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 1520 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 Chaes 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. Format Inbunden Omfång 256 sidor Språk Engelska Förlag Hardie Grant Books Utgivningsdatum 2024-07-30 ISBN 9781743798805