Title: Good food, but NOT "Practical"
Product review: I'm the kind of cook who does not mind pinching the leaves individually off cilantro. I like to chop and prepare fresh vegetables in all kinds of futsy ways. However, I draw the line at recipes that ask me to pound cooked rice in a mortar to achieve a thick paste. Would a blender or food processor work? How about rice flour? Without hours of experimentation, I'll never know, and the author does not tell us...To it's credit, this book has wonderfully detailed instruction, but the preparation for most recipes is so intense that I don't find myself using it as a cookbook. For me, it's more of an "authentic" reference, a jumping-off point for creating meals with what's on hand...If you really want to make your own konju-jang or your own soy sauce, it's in there, but unless you're confined to the kitchen with nothing to do all day but cook, you may end up using this book as interesting reading material more than a "practical" cookbook.
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