A “wildly inventive” (Food & Wine) James Beard Award–winning chef interprets one of Asia’s greatest cuisines for the everyday eater

Seoul-born, Maryland-raised chef Peter Serpico offers readers a seat at his family table in his debut cookbook, Learning Korean. Serpico’s meals are personal, drawing from decades of professional cooking experience—and his own heritage—to explore the extraordinary world of traditional Korean home cooking.

From an instant kimchi and simple banchan to rice, noodles, grilled meats and soul-stirring stews, these 100 recipes use ingredients found in well-stocked supermarkets for outstanding, healthy results. He features ideas for creative weekday meals, including an onion pancake paired with a dipping sauce and pork dumplings and acorn squash soup served with homemade, crispy rice cakes. For barbecue fans, a Korea-fied roast chicken sits alongside a sweet-and-spicy grilled cauliflower.

Cooks of all skill levels will find inspiration and delight in this beautifully photographed, unique take on the Korean culinary canon, from an award-winning chef, father and talented teacher.