Korean American: Food That Tastes Like Home (Eric Kim) *Signed* Bengal inspired by the quintessential Indian

inspired by the quintessential Indian dough-balls soaked in spiced syrup

of its purest organic sources and most sublime uses

Gorging on gobstoppers from these early candy antecedents to modern-day delectables

and that is what Bryan serves up

Korean American: Food That Tastes Like Home (Eric Kim) *Signed* Bengal inspired by the quintessential IndianSigned bookplate mounted inside! New York Times staff writer Eric Kim grew up in Atlanta, the son of two Korean immigrants. Food has always been central to his story, from Friday night Korean barbecue with his family to hybridized Korean ish meals for one like Gochujang Buttered Radish Toast and Caramelized Kimchi Baked Potatoes that he makes in his tiny New York City apartment. In his debut cookbook, Eric shares these recipes alongside insightful,