Born and raised in Atlanta, Georgia, New York Times staff food writer Eric Kim is the son of two Korean immigrants, whose cooking played a central role in his childhood. Kim shares his favorite recipes – like Gochugaru Shrimp and Grits and Gochujang Chocolate Lava Cakes – along with poignant stories that divulge what it means to be Korean American.
- Includes more than 100 recipes, along with personal vignettes, menu ideas and pantry recommendations.
- Recipe highlights include Cheeseburger Kimbap, Milk Bread with Maple Syrup and Smashed Potatoes with Roasted Seaweed Sour Cream.
- Hardcover, 288 pages.
