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00000cam c22002058c 4500
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001
000001197015
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005
20250610142107
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007
ta
-
008
250516s2024 us a 001c0 eng
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020
▼a 9781648291869
▼q (hardback) -
035
▼a (KERIS)REF000020326006
-
040
▼a DLC
▼b eng
▼c DLC
▼d DLC
▼e rda
▼d 211070 -
042
▼a pcc
-
050
▼a TX360.K6
-
090
▼a TX360.K6
▼b K16 -
245
▼a Jang :
▼b the soul of Korean cooking /
▼d Mingoo Kang,
▼e Joshua David Stein,
▼e Nadia Cho -
260
▼a New York, NY :
▼b Artisan, a division of Workman Publishing Co., Inc.,
▼c [2024] -
300
▼a 215 pages :
▼b chiefly color illustrations ;
▼c 28 cm -
500
▼a Includes index
-
520
▼a "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, and 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 the culinary world's best-hidden secrets"--
▼c Provided by publisher -
650
▼a Cooking, Korean
-
650
▼a Hot pepper sauces
▼z Korea -
650
▼a Fermented soyfoods
▼z Korea -
650
▼a Cooking (Fermented foods)
-
700
▼a Kang, Mingoo
-
700
▼a Stein, Joshua David,
▼e author -
700
▼a Cho, Nadia,
▼e author -
950
▼b $35
-
991
▼a 단행본
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상세정보
Jang : the soul of Korean cooking
QR코드| 자료유형 : | 단행본 |
|---|---|
| ISBN : | 9781648291869 |
| 분류기호 : | TX360.K6 |
| 서명/저자사항 : | Jang : the soul of Korean cooking / Mingoo Kang, Joshua David Stein, Nadia Cho |
| 발행사항 : | New York, NY : Artisan, a division of Workman Publishing Co., Inc., [2024] |
| 형태사항 : | 215 pages : chiefly color illustrations ; 28 cm |
| 일반주기 : | Includes index |
| 요약 : | "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, and 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 the culinary world's best-hidden secrets"-- Provided by publisher |
| 일반주제명 : | Cooking, Korean -- |
| 일반주제명 : | Hot pepper sauces -- Korea -- |
| 일반주제명 : | Fermented soyfoods -- Korea -- |
| 일반주제명 : | Cooking (Fermented foods) -- |
| 개인저자 : | Kang, Mingoo |
| 개인저자 : | Stein, Joshua David, author |
| 개인저자 : | Cho, Nadia, author |
| 언어 | 영어 |
예약
- 1. 예약현황은 홈페이지 로그인 후 예약 페이지에 확인 가능합니다.
- 2. 도착 통보된 예약자료 대출을 원하지 않는 경우에는 예약 현황에서 취소할 수 있습니다.
- 3. 기타 문의사항은 도서관에 문의 바랍니다.
무인예약대출
- 1. 무인예약대출 현황은 홈페이지 로그인 후 무인예약대출 페이지에 확인 가능합니다.
- 2. 무인예약대출자료 대출을 원하지 않는 경우에는 무인예약대출 페이지에서 신청 또는 접수상태인 경우만 취소할 수 있습니다.
- 3. 희망대출일은 신청일로부터 최대 1주일 까지 가능합니다.
- 4. 희망대출일을 선택하지 않은 경우 대출대기 통보 후 1주일까지 기기에서 대출가능합니다.
- 5. 기타 문의사항은 도서관에 문의 바랍니다.
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