A01=Kim Man-Jo
A01=Lee Kyou-Tae
A01=Lee O-Young
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Age Group_Uncategorized
Author_Kim Man-Jo
Author_Lee Kyou-Tae
Author_Lee O-Young
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Category1=Non-Fiction
Category=WB
Category=WBN
Category=WBW
cholesterol lowering
cholesterol lowering cookbook
COP=United States
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ferment vegetables
fermentation
healthy digestion
healthy digestion the natural way
healthy vegan
Language_English
lower cholesterol naturally
macrobiotic cookbooks
macrobiotic cooking
macrobiotic diet
macrobiotic foods
PA=Available
Price_€10 to €20
probiotic
probiotic and digestive enzyme
probiotic gut health
probiotic with enzymes
PS=Active
softlaunch
superfood
vegan books
vegan cookbooks
vegan food
vegan gifts
vegan recipe book
Product details
- ISBN 9780804848602
- Weight: 624g
- Dimensions: 267 x 216mm
- Publication Date: 10 Jul 2018
- Publisher: Tuttle Publishing
- Publication City/Country: US
- Product Form: Paperback
- Language: English
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Kimchi is the newest star on the Asian culinary stage. These kimchi recipes are an appetizing way to add more vegetables with probiotics, vitamins, and enzymes to your healthy diet.
This delicious Korean superfood is tasty in a surprisingly tangy, spicy, and pungent way! The Korean Kimchi Cookbook is the first Korean cookbook in English to present Korean kimchi recipes in so many different forms. Learn about the alchemy of vegetable fermentation and its health benefits, which include healthy digestion, anti-aging results, lower cholesterol, and a stronger immune system.
The Korean Kimchi Cookbook features the extensive history and background information about Korean cuisine and the country's fascinating culture, and is perfect for vegans, vegetarians and omnivores alike!
There are 78 flavorful and easy-to-prepare recipes organized by season, including:
The recipes in this Korean cookbook represent what good food is about: health, quality, simplicity, and the balance of texture and flavor. Become a part of an ancient Korean tradition passed down through the years with The Korean Kimchi Cookbook!
This delicious Korean superfood is tasty in a surprisingly tangy, spicy, and pungent way! The Korean Kimchi Cookbook is the first Korean cookbook in English to present Korean kimchi recipes in so many different forms. Learn about the alchemy of vegetable fermentation and its health benefits, which include healthy digestion, anti-aging results, lower cholesterol, and a stronger immune system.
The Korean Kimchi Cookbook features the extensive history and background information about Korean cuisine and the country's fascinating culture, and is perfect for vegans, vegetarians and omnivores alike!
There are 78 flavorful and easy-to-prepare recipes organized by season, including:
- Fresh Oyster Kimchi
- Swiss Chard Kimchi
- Fresh Ginger Pickles
- Traditional Cabbage Kimchi
The recipes in this Korean cookbook represent what good food is about: health, quality, simplicity, and the balance of texture and flavor. Become a part of an ancient Korean tradition passed down through the years with The Korean Kimchi Cookbook!
Lee O-Young is a Doctor if Literature and a renowned literary critic. He has served as a director at the Ewha Womans University in the Semiotics Research Center, and has contributed articles and editorials to countless publications. From 1990-1991, he served as Korea's first Minister of Culture.
Lee Kyou-Tae is a journalist who has written over 100 books. In 1972 he received an Honorary Doctorate in Literature from the University of North Cholla Province.
Kim Man-Jo is a food industry consultant who has authored six books on the subject of kimchi. She has taught at the Seoul Womens University and Yonsei University, and is presently living in Indonesia where she is founder and CEO of The Sages Institute International, a school of culinary and pastry arts.
Lee Kyou-Tae is a journalist who has written over 100 books. In 1972 he received an Honorary Doctorate in Literature from the University of North Cholla Province.
Kim Man-Jo is a food industry consultant who has authored six books on the subject of kimchi. She has taught at the Seoul Womens University and Yonsei University, and is presently living in Indonesia where she is founder and CEO of The Sages Institute International, a school of culinary and pastry arts.
