210x260 272 страниц. 2016 год. Clarkson Potter Publishers Deuki Hong is chef of the smash-hit Korean barbecue restaurant Kang Ho Dong Baekjeong in Manhattan's Koreatown. He began his cooking career at fifteen as a line cook under Aaron Sanchez at Centrico before heading to the Culinary Institute of America. After graduating near the top of his class, he cooked under David Chang at Momofuku Noodle Bar before spending two years on the line at Jean-Georges. He was recognized as an Eater Young Gun and was named on the Zagat 30 Under 30 list for 2015. Matt Rodbard has written about restaurants, chefs, drinks and music for over a decade. His writing has appeared in Bon Appe-tit, Men's Journal, Travel + Leisure and on Tasting Table, and he currently serves as contributing editor at Food Republic. He's the author of Korean Restaurant Guide: New York City, a comprehensive guidebook detailing the forty best Korean restaurants in New York City.