Jang: The Soul of Korean Cooking (More than 60 Recipes Featuring Gochujang, Doenjang, and Ganjang)

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(as of May 19, 2024 08:00:15 UTC – Details)

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Chef Edward Lee’s story and his food could only happen in America. Raised in Brooklyn by a family of Korean immigrants, he eventually settled down in his adopted hometown of Louisville, Kentucky, where he owns the acclaimed restaurant 610 Magnolia. At Noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Naomi Duguid, who’s taken food lovers to many corners of the globe, now invites readers and cooks on a very different journey—a deep dive into the miracle of salt and its essential role in preserving, fermenting, and transforming food. Joshua McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is a vegetable whisperer. 2019 marks the twenty-fifth anniversary of the acclaimed French Laundry restaurant in the Napa Valley—“the most exciting place to eat in the United States” (The New York Times). Sean Brock is the chef behind the game-changing restaurants Husk and McCrady’s, and his first book offers all of his inspired recipes.

Publisher ‏ : ‎ Artisan (March 12, 2024)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 216 pages
ISBN-10 ‏ : ‎ 1648291864
ISBN-13 ‏ : ‎ 978-1648291869
Item Weight ‏ : ‎ 1.99 pounds
Dimensions ‏ : ‎ 7.7 x 0.77 x 10.7 inches