MARC Record from marc_openlibraries_phillipsacademy

LEADER: 03276cam a2200433 i 4500
001 3379821
003 NOBLE
005 20130522182732.0
008 120824s2012 caua 000 0 eng
906 $a7$bcbc$corignew$d1$eecip$f20$gy-gencatlg
919 4 $a31867007115756
925 0 $aacquire$b2 shelf copies$xpolicy default
955 $bxh66 2012-08-24$ixh66 2012-08-24 ONIX to Dewey$wrd13 2012-08-24$axn07 2012-11-27 1 copy rec'd., to CIP ver.$fxh14 2013-01-09 to CALM$trf18 2013-05-01 copy 2 added
010 $a 2012025827
020 $a9781607743354 (hardback)
020 $z9781607743361 (ebook)
040 $aDLC$beng$cDLC$erda$dDLC
042 $apcc
050 00 $aTX806$b.C49 2012
082 00 $a641.81$223
084 $aCKB090000$aCKB015000$aCKB023000$2bisacsh
100 1 $aChun, Lauryn,$d1970-
245 14 $aThe kimchi cookbook :$b60 tranditional and modern ways to make and eat kimchi /$cLauryn Chun with Olga Massov ; photography by Sara Remington.
250 $aFirst edition.
264 1 $aBerkeley :$bTen Speed Press,$c[2012]
300 $a149 pages :$bcolor illustrations ;$c24 cm
336 $atext$2rdacontent
337 $aunmediated$2rdamedia
338 $avolume$2rdacarrier
520 $a"Based on Korea's legendary condiment, Mother-in-Law's kimchi is taking America by storm with its vibrant, versatile balance of flavor and just the right amount of spice. Making kimchi is the next frontier for anyone who enjoys DIY food projects, and homemade kimchi is a must-have for connoisseurs of the beloved Korean pickle. Following traditional kimchi-making seasons and focusing on produce at its peak, this bold, colorful cookbook walks you step by step through how to make both robust and lighter kimchi. Lauryn Chun explores a wide variety of flavors and techniques for creating this live-culture food, from long-fermented classic winter kimchi intended to spice up bleak months to easy-to-make summer kimchi that highlights the freshness of produce and is ready to eat in just minutes. Once you have made your own kimchi, using everything from tender and delicate young napa cabbage to stuffed eggplant, you can then use it as a star ingredient in Chun's inventive recipes for cooking with kimchi. From favorites such as Pan-Fried Kimchi Dumplings and Kimchi Fried Rice to modern dishes like Kimchi Risotto, Skirt Steak Ssam with Kimchi Puree Chimichurri, Kimchi Oven-Baked Baby Back Ribs, and even a Kimchi Grapefruit Margarita, Chun showcases the incredible range of flavor kimchi adds to any plate. With sixty recipes and beautiful photographs that will have you hooked on kimchi's unique crunch and heat, The Kimchi Cookbook takes the champagne of pickles to new heights. "--$cProvided by publisher.
650 0 $aKimchi.
650 7 $aCOOKING / Regional & Ethnic / Asian.$2bisacsh
650 7 $aCOOKING / Methods / Canning & Preserving.$2bisacsh
650 7 $aCOOKING / Methods / General.$2bisacsh
655 7 $aCookbooks.$2lcgft
700 1 $aMassov, Olga.
856 42 $3Cover image$u978-1-60774-335-4.jpg
901 $a3379821$b$c3379821$tbiblio
852 4 $agaaagpl$bPANO$bPANO$cLower Level - Andover Authors (in Storage)$j641.8 C39K$gbook$p31867007115756$y19.99$xnonreference$xunholdable$xcirculating$xvisible$zAvailable