The Good Fork Cookbook

Description

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 is the deputy editor of Bon Appetit.

"For years, The Good Fork has been an extension of our kitchen, our family room, and our dinner table. It's a place that feels like home to us. And now with this book, you can--at last!--re-create Sohui's incredibly flavorful, soulful, and comforting food in an actual home."-- "Michelle Williams, actor" "I believe that deep down inside, every American cook wants to cultivate the delicate touch, thoughtful spirit, and audacious flavors found in Sohui's cooking. Her distinctive style of combining Korean traditions with contemporary American flavors in such a personal way makes her cooking, her restaurants, and now her cookbook a reference point for all that is good in our food world today."-- "Michael Anthony, Executive Chef and Managing Director of Gramercy Tavern and Untitled" "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."-- "St. John Frizell, writer, bartender, and owner of Fort Defiance" "Sohui Kim's personal geography has inspired an especially tantalizing fusion of Asian and European food ways. Her colorful and intriguing dishes are intricately explained for the home cook with ample information on finding ingredients."-- "Mimi Sheraton, food critic, journalist, and author of 1,000 Foods to Eat Before You Die" "The Good Fork Cookbook is a wonderful collection of warming recipes and stories perfect for the multicultural way we eat, entertain, and live today. So many of my extended restaurant-family members are highlighted in these pages; opening the book feels like coming home. And you all are invited to share."-- "Anita Lo, Owner and Executive Chef of Annisa; author of Cooking Without Borders" "Just as she has done at her magical Brooklyn restaurant, Sohui Kim has created the most soulful, welcoming book, allowing hungry friends and strangers alike to learn, gather, eat, and celebrate together. The Good Fork Cookbook is at once a story of true love and perseverance, a collection of authentic, imaginative, and tasty recipes, and a spirited example of the modern American dream. The moment I picked it up, I knew it would become an indispensable tool in my kitchen."-- "Gail Simmons, food critic, TV personality, and author of Talking with My Mouth Full" "To share one of Sohui Kim's meals at The Good Fork is to experience the warmth of her affection for foods of all kinds and the heat of her adventurous personality. For a cook, this book is a Where the Wild Things Are romp into the wonderland of Sohui and her carpenter soulmate, Ben. They showed how you can transform a neighborhood with the right combination of food, hard work, and spirit. These stories are great, the recipes even better."-- "John Hockenberry, host of The Takeaway on Public Radio International; author of Moving Violations"