Nadia Cho (14 results)

Condition: New.

Condition: As New. Unread book in perfect condition.

Hardback. Condition: New. In the first book on the subject in English, South Korea's best chef shows readers how to cook with jangs-the sauces that are the essential building blocks of all Korean cuisine. In the 60 home-cook-friendly dishes, he demystifies jangs while showing how they can be used to make both Korean and Western dishes more delicious.Like butter in French cooking or olive oil in Italian, jangs are the soul of Korean cuisine. These umami sauces are found in every meal, from soups and stews, to salads, marinades, and even desserts, adding depth and complexity to every dish. The foundation of the three main jangs- gochujang, doenjang, or ganjang-is simple. Soybeans, water, and salt are dried, aged, and fermented in earthenware pots, extracting flavor from their environment and slowly blossoming into intensely flavored jangs. Few understand these ingredients better than chef Mingoo Kang, who has dedicated his Seoul restaurant to the exploration of jangs. In his first cookbook, Kang expertly weaves jangs' history and methods into 60 accessible recipes to bring the sauces to life. Dishes like Fish Dumplings and Gang-Doenjang Bibimbap showcase the sauces' traditional Korean roots, while Western-inspired recipes like Doenjang Crème Brulee and Ssamjang Cacio e Pepe reinvent favorite meals. Through artisan profiles, sidebars, and step-by-step photographs, Jang uncovers one the culinary world's best-hidden secrets.

Condition: New.

Hardcover. Condition: New.

hardcover. Condition: New.

Condition: As New. Unread book in perfect condition.

Buch. Condition: Neu. Neuware -Unlock the irresistible flavors of Korean cooking with jangs, the authentic sauces that are the essential building blocks of all Korean cuisine. Written by South Korea's award-winning top chef, Mingoo Kang,Jangdemystifies jangs while showing how they can be used to make both Korean and Western dishes more delicious. \* Winner of the James Beard Foundation Book Award 2025 in the Single Subject category \* \* Named a Best New Cookbook of Spring 2024 byEater and Epicurious\* Like butter in French cooking or olive oil in Italian, jangs are the soul of Korean cuisine. These soy-based umami saucesgochujang, doenjang, ganjangare found in every meal, from soups and stews, to salads, marinades, and even desserts, adding depth and complexity to every dish. Few chefs understand these ingredients better than Michelin star winner Mingoo Kang, who has dedicated his Seoul restaurant, Mingles, to the exploration of jangs. In his first cookbook, Kang expertly weaves jangs' history and methods into 60 accessible recipes to bring the sauces to life. Through artisan profiles, sidebars, and step-by-step photographs,Janguncovers one of the culinary world's best-hidden secrets. 216 pp. Englisch.

Buch. Condition: Neu. Neuware -Unlock the irresistible flavors of Korean cooking with jangs, the authentic sauces that are the essential building blocks of all Korean cuisine. Written by South Korea's award-winning top chef, Mingoo Kang,Jangdemystifies jangs while showing how they can be used to make both Korean and Western dishes more delicious. \* Winner of the James Beard Foundation Book Award 2025 in the Single Subject category \* \* Named a Best New Cookbook of Spring 2024 byEater and Epicurious\* Like butter in French cooking or olive oil in Italian, jangs are the soul of Korean cuisine. These soy-based umami saucesgochujang, doenjang, ganjangare found in every meal, from soups and stews, to salads, marinades, and even desserts, adding depth and complexity to every dish. Few chefs understand these ingredients better than Michelin star winner Mingoo Kang, who has dedicated his Seoul restaurant, Mingles, to the exploration of jangs. In his first cookbook, Kang expertly weaves jangs' history and methods into 60 accessible recipes to bring the sauces to life. Through artisan profiles, sidebars, and step-by-step photographs,Janguncovers one of the culinary world's best-hidden secrets. 216 pp. Englisch.

Buch. Condition: Neu. Neuware -Unlock the irresistible flavors of Korean cooking with jangs, the authentic sauces that are the essential building blocks of all Korean cuisine. Written by South Korea's award-winning top chef, Mingoo Kang,Jangdemystifies jangs while showing how they can be used to make both Korean and Western dishes more delicious. \* Winner of the James Beard Foundation Book Award 2025 in the Single Subject category \* \* Named a Best New Cookbook of Spring 2024 byEater and Epicurious\* Like butter in French cooking or olive oil in Italian, jangs are the soul of Korean cuisine. These soy-based umami saucesgochujang, doenjang, ganjangare found in every meal, from soups and stews, to salads, marinades, and even desserts, adding depth and complexity to every dish. Few chefs understand these ingredients better than Michelin star winner Mingoo Kang, who has dedicated his Seoul restaurant, Mingles, to the exploration of jangs. In his first cookbook, Kang expertly weaves jangs' history and methods into 60 accessible recipes to bring the sauces to life. Through artisan profiles, sidebars, and step-by-step photographs,Janguncovers one of the culinary world's best-hidden secrets.

Buch. Condition: Neu. Neuware -Unlock the irresistible flavors of Korean cooking with jangs, the authentic sauces that are the essential building blocks of all Korean cuisine. Written by South Korea's award-winning top chef, Mingoo Kang,Jangdemystifies jangs while showing how they can be used to make both Korean and Western dishes more delicious. \* Winner of the James Beard Foundation Book Award 2025 in the Single Subject category \* \* Named a Best New Cookbook of Spring 2024 byEater and Epicurious\* Like butter in French cooking or olive oil in Italian, jangs are the soul of Korean cuisine. These soy-based umami saucesgochujang, doenjang, ganjangare found in every meal, from soups and stews, to salads, marinades, and even desserts, adding depth and complexity to every dish. Few chefs understand these ingredients better than Michelin star winner Mingoo Kang, who has dedicated his Seoul restaurant, Mingles, to the exploration of jangs. In his first cookbook, Kang expertly weaves jangs' history and methods into 60 accessible recipes to bring the sauces to life. Through artisan profiles, sidebars, and step-by-step photographs,Janguncovers one of the culinary world's best-hidden secrets.Libri GmbH, Europaallee 1, 36244 Bad Hersfeld 216 pp. Englisch.

Buch. Condition: Neu. Neuware - Unlock the irresistible flavors of Korean cooking with jangs, the authentic sauces that are the essential building blocks of all Korean cuisine. Written by South Korea's award-winning top chef, Mingoo Kang,Jangdemystifies jangs while showing how they can be used to make both Korean and Western dishes more delicious. \* Winner of the James Beard Foundation Book Award 2025 in the Single Subject category \* \* Named a Best New Cookbook of Spring 2024 byEater and Epicurious\* Like butter in French cooking or olive oil in Italian, jangs are the soul of Korean cuisine. These soy-based umami saucesgochujang, doenjang, ganjangare found in every meal, from soups and stews, to salads, marinades, and even desserts, adding depth and complexity to every dish. Few chefs understand these ingredients better than Michelin star winner Mingoo Kang, who has dedicated his Seoul restaurant, Mingles, to the exploration of jangs. In his first cookbook, Kang expertly weaves jangs' history and methods into 60 accessible recipes to bring the sauces to life. Through artisan profiles, sidebars, and step-by-step photographs,Janguncovers one of the culinary world's best-hidden secrets.

Hardback. Condition: New. In the first book on the subject in English, South Korea's best chef shows readers how to cook with jangs-the sauces that are the essential building blocks of all Korean cuisine. In the 60 home-cook-friendly dishes, he demystifies jangs while showing how they can be used to make both Korean and Western dishes more delicious.Like butter in French cooking or olive oil in Italian, jangs are the soul of Korean cuisine. These umami sauces are found in every meal, from soups and stews, to salads, marinades, and even desserts, adding depth and complexity to every dish. The foundation of the three main jangs- gochujang, doenjang, or ganjang-is simple. Soybeans, water, and salt are dried, aged, and fermented in earthenware pots, extracting flavor from their environment and slowly blossoming into intensely flavored jangs. Few understand these ingredients better than chef Mingoo Kang, who has dedicated his Seoul restaurant to the exploration of jangs. In his first cookbook, Kang expertly weaves jangs' history and methods into 60 accessible recipes to bring the sauces to life. Dishes like Fish Dumplings and Gang-Doenjang Bibimbap showcase the sauces' traditional Korean roots, while Western-inspired recipes like Doenjang Crème Brulee and Ssamjang Cacio e Pepe reinvent favorite meals. Through artisan profiles, sidebars, and step-by-step photographs, Jang uncovers one the culinary world's best-hidden secrets.

Buch. Condition: Neu. Neuware -Unlock the irresistible flavors of Korean cooking with jangs, the authentic sauces that are the essential building blocks of all Korean cuisine. Written by South Korea's award-winning top chef, Mingoo Kang,Jangdemystifies jangs while showing how they can be used to make both Korean and Western dishes more delicious. \* Winner of the James Beard Foundation Book Award 2025 in the Single Subject category \* \* Named a Best New Cookbook of Spring 2024 byEater and Epicurious\* Like butter in French cooking or olive oil in Italian, jangs are the soul of Korean cuisine. These soy-based umami saucesgochujang, doenjang, ganjangare found in every meal, from soups and stews, to salads, marinades, and even desserts, adding depth and complexity to every dish. Few chefs understand these ingredients better than Michelin star winner Mingoo Kang, who has dedicated his Seoul restaurant, Mingles, to the exploration of jangs. In his first cookbook, Kang expertly weaves jangs' history and methods into 60 accessible recipes to bring the sauces to life. Through artisan profiles, sidebars, and step-by-step photographs,Janguncovers one of the culinary world's best-hidden secrets. 216 pp. Englisch.