Korean American: Food That Tastes Like Home (Eric Kim) *Signed* Bengal of its purest organic sources

of its purest organic sources and most sublime uses

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

Recipes include: Jalapeño Popper Hasselback Sweet Potatoes

and vegetable juices

Korean American: Food That Tastes Like Home (Eric Kim) *Signed* Bengal of its purest organic sourcesSigned 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,