Korean American

“[Korean American] has a bildungsroman quality—an annoying word to convey that you can feel Kim growing up as he writes the book, telling his mother’s story alongside his own, finding his way in the kitchen while charming his way into ours. I can’t wait for the next chapter.”—Bon Appetit

“… an artful coming-of-age (and coming-out) story that is largely told in the metaphorical language of food.”—The New York Times

“Kim is very aware of the expectations Asian Americans face working in media—to be the expert in the cuisine they represent. But as he continued the process of writing his book, he gained the confidence to shed that burden.”—Today Show

“Drawing heavily from his Atlanta family’s culinary heritage, New York Times food writer Kim maps out the intersection of Korean and American fare in this bold and delicious debut.”—Publishers Weekly (starred review)

“This is such an important book: an enquiry into identity, and a rich repository of memories and deliciousness. And, as deeply personal as it is, it invites everyone into the kitchen with such brio. I savored every word and want to cook every recipe!”—Nigella Lawson, author of Cook, Eat, Repeat

“Eric Kim is a triple threat: great writer, elegant innovator, and sublime aesthete. Korean American is far more than a collection of essential recipes and deeply felt memories; it is an important ode to a beautiful family.”—Min Jin Lee, author of Free Food for Millionaires and Pachinko, a finalist for the National Book Award

“Eric’s book is wonderful. Every page shows his personality and good taste, and the recipes are inventive, fun, and traditional all at the same time! Very Korean and very American—with lots of kimchi.”—Maangchi, author of Maangchi’s Big Book of Korean Cooking

“In Korean American, Eric Kim gives his readers bold new recipes and expansive yet grippingly personal essays, but also a model for the dream mother-child relationship in Jean and Eric: mutually adoring and understanding, with unlimited room for connection and growth. I’ve never read a book like it, and didn’t know how much I needed it.”—Kristen Miglore, author of Genius Recipes and Genius Desserts

“The recipes in Korean American are nuanced and multi-layered, flirting constantly between harmony and tension.”—Cool Hunting

Eric Kim is a New York Times staff food writer born and raised in Atlanta, Georgia. He worked his way through the literary and culinary world to eventually become a digital manager at Food Network and a senior editor at Food52, where he amassed a devoted readership for his “Table for One” column. He now hosts regular videos on NYT Cooking’s YouTube channel. A former contributing editor at Saveur, Eric taught writing and literature at Columbia University, and his work has been featured in The Washington Post, Bon Appetit, and Food & Wine. He lives with his rescue pup, Quentin Compson, in New York City.

This item is eligible for free returns within 30 days of delivery. See our returns policy for further details.