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The Korean Cookbook Reviews
The Kimchee Cookbook:
Fiery Flavors and Cultural History of Korea's National Dish
~ Kim Man-Jo (Author), Lee Kyou-Tae (Author), Lee O-Young (Author) "From ancient times to the present day, the fiery flavors of kimchee have dominated the Korean cultural landscape..."
- Publisher: Periplus Editions (Dec. 1999)
- Product Dimensions: 10.1 x 9.1 x 0.6 in.
- Shipping Weight: 1.8 pounds
About the Author
Kim Man-Jo is a United States food industry consultant.
Lee Kyou-Tae is a journalist, and Lee O-Young is the author of Things Korean (Tuttle, 1999).
Korea's favorite food, kim chee is a side dish made by pickling vegetables such as radishes, cabbage, and cucumbers in salt, mixing in seasonings, and allowing the mixture to mature. But kim chee means much more to a Korean.
Expressing the very essence of Korean cosmology, it follows a basic code of five colors (green, red, white, black, and yellow) and flavors (salty, spicy, sour, sweet, and bitter) which in turn symbolizes universal directions, actions, and seasonal changes. Rooted in the theory of Yin and Yang, this fermented food is known as an appetite stimulant, as well as for its high vitamin C content and beneficial lactic acid microorganisms.
The Kim Chee Cookingbook catalogs 90 recipes for all occasions, from traditional whole cabbage kim chee to gourmet stuffed crab shell kim chee. It also places kim chee in its historical, cultural, and scientific contexts.
Illustrated with over 110 sumptuous photographs, it is a fascinating and comprehensive look into Korean cuisine and culture.
The origins, history and culture of kimchee
The secrets of making kimchee
Winter kimchee recipes
Spring kimchee recipes
Summer kimchee recipes
Autumn kimchee recipes
Year - round kimchee recipes