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Epicure - - EPICURE NEWS -

Lit­tle Korea: Iconic Dishes & Cult Recipes by travel and food writer Billy Law throws the spot­light on the di­verse world of Korean cui­sine, go­ing be­yond kim­chi and bibim­bap. On top of learn­ing tech­niques from cult food fig­ures like David Chang of Mo­mo­fuku fame, the book also re­veals Korea’s pop­u­lar street foods like tteok­bokki rice cakes, and tra­di­tional dishes. Pub­lished by Riz­zoli New York. Avail­able from ama­zon.com. $31.40

A must-have for food lovers and food sci­ence schol­ars. Mouth­feel: How Tex­ture Makes Taste by award-win­ning chef Klavs Styr­baek and pro­fes­sor Ole G. Mourit­sen in­ves­ti­gates the ways in which food tex­ture in­flu­ences taste. Find out how to make smarter food choices with health­ier sub­sti­tutes that mimic the tex­tures and notes of un­healthy foods. Pub­lished by Columbia Univer­sity Press. Avail­able from bookde­pos­i­tory.com. $55.20

Fredrik Berselius, chef and co-owner of two Miche­lin-starred

Aska, shares his culi­nary jour­ney from Scan­di­navia to Brook­lyn in his de­but Aska cook­book. Dis­cover how spe­cific flavours from these ar­eas are wo­ven into dishes on the res­tau­rant’s tast­ing menu, show­cas­ing key in­gre­di­ents such as sea­weed, lan­gous­tine, or­pine, rutabaga, roe, veni­son, pig’s blood, her­ring, and lin­den flow­ers. Pub­lished by Phaidon. Avail­able from ki­noku­niya.com. $81

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