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The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi

by

The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi Cover

 

Synopses & Reviews

Publisher Comments:

Based on Korea's legendary condiment, Mother-in-Law’s kimchi is taking America by storm with its vibrant, versatile balance of flavor and just the right amount of spice. Making kimchi is the next frontier for anyone who enjoys DIY food projects, and homemade kimchi is a must-have 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.

 

Synopsis:

Based on Korea's legendary condiment, Mother-in-Law’s Kimchi is taking America by storm with its vibrant, versatile balance of flavor and just the right amount of spice. Making kimchi is the next frontier for anyone who enjoys DIY food projects, and homemade kimchi is a must-have 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.

 

Synopsis:

A DIY cookbook for crafting and cooking with kimchi at home, building on the pungent Korean Pickle's recent rise to stardom among top chefs, adventurous eaters, and connoisseurs of fermented, live-culture foods.

Korea's staple condiment is taking America by storm with its vibrant, versatile balance of flavor and just the right amount of spice. Using the traditional kimchi-making seasons as her guide and focusing on produce at its peak, Chun illuminates how to create both robust kimchis and lighter pickles. With recipes that highlight kimchi's unique crunch and heat, The Kimchi Cookbook takes this beloved pickle to new heights.

About the Author

LAURYN CHUN is the founder of Mother-in-Law's Kimchi, which has been praised in the New York Times, Tasting Table, O Magazine, WSJ Blog, and USA Today, and was featured on the Cooking Channel's Food Crafters. Lauryn lives in New York City.

Table of Contents

Acknowledgments

    

Introduction  

 

Kimchi 101  

 

The Kimchi Pantry

Spring / Summer Kimchi    

Instant Red Leaf Lettuce Kimchi

Instant Baby Spinach and Oyster Mushroom Kimchi

Bok Choy Kimchi

Stuffed Cucumber Kimchi

Quick Cucumber and Chive Kimchi

Tri-Colored Bell Pepper and Cabbage Water Kimchi in Clear Broth

Korean “Gazpacho” Water Kimchi in Red Pepper Broth

Tender Young Napa Cabbage Kimchi

Korean Radish Top Kimchi

French Breakfast Radish Kimchi

Perilla Leaf Kimchi

Chive Kimchi

Green Onion Kimchi

Cipollini Onion Kimchi

Deconstructed “Stuffed” Eggplant Kimchi

Stuffed Tomato Kimchi

Fall / Winter Kimchi  

Instant Apple, Persimmon, and Pear Kimchi

Apple, Pear, and Cabbage Water Kimchi with Fennel in Clear Broth

Cauliflower Water Kimchi with Pear, Lime Zest, and Pomegranate in Clear Broth

Butternut Squash Kimchi with Lacinato Kale and Pine Nuts

Rolled-Up Green Cabbage Kimchi with Radish and Asian Pear

White Wrapped Kimchi with Persimmon and Dates

Wrapped Seafood Kimchi

Square-Cut Napa Cabbage Kimchi

Savoy Cabbage Kimchi with Turnip

Mother-in-Law’s Signature Kimchi

Daikon Radish Cube Kimchi

Bachelor Radish Kimchi

White Stuffed Cabbage Kimchi

Stuffed Cabbage Kimchi

Daikon Radish Halves Pickled in Clear Broth

Cooking with Kimchi  

Kimchi Frittata with Green Onions and Shiitakes

Eggs Benedict with Kimchi Hollandaise

Corn Salad with French Breakfast Radish Kimchi

Kimchi Cornmeal Pancakes

Cold Sesame Noodle Salad with Kimchi

Pan-Fried Kimchi Dumplings (Mandu)

Kimchi Slaw with Cilantro

Kimchi Risotto

Farro and Butternut Squash Kimchi with Lacinato Kale and Ricotta Salata

Kimchi Fried Rice Dolsot-Style

Roasted Brussels Sprouts with Cipollini Onion Kimchi

Scalloped Potatoes with Kimchi

Winter Greens with Kimchi

Turkey “Banh Mi” with Kimchi

The Mother-in-Law’s Porchetta

Grilled MILKimcheeze Sandwich

The Mother-in-Law Kimchi Brisket Sandwich

Red Curry Mussels with Kimchi

Kimchi Oyster Mignonette

Flounder with Brown Butter, Capers, and Kimchi

Spanish Mackerel with Green Onion Kimchi and Potatoes

Chicken with Savoy Cabbage Kimchi, Lemon, and Olives

Skirt Steak Ssam with Kimchi Puree Chimichurri

Braised Short Ribs with Bachelor Radish Kimchi

Kimchi Oven-Baked Baby Back Ribs

Kimchi Chigae Stew

Russian-Inspired Kimchi Schi

Friulian Bean Soup with Savoy Cabbage Kimchi

Kimchi Grapefruit Margarita

 

Index  

Measurement Conversion Charts       

Product Details

ISBN:
9781607743354
Author:
Chun, Lauryn
Publisher:
Ten Speed Press
Author:
Massov, Olga
Subject:
Asian
Subject:
Cooking and Food-Preserving
Subject:
Cooking and Food-Asian
Publication Date:
20121131
Binding:
HARDCOVER
Language:
English
Illustrations:
24 FULL-COLOR PHOTOS
Pages:
160
Dimensions:
9.3 x 7.7 x 0.7 in 1.46 lb

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Related Subjects

Cooking and Food » By Ingredient » Herbs and Spices
Cooking and Food » Dishes and Meals » Sauces, Salsa, and Condiments
Cooking and Food » Methods » Preserving
Cooking and Food » Regional and Ethnic » Asian
Cooking and Food » Regional and Ethnic » Korean and Vietnamese
Featured Titles » General
Health and Self-Help » Self-Help » General
Metaphysics » General

The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi New Hardcover
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$19.99 In Stock
Product details 160 pages Ten Speed Press - English 9781607743354 Reviews:
"Synopsis" by , Based on Korea's legendary condiment, Mother-in-Law’s Kimchi is taking America by storm with its vibrant, versatile balance of flavor and just the right amount of spice. Making kimchi is the next frontier for anyone who enjoys DIY food projects, and homemade kimchi is a must-have 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.

 

"Synopsis" by , A DIY cookbook for crafting and cooking with kimchi at home, building on the pungent Korean Pickle's recent rise to stardom among top chefs, adventurous eaters, and connoisseurs of fermented, live-culture foods.

Korea's staple condiment is taking America by storm with its vibrant, versatile balance of flavor and just the right amount of spice. Using the traditional kimchi-making seasons as her guide and focusing on produce at its peak, Chun illuminates how to create both robust kimchis and lighter pickles. With recipes that highlight kimchi's unique crunch and heat, The Kimchi Cookbook takes this beloved pickle to new heights.

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