Sáng
Recipes from a Korean Family Table
Seiten
2026
Hardie Grant Books (Verlag)
978-1-74379-950-5 (ISBN)
Hardie Grant Books (Verlag)
978-1-74379-950-5 (ISBN)
- Noch nicht erschienen (ca. März 2026)
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Take a seat at the sáng (table) and join the family behind Sáng by Mabasa in this cookbook exploring Korean cuisine, its diversity and deliciousness.
Settle in at the family table in Sáng, and discover 100 recipes that celebrate the bold, diverse and comforting flavours of Korea. From crisp Korean fried chicken (best served with beer) to bubbling kimchi-jjigae, handmade banchan and sweet, chewy desserts, this is homestyle Korean food at its best — generous, deeply personal, and full of soul.
Written by designer-turned-restaurateur Kenny Son, the book reflects the story of his family and their food. His father, Seung kee, brings clean, city-style dishes from Seoul, while his mother, Jin sun, draws on the hearty, seafood-rich flavours of her native Kwangwon-do province near the North Korean border. With desserts and ferments by Kenny’s partner, Youmee Jeon, Sáng captures the full Korean table — rich in regional nuance, grounded in tradition, and adapted for everyday cooking at home.
Settle in at the family table in Sáng, and discover 100 recipes that celebrate the bold, diverse and comforting flavours of Korea. From crisp Korean fried chicken (best served with beer) to bubbling kimchi-jjigae, handmade banchan and sweet, chewy desserts, this is homestyle Korean food at its best — generous, deeply personal, and full of soul.
Written by designer-turned-restaurateur Kenny Son, the book reflects the story of his family and their food. His father, Seung kee, brings clean, city-style dishes from Seoul, while his mother, Jin sun, draws on the hearty, seafood-rich flavours of her native Kwangwon-do province near the North Korean border. With desserts and ferments by Kenny’s partner, Youmee Jeon, Sáng captures the full Korean table — rich in regional nuance, grounded in tradition, and adapted for everyday cooking at home.
Sáng is a family-run Korean restaurant in Sydney Australia, led by Seung kee Son, Jin sun Lee and their son Kenny Son. Originally from Seoul, the family brings together traditional Korean flavors, regional influences and a deeply personal approach to cooking. Kenny manages the restaurant while also working as a designer, with his partner Youmee Jeon contributing desserts, ferments and creative direction.
| Erscheint lt. Verlag | 1.3.2026 |
|---|---|
| Zusatzinfo | Full colour throughout |
| Verlagsort | South Yarra |
| Sprache | englisch |
| Maße | 190 x 248 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Gesunde Küche / Schlanke Küche | |
| Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen | |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| ISBN-10 | 1-74379-950-0 / 1743799500 |
| ISBN-13 | 978-1-74379-950-5 / 9781743799505 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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