There’s an unbridled sense of joy about Koreaworld, and not just because the book has a recipe for Cheesy Corndogs, a Grilled Kimchi Wedge Salad, and Taco Bell Bibimbap. As someone who’s loved watching New York City’s Korean food scene explode over the past few years, I can’t wait to make my way through Deuki Hong and Matt Rodbard’s ode to food found in Korea, as well as in Koreatowns around the world. The book also features thoughtful conversations with chefs like 2021 F&W Best New Chef Angel Barretto and 2020 F&W Best New Chef Eunjo Park. First on my list of recipes to try: Kimchi-Braised Short Rib Papardelle and Gilgegori Toast. – Oset Babür-Winter, former Senior Drinks Editor