Star chef Raymond Kim, renowned for his bold knife skills and meticulous finishing touches that showcase the finest cuisine, has finally published his first book. This book is stripped down to the essentials. It stakes its claim solely on recipes packed with Raymond Kim’s 20 years of culinary expertise. It contains dishes steeped in Raymond Kim’s personal memories, never seen anywhere else; recipes he made and shared with old friends long ago; and the know-how to prepare simple yet deeply flavorful dishes.

Featuring only recipes anyone can easily make at home, the series is organized by the most familiar ingredients, comprising four volumes: ‘Meat and Butter’, ‘Chicken and Egg’, ‘Fish and Salt’, and ‘Potato and Tomato’. This third volume in the series introduces 40 splendid dishes utilizing fish and shellfish—favorites of Koreans living in an environment rich in seafood, surrounded by the sea on three sides.

• Original Title : 레이먼 킴 심플 쿠킹  3. 생선과 소금
• 100 pages
• ISBN : 9788998010645

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