Eating Korean or Big Book of Outdoor Cooking and Entertaining

Eating Korean: From Barbeque to Kimchi, Recipes From My Home

Author: Cecilia Hae Jin Le

Experience the savory secrets of the "other" Asian cuisine

In Eating Korean, the gifted food writer and award-winning chef Cecilia Hae Jin-Lee invites us to join her in discovering the unique cuisine and culture of her native land. Pairing delectable, authentic recipes with personal recollections and details on Korean traditions, Eating Korean offers an accessible and tempting introduction to the fresh and flavorful world of Korean cooking.

"Cecilia's stories remind me of my childhood. You can picture everyday Korean life while reading this book. The recipes keep Korean traditions well, yet are easy to follow. This is the best Korean cookbook published in English."

—Sejung Kim, Media/PR Manager, Korean Cultural Center

"Eating Korean contains not just recipes, but charming sketches of Korean life that bring this delicious, healthful cuisine to life. The recipes are so clear and simple, I'll use them often."

—Barbara Hansen, and James Beard Award–winning author

The New York Times - Corby Kummer

ecilia Hae-Jin Lee, who moved from Seoul to Los Angeles when she was a child, writes vivaciously about working in her father's grocery store and hanging out in her mother's endlessly active kitchen. Her stories will inspire you to put up gallons of kimchi (try the cucumber) and flip dozens of green-onion pancakes.

Interesting textbook: Cooking with Smittys Mom or The Lemon Juice Diet

Big Book of Outdoor Cooking and Entertaining: Spirited Recipes and Expert Tips for Barbecuing, Charcoal and Gas Grilling, Rotisserie Roasting, Smoking, Deep-Frying, and Making Merry

Author: Cheryl Alters Jamison

America's outdoor cooking experts Cheryl and Bill Jamison have something big to say. So it takes a book this big to hold it all. They have put their knowledge about outdoor cooking and entertaining into one gigantic, colossal, humongous, comprehensive guide. Bursting with more than 850 recipes and hundreds of tips and how-tos for grilling, barbecuing, smoking, rotisserie roasting, planking, big-pot frying, and boiling, The Big Book of Outdoor Cooking and Entertaining is the only backyard cookbook you'll ever need.

Cheryl and Bill traveled the globe sampling regional outdoor favorites, from barbecued Kansas City ribs to Texas brisket. They feasted on succulent rotisserie chickens from France, and banana-leaf-wrapped dishes from Mexico's Yucatán. They learned from the experts who fry up Chesapeake crab cakes, boil up a mess of Cajun crawfish, or perch poultry on a beer can for a long soak in wood smoke. Then they came home and cooked and cooked until they had it right, so you can get it right.

Whether it's hot little tapas, a serious steak, a juicy burger, flavorful fish, a pan full of paella, pizza or pasta topped with grilled vegetables, or chicken done to a turn, Cheryl and Bill will coach you to perfect results. And to round out those party meals, they offer an enormous selection of starters, sides, drinks, and desserts that will win raves from family, friends, and guests.

The Big Book of Outdoor Cooking and Entertaining is chock-full of the Jamisons' signature easy-to-follow recipes for dishes like Jalapeño Cheeseburgers, Guava-Sauced Baby Back Ribs, Tamarind-Tangerine Chicken Breasts, and Guinness-Soaked Pork Chops. Inaddition, they've included a load of advice on equipment and tools, tips for the very best results, vignettes on outdoor cooking celebrations, and plenty of menu ideas.

With The Big Book of Outdoor Cooking and Entertaining, you'll be the life of your own party. It's not just the last word on outdoor cooking. It's the biggest.

Publishers Weekly

"Big" is the operative word in this compendium of recipes from the Jamisons (Good Times, Good Grilling). Spanning the globe and a range of ingredients, the authors give grillmaster Steven Raichlen a run for his money. The Jamisons devote their first three chapters to explaining the difference between grilling and traditional barbecue, how to build a fire and how to set up an outdoor kitchen with the proper grill, smoker or big-pot cooker. Next are lessons in Seasoning 101 and 102, with 200 recipes for rubs and sauces, and separate instructions for using them on, say, a fish filet or a side of beef. Most of the dishes, like Herb-Coated Mahi-Mahi with Chermoula (Moroccan marinade) Paste; and tacos of Rajas, Corn and Queso de Cabra (rajas are strips of chiles), are impressive but unfussy. There are more than a dozen burgers (with Gorgonzola and crispy prosciutto, for instance), plus pizza, tapas, salads, pastas, vegetarian entrees and desserts-all of which can be cooked and/or eaten outdoors. With variations, party tips and suggested themed menus, the Jamisons have written the script for many memorable nights on the patio. (May) Copyright 2006 Reed Business Information.

Library Journal

Close to half of the dozen or so cookbooks the Jamisons have written have been about grilling, barbecuing, or smoking-including, most recently, Good Times, Good Grilling. Now they've put all their knowledge and all-time favorite recipes together in this huge book, with more than 850 recipes and information on every aspect of backyard cooking. There are dozens of "Party-Time Tips" and other helpful hints, menu suggestions, and sidebars and boxes on techniques, ingredients, and more. The recipes are inspired by a variety of cuisines-from Chinese Scallion Breads to Tuna Steaks with Chimichurri to "Memphis in May" Whole Hog-and, while the book is packed with information, the authors' style is relaxed and very readable. New grilling books appear as the season approaches every year, but this one is an essential purchase. Copyright 2006 Reed Business Information.