Korean American: Food That Tastes Like Home

In his debut cookbook, Eric Kim shares recipes that blend Korean and American culinary traditions.

The book includes insightful and touching stories, as well as stunning images by photographer Jenny Huang.

It covers a range of topics, from the importance of the Korean pantry and the history of Korean cooking in America to personal essays on identity, family, and cultural heritage.

Recipes such as Gochugaru Shrimp and Grits, Cheeseburger Kimbap, and Gochujang Chocolate Lava Cakes demonstrate Kim's ability to merge Korean essentials with American classics.