Korean American: Food That Tastes Like Home (Eric Kim) *Signed* Bengal inspired by the quintessential Indian

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

roast pheasant adorned in plumage

intensely-flavored desserts

Colleen Taylor Sen examines the diet of the Indian subcontinent for thousands of years

Korean American: Food That Tastes Like Home (Eric Kim) *Signed* Bengal inspired by the quintessential IndianSigned 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,