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The Good Fork Cookbook
By Sohui Kim
Co-writer Rachel Wharton
Foreword by Andrew Knowlton
Photographer Burcu Avsar, and Zach Desart
  • Imprint: Abrams Books
  • Publication Date: November 1, 2016
  • Price: $29.95
  • Trim Size: 7 12 x 9
  • ISBN: 1-4197-2233-6
  • EAN: 9781419722332
  • Page Count: 224
  • Illustrations: 100 full-color illustrations
  • Format: Hardcover
  • Rights: World/All
  • Additional formats:

For more than 10 years, The Good Fork has been one of Brooklyn’s favorite restaurants. It’s a neighborhood spot that offers a rare treat in the crowded, slick New York food scene: a restaurant that feels like home. Chef Sohui Kim and her husband live down the block, blurring the lines between their kitchen at home and the restaurant kitchen. The Good Fork Cookbook is packed with Kim’s recipes for flavorful, globally inspired cuisine that a home cook can make any night of the week. Her influences and techniques range from French and Italian to American and Korean, but every dish is comforting, unfussy: Pork Dumplings; Korean-Style Steak and Eggs with Kimchee Rice and Fried Eggs; Buttermilk Fried Chicken and Waffles; and more. The Good Fork Cookbook shares the recipes that made The Good Fork Brooklyn’s favorite mom-and-pop shop.

About the author

Sohui Kim is the chef and co-owner of The Good Fork. She trained at ICE, cooked under Dan Barber and Anita Lo, and defeated Bobby Flay in a dumpling contest on the Food Network. Rachel Wharton is a James Beard Foundation award-winning journalist and the co-author of The Di Palo’s Guide to the Essential Foods of Italy. Andrew Knowlton is the deputy editor of Bon Appétit