Hardcover: 240 pages
Publisher: Mitchell Beazley (June 7, 2016)
Product Dimensions: 7.8 x 1 x 10 inches
Shipping Weight: 2 pounds (View shipping rates and policies)
Average Customer Review: 4.5 out of 5 stars See all reviews (2 customer reviews)
Best Sellers Rank: #81,606 in Books (See Top 100 in Books) #23 in Books > Cookbooks, Food & Wine > Asian Cooking > Indian #31 in Books > Cookbooks, Food & Wine > Asian Cooking > Chinese #132 in Books > Cookbooks, Food & Wine > Cooking by Ingredient > Vegetables
It wasn't quite what I expected, but it's got a lot of good info. A lot of the food is fusion (Kimchi Mac & Cheese). There's detailed info on fermentation, detailed photos. I compare the recipes with my other K-books. Frankly, of the things I've made, I don't care for most of them. But I'm learning and that's the point. Of all my books, their recipe for kimchi water radish is the most direct and manageable. I don't have a separate fridge for kimchi. If I made 5 gallons of something, I'd have to throw most of it out. I'm also trying to develop a more sophisticated palate, and even learning what I don't care for as much, is helpful. They have a recipe for mango kimchi that sounded fabulous, but after fermenting at room temp for a few days,chilling for a few more, the mangoes were pure mush - and I used unripe ones to begin with, as they suggest. If you're really into K-food, I'd totally suggest this. Info is info.
Really enjoy using this book!
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