Description
Not just a cookbook but an essential guide to Korean slow food and fermentation, Chae follows the seasons of a calendar year: spring, summer, autumn and winter. Each season forms its own chapter with approximately 15-20 recipes and foundations, presenting traditional Korean technique with locally sourced produce.
Breakout star chef Jung Eun Chae makes everything from scratch in her home kitchen on the outskirts of Melbourne, from tofu to gochujang, soy sauce to kimchi, makgeolli to doenjang. The meticulous, medicinal, minimal-waste recipes and techniques are inspired by Chaes mother, who was born in the South Jeolla province of South Korea. Forget the usual Korean cookbooks of fried chicken, barbecue and bibimbap. This is a radical, restorative journey into the heart of an ancient cuisine.
Author: Jung Eun Chae
Binding Type: Hardcover
Publisher: Hardie Grant Books
Published: 08/20/2024
Pages: 256
Weight: 2.45lbs
Size: 9.70h x 7.60w x 1.10d
ISBN: 9781743798805
Language: English
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