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Eric Kim

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NYT food writer Eric Kim’s new cookbook ‘Korean American’ will make you cry (and not from onions)

eric kim korean american FI
  • New York Times columnist Eric Kim sat with NextShark to talk about his bestselling debut cookbook, “Korean American.”
  • The book not only includes delicious, original recipes, but an investigation into Asian American identity and culture.
  • “Only recently have I been able to fully embrace that I am at once both and neither, and something else entirely: I am Korean American,” explains Kim.
  • The book is full of mesmerizing, mouth-watering photos of Kim’s many brilliant dishes, but as Kim also says, this was a project of unpacking his upbringing, as Jean’s son and as a Korean American existing in a space between two worlds.
  • His recipes magnify this point, with many being a fusion of Korean and American cuisine, such as his pan-seared rib eye with gochujang (red pepper paste) butter dish or his sesame-soy deviled eggs.

New York Times columnist Eric Kim sat with NextShark to talk about his bestselling debut cookbook, “Korean American,” which not only includes delicious, original recipes, but an investigation into Asian American identity and culture.

Kim released the book at the end of March this year and has since been on tour, including a visit to his hometown of Atlanta, Georgia.