In part one of Good Morning, Kimchi, readers are taken on an odyssey through the pickled vegetable's theory and history, the science of the dish, along with its many different tastes, the ingredients and utensils needed to make it, and the customs associated with kimchi itself. In part two, facts concerning the reality of making kimchi are introduced before 20 types of traditional kimchi, all using Korean ingredients, are explained, and then 20 different types of fusion kimchi that blend ingredients from around the world with this distinctly Korean staple.
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Most Helpful Customer Reviews
7 of 7 people found the following review helpful:
4.0 out of 5 stars
Great book but the translation could have been better.,
By
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This review is from: Good Morning, Kimchi!: Forty Different Kinds of Traditional & Fusion Kimchi Recipes (Perfect Paperback)
I love this book but one word of warning some areas of the book could have been better written. Example several recipes say "pickle lightly" for an explanation you have to go back to the start of the book but no reference is listed. That said if you have some Kimchi making knowledge this book can take you to the next level.
2 of 2 people found the following review helpful:
5.0 out of 5 stars
Great Book!,
By Gardener "Gardener" (California) - See all my reviews
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This review is from: Good Morning, Kimchi!: Forty Different Kinds of Traditional & Fusion Kimchi Recipes (Perfect Paperback)
Very pleased with the book, very imformative and many great sounding recipes. Anyone into probiotics will love the variety this book gives. Yes a worth while purchase.
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Inside This Book
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First Sentence:
Kimchi is the best known fermented Korean food. Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
Traditional Kimchi, Cut the Chinese, Chop the Chinese New!
Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Kimchi is the best known fermented Korean food. Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
Traditional Kimchi, Cut the Chinese, Chop the Chinese New!
Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 3
books:
- Korean Cuisine (Korean Edition) by Young Sook Choi in Back Matter
- Codex Alimentarius by Joint Fao on page 15
- Code of Practice by Disability Rights Commission on page 15
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