{"product_id":"the-kimchi-cookbook-60-traditional-and-modern-ways-to-make-and-eat-kimchi-hardcover","title":"The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi - Hardcover","description":"\u003cp\u003eby \u003cb\u003eLauryn Chun\u003c\/b\u003e (Author), \u003cb\u003eOlga Massov\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003e60 recipes and tips for creating and cooking with kimchi will add a kick of flavor to any plate.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e 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. \u003cp\u003e\u003c\/p\u003e 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. \u003cp\u003e\u003c\/p\u003e With sixty recipes and beautiful photographs that will have you hooked on kimchi's unique crunch and heat, \u003ci\u003eThe Kimchi Cookbook\u003c\/i\u003e takes the champagne of pickles to new heights.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eLAURYN CHUN is the founder of Mother-in-Law's Kimchi, a line of artisan kimchi based on an original recipe from Jang Mo Jip (\"Mother-in-Law's House\"), her mother's beloved restaurant in Garden Grove, California. From her mother's kitchen to work in the fine dining and wine industries, Chun's deep love for food and wine led her from the Rhône Valley and Spain to Italy's hills, where she worked harvesting grapes. While living in New York City, she recognized the beauty of Korea's tradition of handcrafted kimchi, which inspired her to launch Mother-in-Law's Kimchi in 2009. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e OLGA MASSOV is a Brooklyn-based food writer whose blog, sassyradish.com, has been recognized by Serious Eats, Saveur, theKitchn.com, Smithsonian, and the Huffington Post, among others. Her love of kimchi and fish sauce knows no bounds.\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 160\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.65 x 9.25 x 7.71 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 27, 2012\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":51770815611168,"sku":"9781607743354","price":22.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/9764\/5344\/files\/b9f5e6654938151b4797f63ee901f272.webp?v=1780378631","url":"https:\/\/ebocreations.com\/products\/the-kimchi-cookbook-60-traditional-and-modern-ways-to-make-and-eat-kimchi-hardcover","provider":"The E-Book Oasis LLC","version":"1.0","type":"link"}