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Dishrag Nov 2010

11-18-2010

 

Issue 219 November 17, 2010 IN THIS ISSUE 1.  What to Eat and Drink in the Heart and Seoul of South Korea 2.  Seoul-Searching at Seoul Gourmet 2010 3.  Quiet Style in Seoul Cuisine: Chef Young Hee Roh 4.  Harnessing the Power of Fermentation: Chef Sang Hoon Degeimbre 5.  Technique: Mandu: Korean Dumplings, Two Ways 6.  Photo Galleries: Recent Tastings from Across the Country, and from South Korea 7.  Featured Video: Tour of Red Medicine 8.  Featured Cookbook: Growing Up in a Korean Kitchen by Hi Soo Shin Hepinstall 9.  Top 10 Jobs from the StarChefs.com JobFinder 10.  Featured Chef to Know: Chef Bill Kim of Urban Belly - Chicago, IL 11.  Recipe for Green Apple Sorbet with Red Bean Jelly from Chef Eric Kim of Cong-Du Restaurant - Seoul, South Korea StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com

The New Hobart 3000 Series Slicer  Smoother Glide  First-Ever Removable Blade  Redesigned by You. Click here for more information.  1. What to Eat and Drink in the Heart and Seoul of South Korea< [Back to Press Releases Main]   TRAVEL RESOURCES Copyright © 1996 to 2018 The Traveler's Journal | All Rights Reserved | Contact Us