(*NEW ARRIVAL*) (Korean) Harriett Morris. The Art of Korean Cooking.

Illus. with drawings by Joon Lee. Comb-bound stiff pictorial wrappers. Rutland, VT: Charles Tuttle, [1975].

First published under this title in 1959, this first Korean-Americancookbook includes recipes for traditional favorites like seasonal kimchi, jook, fish soup, broiled heart, pok-kum, fried oysters, and seasonal menus. 

According to food historian Helin Jung, "Korea was under Japanese rule from 1910 to 1945, the year that Harriett Morris, an entrepreneurial missionary from Wichita, self-published Korean Cooking, the first cookbook solely devoted to Korean cuisine to be printed in the United States. (The book would later be republished by the Charles E. Tuttle Company in 1959 as The Art of Korean Cooking.) Morris embraced Korea's cuisine from her position as benevolent interventionist—she helped create the Home Economics department at Ewha Womans University in Seoul—and there was no question in her mind that she should be the one to promote it. 'Korean food is different from Chinese or Japanese food,' she wrote in 1978, 'so I decided the world should know about it.'

Morris collected recipes while in Korea, then tested them upon returning to Kansas, minimizing or even omitting 'some of the seasonings…in order to be more pleasing to the American taste.' The recipe for cucumber keem-chee calls for half a clove of garlic and half a teaspoon of chopped red chile pepper for three large cucumbers. Ever the proselytizer, Morris saw the book as an introduction, and she took an accommodating, less 'highly seasoned' route for her intended audience."

Mild soiling to covers, otherwise a very good copy of a scarce work.