TASTE Live at Rizzoli: Koreaworld by Deuki Hong and Matt Rodbard

Tue Apr 23 2024 at 06:00 pm to 08:00 pm

Rizzoli Bookstore | New York

Rizzoli Bookstore
Publisher/HostRizzoli Bookstore
TASTE Live at Rizzoli: Koreaworld by Deuki Hong and Matt Rodbard
Deuki Hong and Matt Rodbard celebrate the launch of their new cookbook Koreaworld, a vibrant exploration of Korean cuisine. With Eric Kim.
About this Event

TASTE Live at Rizzoli welcomes Deuki Hong and Matt Rodbard to celebrate the launch of their new book Koreaworld. They will be in conversation with Eric Kim.

Recorded live for with book sales and a signing to follow.

PLEASE NOTE: This free event is open to the public. RSVPs are encouraged. Seating is limited and will be first come, first served. Doors open at 5:30 pm.

Can't attend? (please specify that you would like it signed in the comments box at checkout).

Event Photos

A vibrant exploration of Korean cuisine, both in Korea and in Koreatowns around the globe, with more than 75 bold, flavor-packed recipes and stunning photography from the New York Times bestselling authors of Koreatown.
"A whirlwind introduction to a whole new world of food and an entirely new perspective on Korean cooking."--Ruth Reichl, journalist and author of The Paris Novel

Join chef Deuki Hong and journalist Matt Rodbard as they take an insider's look at the exciting evolution of Korean food through stories of chefs and home cooks, as well as recipes that are shaping modern Korean cuisine, including sweet-spicy barbecue, creative rice and seafood dishes, flavor-bombed stews, and KPOP-fueled street food.

In Koreatown, Deuki and Matt explored the foods of Korean American communities across the United States. Now with Koreaworld, they show how Korean cuisine today is nothing less than an international culinary revolution, from the ancient plant-based cooking of famed Buddhist monk-chefs to modern charred-greens rice rolls and pork-stuffed fried peppers.

Koreaworld takes readers into the bustling metropolis of Seoul, where the modern-day barbecue scene is pushing into new territory with recipes like Smoked Giant Short Ribs cooked over hay and where the city's third-wave coffee culture is exploding. Deuki and Matt also visit Jeju Island, where seafood dishes like Jeju Whole Fried Smashed Rock Fish rule supreme, and they explore the plant-based temple cuisine found in the rural province of Jeolla-do, with dishes such as Cold Broccoli Salad with Ssamjang Mayo. The tour continues with late-night food adventures in Los Angeles and stops in the kitchens of innovative chefs from New York City to Portland who are putting modern spins on Korean classics with dishes like Rice and Ginseng-Stuffed Roast Chicken, Grilled Kimchi Wedge Salad, Kkaennip Pesto, and Pineapple Kimchi Fried Rice. Filled with recipes, stories, and conversations of Korean food's global evolution, Koreaworld is essential reading for anyone curious about the future of food.

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Deuki Hong is a Korean-American executive chef and owner of Sunday Bird in San Francisco, CA, who has been recognized as an Eater Young Gun, Zagat 30 under 30, and Forbes’ 30 under 30. A graduate of The Culinary Institute of America, Deuki first began working as a line cook under Aarón Sánchez at Centrico in New York City, then went on to work at Momofuku and Michelin three-starred Jean-Georges. He was also the executive chef of Manhattan’s Kang Ho Dong Baekjeong, which caught the attention of top chefs including Anthony Bourdain, Benu’s Corey Lee, and his old boss, David Chang. In 2017, Deuki launched Sunday Hospitality Group — a collective of restaurants and chefs rooted in the definition of a neighborhood restaurant, which includes hit spots Sunday Bird, Sunday at the Museum, Sunday Gather, and Sunday Bakeshop. He is also the co-author of the New York Times Bestseller, Koreatown: A Cookbook.

Matt Rodbard is a writer, editor, and author of food and culture books with more than two decades of experience working in television, magazines, book publishing, and online media. He’s the co-author of Koreatown: A Cookbook and Food IQ, and the Founding Editor of online food and culture magazine TASTE, winner of two James Beard Awards. His writing has appeared in the New York Times, the Wall Street Journal, Travel + Leisure, bon appétit, Saveur, and GQ.

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Eric Kim is a New York Times staff writer and essayist born and raised in Atlanta, Georgia. His debut cookbook, (Clarkson Potter, 2022), was an instant New York Times Best Seller. A former digital manager for the Food Network and contributing editor for Saveur magazine, he now hosts regular videos on NYT Cooking’s YouTube channel and writes a monthly column for The New York Times Magazine. He lives in New York City with his rescue dog, Q.


Event Venue & Nearby Stays

Rizzoli Bookstore, 1133 Broadway, New York, United States


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