The Kimchee Cookbook: Fiery Flavors and Cultural History of Korea's National Dish

☆ The Kimchee Cookbook: Fiery Flavors and Cultural History of Korea's National Dish PDF / Epub ✩ Author Kim Man-Jo – Lovelylingeriecompany.co.uk
  • Hardcover
  • 128 pages
  • The Kimchee Cookbook: Fiery Flavors and Cultural History of Korea's National Dish
  • Kim Man-Jo
  • English
  • 17 January 2017
  • 9625935061

About the Author: Kim Man-Jo

Is a well-known author, some of his books are a fascination for readers like in the The Kimchee Cookbook: Fiery Flavors and Cultural History of Korea's National Dish book, this is one of the most wanted Kim Man-Jo author readers around the world.


The Kimchee Cookbook: Fiery Flavors and Cultural History of Korea's National DishThe Pickled Condiment Of Cabbage, Radishes And Cucumbers Is Korea S Favorite Food And Surprisingly Versatile, As This Collection Of Over Unique Recipes Demonstrates

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10 thoughts on “The Kimchee Cookbook: Fiery Flavors and Cultural History of Korea's National Dish

  1. Joseph says:

    I liked this book as much because I am an amateur historian as because I love Korean food, especially kimchi The book provides photography and historical references as far back as 3000 years as the authors trace the development of kimchi to the present I used the word development advisedly as the chiles many of us associate with kimchi did not become common in kimchi preparation until the 1700s Much is made of the influence of the Japanese pickling methods in the early development of ki I liked this book as much because I am an amateur historian as because I love Korean food, especially kimchi The book provides photography and historical references as far back as 3000 years as the authors trace the development of kimchi to the present I used the word development advisedly as the chiles many of us associate with kimchi did not become common in kimchi preparation until the 1700s Much is made of the influence of the Japanese pickling methods in the early development of kimchi I wish there were a bitdetail on this, but certainly there was much exchange between the the Japanese and Koreans ah besides the great number of wars in which they engaged.Some of the word choices in the book live me a bit baffled and the initial reference to the process of kimchi making as controlled spoilage is hardly appetizing However, that aside there is great attention to detail and to the process of kimchi making Anyone who is serious about the making of kimchi needs to give this book a read, even if one is already a skilled practitioner of the art This book is by far the most comprehensive I have read about the different vegetables used for making kimchi and the various flavoring and seasoning ingredients that can be added The book also painstakingly lays out useful ground rules for the making of kimchi It is also the most comprehensive tome I have found on this subject

  2. Janin says:

    I love the combination of history and recipes.