Sohn-mat

Recipes and Flavors of Korean Home Cooking

Monica Lee, Tien Nguyen

$49.99

Hardback

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English

Hardie Grant US
11 October 2023

TV & celebrity chef cookbooks; National & regional cuisine; Cooking with specific gadgets

Sohn-mat is a master class in how to make this exceptional tofu soup at home, as well recipes for all of the other dishes you need to complete the meal, from banchan, to kimchi, to large-format dishes like bibimbap.

Beyond its loyal customers, Beverly Soon Tofu was highly acclaimed. The restaurant was written about by Jonathan Gold and Ruth Reichl, and profiled by Anthony Bourdain in Parts Unknown. Blending the technical expertise of a chef with the practical know-how of a home cook, Sohn-mat offers what no other Korean book on the market does: a level of sophistication that is still geared toward the home kitchen.

Sohn-mat is for fans of Beverly Soon Tofu and those interested in learning about Korean food and cultivating their own intuitive cooking skills.

By: Monica Lee
With: Tien Nguyen
Imprint: Hardie Grant US
Country of Publication: United States
Dimensions: Height: 253mm, Width: 201mm,
Weight: 1.170kg
ISBN: 9781958417034
ISBN 10: 1958417033
Pages: 256
Publication Date: 11 October 2023
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

Monica Lee opened Beverly Soon Tofu in 1986. It was the first restaurant of its kind in LA, a pioneer serving soon tofu stew to residents and visitors of Koreatown for over thirty years. Tien Nguyen is the co-author of three books, including New York Times bestseller L.A. Son: My Life, My City, My Food with chef Roy Choi, and The Red Boat Fish Sauce Cookbook, one of NPR’s 2021 Books We Love.

Reviews for Sohn-mat: Recipes and Flavors of Korean Home Cooking

"""Beverly Soon Tofu may no longer be open, but with Lee's book, readers can recreate many of the dishes the restaurant was loved for."" - Genevieve Yam, Bon Appétit ""The cookbook is a gesture of thanks, as well as an acknowledgment of her own contributions to the growing understanding of what Korean food is and has the possibility to be."" -Helin Jung, Stained Page News."