Eric Kim: Korean American: Food That Tastes Like Home

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.

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