The Korean Kimchi Cookbook - by Lee O-Young & Lee Kyou-Tae & Kim Man-Jo (Paperback)
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<p/><br></br><p><b> About the Book </b></p></br></br>"Kimchi is the newest star on the Asian culinary stage. These kimchi recipes are an appetizing way to add more vegetables with probiotics, vitamins, and enzymes to your health-conscious diet ... [This cookbook] features the extensive history and background information about Korea's cuisine and fascinating culture ... [with] flavorful and easy to prepare recipes organized by season"--<p/><br></br><p><b> Book Synopsis </b></p></br></br><b>Kimchi is the newest star on the Asian culinary stage. These kimchi recipes are an appetizing way to add more vegetables with probiotics, vitamins, and enzymes to your healthy diet.</b> <p/>This delicious Korean superfood is tasty in a surprisingly tangy, spicy, and pungent way! <i>The Korean Kimchi Cookbook</i> is the first Korean cookbook in English to present Korean kimchi recipes in so many different forms. Learn about the alchemy of vegetable fermentation and its health benefits, which include healthy digestion, anti-aging results, lower cholesterol, and a stronger immune system. <p/><i>The Korean Kimchi Cookbook</i> features the extensive history and background information about Korean cuisine and the country's fascinating culture, and is perfect for vegans, vegetarians and omnivores alike! <p/><b>There are 78 flavorful and easy-to-prepare recipes organized by season, including: </b> <ul><li> Fresh Oyster Kimchi</li><li> Swiss Chard Kimchi</li><li> Fresh Ginger Pickles</li><li> Traditional Cabbage Kimchi</li></ul>This latest edition has been rewritten to make instructions more accessible for the home cook, with all spices, condiments, and vegetables easily found in any Western supermarket. Plus, all recipes are easy enough for anyone new to the world of fermentation--the combinations and possibilities are endless! <p/>The recipes in this Korean cookbook represent what good food is about: health, quality, simplicity, and the balance of texture and flavor. Become a part of an ancient Korean tradition passed down through the years with <i>The Korean Kimchi Cookbook!</i><p/><br></br><p><b> Review Quotes </b></p></br></br><br>Korean journalists Lee O-Young and Lee Kyou-Tae join forces with chef Kim Man-Jo, serving up seasonal versions of the classic Korean condiment in this vibrant and approachable collection...Kimchi lovers will certainly be rewarded by this practical and flavorful collection. <b>--<i>Publishers Weekly</i></b><br><br>Profusely and beautifully illustrated throughout, <i>The Korean Kimchi Cookbook</i> features the extensive history and background information about Korea's cuisine and fascinating culture, then goes on to showcase 78 flavorful and easy to prepare recipes organized by season...<i>The Korean Kimchi Cookbook</i> has been rewritten to make instructions more accessible for the home cook, with all spices, condiments, and vegetables easily found in any supermarket. <b>--Midwest Book Review</b><br><br>Stunning photography brings these 78 recipes to mouth-watering life. The history and cultural context of kimchi is discussed, as well as the secrets and science of making kimchi. But the stars are of course the fabulous recipes. They range from traditional to inventive and are amazingly simple to prepare. The health benefits are, of course, a bonus. <b>--<i>Retailing Insight</i></b><br><br>The short version of my book review of this title: go buy the book immediately. It's well worth its asking price, and I think you're going to love it! [...] I think this book is an exceptional value, and if you want to learn how to make kimchi or vegetable ferments, you'll definitely want to consider adding it to your library. <b>--<i>Eating Organic</i> blog</b><br><p/><br></br><p><b> About the Author </b></p></br></br><b>Lee O-Young</b> is a Doctor if Literature and a renowned literary critic. He has served as a director at the Ewha Womans University in the Semiotics Research Center, and has contributed articles and editorials to countless publications. From 1990-1991, he served as Korea's first Minister of Culture. <p/><b>Lee Kyou-Tae</b> is a journalist who has written over 100 books. In 1972 he received an Honorary Doctorate in Literature from the University of North Cholla Province. <p/><b>Kim Man-Jo</b> is a food industry consultant who has authored six books on the subject of kimchi. She has taught at the Seoul Womens University and Yonsei University, and is presently living in Indonesia where she is founder and CEO of The Sages Institute International, a school of culinary and pastry arts.
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