The Good Fork Cookbook by Sohui KimThe Good Fork Cookbook by Sohui Kim

The Good Fork Cookbook

bySohui KimForeword byAndrew KnowltonPhotographerBurcu Avsar

Paper over Board | November 1, 2016

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about

For more than 10 years, The Good Fork has been one of Brooklyn’s favorite restaurants. It’s a neighborhood spot that offers a rare treat in the crowded, slick New York food scene: a restaurant that feels like home. Chef Sohui Kim and her husband live down the block, blurring the lines between their kitchen at home and the restaurant kitchen. The Good Fork Cookbook is packed with Kim’s recipes for flavorful, globally inspired cuisine that a home cook can make any night of the week. Her influences and techniques range from French and Italian to American and Korean, but every dish is comforting, unfussy: Pork Dumplings; Korean-Style Steak and Eggs with Kimchee Rice and Fried Eggs; Buttermilk Fried Chicken and Waffles; and more. The Good Fork Cookbook shares the recipes that made The Good Fork Brooklyn’s favorite mom-and-pop shop.
Sohui Kim is the chef and co-owner of The Good Fork. She trained at ICE, cooked under Dan Barber and Anita Lo, and defeated Bobby Flay in a dumpling contest on the Food Network. Rachel Wharton is a James Beard Foundation award-winning journalist and the co-author of The Di Palo’s Guide to the Essential Foods of Italy. Andrew Knowlton i...
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Title:The Good Fork CookbookFormat:Paper over BoardDimensions:224 pages, 9 × 7.5 × 1 inPublished:November 1, 2016Publisher:AbramsLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1419722336

ISBN - 13:9781419722332

Reviews

Editorial Reviews

"I'm thrilled that Chef Sohui has finally shared her culinary secrets, as well as her story of life as a big-city restaurateur. She brings an elegant, charming sensibility to every recipe she touches, from Korean banchan to buttermilk fried chicken, and all the other dishes that have made The Good Fork (and her backyard parties) the stuff of Brooklyn legend."