Technische Daten
Erscheinungsdatum
05.10.2023
Autor
Junghyun Park, Jungyoon Choi
Einbandart
Gebundene Ausgabe
Autorenporträt
Junghyun (JP) Park is an acclaimed chef born and raised in Seoul. With his wife, Ellia Park, he runs three restaurants in New York – Atoboy, Naro, and Atomix (2 Michelin stars, 3 stars from the New York Times). In 2022, Park received the Art of Hospitality Award from The World’s 50 Best Restaurants, as well as reaching #33 for Atomix (the highest rank of an American restaurant). Jungyoon Choi is a culinary historian, researcher, lecturer, and writer in Korea. For the past decade, she has been the executive R&D chef of the Korean Culinary Research Center at Sempio Foods. She is Academy Vice Chair of Korea & China for World’s 50 Best Restaurants and Asia’s 50 Best Restaurants.
Schlagwörter
authentic, Korean, recipes, traditional, pantry staples, fermented foods, rice, vegetable dishes, raw food, noodles, stir-fries, grilled meats, soups, stews, hotpots, dumplings, porridges, rice cakes, desserts
Thema-Inhalt
WBN - Nationale, regionale und ethnische Küche
Hersteller: Phaidon Verlag GmbH, Zähringer Straße 24, Berlin, Deutschland, gpsr@phaidon.com, Phaidon Verlag GmbH
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