Massov Olga

題名: The kimchi cookbook : 60 tranditional and modern ways to make and eat kimchi / Lauryn Chun with Olga Massov ; photography by Sara Remington.
著者: Chun Lauryn 1970-
Massov Olga
版本項: First edition.
出版項: Berkeley : Ten Speed Press, [2012]
稽核項: 149 p. : col.ill. ; 24 cm.
摘要: "Based on Korea's legendary condiment, Mother-in-Law's kimchi is taking America by storm with its vibrant, versatile balance of flavor and just the right amount of spice. Making kimchi is the next frontier for anyone who enjoys DIY food projects, and homemade kimchi is a must-have for connoisseurs of the beloved Korean pickle. Following traditional kimchi-making seasons and focusing on produce at its peak, this bold, colorful cookbook walks you step by step through how to make both robust and lighter kimchi. Lauryn Chun explores a wide variety of flavors and techniques for creating this live-culture food, from long-fermented classic winter kimchi intended to spice up bleak months to easy-to-make summer kimchi that highlights the freshness of produce and is ready to eat in just minutes. Once you have made your own kimchi, using everything from tender and delicate young napa cabbage to stuffed eggplant, you can then use it as a star ingredient in Chun's inventive recipes for cooking with kimchi. From favorites such as Pan-Fried Kimchi Dumplings and Kimchi Fried Rice to modern dishes like Kimchi Risotto, Skirt Steak Ssam with Kimchi Puree Chimichurri, Kimchi Oven-Baked Baby Back Ribs, and even a Kimchi Grapefruit Margarita, Chun showcases the incredible range of flavor kimchi adds to any plate. With sixty recipes and beautiful photographs that will have you hooked on kimchi's unique crunch and heat, The Kimchi Cookbook takes the champagne of pickles to new heights. "
ISBN: 9781607743354
杜威圖書分類法: 641.81
美國國會圖書分纇法: TX806
語文: 英文
附加題名: 60 tranditional and modern ways to make and eat kimchi
主題: Kimchi
BRN: 76706



BE 641.81 C559
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