The Korean Kimchi Cookbook

Name: The Korean Kimchi Cookbook
Brand: Unknown
SKU: 9780804848602
Price: 32.0 NZD
Availability: OutOfStock

78 Fiery Recipes for Korea's Legendary Pickled and Fermented Vegetables

By Lee O-Young and Lee Kyou-Tae and Kim Man-Jo

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3.45

( 22 ratings, 5 reviews)

Summary

The Korean Kimchi Cookbook by Lee O-Young, Lee Kyou-Tae, and Kim Man-Jo delves into the rich tradition and cultural significance of kimchi, offering a comprehensive exploration of its varieties and preparation methods. The book combines historical context with practical recipes, detailing step-by-step processes to create authentic and delicious kimchi at home. It celebrates kimchi's versatile role in Korean cuisine, encouraging readers to embrace its vibrant flavours and nutritional benefits.
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Format: Paperback / softback

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Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?

If you have a passion for traditional Korean cuisine and enjoy experimenting with vibrant and diverse flavours, this book offers a treasure trove of authentic kimchi recipes. It provides detailed guidance on crafting both classic and inventive variations, making it perfect for both culinary novices and seasoned cooks eager to explore the rich world of Korean fermentation.

Kimchi is the newest star on the Asian culinary stage. These kimchi recipes are an appetizing way to add more vegetables with probiotics, vitamins, and enzymes to your health-conscious diet.

Tuttle Publishing

Description

Kimchi is the newest star on the Asian culinary stage. These kimchi recipes are an appetising way to add more vegetables with probiotics, vitamins, and enzymes to your health-conscious diet.

This delicious Korean superfood is tasty in a surprisingly tangy, spicy, and pungent way! The Korean Kimchi Cookbook is the first Korean food cookbook in English to present Korean kimchi recipes in so many different forms and to fully explain the alchemy of fermentation and its health benefits, which include healthy digestion, anti-aging results, lowered cholesterol, and a stronger immune system. The Korean Kimchi Cookbook features extensive history and background information about Korea's cuisine and fascinating culture.

There are 82 flavourful and easy to prepare recipes organised by season including:

Fresh Oyster Kimchi
Swiss Chard Kimchi
Fresh Ginger Pickles
Traditional Cabbage Kimchi

This latest edition has been re-written to make recipes more accessible for the home cook, with all spices, condiments, and vegetables easily found in any supermarket. Plus, all recipes are easy enough for anyone new to the world of fermentation, yet the combinations and possibilities are endless! The recipes in this Korean cooking book represent what good food is about: health, quality, simplicity, balance of texture and flavour. Become a part of an ancient Korean tradition passed down through the years with The Korean Kimchi Cookbook!

Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?

The Korean Kimchi Cookbook is praised for its vibrant and approachable collection of seasonal kimchi recipes. The book is noted for stunning photography that brings the recipes to life, with reviewers highlighting the blend of traditional and inventive dishes. It also offers insights into the history and cultural significance of kimchi, providing easy-to-follow instructions and accessible ingredients for home cooks.

Book Details

INFORMATION

ISBN: 9780804848602

Publisher: Tuttle Publishing

Format: Paperback / softback

Date Published: 10 July 2018

Country: United States

Imprint: Tuttle Publishing

Illustration: 78 recipes; color photos

Audience: General / adult

DIMENSIONS

Width: 267.0mm

Height: 216.0mm

Weight: 624g

Pages: 128

Collections

Cook Books & Recipes Cooking & Food Kim Man-Jo Lee Kyou-Tae Lee O-Young Non-Fiction

About the Author

Lee O-Young is a Doctor if Literature and a renowned literary critic. He has served as a director at the Ewha Womans University in the Semiotics Research Center, and has contributed articles and editorials to countless publications. From 1990-1991, he served as Korea's first Minister of Culture.

Lee Kyou-Tae is a journalist who has written over 100 books. In 1972 he received an Honorary Doctorate in Literature from the University of North Cholla Province.

Kim Man-Jo is a food industry consultant who has authored six books on the subject of kimchi. She has taught at the Seoul Womens University and Yonsei University, and is presently living in Indonesia where she is founder and CEO of The Sages Institute International, a school of culinary and pastry arts.

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