JUDY JOO is a French-trained, Korean-American chef, writer, and restaurateur whose culinary expertise spans the globe. Ushering Korean flavours into home kitchens, Judy hosts the Cooking Channel's Korean Food Made Simple - with a second series already planned - and is a regular on the Food Network. Her first restaurant, Jinjuu, has recently opened in London.
'This huge book doesn’t disappoint; the first 20 pages are gorgeous
photos of Korean street markets … this book is a must for any lover
of bold, punchy flavours and sticky barbecue dishes.'
*Square Meal Lifestyle*
“The debut book from Korean-American chef-restaurateur Judy Joo is
a beauty, enhanced by Jean Cazals’ stunning food shots. The recipes
… have been tweaked to make them doable in a British
Kitchen.”
*delicious. magazine*
“A New Yorker with Korean parents, and a regular on the Food
Network, Judy creates recipes that are a mix of rustic and homely,
and impressively ‘cheffy’.”
*Eat Healthy*
'From kimchi to bibimbap, Joo—who hosts a show on the Cooking
Channel—breaks down intimidating dishes.'
*Entertainment Weekly*
'This is a stunning book. Forget for a moment it's about the food
of Korea. It's just so impressive on many levels. I already crave
the Disco fries and Korean eggplant and I won't rest until I have
the Korean fried chicken! Judy has written a beautiful, timely, and
truly impressive tome, both mouthwatering and so very informative.
Julia Child just got a new and wonderful neighbour on my
bookshelf.'
*Iron Chef*
'The tantalizing flavors and techniques of Korean food are just
beginning to find their way into our home kitchens. Judy Joo is the
perfect teacher to lead us into this exciting new world. Get ready
for fireworks on your taste buds.'
*Bobby Flay*
'For those of us not lucky enough to have been raised by a Korean
mom whom we can rely on to give us a tight recipe for a childhood
favorite, there is Judy Joo's Korean Food Made Simple.
Informative explanations of the Korean pantry, easy to follow
recipes, and beautiful photographs will make this your go-to book
for Korean cooking.'
*Andy Ricker*
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