The Chef's Library: Mary Sue Milliken + Discovering Korean Cuisine Edited by Allisa Park
Mary Sue Milliken could talk cookbooks all day. "Oh my gosh, I love cookbooks," she says. "I just devour them." There are old favorites (like the trio of books out of Moro, a London restaurant), and ones she just picked up in the last few days (like The Preservation Kitchen by Paul Virant). But her face really lights up when she starts talking about Discovering Korean Cuisine.
"I love to go shopping at the Korean market, and I picked it up this book in Koreatown. It's put together by all the nicest Korean restaurants in L.A., and they talk about their specialties. I make a pork and kimchee stew from it a lot. And I also make kimchee, because my husband grows too much cabbage. Ha! Kimchee with eggs and rice is so good. If you have a hangover, it's the best.
Soon tofu, the really soft tofu, is the other thing I cook from it. You put a raw egg in it ... it's just a little bit different from the kimchee and pork stew. It's so good."
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