The Korean vegan cookbook: reflections and recipes from Omma's kitchen
(Book)
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, while others pay homage. This 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.
Notes
Lee Molinaro, J. (2021). The Korean vegan cookbook: reflections and recipes from Omma's kitchen. New York, Avery, of Penguin Random House LLC.
Chicago / Turabian - Author Date Citation (style guide)Lee Molinaro, Joanne. 2021. The Korean Vegan Cookbook: Reflections and Recipes From Omma's Kitchen. New York, Avery, of Penguin Random House LLC.
Chicago / Turabian - Humanities Citation (style guide)Lee Molinaro, Joanne, The Korean Vegan Cookbook: Reflections and Recipes From Omma's Kitchen. New York, Avery, of Penguin Random House LLC, 2021.
MLA Citation (style guide)Lee Molinaro, Joanne. The Korean Vegan Cookbook: Reflections and Recipes From Omma's Kitchen. New York, Avery, of Penguin Random House LLC, 2021.
Record Information
Last Sierra Extract Time | May 15, 2024 06:16:25 AM |
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Last File Modification Time | May 15, 2024 06:18:14 AM |
Last Grouped Work Modification Time | May 17, 2024 01:32:11 AM |
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245 | 1 | 4 | |a The Korean vegan cookbook :|b reflections and recipes from Omma's kitchen /|c Joanne Lee Molinaro. |
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500 | |a Includes index. | ||
505 | 0 | |a Introduction -- The Korean vegan -- The Korean vegan pantry -- The basics -- BBang (Breads) -- Banchan (Side dishes) -- Kimchi and salads -- Soups and stews -- Noodles and pastas -- Bar and street foods -- Main dishes -- Sweets -- The Lees in Korea. | |
520 | |a 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, while others pay homage. This 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. | ||
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