The Complete Book of Korean Cooking: Authentic Recipes & Techniques for Beginners to Experts - Perfect for Home Chefs & Korean Food Lovers

I recently purchased this book and am quite pleased by it. I cook Korean food pretty regularly and wouldn't have thought I needed another Korean cookbook (I already had four or five), but this one caught my eye.It's beautifully illustrated (800 color photographs), but is not meant just as a coffee table book. A lot of those photographs are used to show recipes steps--most recipes has 4 photos showing cooking steps plus a photograph showing the finished dish. It also has some nice introductory chapters on Korea, Korean cuisine, and Korean ingredients & cooking techniques.What sold me on this book was that it had some relatively unusual (but authentic & classic) dishes that don't show up in my other Korean cookbooks. I don't need another bugolgi, jap chae, or bibimap recipe... But guchujang chicken stew (which I made last night & was delicious!), kimchi fritters, and po jang ma cha street noodles are welcome addition to my cooking repertoire.A couple of criticism, those street noodles aside, most recipes do not include their Korean name--so there's a recipe for "spinach and clam soup," but until I did a google search, I had no idea that it was called "sigumchiguk" in Korean.Another issue is that while the recipes seem clear & well presented, they're probably best suited for cooks who are able to read between the lines. For example, that guchujang chicken I made last night called for 1 3/4 lbs. chicken, 3 potatoes, & 2 onions. Depending on the size of the potatoes and onions, the recipe could vary quite greatly. I ended up using only 2 potatoes and 1 onion, which seemed about right. Folks who aren't comfortable going off recipe, might be a little bit stressed by the book. Incidentally, all the ingredients are given both in metric & imperial units--which I find a little distracting, but does make the book easy-to-use for Americans as well as the rest of the world.Overall, I'm quite please with the book, think the recipes look great, & plan to cook from it a lot. If I were able, I would probably give this 4 1/2 stars instead of 5. But since I'm not I'm rounding up (especially since the other two reviews seem unfair--one person gave 1 star because he had purchased the book under a different name and was mad that he accidentally purchased it a second time, and the other person gave it 3 stars but hadn't tried any of the recipes (the review only talked about how beautiful the photos are).I would definitely recommend this book for anyone wanting to dive deeper into Korean food--but it might not be the best first Korean book to purchase. For simpler recipes I would recommend "Eating Korean."