mingoo kang (27 risultati)

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Condizione: Very Good. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Condizione: New.

Condizione: New.

Condizione: As New. Unread book in perfect condition.

Hardcover. Condizione: new. Hardcover. In the first book on the subject in English, South Korea's best chef shows readers how to cook with jangs-the sauces that are the essential building blocks of all Korean cuisine. In the 60 home-cook-friendly dishes, he demystifies jangs while showing how they can be used to make both Korean and Western dishes more delicious.Like butter in French cooking or olive oil in Italian, jangs are the soul of Korean cuisine. These umami sauces are found in every meal, from soups and stews, to salads, marinades, and even desserts, adding depth and complexity to every dish. The foundation of the three main jangs- gochujang, doenjang, or ganjang-is simple. Soybeans, water, and salt are dried, aged, and fermented in earthenware pots, extracting flavor from their environment and slowly blossoming into intensely flavored jangs. Few understand these ingredients better than chef Mingoo Kang, who has dedicated his Seoul restaurant to the exploration of jangs. In his first cookbook, Kang expertly weaves jangs' history and methods into 60 accessible recipes to bring the sauces to life. Dishes like Fish Dumplings and Gang-Doenjang Bibimbap showcase the sauces' traditional Korean roots, while Western-inspired recipes like Doenjang Creme Brulee and Ssamjang Cacio e Pepe reinvent favorite meals. Through artisan profiles, sidebars, and step-by-step photographs, Jang uncovers one the culinary world's best-hidden secrets. In the first book on the subject in English, South Korea's best chef shows readers how to cook with jangs-the sauces that are the essential building blocks of all Korean cuisine. In the 60 home-cook-friendly dishes, he demystifies jangs while showing how they can be used to make both Korean and Western dishes more delicious. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Hardcover. Condizione: New.

HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Condizione: new.

Hardback. Condizione: New. In the first book on the subject in English, South Korea's best chef shows readers how to cook with jangs-the sauces that are the essential building blocks of all Korean cuisine. In the 60 home-cook-friendly dishes, he demystifies jangs while showing how they can be used to make both Korean and Western dishes more delicious.Like butter in French cooking or olive oil in Italian, jangs are the soul of Korean cuisine. These umami sauces are found in every meal, from soups and stews, to salads, marinades, and even desserts, adding depth and complexity to every dish. The foundation of the three main jangs- gochujang, doenjang, or ganjang-is simple. Soybeans, water, and salt are dried, aged, and fermented in earthenware pots, extracting flavor from their environment and slowly blossoming into intensely flavored jangs. Few understand these ingredients better than chef Mingoo Kang, who has dedicated his Seoul restaurant to the exploration of jangs. In his first cookbook, Kang expertly weaves jangs' history and methods into 60 accessible recipes to bring the sauces to life. Dishes like Fish Dumplings and Gang-Doenjang Bibimbap showcase the sauces' traditional Korean roots, while Western-inspired recipes like Doenjang Crème Brulee and Ssamjang Cacio e Pepe reinvent favorite meals. Through artisan profiles, sidebars, and step-by-step photographs, Jang uncovers one the culinary world's best-hidden secrets.

hardcover. Condizione: New. Special order direct from the distributor.

Condizione: New. 2024. Hardback. . . . . .

Condizione: New.

Condizione: New.

Hardcover. Condizione: New.

hardcover. Condizione: New.

Condizione: New. 2024. Hardback. . . . . . Books ship from the US and Ireland.

Condizione: New. In.

Condizione: As New. Unread book in perfect condition.

Condizione: New.

Hardback. Condizione: New. New copy - Usually dispatched within 4 working days.

Hardcover. Condizione: Brand New. 304 pages. 10.50x7.50x0.75 inches. In Stock.

Condizione: New.

Hardcover. Condizione: new. Hardcover. In the first book on the subject in English, South Korea's best chef shows readers how to cook with jangs-the sauces that are the essential building blocks of all Korean cuisine. In the 60 home-cook-friendly dishes, he demystifies jangs while showing how they can be used to make both Korean and Western dishes more delicious.Like butter in French cooking or olive oil in Italian, jangs are the soul of Korean cuisine. These umami sauces are found in every meal, from soups and stews, to salads, marinades, and even desserts, adding depth and complexity to every dish. The foundation of the three main jangs- gochujang, doenjang, or ganjang-is simple. Soybeans, water, and salt are dried, aged, and fermented in earthenware pots, extracting flavor from their environment and slowly blossoming into intensely flavored jangs. Few understand these ingredients better than chef Mingoo Kang, who has dedicated his Seoul restaurant to the exploration of jangs. In his first cookbook, Kang expertly weaves jangs' history and methods into 60 accessible recipes to bring the sauces to life. Dishes like Fish Dumplings and Gang-Doenjang Bibimbap showcase the sauces' traditional Korean roots, while Western-inspired recipes like Doenjang Creme Brulee and Ssamjang Cacio e Pepe reinvent favorite meals. Through artisan profiles, sidebars, and step-by-step photographs, Jang uncovers one the culinary world's best-hidden secrets. In the first book on the subject in English, South Korea's best chef shows readers how to cook with jangs-the sauces that are the essential building blocks of all Korean cuisine. In the 60 home-cook-friendly dishes, he demystifies jangs while showing how they can be used to make both Korean and Western dishes more delicious. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.

Hardcover. Condizione: new. Hardcover. In the first book on the subject in English, South Korea's best chef shows readers how to cook with jangs-the sauces that are the essential building blocks of all Korean cuisine. In the 60 home-cook-friendly dishes, he demystifies jangs while showing how they can be used to make both Korean and Western dishes more delicious.Like butter in French cooking or olive oil in Italian, jangs are the soul of Korean cuisine. These umami sauces are found in every meal, from soups and stews, to salads, marinades, and even desserts, adding depth and complexity to every dish. The foundation of the three main jangs- gochujang, doenjang, or ganjang-is simple. Soybeans, water, and salt are dried, aged, and fermented in earthenware pots, extracting flavor from their environment and slowly blossoming into intensely flavored jangs. Few understand these ingredients better than chef Mingoo Kang, who has dedicated his Seoul restaurant to the exploration of jangs. In his first cookbook, Kang expertly weaves jangs' history and methods into 60 accessible recipes to bring the sauces to life. Dishes like Fish Dumplings and Gang-Doenjang Bibimbap showcase the sauces' traditional Korean roots, while Western-inspired recipes like Doenjang Creme Brulee and Ssamjang Cacio e Pepe reinvent favorite meals. Through artisan profiles, sidebars, and step-by-step photographs, Jang uncovers one the culinary world's best-hidden secrets. In the first book on the subject in English, South Korea's best chef shows readers how to cook with jangs-the sauces that are the essential building blocks of all Korean cuisine. In the 60 home-cook-friendly dishes, he demystifies jangs while showing how they can be used to make both Korean and Western dishes more delicious. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.

Buch. Condizione: Neu. Jang | The Soul of Korean Cooking (More than 60 Recipes Featuring Gochujang, Doenjang, and Ganjang) | Mingoo Kang (u. a.) | Buch | Englisch | 2024 | Workman Publishing | EAN 9781648291869 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu.

Hardback. Condizione: New. In the first book on the subject in English, South Korea's best chef shows readers how to cook with jangs-the sauces that are the essential building blocks of all Korean cuisine. In the 60 home-cook-friendly dishes, he demystifies jangs while showing how they can be used to make both Korean and Western dishes more delicious.Like butter in French cooking or olive oil in Italian, jangs are the soul of Korean cuisine. These umami sauces are found in every meal, from soups and stews, to salads, marinades, and even desserts, adding depth and complexity to every dish. The foundation of the three main jangs- gochujang, doenjang, or ganjang-is simple. Soybeans, water, and salt are dried, aged, and fermented in earthenware pots, extracting flavor from their environment and slowly blossoming into intensely flavored jangs. Few understand these ingredients better than chef Mingoo Kang, who has dedicated his Seoul restaurant to the exploration of jangs. In his first cookbook, Kang expertly weaves jangs' history and methods into 60 accessible recipes to bring the sauces to life. Dishes like Fish Dumplings and Gang-Doenjang Bibimbap showcase the sauces' traditional Korean roots, while Western-inspired recipes like Doenjang Crème Brulee and Ssamjang Cacio e Pepe reinvent favorite meals. Through artisan profiles, sidebars, and step-by-step photographs, Jang uncovers one the culinary world's best-hidden secrets.