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Book details<br />

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Author : Lauryn Chun<br />

Pages : 160 pages<br />

Publisher : Ten Speed Press 2012-11-27<br />

Language : English<br />

ISBN-10 : 1607743353<br />

ISBN-13 : 9781607743354<br />

Book Synopsis<br />

Based on Korea s legendary condiment, Mother-in-Law s Kimchi is taking America by storm with its vibrant,<br />

versatile balance of flavor and just the right amount of spice. Making kimchi is the next frontier for anyone who<br />

enjoys DIY food projects, and homemade kimchi is a must-have for connoisseurs of the beloved <strong>Korean</strong> pickle.<br />

Following traditional kimchi-making seasons and focusing on produce at its peak, this bold, colorful cookbook walks<br />

you step by step through how to make both robust and lighter kimchi. Lauryn Chun explores a wide variety of<br />

flavors and techniques for creating this live-culture food, from long-fermented classic winter kimchi intended to<br />

spice up bleak months to easy-to-make summer kimchi that highlights the freshness of produce and is ready to eat<br />

in just minutes. Once you have made your own kimchi, using everything from tender and delicate young napa<br />

cabbage to stuffed eggplant, you can then use it as a star ingredient in Chun s inventive recipes for cooking with<br />

kimchi. From favorites such as Pan-Fried Kimchi Dumplings and Kimchi Fried Rice to modern dishes like Kimchi<br />

Risotto, Skirt Steak Ssam with Kimchi Puree Chimichurri, Kimchi Oven-Baked Baby Back Ribs, and even a Kimchi<br />

Grapefruit Margarita, Chun showcases the incredible range of flavor kimchi adds to any plate. With sixty recipes<br />

and beautiful photographs that will have you hooked on kimchi s unique crunch and heat, "The Kimchi Cookbook"<br />

takes the champagne of pickles to new heights.

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