Description
Book SynopsisKimchi 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.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 the extensive history and background information about Korea''s cuisine and fascinating culture.
There are 82 flavorful and easy to prepare recipes organized by season including:
- Fresh Oyster Kimchi
- Swiss Chard Kimchi
- Fresh Ginger Pickles
- Traditional Cabbage Kimchi
This
Trade 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"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
