Release Date:- 2021-10-12
Availability:- In Stock
Kind:- ebook
THE INSTANT NEW YORK TIMES BESTSELLER ā¢ NAMED ONE OF THE BEST NEW COOKBOOKS OF THE YEAR BY Epicurious ā¢ EATER ā¢ Stained Page ā¢ Infatuation ā¢ Spruce Eats ā¢ Publisherās Weekly ā¢ Food52 ā¢ 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, sheās often asked, āHow can you be vegan and Korean?ā 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 Joanneās table growing upādoenjang (fermented soybean paste), gochujang (chili sauce), dashima (seaweed), and moreāare 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 motherās 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.