Description
Forget the usual fare of fried chicken, barbecue and bibimbap. This essential guide to Korean slow food and fermentation takes you on a radical journey into the heart of an ancient cuisine.
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.
Each season has its own chapter in the book, with approximately 1520 recipes and foundations, combining traditional Korean techniques with locally sourced produce.
Reviews
There are no reviews yet.