{"product_id":"9781607743354","title":"The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi","description":"\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eAuthor\/Contributor(s):\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eChun, Lauryn; Massov, Olga\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTen Speed Press\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eDate:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e11\/27\/2012\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eBinding:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eHardcover\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eCondition:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eNEW\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003cb\u003e60 recipes and tips for creating and cooking with kimchi will add a kick of flavor to any plate.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e“Anyone familiar with Chun's New York-based kimchi company, Mother-in-Law's Kimchi, should be pleased to find many of her signature recipes tucked throughout the book.”\u003ci\u003e—Serious Eats\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eFollowing 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. \u003cbr\u003e\u003cbr\u003eOnce 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 \u003cb\u003ePan-Fried Kimchi Dumplings\u003c\/b\u003e and \u003cb\u003eKimchi Fried Rice\u003c\/b\u003e to modern dishes like \u003cb\u003eKimchi Risotto, Skirt Steak Ssam with Kimchi Puree Chimichurri, Kimchi Oven-Baked Baby Back Ribs\u003c\/b\u003e, and even a \u003cb\u003eKimchi Grapefruit Margarita\u003c\/b\u003e, Chun showcases the incredible range of flavor kimchi adds to any plate.\u003cbr\u003e\u003cbr\u003eWith sixty recipes and beautiful photographs that will have you hooked on kimchi's unique crunch and heat, \u003ci\u003eThe Kimchi Cookbook\u003c\/i\u003e takes the champagne of pickles to new heights.","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":43406997815551,"sku":"9781607743354","price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0452\/0886\/2873\/files\/9781607743354_s600x595.jpg?v=1779819403","url":"https:\/\/massivebookshop.com\/de\/products\/9781607743354","provider":"MASSIVE BOOKSHOP","version":"1.0","type":"link"}