The Kimchi Cookbook: 60 Traditional And Modern Ways To Make And Eat Kimchi by Lauryn Chun

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Book: The Kimchi Cookbook
ISBN13: 9781607743354
ISBN10: 1607743353
Genres: Cookbooks Food Wine Culinary Arts Techniques, Cookbooks Food Wine Canning Preserving, Cookbooks Food Wine Regional International Asian

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Published: Ten Speed Press

The Kimchi Cookbook: 60 Traditional And Modern Ways To Make And Eat Kimchi by Lauryn Chun (Size: 12.19 MB)

The Kimchi Cookbook = 60 Traditional And Modern Ways To Make And Eat Kimchi @ Lauryn Chun.epub

12.19 MB

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Retail:
http://www.amazon.com/The-Ki...itional-Modern/dp/1607743353
Hardcover: 160 pages
Publisher: Ten Speed Press (November 27, 2012)
Language: English
ISBN-10: 1607743353
ISBN-13: 978-1607743354

About:

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.

Author:

Lauryn Chun is the founder of Mother-in-Law's Kimchi (MILKimchi), a first line of artisan kimchi based on an original recipe from her mother's beloved 25 year-old restaurant Mother-in-Law's House (Jang Mo Jip) in Garden Grove, California. From her mother's kitchen to working in fine dining and the wine industry, Lauryn's deep love for food and wine led her on adventures throughout Western Europe from Portugal to the Rhone Valley, the hills of Tuscany to Spain and a job on a grape harvest in the Italian hills of Piemonte.

It was while living in New York City's Lower East Side that she was inspired by the beauty of Korea's handcrafted tradition of kimchi as a fine food that belongs in the ranks of fine wine, cheese and beer traditions.

Mother-in-Law's Kimchi is sold online (MILKimchi.com) and in specialty retail and natural markets nationally. It has received accolades in The New York Times, Tasting Table, O The Oprah Magazine, WSJ Blog, WNYC, USA Today, Rachel Ray Magazine, Men's Health and more, and has been featured on MSNBC and the Cooking Channel's FoodCrafters

Bonus photo of my own kimchi experiment and a tip for you: please don't stuff your kimchi too tightly, it's like an action movie packed in a jar, if you don't respect its need for space you will wake up with a generous amount of royal reddish flood on your kitchen counter that attracted an ant swarm invasion overnight ^^
The blue towel is for covering up the crime's scene.
And this seems obvious and silly but despise my embarrassment, and for you not to harm yourself during the process of implementing this book, I need to remind you, my dear comrades: never ever use bare hand to mix or stuff your kimchi unless you want skip the chili altogether else you're gonna end up with flaming regrets all over your touchy parts :/

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The Kimchi Cookbook: 60 Traditional And Modern Ways To Make And Eat Kimchi by Lauryn Chun