韩国素食食谱 英文原版 The Korean Vegan Cookbook
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作者Joanne Lee Molinaro
出版社Avery Publishing Group
ISBN9780593084274
出版时间2021-10
印刷时间2021-10
印数1千册
装帧平装
开本18开
纸张轻型纸
页数336页
字数1千字
定价263元
上书时间2024-11-28
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基本信息
Format：Hardback | 336 pages
Dimensions: 212 x 265 x 27.94mm | 1,378.92g
Publication date: 14 Oct 2021
Publisher：Penguin Putnam Inc
Imprint: Avery Publishing Group Inc.,U.S.
ISBN: 9780593084274
页面参数仅供参考，具体以实物为准
内容简介
纽约时报畅销书--被Epicurious、EATER、Stained Page、Infatuation、Spruce Eats、Publisher's Weekly、Food52、Toronto Star评为今年极好的新菜谱之一。
乔安妮·李·莫利纳罗令人眼花缭乱的烹饪书，她是网上轰动一时的@thekoreanvegan背后的家庭厨师和迷人的故事家。
乔安妮·李·莫利纳罗以她关于爱情、家庭和食物的强烈的个人故事吸引了数百万粉丝。在她的首本烹饪书中，她分享了她喜欢的韩国菜，有些是传统的，有些是重新设计的，以及塑造了她家庭历史的凄美叙事快照。
正如Joanne所透露的，她经常被问到："你怎么能既是素食者又是韩国人呢？" 毕竟，韩国烹饪是鱼露和烤肉的代名词。虽然烤肉在一些韩国食品中确实很普遍，但在乔安成长过程中，她餐桌上的烤肉配料--豆酱（发酵豆酱）、辣椒酱（gochujang）、海藻（dashima）等等--都是完全基于植物的、令人难以置信的美味，而且完全是韩国的。其中一些食谱直接来自她的童年。Jjajangmyun，她在生日时吃的丰富的韩国-中国黑豆面，或简陋的Gamja Guk，她父亲做的土豆和韭菜汤。有的则是致敬之意。巧克力红薯蛋糕是对她母亲逃离朝鲜后拯救她生命的两种食物的颂歌。
《韩国素食食谱》是一幅丰富的经历画卷，其中的生活教训是普遍的。它颂扬了食物和我们所爱的人如何深刻地塑造了我们的身份。
THE INSTANT NEW YORK TIMES BESTSELLER - NAMED ONE OF THE BEST NEW COOKBOOKS OF THE YEAR BY Epicurious - EATER - Stained Page - Infatuation - Spruce Eats - Publisher's Weekly - Food52 - Toronto Star
The dazzling debut cookbook from Joanne Lee Molinaro, the home cook and spellbinding storyteller behind the online sensation @thekoreanvegan
Joanne Lee Molinaro has captivated millions of fans with her powerfully moving personal tales of love, family, and food. In her debut cookbook, she shares a collection of her favorite Korean dishes, some traditional and some reimagined, as well as poignant narrative snapshots that have shaped her family history.
As Joanne reveals, she's often asked, "How can you be vegan and Korean?" Korean cooking is, after all, synonymous with fish sauce and barbecue. And although grilled meat is indeed prevalent in some Korean food, the ingredients that filled out bapsangs on Joanne's table growing up--doenjang (fermented soybean paste), gochujang (chili sauce), dashima (seaweed), and more--are fully plant-based, unbelievably flavorful, and totally Korean. Some of the recipes come straight from her childhood: Jjajangmyun, the rich Korean-Chinese black bean noodles she ate on birthdays, or the humble Gamja Guk, a potato-and-leek soup her father makes. Some pay homage: Chocolate Sweet Potato Cake is an ode to the two foods that saved her mother's life after she fled North Korea.
The Korean Vegan Cookbook is a rich portrait of the immigrant experience with life lessons that are universal. It celebrates how deeply food and the ones we love shape our identity.
作者简介
乔安妮·李·莫利纳罗是一名韩裔美国审判律师，在芝加哥出生和长大。莫利纳罗在2016年1月采用了植物性饮食，并在同年晚些时候开始了 "韩国素食者 "这一激情项目。她将她的食谱与个人叙述相结合。沙龙》、《Bon Appétit的Healthyish》、《大西洋》、《The Kitchn》、《Thrive》和《VegWorld》，以及美食网、CNN、BBC和CNBC都对她进行过报道。
Joanne Lee Molinaro is a Korean American trial lawyer, born and raised in Chicago. Molinaro adopted a plant-based diet in January 2016 and began The Korean Vegan as a passion project later that year. She incorporates her recipes with personal narration. She has been featured in Salon, Healthyish by Bon Appétit, The Atlantic, The Kitchn, Thrive, and VegWorld, and on Food Network, CNN, BBC, and CNBC.
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