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An homage to what it means to be Korean American with vibrant recipes that explore new culinary traditions to honor the past and the present.
New York Times staff writer Eric Kim grew up in Atlanta, the son of two Korean immigrants. Food has always been central to his story, from Friday-night Korean barbecue with his family to hybridized Korean-ish meals for one—like Gochujang-Buttered Radish Toast and Caramelized-Kimchi Baked Potatoes—that he makes in his tiny New York City apartment. In his debut cookbook, Eric shares these recipes alongside insightful, touching stories and stunning images shot by photographer Jenny Huang.
Pick up the cookbook and try out some recipes. Snap pictures of your creations and email them to email@example.com. We'll share them with the group on April 13.
By attending one of the Library programs, you consent to be photographed or recorded. These images and recordings may be used for promotional materials such as the Library’s website, social media, and newsletters. Please inform a staff member if you do not wish to be photographed or recorded.
Our next meeting is:
|Mon, May 29||9:00AM to 9:00PM|
|Tue, May 30||9:00AM to 9:00PM|
|Wed, May 31||9:00AM to 9:00PM|
|Thu, Jun 01||9:00AM to 9:00PM|
|Fri, Jun 02||9:00AM to 6:00PM|
|Sat, Jun 03||9:00AM to 5:00PM|
|Sun, Jun 04||12:00PM to 5:00PM|