The Korean Table: From Barbecue to Bibimbap: 100 Delicious Recipes

“Alluring …A welcome and undaunting introduction into Korean cuisine.” –Publisher’s Weekly“A very appealing introduction to Korean cuisine, both classical and contemporary.”–Library Journal“Your display will not be complete without copies of The Korean Table, From Barbecue to Bibimbap a new collection of recipes that are new, fresh, healthy and full of flavor.” –Gourmet Retailer

Taekyung Chung runs her own cooking studio in the heart of Tokyo and has been teaching Korean cooking to foreigners for over 25 years. She is well known for her innovative and healthy approach to Korean cooking. She appears regularly as a Korean food expert on a public television series called “Today’s Cooking” and is a contributor to Japanese newspapers and magazines. Chung is also a restaurant and recipe consultant for Korean restaurants in Tokyo’s famous Ginza district as well as in Yokohama and Hiroshima.

Debra Samuels has written about food for over three decades. After owning and operating a successful catering firm in the 1980s called “Eats Meets West”she developed the popular “Kids Are Cooking” series on food, culture, and nutrition for Boston’s Children’s Museum. Samuels worked for many years as a food writer and food stylist for The Boston Globe. She has written extensively about Italian, Indian, Korean, and Japanese cuisines. In 2020, she was awarded the John Thayer Award from the Japan Society in Boston, which recognizes outstanding contributions to understanding and friendship between the U.S. and Japan.