韩国料理的艺术 米其林星级 The Art of Korean Cooking

基本信息

ISBN-13：9780500029541

ISBN-10：0500029547

Author：Onjium

Publisher：Thames & Hudson Ltd

Imprint：Thames & Hudson Ltd

Format：Hardcover

Number of Pages：256

Release Date：9 March 2026

Dimensions：295mm x 220mm

信息仅供参考，具体请以实物为准

书籍简介

这本制作精美的食谱收录了八十道灵感源自韩国传统料理的菜肴，并配有精彩的文章，深入剖析了韩国的烹饪历史。

《韩国料理的艺术》是韩国料理的权威入门读物，也是一本精美的食谱。书中​​汇集了八十余道菜谱，每一道都由首尔的米其林星级餐厅兼文化研究机构“温之馆”（Onjium）精心研究和测试。“温之馆”致力于复兴和革新韩国传统烹饪技艺，将昔日的美味传承给后世。

书中穿插着一系列文化评论文章，帮助读者深入了解韩国料理和文化。这些文章共同追溯了韩国料理的风味和食材历史，从朝鲜王朝到高丽王朝，历经数千年。本书尤其侧重于宫廷料理，并收录了许多对朝鲜时代宫廷宴席菜肴的现代演绎。

这些食谱按季节编排，既有像春季蔬菜拌饭或海鲜火锅这样常见的菜肴，也有像杜鹃花年糕、栗子粥、蚝仔沙拉或红薯粉炒牛蒡等不太常见的菜式。每道菜都配有精美的成品照片，而精心设计的双页插图则展现了食材的天然状态以及四季更迭的自然风光。

食谱前后还附有一系列图文并茂的小节，涵盖了饮品、配菜和调味品，包括酒类饮品、干炒蔬菜或海带、腌菜、茶以及果蔬酱。

A beautifully produced cookbook featuring eighty recipes inspired by traditional Korean cuisine, alongside illuminating essays on the country’s culinary history.

The Art of Korean Cooking is a definitive introduction to Korean cuisine and a beautifully crafted cookbook. It compiles more than eighty recipes, each meticulously researched and tested by Onjium - a cultural research institute and Michelin-starred restaurant in Seoul dedicated to reviving and modernizing Korean culinary traditions, preserving past tastes for future generations.

The book includes a series of cultural essays, interspersed throughout, grounding readers in Korean cuisine and culture. Taken together, they trace the history of its flavours and ingredients back thousands of years through the Joseon and Goryeo dynasties. A particular emphasis is placed on Royal Court Cuisine, accompanied by numerous modern spins on dishes once served at Joseon-era royal banquets.

Organized by season, the recipes range from familiar dishes like bibimbap with spring vegetables or seafood hot pot to the lesser known: azalea rice cakes, chestnut porridge, beotgul (oyster) salad, or stir-fried ueong (burdock root) with sweet-potato noodles. Each recipe is illustrated by a stunning photograph of its end dish, while artfully designed double pages depict raw ingredients and scenes from nature during the changing seasons.

Bookending the recipes are a series of illustrated subsections covering essential drinks, garnishes, and condiments. These include alcoholic beverages; bugak (dried deep-fried vegetables or seaweed); jangajji (pickles); tea; and fruit and vegetable marmalades.

作者简介

Onjium

Onjium文化研究所是一家位于首尔的传统文化遗产研究机构。通过对韩国饮食、服饰和房屋的研究，Onjium文化研究所致力于将韩国丰富的文化遗产现代化、发展并传承给子孙后代。Onjium文化研究所还在首尔经营一家米其林星级餐厅，并于2023年在纽约市开设了第二家分店——Genesis House。

Onjium

Onjium is a traditional heritage research institute based in Seoul. Through research of Korean food, clothing and housing, Onjium seeks to modernize, shape, and preserve the country’s rich cultural inheritance for future generations. Onjium also runs a Michelin-starred restaurant in Seoul and, in 2023, opened a second location, Genesis House, in New York City.