Koreatown: A CookbookAsianArtMuseumStore
The acclaimed cookbook from the chef of the Asian Art Museum’s cafe, Sunday!
This is not your average "journey to Asia" cookbook. “Koreatown” is a spicy, funky, flavor-packed love affair with the grit and charm of Korean cooking in America. Koreatowns around the country are synonymous with mealtime feasts and late-night chef hangouts, and Deuki Hong and Matt Rodbard show us why through stories, interviews and over 100 delicious, super-approachable recipes.
Deuki Hong gained fame as chef of the smash-hit Korean barbecue restaurant Kang Ho Dong Baekjeong in Manhattan’s Koreatown. He began his cooking career at 15 as a line cook under Aarón Sanchez at Centrico before heading to the Culinary Institute of America. After graduating near the top of his class, he cooked under David Chang at Momofuku Noodle Bar before spending two years on the line at Jean-Georges. He's recently been recognized as an Eater Young Gun and named to the Zagat 30 Under 30 list. He is currently helming Sunday, the cafe at the Asian Art Museum of San Francisco; his specialties there include miso avocado toast on Japanese milk bread, soy chili garlic Sunday chicken wings, classic Korean fried chicken sandwiches and garlic prawn noodles.
Matt Rodbard has written about restaurants, chefs, drinks, cooking and music for the past decade. His writing has appeared in Bon Appetit, Travel & Leisure, Men's Journal, Tasting Table and SPIN, and he currently serves as contributing editor at Food Republic. He's the author of “Korean Restaurant Guide: New York City,” a comprehensive guidebook detailing the city’s 40 best Korean restaurants.
- Authors: Deuki Hong and Matt Rodbard
- 272 pages, 80 photographs, hardcover
- 10 x 8 inches
- Published February 2016