Flavors of Korea: Delicious Vegetarian Cuisine

by Deborah Coultrip-Davis, Young Sook Ramsay

Now you can enjoy traditional Korean favorites that have been handed down through generations of talented family cooks and adapted to be low-fat and vegetarian.

Genres: Cookbooks, Asian Literature

192 pages, Paperback

First published April 1, 1998

Reviews

[Angelar · Rating 3 out of 5]

I started learning to cook while I was vegetarian, which is when I got this book. Korean food is one of my favorites, with its assertive flavors of garlic and chile, its combination of sweet and savory, and its glorious pickles (collectively known as kimchi). While it does provide some useful, flavorful recipes (and a good explanation of basic Korean ingredients), a good portion of this book is excessively Westernized and, sadly, seems to shy away from just what I like most about the cuisine.

[Allie · Rating 4 out of 5]

I want to make kimchi all the time!!

[Gabrielle · Rating 4 out of 5]

This, along with Vegetarian Vietnamese cuisine and the Asian Vegan Kitchen are teaching me so much about Asian cuisine...to a cooking freak like me this is very exciting! There are millions of Asian-inspired dishes in cookbooks written by westerners (which are delicious) but these really have an authentic edge with well-written commentary by authors native to these countries. I feel like I've collected so much wisdom in my cooking experimentation (nay, obsession) to the point where I want people to come over every day of the week so I can test out different ethnic food and menus...that and I like procrastinating this whole grad school thing. I bitch and whine about having to live in the city, but at least Vancouver has tons to offer in the way of Asian grocery stores and hard-to-find specialty items (for cheap!) I'd also recommended Bryanna Clark Grogan's Italian and Chinese books. Now will someone please come over and get excited with me over Korean pancakes, Vietnamese pho, Thai green papaya salad and Indian dosas?

[Chi Dubinski · Rating 4 out of 5]

Vegetarian versions of traditional Korean foods are presented by the authors. Most Korean foods contain one or more of the following: garlic, sesame oil or sesame seeds, or red chili pepper. These are recipes for different manu (dumplings), kimchi (spicy pickles) and bibimbop (rice with vegetables). There were eight recipes for the eggplant I just bought at the farmers' market. Those who like spicy food will find some good recipes here.

[Joomi Lee · Rating 3 out of 5]

So far I give this book 3 stars. Page 70 bothered me. Pages 133 and 134 bothered me. Many of these recipes contain eggs. It contains no photos. A lot has changed since this book was first published. Korean or Asian grocery stores can be found in most places around the world.

[Leigh · Rating 3 out of 5]

The spicing needs to be doubled or tripled (which I've found to be true with all of my "Healthy World Cuisine" cookbooks).