PDF Download The Korean Kimchi Cookbook: 78 Fiery Recipes for Korea's Legendary Pickled and Fermented Vegetables
PDF Download The Korean Kimchi Cookbook: 78 Fiery Recipes for Korea's Legendary Pickled and Fermented Vegetables
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The Korean Kimchi Cookbook: 78 Fiery Recipes for Korea's Legendary Pickled and Fermented Vegetables
PDF Download The Korean Kimchi Cookbook: 78 Fiery Recipes for Korea's Legendary Pickled and Fermented Vegetables
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Review
"Stunning photography brings these 78 recipes to mouth-watering life. The history and cultural context of kimchi is discussed, as well as the secrets and science of making kimchi. But the stars are of course the fabulous recipes. They range from traditional to inventive and are amazingly simple to prepare. The health benefits are, of course, a bonus." —Retailing Insight"Profusely and beautifully illustrated throughout, The Korean Kimchi Cookbook features the extensive history and background information about Korea's cuisine and fascinating culture, then goes on to showcase 78 flavorful and easy to prepare recipes organized by season…The Korean Kimchi Cookbook has been rewritten to make instructions more accessible for the home cook, with all spices, condiments, and vegetables easily found in any supermarket." —Midwest Book Review"Korean journalists Lee O-Young and Lee Kyou-Tae join forces with chef Kim Man-Jo, serving up seasonal versions of the classic Korean condiment in this vibrant and approachable collection…Kimchi lovers will certainly be rewarded by this practical and flavorful collection." —Publishers Weekly
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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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Product details
Paperback: 128 pages
Publisher: Tuttle Publishing (July 10, 2018)
Language: English
ISBN-10: 0804848602
ISBN-13: 978-0804848602
Product Dimensions:
10.4 x 0.6 x 8.4 inches
Shipping Weight: 1.3 pounds (View shipping rates and policies)
Average Customer Review:
5.0 out of 5 stars
2 customer reviews
Amazon Best Sellers Rank:
#189,803 in Books (See Top 100 in Books)
I really liked the way it is broken down by seasons. The recipes are easy to follow.
I haven't used it yet but i'm looking forward to using the recipes.
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