Eric Kim "Korean American" with Jesse Szewczyk

The Book Cellar will be hosting Eric Kim to celebrate his debut cookbook, Korean American: Food That Tastes Like Home, with conversation partner Jesse Szewczyk! Due to attendance numbers, the event will now be at held at Everybody's Coffee. Tickets are required to attend.

(CLICK HERE FOR TICKETS) 

About the Book:

New York Times columnist Eric Kim grew up in Atlanta, the son of two Korean immigrants. Food has always been central to his story, from Friday-night Korean barbeque with his family to hybridized Korean-ish meals for one 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, Korean American: Food That Tastes Like Home, Eric shares these recipes alongside insightful, touching stories and stunning images shot by photographer Jenny Huang. 

Playful, poignant, and vulnerable, Korean American also includes essays on subjects ranging from the life-changing act of leaving home and returning as an adult, to what Thanksgiving means to a first-generation family, complete with a full holiday menu — all the while teaching readers about the Korean pantry, the history of Korean cooking in America, and the importance of white rice in Korean cuisine.

Korean American is an homage to what it means to be Korean American and includes recipes that explore how new culinary traditions can be forged to honor both your past and your present. Recipes like Gochugaru Shrimp and Grits and Smashed Potatoes with Roasted-Seaweed Sour Cream demonstrate Eric's prowess at introducing Korean pantry essentials to comforting American classics, while dishes such as Cheeseburger Kimbap and Crispy Lemon-Pepper Bulgogi do the opposite by tinging traditional Korean favorites with beloved American flavor profiles. Baked goods like Milk Bread with Maple Syrup and Korean Pear Galette with Salted Cinnamon Whipped Cream close out the narrative on a sweet note.

Chapters include:

In Korean American, Eric divulges many thoughtful insights, especially about his mother, Jean. He talks about not only what it means to be Korean American but how, through food and cooking, he found acceptance, strength, and the confidence to own his story.

About the Author:

Eric Kim is a New York Times staff food writer born and raised in Atlanta, Georgia. He worked his way through the literary and culinary world to eventually become a digital manager at Food Network and a senior editor at Food52, where he amassed a devoted readership for his "Table for One" column. He now hosts regular videos on NYT Cooking's YouTube channel and writes a monthly column for The New York Times Magazine. A former contributing editor at Saveur, Eric taught writing and literature at Columbia University, and his work has been featured in The Washington Post, Bon Appétit, and Food & Wine. He lives with his rescue pup, Quentin Compson, in New York City.

About the Conversation Partner:

Jesse Szewczyk is an editor, recipe developer, and food stylist based in New York. His work has been featured in The New York Times, Food Network, Epicurious, TODAY, Food52, The Washington Post, King Arthur Baking, The Kitchn, BuzzFeed, Tasty, Bon Appétit, Food & Wine, Allrecipes, Simply Recipes, and several other publications. He was named a Forbes 30 Under 30 of Food & Drink and is the author of Tasty Pride, a collection of 75 recipes and stories from the queer food community that raised $50,000 for GLAAD, as well as Cookies: The New Classics, which was named one of the best cookbooks of 2021 by The New York Times and The New Yorker.