Food for Talk is a book club for anyone interested in cooking!
Instructions on how to join this community of home cooks and fellow culinary travelers can be found after the description of this month's cookbook.
Please register with Barbara Shatara at bshatara@burlingtonvt.gov for Zoom meeting information.
About Maangchi's Big Book of Korean Cooking by Maangchi
In January, we travel East to learn about Korean cuisine from YouTube star and blogger, Maangchi. Her book new book, Maangchi's Big Book of Korean Cooking covers a wide range of Korean recipes, ideal for a chilly January. Please join us for this online conversation.
Despite the huge popularity of Korean restaurants, there has been no comprehensive book on Korean cooking—until now. Maangchi’s Big Book of Korean Cooking is a wide, deep journey to the heart of a food-obsessed culture.
The book contains the favorite dishes Maangchi has perfected over the years, from Korean barbecue and fried chicken to bulgogi and bibimbap. It explores topics not covered in other Korean cookbooks, from the vegan fare of Buddhist mountain temples to the inventive snacks of street vendors to the healthful, beautiful lunch boxes Korean mothers make for their kids.
Every page has step by step photos, plus photos of finished dishes and of ingredients so you won’t miss anything.
Learn more about Maangchi by checking out her website. And YouTube Channel.
Co-sponsored by City Market.
About Food For Talk Bookclub:
If reading about food, experimenting with new recipes and learning from other cooks sounds fun, then the Food For Talk Cookbook Book Club is for you! Chef Richard Witting has selected some beautifully delectable cookbooks. Signing up is as easy as 1.2.3....
1. To register, contact Programming Librarian, Barbara Shatara, at bshatara@burlingtonvt.gov
2. Place a Hold on the book. We will contact you when the book is ready at the Library.
3. Read through it, make a dish (though not required) and bring your experiences to the discussion. Barbara will send you meeting information the week of the discussion.
