- Hem
- Böcker
- Facklitteratur
- Mat & Dryck
- Jang (inbunden, eng)
Jang (inbunden, eng)
In the first book on the subject in English, South Korea’s best chef shows readers how to cook with jangs—the sauces that are...
419 kr
Bara 3 kvar
Skickas inom 2-3 vardagar
- Fri frakt
Fri frakt över 299:-
Snabb leverans
Fria returer
Produktbeskrivning
In the first book on the subject in English, South Korea’s best chef shows readers how to cook with jangs—the sauces that are the essential building blocks of all Korean cuisine. In the 60 home-cook-friendly dishes, he demystifies jangs while showing how they can be used to make both Korean and Western dishes more delicious. * Named a Best New Cookbook of Spring 2024 by Eater and Epicurious
Like butter in French cooking or olive oil in Italian, jangs are the soul of Korean cuisine.
These umami sauces are found in every meal, from soups and stews, to salads, marinades, and even desserts, adding depth and complexity to every dish. The foundation of the three main jangs—gochujang, doenjang, or ganjang—is simple. Soybeans, water, and salt are dried, aged, and fermented in earthenware pots, extracting flavor from their environment and slowly blossoming into intensely flavored jangs.
Few understand these ingredients better than chef Mingoo Kang, who has dedicated his Seoul restaurant to the exploration of jangs. In his first cookbook, Kang expertly weaves jangs’ history and methods into 60 accessible recipes to bring the sauces to life. Dishes like Fish Dumplings and Gang-Doenjang Bibimbap showcase the sauces’ traditional Korean roots, while Western-inspired recipes like Doenjang Crème Brulee and Ssamjang Cacio e Pepe reinvent favorite meals.
Through artisan profiles, sidebars, and step-by-step photographs, Jang uncovers one of the culinary world’s best-hidden secrets.
Like butter in French cooking or olive oil in Italian, jangs are the soul of Korean cuisine.
These umami sauces are found in every meal, from soups and stews, to salads, marinades, and even desserts, adding depth and complexity to every dish. The foundation of the three main jangs—gochujang, doenjang, or ganjang—is simple. Soybeans, water, and salt are dried, aged, and fermented in earthenware pots, extracting flavor from their environment and slowly blossoming into intensely flavored jangs.
Few understand these ingredients better than chef Mingoo Kang, who has dedicated his Seoul restaurant to the exploration of jangs. In his first cookbook, Kang expertly weaves jangs’ history and methods into 60 accessible recipes to bring the sauces to life. Dishes like Fish Dumplings and Gang-Doenjang Bibimbap showcase the sauces’ traditional Korean roots, while Western-inspired recipes like Doenjang Crème Brulee and Ssamjang Cacio e Pepe reinvent favorite meals.
Through artisan profiles, sidebars, and step-by-step photographs, Jang uncovers one of the culinary world’s best-hidden secrets.
Format | Inbunden |
Omfång | 216 sidor |
Språk | Engelska |
Förlag | Workman Publishing |
Utgivningsdatum | 2024-03-28 |
ISBN | 9781648291869 |
Specifikation
Böcker
- Inbunden, 216, Engelska, Hachette UK Distribution, 2024-03-28, 9781648291869
Leverans
Vi erbjuder flera smidiga leveransalternativ beroende på ditt postnummer, såsom Budbee Box, Early Bird, Instabox och DB Schenker. Vid köp över 299 kr är leveransen kostnadsfri, annars tillkommer en fraktavgift från 29 kr. Välj det alternativ som passar dig bäst för en bekväm leverans.
Betalning
Du kan betala tryggt och enkelt via Avarda med flera alternativ: Swish för snabb betalning, kortbetalning med VISA eller MasterCard, faktura med 30 dagars betalningstid, eller konto för flexibel delbetalning.
Specifikation
Det finns tyvärr inga specifikationer att visa för denna produkt.