HI SOO SHIN HEPINSTALL began her serious culinary and cultural research while living in Europe in the 1970s. After attending a summer course at Cordon Bleu Cooking School in Paris, she continued her studies in Seoul, Korea, and Southeast Asia. In addition, she has written two novels, one of which won a Korean literary prize and was made into a popular movie. She lives in Washington, D.C.
"Hepinstall's recipes range from hearty, nutritious staples to savory favorites. . . There's also an enticing repertoire of side dishes and dipping sauces. Granted, some recipes may require a visit to a Korean grocer, but the results are worth the trip." —Cooking Light"The recipes have a rooted quality found only in the most exceptional cookbooks. . . This is the breakthrough introduction to Korean cuisine many of us have been waiting for."—Gourmet"So well-written, with such enticing recipes, that you'll want to head for the kitchen."—Dallas Morning News "In her book, Hi Soo Shin Hepinstall brings clarity to this complicated cuisine."—Washington Post"Even for those who love to eat Korean food in restaurants, there is something vaguely mysterious about the cooking . . . Aggravating that situation has been a relative dearth of Korean cookbooks. Until now, that is. GROWING UP IN A KOREAN KITCHEN is part memoir, part travelogue, part recipe book—and wholly satisfying." —a Top 10 Cookbooks of 2001, the Los Angeles Times "An approachable collection." —New York Daily News "This new cookbook vividly reveals the subtle nuances of Korean cuisine in a simple yet dynamic fashion, focusing on not only the food, but also the lifestyle or rural Korea . . . We held a Korean tasting dinner with recipes made from the book, and found the dishes incredibly delicious and quite easily prepared." —the Austin Chronicle "Best Cookbooks of 2001. . . . guides us through the maze of complicated Korean cooking . . . takes time to explain the spiritual significance of the food." —People magazine "A love letter to [Hepinstall's] homeland, with all of its traditions and rituals." As for recipes, "we are given a rich selection to choose from." —The Seattle Times "Part autobiography and part cookbook, this remarkable work provides a practical introduction to a cuisine Americans have encountered with delight and a poignant memoir of a time and place in which an average family meal could consist of seven or more dishes."—from the Amazon.com Cookbook "WHAT WE'RE READING" "This introduction to the world of Korean cooking [is] as practical as it is evocative." —Food & Wine"For cooks who really want to delve into the mysteries of Korean cooking, I can strongly recommend GROWING UP IN A KOREAN KITCHEN. —Denver Rocky Mountain News "Hi Soo Shin Hepinstall has a clear, sure voice. Her recipes are direct and easy to follow, and her descriptions and explanations helps us understand the roots of this familiar and appealing cuisine." —Naomi Duguid and Jeffrey Alford, authors of Hot Sour Salty Sweet, Seductions of Rice, and Flatbreads and Flavors"This book enriches and expands every cook's kitchen with new knowledge and flavors." —Hiroko Shimbo, author of The Japanese Kitchen"Growing Up in a Korean Kitchen is the most comprehensive Korean cookbook to date. This book will be a classic." —Nina Simonds, author of A Spoonful of Ginger"Every once in a while, a landmark cookbook is published. This is one." —Barbara Tropp, author of The Modern Art of Chinese Cooking and China Moon Cookbook"It went straight to my heart." —Grace Young, author of The Wisdom of the Chinese Kitchen"Memories of Hi Soo Shin Hepinstall's childhood are lovingly recorded . . . Reading her stories and recipes evokes a shared sense of nostalgia for my own family's kitchen in Thailand." —Su-Mei Yu, author of Cracking the Coconut: Classic Thai Home Cooking
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