Book
The Korean vegan cookbook : reflections and recipes from Omma's kitchen / Joanne Lee Molinaro.
"Korean dishes, some traditional and some reimagined, from the home cook and storyteller behind @thekoreanvegan on TikTok"-- Provided by publisher.
Korean cooking is synonymous with fish sauce and barbecue, and veganism remains extremely rare in Korean culture. Many of the ingredients are fully plant-based and unbelievably flavorable, and Korean plant-based eating is not a new idea: vegan cuisine prepared by Korean Buddhist monks has been around for more than a thousand years. Lee Molinaro shares recipes (and narrative snapshots) of the food that shaped her family history-- only with a plant-based take. -- adapted from inside front cover and the chapter, The Korean vegan.
Record details
- ISBN: 9780593084274
- ISBN: 0593084276
- Physical Description: 335 pages : color illustrations ; 26 cm
- Publisher: New York : Avery, Penguin Random House LLC, 2021.
- Copyright: ©2021
Content descriptions
| General Note: | Includes index. |
| Formatted Contents Note: | 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. |
Search for related items by subject
| Subject: | Cooking, Korean. Vegetarian cooking. Vegan cooking. |
| Genre: | Cookbooks. |
Other Formats and Editions
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Upper Skagit Library | 641.595 LEE | 1013836 | Nonfiction | Available | - |
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. Her immensely popular TikTok, @thekoreanvegan, 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.