TY  - BOOK
AU  - Kang,Mingoo
AU  - Stein,Joshua David
AU  - Cho,Nadia
AU  - Ripert,Eric
TI  - Jang: the soul of Korean cooking 
SN  - 9781648291869
PY  - 2024///]
CY  - New York, NY
PB  - Artisan, a division of Workman Publishing Co., Inc.
KW  - Cooking, Korean
KW  - Hot pepper sauces
KW  - Korea
KW  - Fermented soyfoods
KW  - Cooking (Fermented foods)
KW  - Cookbooks
KW  - lcgft
N1  - Includes index; "More than 60 recipes featuring gochujang, doenjang, and ganjang" -- cover; Foreword / Eric Ripert -- Introduction -- The history of jang -- How jang is made -- How to use this book -- The korean pantry -- Building a jang pantry -- Ganjang -- Doenjang -- Gochujang
N2  - "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, and 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"--
ER  -