Scenes from the dining table
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Description
Book Introduction
Standing in the kitchen today too,
Cooking Time with Me
A meal unfolding at the table of a life chef and editor with 20 years of experience.
Stories of seasons, cuisine, tastes, and people
Author Lee Min-kyung, who has been an editor, writer, and brand content director for 20 years, spent her childhood abroad and was exposed to international cuisines without prejudice. After that, she lived in Japan for a long time and was exposed to various Eastern and Western cuisines as well as Korean and Japanese cuisines, becoming a full-fledged chef.
From fine dining to simple home cooking, the author's table, which loves and explores all kinds of food in the world, is filled with seasonal dishes, from the bitter vegetable bibimbap of spring to his mother's nostalgic dishes that hold childhood memories, cold noodles that helped him endure the hot Japanese summer, a drink alone after work, a warm stew shared with friends, and sweet desserts.
The author says that life becomes more bearable through the time spent cooking with one's own hands, through the various food stories included in this book.
Additionally, this book is woven like warp and weft with episodes from around the world directly experienced by the author as an editor and writer, as well as interesting historical and cultural backgrounds of food ingredients, adding to the enjoyment of reading.
The book includes detailed recipes for the 30 or so dishes that are the subject of each article, so readers can savor the flavors as they turn the pages.
A tender, quiet, and occasionally bustling time at the author's table.
Today, too, she begins cooking the food that sustains her life, with a glass of wine in front of her.
Cooking Time with Me
A meal unfolding at the table of a life chef and editor with 20 years of experience.
Stories of seasons, cuisine, tastes, and people
Author Lee Min-kyung, who has been an editor, writer, and brand content director for 20 years, spent her childhood abroad and was exposed to international cuisines without prejudice. After that, she lived in Japan for a long time and was exposed to various Eastern and Western cuisines as well as Korean and Japanese cuisines, becoming a full-fledged chef.
From fine dining to simple home cooking, the author's table, which loves and explores all kinds of food in the world, is filled with seasonal dishes, from the bitter vegetable bibimbap of spring to his mother's nostalgic dishes that hold childhood memories, cold noodles that helped him endure the hot Japanese summer, a drink alone after work, a warm stew shared with friends, and sweet desserts.
The author says that life becomes more bearable through the time spent cooking with one's own hands, through the various food stories included in this book.
Additionally, this book is woven like warp and weft with episodes from around the world directly experienced by the author as an editor and writer, as well as interesting historical and cultural backgrounds of food ingredients, adding to the enjoyment of reading.
The book includes detailed recipes for the 30 or so dishes that are the subject of each article, so readers can savor the flavors as they turn the pages.
A tender, quiet, and occasionally bustling time at the author's table.
Today, too, she begins cooking the food that sustains her life, with a glass of wine in front of her.
- You can preview some of the book's contents.
Preview
index
Prologue Standing in the kitchen
Spring
Welcome Spring · My Little Spring Vegetable Plate
Attitude towards cooking
Spring Bibimbap
The relationship between tonkatsu and tonjiru
Mother's hand
The longing the tongue remembers · Hamburger
The difference between doenjang jjigae and miso soup
Best friends on the table: stir-fried pork and bulgogi
Hearty naughty octopus dish
Between Spring and Summer · Garlic Clove Dishes
Where did all the white rice restaurants go?
Taste of Spring
Summer
The taste that opens and closes summer: Sudachi Soba
The Joy of Living · Sol Meunier
Gouda Cheese and Taste, Gouda-Type People
Tomato Ohitashi & Tomato Somen
Adult Taste · Barley Ribs
Midsummer Lightning · Hiyashi Chuka Soba
The Taste of Memories: Neapolitan
A sip of happiness
Grabbing the End of Summer · Mizushingenmochi
Honest Thoughts on Slow Aging
Taste of Summer
Autumn
Autumn's Gate · Peanut Pumpkin Soup
The Taste Differences Between Korean and Japanese Cuisine · Braised Mackerel
Salty and savory · Cod roe oil pasta
Tie a knot in time · Ochazuke
I think of apples in the fall
Memories of Onigiri
A Promise with Me · Recipe for Drinking Alone
The smell of boiling soup
Midnight Kitchen · Tea Memories
K-Food and Language
Taste of Autumn
Winter
This world is your oyster
Taste of Winter · Nabe Cuisine
The refreshing smell of winter · braised pears
Soft Comfort · Sapporo-style Soup Curry
Red bean porridge in the middle of winter
How about crème brûlée?
Oxtail soup and pot-au-feu
Mom's dongchimi and my posture
Sakuramochi, Rosanjin, and the Way of Cooking
Self-efficacy called Gukbap
Taste of Winter
Food & Groceries
Cutlery & Tools
Epilogue For the joy of life
Spring
Welcome Spring · My Little Spring Vegetable Plate
Attitude towards cooking
Spring Bibimbap
The relationship between tonkatsu and tonjiru
Mother's hand
The longing the tongue remembers · Hamburger
The difference between doenjang jjigae and miso soup
Best friends on the table: stir-fried pork and bulgogi
Hearty naughty octopus dish
Between Spring and Summer · Garlic Clove Dishes
Where did all the white rice restaurants go?
Taste of Spring
Summer
The taste that opens and closes summer: Sudachi Soba
The Joy of Living · Sol Meunier
Gouda Cheese and Taste, Gouda-Type People
Tomato Ohitashi & Tomato Somen
Adult Taste · Barley Ribs
Midsummer Lightning · Hiyashi Chuka Soba
The Taste of Memories: Neapolitan
A sip of happiness
Grabbing the End of Summer · Mizushingenmochi
Honest Thoughts on Slow Aging
Taste of Summer
Autumn
Autumn's Gate · Peanut Pumpkin Soup
The Taste Differences Between Korean and Japanese Cuisine · Braised Mackerel
Salty and savory · Cod roe oil pasta
Tie a knot in time · Ochazuke
I think of apples in the fall
Memories of Onigiri
A Promise with Me · Recipe for Drinking Alone
The smell of boiling soup
Midnight Kitchen · Tea Memories
K-Food and Language
Taste of Autumn
Winter
This world is your oyster
Taste of Winter · Nabe Cuisine
The refreshing smell of winter · braised pears
Soft Comfort · Sapporo-style Soup Curry
Red bean porridge in the middle of winter
How about crème brûlée?
Oxtail soup and pot-au-feu
Mom's dongchimi and my posture
Sakuramochi, Rosanjin, and the Way of Cooking
Self-efficacy called Gukbap
Taste of Winter
Food & Groceries
Cutlery & Tools
Epilogue For the joy of life
Detailed image
Into the book
I believe that eating and drinking well is the safest way to sustain ourselves in this chaotic and complex world.
I am still an analog cook who enjoys going to the supermarket.
I believe that the effort of selecting and cooking seasonal ingredients with your own eyes, smell, and hands is a great joy in life that allows you to experience the sense of the seasons with your body, a way to feel gratitude for nature, and an expression of love for the world.
I am still an analog cook who enjoys going to the supermarket.
I believe that the effort of selecting and cooking seasonal ingredients with your own eyes, smell, and hands is a great joy in life that allows you to experience the sense of the seasons with your body, a way to feel gratitude for nature, and an expression of love for the world.
--- From the text
Publisher's Review
Spring, Summer, Fall, Winter
Stories of memories contained in the ingredients and food of the four seasons
The author, who is the first to welcome the season on the table, makes fried foods and bibimbap with spring vegetables full of the earth's vitality in spring, and boils a bubbling stew with tender and juicy spring octopus.
When summer comes, I recall memories of hot Tokyo and make refreshing citrus soba noodles, and prepare various dishes with tomatoes full of the taste of the sun.
In the fall, we brew a cute peanut pumpkin soup and tea to warm you up on long nights, and in the winter, we bake seasonal oyster dishes and desserts to brighten up Christmas and New Year's.
Sometimes, I try to cook my own dishes, recalling memories of my childhood and my mother's cooking. I also share interesting and diverse stories about food from around the world that I experienced during my time as an editor.
The author argues in this book that there is no better way to fully experience the seasons and incorporate them into your life than to explore the seasonal ingredients of the time, cook with love, and enjoy eating and drinking them.
Contains the author's memories and stories as a life cook
Includes over 30 special home-cooked recipes
This book contains over 30 recipes recommended by the author, a cook who enjoys making home-cooked meals, along with many interesting stories about food.
These dishes are a moment in the author's life, which has been lived between Hong Kong, Tokyo, and Seoul; they are small and delicious meals and snacks enjoyed alone from time to time; they are the winning dishes for home parties where friends eat and drink together in a noisy manner; and they are also the taste of memories filled with stories about precious family.
While fluently writing about food-related culture and history, the author's various dishes, small and affectionate, fill the spaces between the text and the pages, as if whispering secret recipes to a close friend.
With his long experience in home cooking and his unique, refined sensibility, he has created recipes that anyone can easily prepare. So, if you are curious about the taste while reading the book, you may want to try making the food yourself.
Through this book, you can experience that the dining table scene the author speaks of is ultimately a scene from someone's life, and a solid daily routine of taking care of oneself through cooking.
Stories of memories contained in the ingredients and food of the four seasons
The author, who is the first to welcome the season on the table, makes fried foods and bibimbap with spring vegetables full of the earth's vitality in spring, and boils a bubbling stew with tender and juicy spring octopus.
When summer comes, I recall memories of hot Tokyo and make refreshing citrus soba noodles, and prepare various dishes with tomatoes full of the taste of the sun.
In the fall, we brew a cute peanut pumpkin soup and tea to warm you up on long nights, and in the winter, we bake seasonal oyster dishes and desserts to brighten up Christmas and New Year's.
Sometimes, I try to cook my own dishes, recalling memories of my childhood and my mother's cooking. I also share interesting and diverse stories about food from around the world that I experienced during my time as an editor.
The author argues in this book that there is no better way to fully experience the seasons and incorporate them into your life than to explore the seasonal ingredients of the time, cook with love, and enjoy eating and drinking them.
Contains the author's memories and stories as a life cook
Includes over 30 special home-cooked recipes
This book contains over 30 recipes recommended by the author, a cook who enjoys making home-cooked meals, along with many interesting stories about food.
These dishes are a moment in the author's life, which has been lived between Hong Kong, Tokyo, and Seoul; they are small and delicious meals and snacks enjoyed alone from time to time; they are the winning dishes for home parties where friends eat and drink together in a noisy manner; and they are also the taste of memories filled with stories about precious family.
While fluently writing about food-related culture and history, the author's various dishes, small and affectionate, fill the spaces between the text and the pages, as if whispering secret recipes to a close friend.
With his long experience in home cooking and his unique, refined sensibility, he has created recipes that anyone can easily prepare. So, if you are curious about the taste while reading the book, you may want to try making the food yourself.
Through this book, you can experience that the dining table scene the author speaks of is ultimately a scene from someone's life, and a solid daily routine of taking care of oneself through cooking.
GOODS SPECIFICS
- Date of issue: July 31, 2025
- Format: Guide to book binding methods for four-sided binding
- Page count, weight, size: 332 pages | 660g | 151*210*25mm
- ISBN13: 9791194777328
- ISBN10: 1194777325
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카테고리
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