wonderful. Very vivid in my opinion. The photography is excellent as well. I haven't yet tried the recipes (a procrasinator) but they look as if they will be very pleasing. I'm really looking forward to trying out the Dim Sum recipe.
   
   In all I'd say this is a top-notch book and can wholeheartedly recommend it. Passport not needed!



3. Having lived in thailand for a good two years I learned to love thai street food. Ive wanted to recreate a lot of those recipes for the longest time but wasnt very impressed by the other cookbooks in my collection. and then along came this gem of a cook book! have tried the raddish cake, isarn sausage and a couple of other recipes and i can highly recommend this cookbook for its simplicity of instruction and the authenticity of its recipes!a must have for every thai food enthusiast! you will not regret buying this cookbook!



4. I used to travel on business to Thailand freqently, so I'm always looking for authentic tasting recipes. In this book, I finally found a perfect recipe for Laab (Larb or Larp).
   
   Plus, I really like how he tells you what region the dish is from, and many have a little history with it. Like Thai Dim Sum, for example, was an attempt of the street vendors to attract the Chinese immigrant workers in the area.
   
   Many of these 'street' dish recipes just aren't found in other cookbooks. I enjoy just browsing through this book:)



5. As a Midwesterner, I am new to Thai flavors. I can't just go to the corner and have a choice. As someone who loves new flavors, this book provides! I love hot, sweet, spicy and wow in my food and I can actually find doable recipes that I can make at home. While lemongrass is out of my reach, this book provides ideas and tastes that I can make here and that transport me to the Far East. That I might actually duplicate some of the delicious Thai street foods here is a real treat. I invite you to use this book as a guide and make your own "street food"!

5 comments about Quick and Easy Korean Cooking (Gourmet Cook Book Club Selection).

1. Still not honestly a fan of Kim Chee (pickled and peppered cabbage or other vegetables). But a lot of the other stuff sounds rather interesting. Some of the exposition on Korea is rather interesting as well. Though I could have done with less Korea photography and a little more food photography. I guess I'd expect a cookbook to be about the food, for the most part. Perhaps it sounds a bit inhospitable to say that if I wanted to learn about Korean Culture and geography I'd find a book specifically on Korean history, and geography, but I guess it's true enough... Not that I have anything against Korean culture / history. It puts things in context a little bit. Guess I was just hoping for more pictures of the food itself. Though there are quite a few as it is.
   
   As to content, it has section on appetizers, drinks, desserts, soups / hot pots, side dishes, kimchi and other pickled things, rice and main dishes with seafood and other meats (chicken, beef and pork). While each section doesn't have a ton of recipes, there seems to be a moderate variety in each section. Enough to not get totally bored making something from this once a week fora few months, I'd think.
   
   The layout seems clean and the photos that are in the book look good and are in full color. It seems well enough organized.
   
   In all it seems like a pretty nice little Korean cookbook. I'd give it a nod for those looking to add an exotic taste to their diet.



2. I like Korean cuisine and have wanted to make it at home. I've tried several recipes in this book with great results. The recipes are simple-- relatively few ingredients and easy to follow. This recipe book was exactly what I was looking for-- quick and simple recipes.



3. I really enjoyed this book. It's well put together, the recipes are simple and quick to prepare, the photography is beautiful, and the dishes are quite tasty. Is this the definitive authority on Korean cuisine? Probably not. But if you'd like to get your feet wet working with Korean flavors, this might be a good choice for you.
   
   There's a nice variety of recipes here. The barbecued pork ribs are wonderful -- I served them with the green onion pancakes, also very tasty. I guess I'm lucky: I live in an area where there are a number of Asian markets, and most supermarkets have an excellent international foods section, so finding the ingredients for these dishes isn't an issue. You might find you need to substitute -- you won't get exactly the same flavors or results, but you'll probably come close enough.
   
   I'm giving this five stars because it succeeds at its intended purpose: a well presented collection of simple recipes that allow a home cook to experience Korean foods without heading for a Korean restaurant.



4. I don't eat Korean food, so I have no idea how the recipes in this book related to actual Korean food. I can say, however, that the recipes are all simple and to the point with short ingredient lists. This is a nicely bound and nicely formatted book, and overall a pleasure to read.
   
   In the section on meats, the author discusses the fact that most people are introduced to Korean food through a Korean BBQ restaurant, and they are led to believe that the Korean diet is meat heavy. The recipes definitely stick to the perception of Korean food being a meat-heavy cuisine, despite the authors claim that meat is something for special occasions or to be used as a condiment.
   
   One thing that springs immediately to mind when I think of Korea is kimchee. This has four different recipes for it, which is a good start for learning Kimchee I hope.
   
   Overall I'm quite happy with this as my first foray into Korean food.



5. As Cecilla Hae-Jin Lee says in her introduction, "The joy of cooking is sharing your results with your friends and family." That is so true and there are a lot of wonderful recipes in this book to share, plus a whole different kind of culinary experience to try if you're not familiar with Korean cooking.
   
   I have not eating Koren food before, so I was eager to try out some of the recipes in this book. The book opens with a glossary of Korean ingredients, many of which I was familiar with, but some which I was not. Most of what I didn't have I was able to get at my local supermarket, but I did have to make a trip to an Asian market to get some of the ingredients. I wanted them all, so that when I tried a recipe, I wouldn't be stymied because a lack of something essential.
   
   For my first foray into Koren dining I wanted to try something I'd never heard of, something I'd never dream of eating, so I made the Korean Leek Pancakes and they were very good. And to my surprise finding the leeks, wasn't all that hard. I've also tried the Seasoned Fried Chicken, which was very good and I've tried the Seasoned Tofu. I have not yet summed up the courage to try the Sauteed Octopus or the Stir-Fried Spicy Dried Squid or any of the Kimchi recipes. The octopus and the squid, I'll probably never do, but I'm looking forward to trying Kimchi.
   
   I'm glad I got this book. Cooking is fun for me and this book has made it more enjoyable.

5 comments about Simple to Spectacular: How to Take One Basic Recipe to Four Levels of Sophistication.

1. Great book
   The recipe's are extremely well written for a cookbook and the technical abilities of the chef are well represented.
   
   if you are looking for a picture book though this is not for you as there are none.
   
   this book leaves it all to you to decide how it is presented.



2. Buy this book. I try to cook at least one item a week out of it, and sometimes several. Tonight I had the basic roasted chicken and the mustard and shallot potatoes with a side of lemon-garlic satueed spinach.
   
   The recipes are relatively easy, quick considering the end result,help sharpen your technical skills as well as build your creativity.
   
   I would also recommend Michael Robert's Secret Ingredients. These two books will make people rave about your food.
   
   Bon Appetit!



3. I bought the book because it received high rating in the review. When I received the book today, I expected to see nice pictures to show the changes of a simple recipe then being presented in spectacular way. I am not sure whether the writer refers spectacular to some exotic, expensive or unusual ingredients or some cooking techniques in French terms. The recipes are pretty much grouped into each main ingredient and that ingredient is cooked in 4 different ways.
   
   I am not a chef nor pro cook, only an enthusiastic home cook. Those are pretty much what I do at home. I use the same main ingredients and cook them in different ways on different days such as stir frying, roasting, grilling, with different seasonings or different filling etc.
   
   If you have a collection of good cooking books from different regions even good family recipes, I don't think that you need to spend on this book. Thank God I didn't pay full price for the book.



4. This is a great book that any cook will actually use. The recipes are organized as variations on a theme, inviting improvisation on the reader's part. If you cook, you'll love this book.



5. What a wonderful cookbook! I have a solid cookbook collection and have always loved the books by Mark Bittman. This book, however, is absolutely a wonderful compilation of gorgeous recipes. An outstanding partnership. Buy it, you really won't regret it. From the best chicken stock I've ever made to wonderful desserts, this is one cookbook you will reach for again and again. From simple to spectacular is the perfect title. BUY IT!!!

5 comments about Discovering Korean Cuisine: Recipes from the Best Korean Restaurants in Los Angeles.

1. I have a Korean cookbook in Korean and purchased this one for my husband since its in English. Let's just say upon reviewing the book, I realized that this cookbook contain simplified or should I say 'water down' version of the authentic recipes. If you have tasted and know a real good Korean food you will be disappointed as I was. Otherwise, you might not know the difference and might be tempted to purchase this book with its pretty pictures and flash title.



2. I have purchased a few of them and give them away as gifts. It's one of the better Korean cook books I have ever found. I love it.



3. I love this book I don't think that they included all of the secrets. But lets face it a restaurant will never tell every thing. The recipes are very good but some are complicated.



4. I grew up on Korean food and recently decided to try to learn to cook more. I've eaten at a ton of Korean restaurants in LA, so I was very excited to buy this book because I think the Korean food in LA in particular is excellent.
   
   I've now tried some of the recipes from the book and the food came out okay, but clearly something was not quite right. I thought it was my cooking, but some korean friends came over and they pointed out fundamental ingredients that were missing from some of the recipes. I am skeptical that the restaurants that contributed these recipes follow what they wrote.



5. This book has taken a permanent place on my cookbook shelf--Korean food is always delicious, and I hope to visit one of the restaurants in the book to see if my dishes compare! My favorite has to be the spicy beef soup (janggukbap, p 86) it's easy to make and tastes absolutely amazing. I've used several of the recipes when guests have come for dinner, and people are always impressed (it's pretty satisfying!) I've also found that you can substitute other ingredients for ones that might be harder to find and it still ends up tasting great. Definitely worth the price

5 comments about Bee-Bim Bop!.

1. The words are very catchy and the recipe in back is simple and delicious! Highly recommend this book!



2. I bought this book to read to my four year old niece. She wanted me to read it over and over. She said, "I like bibimbop!" and she had never even tried it. We made a list and went together to an Asian food store to buy the ingredients and made it for dinner. (Using the recipe from the book.) Everybody loved it!



3. . . . If you want your child to read and write English properly, this is not the kind of book you want. It looks okay at first glance, but...
   
   It's really hard to describe/elaborate... The rhymes and lines ... It just isn't... right. (It's like... when you read a paragraph out of a book, and sometimes you have this feeling that things could've been worded differently to make it sound much better or something...) I've read a lot of weird rhymes from Dr. Seuss and other children's books... This one is just... it gives really "off" feeling.
   
   Don't get me wrong. I think the idea behind this book is really nice, and I do love eating bee bim bop, I bought it because I wanted my daughter to be exposed to different cultural stuff. But this definitely did not make it.



4. My 2.5 year old twins love this book. They are Korean-American and so they know (and love) bibimbap, but I think the reason that they really love this book is the rhyme scheme. I hear them randomly reciting parts of the book around the house during the day out of the blue. And when they play with their new kitchen pans, they always make bibimbap. The story is charming and the illustrations are charming too--and the detail in the pictures is very Korean. Their 11 month old baby brother always perks up his ears and listens when I read this book too, so obviously the sounds are just pleasing to kids. This is a must-have for any Korean-American family and an awesome addition to any child's library.



5. I wanted to buy some Korean books for my 4 year old son who loves to eat good foods.
   This book did not look fantastic at the beginning, but as we read it together, we felt like we were cooking together in our kitchen. The book reads and flows easy , just like eating your favorite meal on the dinner table. My 4 year old loves trains, legos, tools, and dinosaurs, but also loves cooking (well, at least try to help something). After reading this book he remembered "Bee-Bim-Bop", and requested "I want to eat Bee-Bim Bop!" few times. His is getting more and more interested in ethnic foods and enjoys it, and I think this book was very helpful.

5 comments about The Korean Table: From Barbecue to Bibimbap 100 Easy-To-Prepare Recipes.

1. If you're looking for not only ingredient lists and recipes, but also an appreciation for Korean cuisine, I highly recommend The Korean Table: From Barbeque to Bibimbap. The author's have done a fantastic job of providing the reader with a good list of pantry items so that preparation is easy. The recipes are simple, yet delicious! Find yourself a good Asian grocery market, stock up on the essentials and then enjoy your creations!



2. This book is amazing! The photos are vivid and beautiful, the writing is excellent and clear. The recipes are absolutely delicious. A MUST for any cook's bookshelf.



3. Got this book from library first and used it so much I decided to buy it. It's rare that I want to make every recipe in a cook book, but that's the case here. I wanted to learn about Korean food and, living in Los Angeles, I have access to a rich, authentic Korean community. I use this book to guide me in Korean markets. The recipes are easy to follow, they always work and they're very tasty. For anyone who wants to expand their cooking repertoire to include this great cuisine, I recommend this book. (Also, compared it to others in the library and this was my favorite.)



4. Excellent. Terrific recipes accompanied by outstanding photographs of the finished dish. Most recipes are quite savory; few are rip the skin off your lips fiery hot. If you like or are interested in Korean dishes I highly recommend.



5. I read this book on loan from my library and am glad I didn't spend the money for it. While a good looking book, the assumption made is that one cannot obtain many of the Korean varieties of ingredients so substitution for non authentic and more easily obtainable ingredients is rampant.
   Whenever ever one sees dual authorship, I become suspect as invariably a Western food writer is teamed with an ethnic cook to produce a book that is based on sales projections and not based on providing knowledge about an ethnic cuisine. There are a number of much more authentic and better Korean cookbooks on the market that use authentic ingredients which are much more readily available in the US today.
   But if you want a simple book with nice pictures and don't care that the recipes are as authentic as Cantonese cooking is to Chinese cooking, then maybe this book is for you!