Best of two worlds

Cobe, Patricia
August 2009
FoodService Director;8/15/2009, Vol. 22 Issue 8, pFSB14
Trade Publication
The article focuses on the popularity of Korean restaurants and cuisines in the U.S. Chef-consultant John Nihoff commented on the Korean cuisine. The ingredients of typical Korean dishes and the importance of fermentation in the preparation of food are mentioned. A glossary of terms related to Korean cuisine is also presented.


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