by
Eric Kim
published in
2022
Amanda K says:
A delicious food scrapbook of my childhood.
Showing how new culinary traditions can be forged to honor both your past and present, a "New York Times" staff writer, in his debut cookbook, shares his favorite recipes, along with personal essays and the history of Korean cooking in America.
Find it on the shelf
641.5951 KIM
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Amanda K
I work in circulation, happily intrigued by both fiction and nonfiction because I'm most interested in storytelling itself. Reimagined fairy tales, stories that balance humor and substance or anything historical are wins for me. When I'm not at the library, I'm a floral designer who's passionate about classic films, nail art, half-marathons, vegan cooking and road tripping to destinations both big and small. And, of course, anything Disney.
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