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Washington
as Stella Parks delves into the surprising stories of how our favorite desserts came to be
The magazine featured articles by such notable writers as Mrs
My Korea: Traditional Flavors, Modern Recipes (Hooni Kim) Dessert photographyA Michelin starred chef known for defining Korean food in America brings a powerful culinary legacy into your kitchen. Simple rice cakes drenched in a spicy sauce. Bulgogi sliders. A scallion pancake (pajeon) the New York Times calls the essential taste of Korean cuisine. For years Hooni Kims food has earned him raves, including a Michelin Starthe first ever awarded to a Korean restaurantfor Danji. His background in world class French and Japanese
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