About this Book
Who knows most about men's taste for food? Of course, it's their mothers. The author, mother of two sons, wrote down memos of the recipes of Korean foods for her daughters-in-law in the United States. The memos kept piling up to eventually become a book. In her message "To My Daughters-in-law," Chang said, "I am sure the short cut to a warm, close family is having meals together. The joy of working in the kitchen and setting the table for their family is a lesson children can learn only from their parents." The recipes are not about special dishes but about basic everyday dishes such as rice (Pap), soup (Kuk), stew (Tchigae), meat and vegetables boiled or fried in sauce (Chorim and Pokkum), braised and steamed food (Tchsim), broiled food (Kui), rice porridge (Chuk), pickled food (Changatchi), vegetable dishes (Namul), Kimchi, and desserts. Food for special days and for babies are mentioned, too. Directions are detailed and easy to follow. The book reveals some of the author's words of wisdom on food, like "I think the most important ingredient in making food is a caring heart."

This book is written in Korean only.

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