Plate by Plate: 30 Culinary Journeys Bringing Warmth to Your Table

A showcase of modern Korean cooking through the eyes and hands of 30 chefs—including Michelin-starred talent and rising innovators—Plate by Plate is a visually rich, technique-forward collection that balances tradition with experimentation.

Each chef contributes two recipes: one deeply personal “story dish” drawn from memory or philosophy, and one designed for home cooking. The result is a thoughtful mix of bold, contemporary plates (think sea urchin cacio e pepe or cherry cola–glazed brussels sprouts) alongside refined versions of Korean classics like mandu (radish dumplings) or galbijjim (braised short ribs) with abalone.

With over 480 pages and step-by-step photo sequences that document techniques like half-drying, hand-rolling, or layering egg-roll wrappers, this is as much a window into culinary process as it is into flavor. The type is small, but the detail is high.

Bilingual text (Korean and English) makes this edition accessible to a wide range of readers—and ideal for cooks, chefs, and collectors interested in the current landscape of Korean cuisine.

Hardcover. Color photographs throughout.