The Art of Korean Cooking

This beautifully produced cookbook brings together eighty recipes inspired by traditional Korean cuisine, complemented by stunning photography and illuminating essays on the country’s rich culinary history. Organised by season, the collection spans both familiar favourites and lesser-known dishes. Illustrated sections explore essential elements of Korean cooking, including alcoholic drinks, bugak (crispy dried vegetables or seaweed), jangajji (pickles), teas, and fruit and vegetable jellies.