The Good Fork Cookbook Review
|The Good Fork Cookbook
|November 1, 2016, Abrams
|No. of Pages:
|$29.95 Hardcover, $13.99 Kindle
Not only does Sohui Kim present mouthwatering recipes in The Good Fork Cookbook, but she writes a fascinating story about the beginnings of her restaurant that has become a Brooklyn icon. Foodies love to read about fellow foodies who have made a success of their passion, and that is one of the elements that makes this a great cookbook.
The biggest drawback of this cookbook is that there are so many fabulous-sounding dishes, it’s almost impossible to decide which to make first. The Korean dishes such as Bibimbap and Bulgogi are not only simple to make, but they taste like one would expect if eating at a Korean restaurant. The Soy-Braised Short Ribs are phenomenal. Not all of the recipes included are Korean; there is a recipe for Chilaquiles, a Mexican inspired dish which is perfect for brunch. And the Crab Cakes with Sriracha Aioli are also very good.
The book is light on desserts, since the author admits she prefers the savory dishes, but the ones that are included are delicious and worth making again and again. The Double Chocolate Custard Tart is a dessert that goes with any kind of food, is fairly easy to make, and will make any chocoholic swoon.
The pictures in the book are excellent, the instructions with the recipes are easy to follow, and the dishes turn out picture perfect. My queue for recipes to try is getting quite long; I’m presently making the Bacon Jam, a condiment that goes on the Good Fork Burger, which will be served this week.
Foodies everywhere will enjoy reading, cooking, and eating what’s in this excellent, fun cookbook.
Special thanks to NetGalley for supplying a review copy of this cookbook.
This book may be purchased at Amazon:
The Good Fork Cookbook
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