Mingoo kang (28 resultados)
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Librería: World of Books (was SecondSale), Montgomery, IL, Estados Unidos de AmericaWorld of Books (was SecondSale)
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EUR 23,44
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Condición: Very Good. Item in very good condition! Textbooks may not include supplemental items i.e. CDs, access codes etc.
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Librería: Better World Books: West, Reno, NV, Estados Unidos de AmericaBetter World Books: West
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EUR 23,53
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Condición: Very Good. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.
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Librería: California Books, Miami, FL, Estados Unidos de AmericaCalifornia Books
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EUR 27,75
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Condición: New.
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
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EUR 26,09
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Condición: New.
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Librería: Grand Eagle Retail, Bensenville, IL, Estados Unidos de AmericaGrand Eagle Retail
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EUR 31,29
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Hardcover. Condición: new. Hardcover. 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 Creme 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. 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. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
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EUR 31,31
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Condición: As New. Unread book in perfect condition.
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Librería: Eagle Eye Books, Decatur, GA, Estados Unidos de AmericaEagle Eye Books
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EUR 31,33
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Hardcover. Condición: New.
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Librería: Brook Bookstore On Demand, Napoli, NA, ItaliaBrook Bookstore On Demand
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EUR 28,45
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Condición: new.
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Librería: PBShop.store UK, Fairford, GLOS, Reino UnidoPBShop.store UK
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EUR 29,72
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HRD. Condición: New. New Book. Shipped from UK. Established seller since 2000.
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Librería: Rarewaves.com USA, London, LONDO, Reino UnidoRarewaves.com USA
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 41,25
Gastos de envío gratisSe envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: Más de 20 disponibles
Hardback. Condición: 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.
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Librería: Russell Books, Victoria, BC, CanadaRussell Books
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EUR 25,06
Envío por EUR 17,37Se envía de Canada a Estados Unidos de AmericaCantidad disponible: 14 disponibles
hardcover. Condición: New. Special order direct from the distributor.
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Librería: Kennys Bookshop and Art Galleries Ltd., Galway, GY, IrlandaKennys Bookshop and Art Galleries Ltd.
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EUR 31,67
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Condición: New. 2024. Hardback. . . . . .
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Librería: Majestic Books, Hounslow, , Reino UnidoMajestic Books
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EUR 38,54
Envío por EUR 7,51Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 3 disponibles
Condición: New.
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
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EUR 29,68
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Condición: New.
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Librería: Chiron Media, Wallingford, , Reino UnidoChiron Media
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EUR 29,77
Envío por EUR 17,90Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 5 disponibles
hardcover. Condición: New.
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Librería: Chiron Media, Wallingford, , Reino UnidoChiron Media
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EUR 29,73
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Hardcover. Condición: New.
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Librería: Kennys Bookstore, Olney, MD, Estados Unidos de AmericaKennys Bookstore
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EUR 39,48
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Condición: New. 2024. Hardback. . . . . . Books ship from the US and Ireland.
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Librería: Ria Christie Collections, Uxbridge, Reino UnidoRia Christie Collections
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EUR 34,90
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Condición: New. In.
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
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EUR 31,66
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Condición: As New. Unread book in perfect condition.
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Librería: Revaluation Books, Exeter, , Reino UnidoRevaluation Books
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EUR 37,89
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Hardcover. Condición: Brand New. 304 pages. 10.50x7.50x0.75 inches. In Stock.
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Librería: Books Puddle, New York, NY, Estados Unidos de AmericaBooks Puddle
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EUR 50,50
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Condición: New.
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Librería: THE SAINT BOOKSTORE, Southport, , Reino UnidoTHE SAINT BOOKSTORE
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EUR 29,69
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Hardback. Condición: New. New copy - Usually dispatched within 4 working days.
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Librería: Revaluation Books, Exeter, , Reino UnidoRevaluation Books
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EUR 41,68
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Hardcover. Condición: Brand New. 304 pages. 10.50x7.50x0.75 inches. In Stock.
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Librería: Biblios, frankfurt am main, HESSE, AlemaniaBiblios
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EUR 52,75
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Condición: New.
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Librería: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 46,59
Envío por EUR 32,16Se envía de Australia a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Hardcover. Condición: new. Hardcover. 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 Creme 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. 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. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
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Librería: CitiRetail, Stevenage, Reino UnidoCitiRetail
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 35,70
Envío por EUR 42,77Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Hardcover. Condición: new. Hardcover. 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 Creme 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. 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. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
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Librería: preigu, Osnabrück, Alemaniapreigu
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 28,10
Envío por EUR 70,00Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Buch. Condición: Neu. Jang | The Soul of Korean Cooking (More than 60 Recipes Featuring Gochujang, Doenjang, and Ganjang) | Mingoo Kang (u. a.) | Buch | Englisch | 2024 | Workman Publishing | EAN 9781648291869 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: pre…igu.
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Librería: Rarewaves.com UK, London, Reino UnidoRarewaves.com UK
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 37,59
Envío por EUR 75,13Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: Más de 20 disponibles
Hardback. Condición: 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.
