Recipes and stories to learn all about Korea's food culture.

Translation of: La cuisine coréenne illustrée. Includes index.

Machine generated contents note:Meal composition -- Regional specialties -- The 5 color philosophy -- Rules on etiquette -- Tableware and utensils -- Staple products -- Condiments and sauces -- Korean cooking terms -- Traditional markets -- In restaurants -- Korea, a take-out paradise -- Rice and grains -- Juk, rice porridge -- Cooked rice dishes -- Broths -- Light soups -- Hearty soups -- Namul banchan: vegetables -- Banchan: seaweeds, tofu and jellies -- Banchan: meats -- Banchan: fish and seafood -- Banchan: eggs -- Jangs: fermented condiments -- Everything about kimchi -- Kimchi by region -- Other fermented products -- Guksu, noodles -- Mandus, dumplings and tteok, rice cakes -- Bibimbap -- Celebration soups -- Jeon, fried food for parties -- Beef -- Pork and chicken -- Fish -- Shellfish -- The four seasons -- Popular family traditions -- Sachal eumsik, temple food -- Street food -- North Korean specialties -- Dishes from other countries -- Lucky foods -- Tteok, rice cakes, and gwajul, desserts -- Hwachae and bingsu -- Soft drinks -- Teas and infusions -- Alcohol.