Eric Kim is a self-taught home cook who worked his way up to being a well-respected food writer for Saveur and the New York Times. His debut cookbook contains a mix of recipes rooted in his Korean American upbringing in Atlanta. He showcases how, for his parents, scarcity of Asian ingredients bred innovation. The food in the book is also so beautifully styled and photographed, that I dare you not to attempt each one.
$29.25 by Eric Kim
Crispy Lemon Pepper Bulgogi