Zur Startseite gehen
0,00 €*
Cover: 9780393239720 | My Korea | Traditional Flavors, Modern Recipes | Hooni Kim | Buch
Dekorationsartikel gehören nicht zum Leistungsumfang.
My Korea
Traditional Flavors, Modern Recipes
Buch von Hooni Kim (u. a.)
Sprache: Englisch

34,70 €*

inkl. MwSt.

Versandkostenfrei per Post / DHL

auf Lager, Lieferzeit 1-2 Werktage

Kategorien:
Beschreibung
Hooni Kim is a chef who cooks with jung sung, heart and devotion. My Korea embraces his gastronomic heritage. From simple rice cakes drenched in a spicy sauce to a 12-Hour Korean Ramyeon (ramen), Hooni uses his background in world-class French and Japanese kitchens to fine-tune techniques in classic Korean cuisine, which often originated in home kitchens. Readers will discover the Korean culinary trinity: gochujang, doenjang and ganjang (Korean chili pepper paste, fermented soybean paste and soy sauce). These key ingredients add a savoury depth and flavour to the entire spectrum of Korean cuisine, from banchan to robust stews. Enhanced with gorgeous photography that highlights food creation and enjoyment across Korea today, My Korea brings a powerful culinary legacy into your kitchen.
Hooni Kim is a chef who cooks with jung sung, heart and devotion. My Korea embraces his gastronomic heritage. From simple rice cakes drenched in a spicy sauce to a 12-Hour Korean Ramyeon (ramen), Hooni uses his background in world-class French and Japanese kitchens to fine-tune techniques in classic Korean cuisine, which often originated in home kitchens. Readers will discover the Korean culinary trinity: gochujang, doenjang and ganjang (Korean chili pepper paste, fermented soybean paste and soy sauce). These key ingredients add a savoury depth and flavour to the entire spectrum of Korean cuisine, from banchan to robust stews. Enhanced with gorgeous photography that highlights food creation and enjoyment across Korea today, My Korea brings a powerful culinary legacy into your kitchen.
Über den Autor
Chef Hooni Kim, the first Michelin-starred chef in Korean cuisine, trained at Daniel and Masa before opening Danji and Hanjan. Born in Seoul, he divides his time between New York City and Korea, where he is the founder of Yori Chunsa, a nonprofit that trains orphans to become cooks.
Details
Erscheinungsjahr: 2020
Genre: Kochen & Backen
Rubrik: Essen & Trinken
Thema: Länderküchen
Medium: Buch
ISBN-13: 9780393239720
ISBN-10: 0393239721
Sprache: Englisch
Herstellernummer: 23972
Einband: Gebunden
Autor: Kim, Hooni
Kamozawa, Aki
Fotograph: Teig, Kristin
Hersteller: Norton & Company
Abbildungen: 100 color photographs
Maße: 222 x 272 x 29 mm
Von/Mit: Hooni Kim (u. a.)
Erscheinungsdatum: 05.2020
Gewicht: 1,318 kg
Artikel-ID: 116778747
Über den Autor
Chef Hooni Kim, the first Michelin-starred chef in Korean cuisine, trained at Daniel and Masa before opening Danji and Hanjan. Born in Seoul, he divides his time between New York City and Korea, where he is the founder of Yori Chunsa, a nonprofit that trains orphans to become cooks.
Details
Erscheinungsjahr: 2020
Genre: Kochen & Backen
Rubrik: Essen & Trinken
Thema: Länderküchen
Medium: Buch
ISBN-13: 9780393239720
ISBN-10: 0393239721
Sprache: Englisch
Herstellernummer: 23972
Einband: Gebunden
Autor: Kim, Hooni
Kamozawa, Aki
Fotograph: Teig, Kristin
Hersteller: Norton & Company
Abbildungen: 100 color photographs
Maße: 222 x 272 x 29 mm
Von/Mit: Hooni Kim (u. a.)
Erscheinungsdatum: 05.2020
Gewicht: 1,318 kg
Artikel-ID: 116778747
Warnhinweis

Ähnliche Produkte

Diese Website verwendet Cookies, um eine bestmögliche Erfahrung bieten zu können. Mehr Informationen ...