The Kimchi Cookbook (60 Traditional and Modern Ways to Make and Eat Kimchi)

A DIY cookbook for crafting and cooking with kimchi at home from Mother-In-Law's founder Lauryn Chun, featuring sixty recipes 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.

This book title, The Kimchi Cookbook (60 Traditional and Modern Ways to Make and Eat Kimchi), ISBN: 9781607743354, by Lauryn Chun, Olga Massov, published by Potter/Ten Speed/Harmony/Rodale (November 27, 2012) is available in hardcover. Our minimum order quantity is 25 copies. All standard bulk book orders ship FREE in the continental USA and delivered in 4-10 business days.

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