Chae (Korean slow food for a better life)
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$40.00
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Product Details
Author:
Jung Eun Chae
Format:
Hardcover
Pages:
256
Publisher:
Hardie Grant (August 20, 2024)
Language:
English
Audience:
General/trade
ISBN-13:
9781743798805
ISBN-10:
1743798806
Dimensions:
7.75" x 10.5"
File:
hbgusa-hbgusa_Chronicle_onix30_P10283055_07022026_Complete-20260702.xml
Folder:
hbgusa
List Price:
$40.00
As low as:
$30.80
Publisher Identifier:
P-CHRONICLE
Discount Code:
B
Weight:
39.36oz
Case Pack:
10
Pub Discount:
65
Imprint:
Hardie Grant Books
Country of Origin:
China
Overview
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 Chae’s 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.
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 Chae’s 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.
