Kimchi
80 recipes for classic kimchi and modern twists
Seiten
2026
Yellow Kite (Verlag)
978-1-3997-5528-3 (ISBN)
Yellow Kite (Verlag)
978-1-3997-5528-3 (ISBN)
- Noch nicht erschienen (ca. März 2026)
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The ultimate kimchi cookbook with over 80 recipes to make and use everyone's favourite fermented food!
'There's truly no one I'd trust more to write about all things kimchi. This book is a treasure and a joy' Sam Cooper, author of The Fermentation Kitchen
Bring the heart and soul of kimchi to your kitchen with a selection of authentic, classic kimchi recipes, plus modern twists for using kimchi in everyday delicious dishes.
In this beautiful book, discover the craft of kimchi through traditional and seasonal recipes, plus delicious ways to use kimchi in your cooking, from Kimchi Grilled Cheese Sandwich and Kimchi Mac and Cheese, to Kimchi Quesadilla, Kimchi Summer Rolls and Stir-Fried Kimchi Udon with Greens.
Jihyun ' Kimmy ' Kim grew up surrounded by the scents of garlic, chilli, and fermented vegetables, and watched the women in her family prepare huge batches of kimchi during kimjang each winter. It wasn't just about food - it was about love, sharing, and tradition. This cookbook is a mix of the old and the new, designed to help you feel more connected to the food you make, and more inspired to explore kimchi in your own way.
'There's truly no one I'd trust more to write about all things kimchi. This book is a treasure and a joy' Sam Cooper, author of The Fermentation Kitchen
Bring the heart and soul of kimchi to your kitchen with a selection of authentic, classic kimchi recipes, plus modern twists for using kimchi in everyday delicious dishes.
In this beautiful book, discover the craft of kimchi through traditional and seasonal recipes, plus delicious ways to use kimchi in your cooking, from Kimchi Grilled Cheese Sandwich and Kimchi Mac and Cheese, to Kimchi Quesadilla, Kimchi Summer Rolls and Stir-Fried Kimchi Udon with Greens.
Jihyun ' Kimmy ' Kim grew up surrounded by the scents of garlic, chilli, and fermented vegetables, and watched the women in her family prepare huge batches of kimchi during kimjang each winter. It wasn't just about food - it was about love, sharing, and tradition. This cookbook is a mix of the old and the new, designed to help you feel more connected to the food you make, and more inspired to explore kimchi in your own way.
Kimmy Kim is the founder and owner of London-based fresh kimchi brand 'Kimchi and Radish'; she holds nationally accredited cook's certifications in both Korean and Japanese cuisine. In 2006, she completed the Cordon Bleu Certificate at Tante Marie Culinary Academy. A South Korean native, Kimmy's diverse culinary background is anchored in East Asian tradition and refined through European technique. Her work is defined by a balance of technical precision, cultural depth and a deep, seasonal sensibility.
| Erscheint lt. Verlag | 26.3.2026 |
|---|---|
| Zusatzinfo | Colour photos |
| Sprache | englisch |
| Maße | 173 x 240 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| ISBN-10 | 1-3997-5528-5 / 1399755285 |
| ISBN-13 | 978-1-3997-5528-3 / 9781399755283 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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