英文原版 Sohn mat Recipes and Flavors of Korean Home Cooking Monica Lee 韩国家庭烹饪的菜谱和风味
￥ 288 九五品
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北京通州
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作者Monica Lee
出版社Hardie Grant Books
ISBN9781958417034
出版时间2023-10
装帧精装
上书时间2024-12-12
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Format:Hardback 256 pages, Full-colour photography
Publisher:Hardie Grant US
Imprint:Hardie Grant US
ISBN:9781958417034
Published:5 Oct 2023
Weight:1170g
Dimensions:260 x 206 x 28 (mm)
页面参数仅供参考，具体以实物为准
书籍简介
在 Sohn-mat 中，意为“亲手品尝”，指的是直觉烹饪，厨师 Monica Lee 展示了用软豆腐制作的标志性韩式汤品 soun tofu 的食谱，这道汤品来自她心爱的洛杉矶韩国城餐厅 Beverly Soon Tofu。
Sohn-mat 是一堂大师级的课程，教你如何在家中制作这种独特的豆腐汤，以及完成这顿饭所需的所有其他菜肴的食谱，从小菜到泡菜，再到拌饭等大份菜肴。
除了忠实的顾客外，Beverly Soon Tofu 还广受好评。Jonathan Gold 和 Ruth Reichl 曾写过这家餐厅，Anthony Bourdain 在《Parts Unknown》中也对此进行了介绍。Sohn-mat 将厨师的技术专长与家庭厨师的实践知识相结合，提供了市场上其他韩语书籍所没有的东西：一种仍然面向家庭厨房的精致程度。
Sohn-mat 适合 Beverly Soon Tofu 的粉丝以及那些有兴趣了解韩国料理并培养自己的直觉烹饪技巧的人。
In Sohn-mat, which translates to “hand taste” and refers to intuitive cooking, Chef Monica Lee showcases recipes for soon tofu, the iconic Korean soup made with soft tofu, from her beloved LA Koreatown restaurant Beverly Soon Tofu.
Sohn-mat is a master class in how to make this exceptional tofu soup at home, as well recipes for all of the other dishes you need to complete the meal, from banchan, to kimchi, to large-format dishes like bibimbap.
Beyond its loyal customers, Beverly Soon Tofu was highly acclaimed. The restaurant was written about by Jonathan Gold and Ruth Reichl, and profiled by Anthony Bourdain in Parts Unknown. Blending the technical expertise of a chef with the practical know-how of a home cook, Sohn-mat offers what no other Korean book on the market does: a level of sophistication that is still geared toward the home kitchen.
Sohn-mat is for fans of Beverly Soon Tofu and those interested in learning about Korean food and cultivating their own intuitive cooking skills.
作者简介
莫妮卡·李 (Monica Lee) 于 1986 年开设了 Beverly Soon Tofu。这是洛杉矶一家此类餐厅，30 多年来一直为韩国城的居民和游客提供豆腐汤。
Tien Nguyen 是三本书的合著者，包括与厨师 Roy Choi 合作的《纽约时报》畅销书《洛杉矶之子：我的生活、我的城市、我的食物》和《红船鱼露食谱》，后者是 NPR 2021 年我们喜爱的书籍之一。
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.
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