More than eighty recipes from Onjium — the Michelin-starred Seoul restaurant and cultural research institute dedicated to reviving and modernising traditional Korean cuisine. Organised by season, the book moves from everyday dishes to the preserved, fermented, and ceremonial, with essays tracing Korean culinary history through the Joseon and Goryeo dynasties. Thames & Hudson. Hardback, 256 pages.
Details
Publisher: Thames & Hudson
Format: Hardback
Pages: 256
ISBN: 9780500029541
Language: English
Dimensions: 22.5 × 30 cm
