Jang : the soul of Korean cooking
(Book)

Book Cover
Contributors
Stein, Joshua David, author.
Cho, Nadia, photographer.
Ripert, Eric, writer of foreword.
Published
New York, NY : Artisan, a division of Workman Publishing, [2024].
ISBN
9781648291869, 1648291864
Physical Desc
215 pages : color illustrations ; 28 cm
Status

Copies

LocationCall NumberStatus
Newton - New Books641.595 K13J 2024Checked Out
LocationCall NumberStatus
Arlington - New Books641.5951 KANChecked Out
Bedford - New Books641.5951/KanMissing
Belmont Beech St. - New Books641.5951 KANOn Shelf
Cambridge - New Books641.5951 KangChecked Out
Cambridge Valente - Adult641.5951 KangOn Shelf
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More Details

Published
New York, NY : Artisan, a division of Workman Publishing, [2024].
Format
Book
Language
English
ISBN
9781648291869, 1648291864

Notes

General Note
Includes index.
General Note
"More than 60 recipes featuring gochujang, doenjang, and ganjang"--Cover
Description
"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, and 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"--,Provided by publisher.

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Citations

APA Citation, 7th Edition (style guide)

Kang, M., Stein, J. D., Cho, N., & Ripert, E. (2024). Jang: the soul of Korean cooking . Artisan, a division of Workman Publishing.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Mingoo, Kang et al.. 2024. Jang: The Soul of Korean Cooking. Artisan, a division of Workman Publishing.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Mingoo, Kang et al.. Jang: The Soul of Korean Cooking Artisan, a division of Workman Publishing, 2024.

MLA Citation, 9th Edition (style guide)

Kang, Mingoo,, Joshua David Stein, Nadia Cho, and Eric Ripert. Jang: The Soul of Korean Cooking Artisan, a division of Workman Publishing, 2024.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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