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Jung Eun
Chae
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4983032Chaehttps://www.gandhi.com.mx/chae-9781761440175/phttps://gandhi.vtexassets.com/arquivos/ids/4533918/image.jpg?v=638529580860200000295410MXNHardie Grant BooksInStock/Ebooks/<p><strong>Not just a cookbook but an essential guide to Korean slow food and fermentation, <em>Chae</em> follows the seasons of a calendar year: summer, autumn, winter and spring. Each season forms its own chapter with approximately 1520 recipes and foundations, presenting traditional Korean technique with native Australian produce.</strong></p><p>Breakout star chef Jung Eun Chae makes everything from scratch in her home kitchen on the outskirts of Melbourne, from dubu (tofu) to gochujang (red chilli paste), ganjang (soy sauce) to kimchi, jocheong (rice syrup) to doenjang (soybean paste). 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.</p>...4719879Chae295410https://www.gandhi.com.mx/chae-9781761440175/phttps://gandhi.vtexassets.com/arquivos/ids/4533918/image.jpg?v=638529580860200000InStockMXN99999DIEbook20249781761440175_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9781761440175_<p><strong>Not just a cookbook but an essential guide to Korean slow food and fermentation, <em>Chae</em> follows the seasons of a calendar year: summer, autumn, winter and spring. Each season forms its own chapter with approximately 1520 recipes and foundations, presenting traditional Korean technique with native Australian produce.</strong></p><p>Breakout star chef Jung Eun Chae makes everything from scratch in her home kitchen on the outskirts of Melbourne, from dubu (tofu) to gochujang (red chilli paste), ganjang (soy sauce) to kimchi, jocheong (rice syrup) to doenjang (soybean paste). 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.</p>...9781761440175_Hardie Grant Bookslibro_electonico_9781761440175_9781761440175Jung EunInglésMéxico2024-07-30T00:00:00+00:00https://getbook.kobo.com/koboid-prod-public/hardiegrant-epub-cfcba899-0f74-452d-b7e1-4d04e348666b.epub2024-07-30T00:00:00+00:00Hardie Grant Books