Korean ingredients blend with nostalgic American dishes in a new cookbook.
When Angelenos are asked about local cuisine, Korean food is often one of their top three picks. By most estimates, Southern California is home to more Korean Americans than any other area outside the Korean peninsula. So, it’s no surprise that Eric Kim — an Atlanta-born, New York-based writer and columnist for the New York Times — has a lot of fans in L.A.
Throughout the book, he narrates moments in his life shaped by his mother’s cooking, whether it’s an after-school snack, a celebratory dinner after a successful sale in his father’s work or even after coming back home after running away in his teens.
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