Chae

This is a new book. Condition: Brand New.

Not just a cookbook but an essential guide to Korean slow food and fermentation, Chae follows the seasons of a calendar year: summer, autumn, winter and spring. Each season forms its own chapter with approximately 15-20 recipes and foundations, presenting traditional Korean technique with native Australian produce.

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 Chae's 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.

Book details and technical specifications

Format: Hardback
ISBN13: 9781743798805
Published: July 2024

Number of pages: 256
Width: 190 mm
Height: 260 mm
Depth: not specified

Publisher: Hardie Grant Books