The Korean Vegan Cookbook von Joanne Lee Molinaro Veganes Kochbuch mit 335 Seiten, inspiriert von der koreanischen Küche. Entdecken Sie köstliche Rezepte und persönliche Geschichten aus Omma's Kitchen.
- Hersteller: Penguin LLC US, Avery
- Farbe: NA
11 Angebote mit vergleichbaren Preisen von 29,95 € bis 48,55 €
29,95 €
zzgl. 0,00 € VersandAngebote
von 29,95 € bis 48,55 €
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The Korean Vegan Cookbook | Reflections and Recipes from Omma's Kitchen | Buch
Anzahl der Seiten: 335, Autor: Joanne Lee Molinaro, Buchreihe: The Korean Vegan, Buchtitel: The Korean Vegan Cookbook, Erscheinungsjahr: 2021, Format: Gebundene Ausgabe, Genre: Importe, Hersteller: Penguin LLC US, Avery, Produktart: Nicht zutreffend, Schlagworte: Länderküchen, Vegane Küche und Veganismus, Englische Bücher,, Sprache: Englisch, Titelzusatz: Reflections and Recipes from Omma's Kitchen, Verlag: Penguin LLC US, Avery
29,95 €
zzgl. 0,00 € VersandThe Korean Vegan Cookbook | Reflections and Recipes from Omma's Kitchen | Buch
Anzahl der Seiten: 335, Autor: Joanne Lee Molinaro, Buchreihe: The Korean Vegan, Buchtitel: The Korean Vegan Cookbook, Erscheinungsjahr: 2021, Format: Gebundene Ausgabe, Genre: Importe, Hersteller: Penguin LLC US, Avery, Produktart: Nicht zutreffend, Schlagworte: Länderküchen, Vegane Küche und Veganismus, Englische Bücher,, Sprache: Englisch, Titelzusatz: Reflections and Recipes from Omma's Kitchen, Verlag: Penguin LLC US, Avery
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The Korean Vegan Cookbook
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.
30,99 €
zzgl. 0,00 € VersandThe Korean Vegan Cookbook
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.
