Syndetics cover image
Image from Syndetics

The Korean vegan cookbook : reflections and recipes from Omma's kitchen / Joanne Lee Molinaro.

By: Material type: TextTextPublisher: New York : Avery, Penguin Random House LLC, 2021Copyright date: ©2021Description: 335 pages : color illustrations ; 26 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9780593084274
  • 0593084276
Subject(s): Genre/Form:
Contents:
Introduction -- The Korean vegan -- The Korean vegan pantry -- The basics -- BBang (Breads) -- Banchan (Side dishes) -- Kimchi and salads -- Soups and stews -- Noodles and pastas -- Bar and street foods -- Main dishes -- Sweets -- The Lees in Korea.
Summary: "Korean dishes, some traditional and some reimagined, from the home cook and storyteller behind @thekoreanvegan on TikTok"-- Provided by publisher.Summary: Korean cooking is synonymous with fish sauce and barbecue, and veganism remains extremely rare in Korean culture. Many of the ingredients are fully plant-based and unbelievably flavorable, and Korean plant-based eating is not a new idea: vegan cuisine prepared by Korean Buddhist monks has been around for more than a thousand years. Lee Molinaro shares recipes (and narrative snapshots) of the food that shaped her family history-- only with a plant-based take. -- adapted from inside front cover and the chapter, The Korean vegan.
Holdings
Item type Home library Collection Call number Materials specified Status Date due Barcode Item holds
Adult Book Adult Book Dr. James Carlson Library NonFiction 641.5951 L479 Available 33111010594816
Total holds: 0

Enhanced descriptions from Syndetics:

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.

Includes index.

Introduction -- The Korean vegan -- The Korean vegan pantry -- The basics -- BBang (Breads) -- Banchan (Side dishes) -- Kimchi and salads -- Soups and stews -- Noodles and pastas -- Bar and street foods -- Main dishes -- Sweets -- The Lees in Korea.

"Korean dishes, some traditional and some reimagined, from the home cook and storyteller behind @thekoreanvegan on TikTok"-- Provided by publisher.

Korean cooking is synonymous with fish sauce and barbecue, and veganism remains extremely rare in Korean culture. Many of the ingredients are fully plant-based and unbelievably flavorable, and Korean plant-based eating is not a new idea: vegan cuisine prepared by Korean Buddhist monks has been around for more than a thousand years. Lee Molinaro shares recipes (and narrative snapshots) of the food that shaped her family history-- only with a plant-based take. -- adapted from inside front cover and the chapter, The Korean vegan.

Powered by Koha