Overview

Korea's staple condiment is taking America by storm with its vibrant, versatile balance of flavor and just the right amount of spice. Using the traditional kimchi-making seasons as her guide and focusing on produce at its peak, Chun illuminates how to create both robust kimchis and lighter pickles. With recipes from star chefs like David Chang and Sean Brock, who are hooked on kimchi's unique crunch and heat, The Kimchi Cookbook takes this beloved pickle to new heights. 60 recipes and tips for creating and cooking with kimchi will add a kick of flavor to any plate. Following traditional kimchi-making seasons and focusing on produce at its peak, this bold, colorful cookbook walks you step by step through how to make both robust and lighter kimchi. Lauryn Chun explores a wide variety of flavors and techniques for creating this live-culture food, from long-fermented classic winter kimchi intended to spice up bleak months to easy-to-make summer kimchi that highlights the freshness of produce and is ready to eat in just minutes. Once you have made your own kimchi, using everything from tender and delicate young napa cabbage to stuffed eggplant, you can then use it as a star ingredient in Chun's inventive recipes for cooking with kimchi. From favorites such as Pan-Fried Kimchi Dumplings and Kimchi Fried Rice to modern dishes like Kimchi Risotto, Skirt Steak Ssam with Kimchi Puree Chimichurri, Kimchi Oven-Baked Baby Back Ribs, and even a Kimchi Grapefruit Margarita, Chun showcases the incredible range of flavor kimchi adds to any plate. With sixty recipes and beautiful photographs that will have you hooked on kimchi's unique crunch and heat, The Kimchi Cookbook takes the champagne of pickles to new heights.

Full Product Details

Author:   Lauryn Chun ,  Olga Massov
Publisher:   Random House USA Inc
Imprint:   Ten Speed Press
Dimensions:   Width: 19.60cm , Height: 1.70cm , Length: 23.40cm
Weight:   0.652kg
ISBN:  

9781607743354

ISBN 10:   1607743353
Pages:   160
Publication Date:   27 November 2012
Audience:   General/trade ,  General
Format:   Hardback
Publisher's Status:   Active
Availability:   In stock  
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Table of Contents

Acknowledgments      Introduction     Kimchi 101     The Kimchi Pantry Spring / Summer Kimchi     Instant Red Leaf Lettuce Kimchi Instant Baby Spinach and Oyster Mushroom Kimchi Bok Choy Kimchi Stuffed Cucumber Kimchi Quick Cucumber and Chive Kimchi Tri-Colored Bell Pepper and Cabbage Water Kimchi in Clear Broth Korean “Gazpacho” Water Kimchi in Red Pepper Broth Tender Young Napa Cabbage Kimchi Korean Radish Top Kimchi French Breakfast Radish Kimchi Perilla Leaf Kimchi Chive Kimchi Green Onion Kimchi Cipollini Onion Kimchi Deconstructed “Stuffed” Eggplant Kimchi Stuffed Tomato Kimchi Fall / Winter Kimchi   Instant Apple, Persimmon, and Pear Kimchi Apple, Pear, and Cabbage Water Kimchi with Fennel in Clear Broth Cauliflower Water Kimchi with Pear, Lime Zest, and Pomegranate in Clear Broth Butternut Squash Kimchi with Lacinato Kale and Pine Nuts Rolled-Up Green Cabbage Kimchi with Radish and Asian Pear White Wrapped Kimchi with Persimmon and Dates Wrapped Seafood Kimchi Square-Cut Napa Cabbage Kimchi Savoy Cabbage Kimchi with Turnip Mother-in-Law’s Signature Kimchi Daikon Radish Cube Kimchi Bachelor Radish Kimchi White Stuffed Cabbage Kimchi Stuffed Cabbage Kimchi Daikon Radish Halves Pickled in Clear Broth Cooking with Kimchi   Kimchi Frittata with Green Onions and Shiitakes Eggs Benedict with Kimchi Hollandaise Corn Salad with French Breakfast Radish Kimchi Kimchi Cornmeal Pancakes Cold Sesame Noodle Salad with Kimchi Pan-Fried Kimchi Dumplings (Mandu) Kimchi Slaw with Cilantro Kimchi Risotto Farro and Butternut Squash Kimchi with Lacinato Kale and Ricotta Salata Kimchi Fried Rice Dolsot-Style Roasted Brussels Sprouts with Cipollini Onion Kimchi Scalloped Potatoes with Kimchi Winter Greens with Kimchi Turkey “Banh Mi” with Kimchi The Mother-in-Law’s Porchetta Grilled MILKimcheeze Sandwich The Mother-in-Law Kimchi Brisket Sandwich Red Curry Mussels with Kimchi Kimchi Oyster Mignonette Flounder with Brown Butter, Capers, and Kimchi Spanish Mackerel with Green Onion Kimchi and Potatoes Chicken with Savoy Cabbage Kimchi, Lemon, and Olives Skirt Steak Ssam with Kimchi Puree Chimichurri Braised Short Ribs with Bachelor Radish Kimchi Kimchi Oven-Baked Baby Back Ribs Kimchi Chigae Stew Russian-Inspired Kimchi Schi Friulian Bean Soup with Savoy Cabbage Kimchi Kimchi Grapefruit Margarita   Index   Measurement Conversion Charts

Reviews

[Lauryn Chun's] primer, The Kimchi Cookbook, takes the traditional Korean condiment to new heights, showcasing its versatility as both a simple pickled vegetable and complex flavor enhancer. <br>-- New York Daily News <br> Chun's book has a recipe for just about any type of kimchi you could think of, from spicy napa and daikon blends to more creative and modern pickles made from butternut squash, French butter radishes, and even tomatoes. Anyone familiar with Chun's New York-based kimchi company, Mother-in-Law's Kimchi, should be pleased to find many of her signature recipes tucked throughout the book. On top of all of the pickle recipes, Chun also includes about two dozen recipes for using up all those jars of kimchi you'll accumulate, since eating kimchi straight from the jar (no shame) may eventually grow old. <br>--Serious Eats <br> The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi is a beautifully photographed, easily readable collection that not only takes on the kimchi we all know and love--made from Napa cabbage, radishes, and the like--but also weaves in Chun's tale of growing up in the culture. <br>-- OC Weekly <br> Korean culture and cuisine have clearly gone mainstream, so the timing seems perfect for the release of Lauryn Chun's The Kimchi Cookbook. ..which highlights the versatility of Korea's omnipresent spicy fermented vegetable dish. <br>-- Los Angeles magazine <br> If you thought that cabbage was the be-alland end-all of kimchi, Lauryn Chun will quickly prove you wrong. From the quick satisfaction of Cucumber and Chive Kimchi to long-aged bachelor radishes, this book will have you fermenting every season's vegetable crop, and then show you inventive ways to cook with what you make. <br>--Willy Blackmore, Los Angeles editor of TastingTable.com <br> As an enthusiastic kimchi eater, I've long wished for someone to teach me how to create all those interesting, zippy flavors at home. The Kimchi Cook

If you thought that cabbage was the be-alland end-all of kimchi, Lauryn Chun will quickly prove you wrong. From the quick satisfaction of Cucumber and Chive Kimchi to long-aged bachelor radishes, this book will have you fermenting every season's vegetable crop, and then show you inventive ways to cook with what you make. <br>--Willy Blackmore, Los Angeles editor of TastingTable.com<br> <br> As an enthusiastic kimchi eater, I've long wished for someone to teach me how to create all those interesting, zippy flavors at home. The Kimchi Cookbook is just the thing for home canners who want to take their food preservation beyond traditional jams and vinegar pickles. Lauryn Chun's recipes for tangy, bright, and bubbly kimchi are approachable and make a world of fermented foods seem firmly within our grasp. <br>--Marisa McClellan, author of Food In Jars and creator of FoodInJars.com

"""[Lauryn Chun’s] primer, The Kimchi Cookbook, takes the traditional Korean condiment to new heights, showcasing its versatility as both a simple pickled vegetable and complex flavor enhancer."" —New York Daily News   ""Chun's book has a recipe for just about any type of kimchi you could think of, from spicy napa and daikon blends to more creative and modern pickles made from butternut squash, French butter radishes, and even tomatoes. Anyone familiar with Chun's New York-based kimchi company, Mother-in-Law's Kimchi, should be pleased to find many of her signature recipes tucked throughout the book. On top of all of the pickle recipes, Chun also includes about two dozen recipes for using up all those jars of kimchi you'll accumulate, since eating kimchi straight from the jar (no shame) may eventually grow old.""  —Serious Eats   ""The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi is a beautifully photographed, easily readable collection that not only takes on the kimchi we all know and love--made from Napa cabbage, radishes, and the like--but also weaves in Chun's tale of growing up in the culture."" —OC Weekly   ""Korean culture and cuisine have clearly gone mainstream, so the timing seems perfect for the release of Lauryn Chun’s The Kimchi Cookbook…which highlights the versatility of Korea’s omnipresent spicy fermented vegetable dish.""  —Los Angeles magazine “If you thought that cabbage was the be-alland end-all of kimchi, Lauryn Chun will quickly prove you wrong. From the quick satisfaction of Cucumber and Chive Kimchi to long-aged bachelor radishes, this book will have you fermenting every season’s vegetable crop, and then show you inventive ways to cook with what you make.” —Willy Blackmore, Los Angeles editor of TastingTable.com   “As an enthusiastic kimchi eater, I’ve long wished for someone to teach me how to create all those interesting, zippy flavors at home. The Kimchi Cookbook is just the thing for home canners who want to take their food preservation beyond traditional jams and vinegar pickles. Lauryn Chun’s recipes for tangy, bright, and bubbly kimchi are approachable and make a world of fermented foods seem firmly within our grasp.” —Marisa McClellan, author of Food In Jars and creator of FoodInJars.com"

[Lauryn Chun's] primer, The Kimchi Cookbook, takes the traditional Korean condiment to new heights, showcasing its versatility as both a simple pickled vegetable and complex flavor enhancer. -- New York Daily News Chun's book has a recipe for just about any type of kimchi you could think of, from spicy napa and daikon blends to more creative and modern pickles made from butternut squash, French butter radishes, and even tomatoes. Anyone familiar with Chun's New York-based kimchi company, Mother-in-Law's Kimchi, should be pleased to find many of her signature recipes tucked throughout the book. On top of all of the pickle recipes, Chun also includes about two dozen recipes for using up all those jars of kimchi you'll accumulate, since eating kimchi straight from the jar (no shame) may eventually grow old. --Serious Eats The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi is a beautifully photographed, easily readable collection that not only takes on the kimchi we all know and love--made from Napa cabbage, radishes, and the like--but also weaves in Chun's tale of growing up in the culture. -- OC Weekly Korean culture and cuisine have clearly gone mainstream, so the timing seems perfect for the release of Lauryn Chun's The Kimchi Cookbook. ..which highlights the versatility of Korea's omnipresent spicy fermented vegetable dish. -- Los Angeles magazine If you thought that cabbage was the be-alland end-all of kimchi, Lauryn Chun will quickly prove you wrong. From the quick satisfaction of Cucumber and Chive Kimchi to long-aged bachelor radishes, this book will have you fermenting every season's vegetable crop, and then show you inventive ways to cook with what you make. --Willy Blackmore, Los Angeles editor of TastingTable.com As an enthusiastic kimchi eater, I've long wished for someone to teach me how to create all those interesting, zippy flavors at home. The Kimchi Cook

Author Information

LAURYN CHUN is the founder of Mother-in-Law's Kimchi, which has been praised in the New York Times, Tasting Table, O Magazine, WSJ Blog, and USA Today, and was featured on the Cooking Channel's FoodCrafters.

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