000			01752cam a2200253 i 4500
001			53898
003			BD-DhIUB
005			20230914141200.0
008			171227s2018 ja a 001 0 eng
020			_a9780804848602 _q(paperback)
040			_cBD-DhIUB
082	0	4	_223 _a641.59519 _bM2661k
100	0		_a Man-jo, Kim, _d1928- _eauthor.
245	1	4	_aThe Korean kimchi cookbook : _b78 fiery recipes for Korea's legendary pickled and fermented vegetables / _cby Kim Man-Jo, Lee O-Young, Lee Kyou-Tae.
264		1	_aTokyo : _bTuttle Publishing, _cc2018.
300			_a120 pages : _bcolor illustrations ; _c22 x 27 cm
500			_aIncludes index.
520			_a"Kimchi is the newest star on the Asian culinary stage. These kimchi recipes are an appetizing way to add more vegetables with probiotics, vitamins, and enzymes to your health-conscious diet. This delicious Korean superfood is tasty in a surprisingly tangy, spicy, and pungent way! The Korean Kimchi Cookbook is the first Korean food cookbook in English to present Korean kimchi recipes in so many different forms -- and to fully explain the alchemy of fermentation and its health benefits, which include healthy digestion, anti-aging results, lowered cholesterol, and a stronger immune system. The Korean Kimchi Cookbook features the extensive history and background information about Korea's cuisine and fascinating culture. There are 82 flavorful and easy to prepare recipes organized by season including: Fresh Oyster Kimchi Swiss Chard Kimchi Fresh Ginger Pickles Traditional Cabbage Kimchi"-- _cProvided by publisher.
650		0	_aKimchi.
650		0	_aCooking, Korean.
700	1		_a Kyou-Tae, Lee, _d1933- _eauthor.
700	1		_a O-Young, Lee, _eauthor.
942			_2ddc _cBK _n0
999			_c53898 _d53857