The Korean Vegan Cookbook: Reflections and Recipes from Omma's Kitchen - Couverture rigide

Molinaro, Joanne Lee

Couverture rigide

ISBN 10 : 0593084276 ISBN 13 : 9780593084274

Editeur : Avery, 2021

Synopsis

THE INSTANT NEW YORK TIMES BESTSELLER • NAMED ONE OF THE BEST NEW COOKBOOKS OF THE YEAR BY Epicurious • EATER • Stained Page • Infatuation • Spruce Eats • Publisher’s Weekly • Food52 • Toronto Star

The dazzling debut cookbook from Joanne Lee Molinaro, the home cook and spellbinding storyteller behind the online sensation @thekoreanvegan

Joanne Lee Molinaro has captivated millions of fans with her powerfully moving personal tales of love, family, and food. In her debut cookbook, she shares a collection of her favorite Korean dishes, some traditional and some reimagined, as well as poignant narrative snapshots that have shaped her family history.
 
As Joanne reveals, she’s often asked, “How can you be vegan and Korean?” Korean cooking is, after all, synonymous with fish sauce and barbecue. And although grilled meat is indeed prevalent in some Korean food, the ingredients that filled out bapsangs on Joanne’s table growing up—doenjang (fermented soybean paste), gochujang (chili sauce), dashima (seaweed), and more—are fully plant-based, unbelievably flavorful, and totally Korean. Some of the recipes come straight from her childhood: Jjajangmyun, the rich Korean-Chinese black bean noodles she ate on birthdays, or the humble Gamja Guk, a potato-and-leek soup her father makes. Some pay homage: Chocolate Sweet Potato Cake is an ode to the two foods that saved her mother’s life after she fled North Korea.
 
The Korean Vegan Cookbook is a rich portrait of the immigrant experience with life lessons that are universal. It celebrates how deeply food and the ones we love shape our identity.

A propos du livre

À propos de l?auteur

Joanne Lee Molinaro is a Korean American trial lawyer, born and raised in Chicago. Molinaro adopted a plant-based diet in January 2016 and began The Korean Vegan as a passion project later that year. Her immensely popular TikTok, @thekoreanvegan, incorporates her recipes with personal narration. She has been featured in Salon, Healthyish by Bon Appétit, The Atlantic, The Kitchn, Thrive, and VegWorld, and on Food Network, CNN, BBC, and CNBC.
 

À propos de la quatrième de couverture

The single most frequent question Joanne Lee Molinaro gets asked is 'How can you be vegan and Korean?' Korean cooking is, after all, synonymous with fish sauce and barbecue. And although grilled meat is indeed prevalent in some Korean food, the ingredients that filled out the bapsangs of Joanne's childhood - doenjang (fermented soybean paste), gochujang (chili sauce), dashima (seaweed), and more - are fully plant-based, unbelievably flavourful, and totally Korean. In her debut cookbook, Joanne shares recipes and narrative snapshots of the food that shaped her family history. Some of the recipes come straight from her childhood: Jjajangmyun, the rich Korean-Chinese black bean noodles she ate on birthdays, or the humble Gamja Guk, a potato-and-leek soup her father makes. Some pay homage: Chocolate Sweet Potato Cake is an ode to the two foods that saved her mother's life, Kale & Ramen Salad with noodle 'croutons' and a dressing akin to ramen broth. With the intimate storytelling and stunning photography she's become known for on social media, The Korean Vegan Cookbook celebrates how deeply food and family shape our identity.

Détails de l'édition

• Éditeur: Avery
• Date d'édition: 2021
• Langue: anglais
• ISBN 10: 0593084276
• ISBN 13: 9780593084274
• Reliure: Relié
• Numéro d'édition: 1
• Nombre de pages: 336
• Coordonnées du fabricant: Avery Zweckform; it.customerservice@avery.com; ; Via Honduras, 15; Pomezia; Roma; 71; Italie