The Korean Vegan Cookbook : Reflections and Recipes from Omma's Kitchen

The single most frequent question Joanne Lee Molinaro gets asked is '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 the bapsangs of Joanne's childhood - doenjang (fermented soybean paste), gochujang (chili sauce), dashima (seaweed), and more - are fully plant-based, unbelievably flavourful, and totally Korean. In her debut cookbook, Joanne shares recipes and narrative snapshots of the food that shaped her family history. 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, Kale & Ramen Salad with noodle 'croutons' and a dressing akin to ramen broth. With the intimate storytelling and stunning photography she's become known for on social media, The Korean Vegan Cookbook celebrates how deeply food and family shape our identity.Author: Joanne Lee Molinaro,author
Contributors: Joanne Lee Molinaro,author
Binding: hardcover
Number Of Pages: 336
Publication Date:
Release Date:
Languages: English,Published,English,Original Language,Englis
Edition: 1
Published/Release Date: 12 Oct 2021
Format: Hardback
Publisher/Studio/Brand: Penguin Putnam Inc
Author/Director/Artist: Joanna Lee Molinaro
Dimension (cm): 260x215x28 mm
Package Dimension (cm): 45x271x258 mm
Item Weight (g): 1417
Package Weight (g): 1388