Not just a cookbook but an essential guide to Korean slow food and fermentation, CHAE follows the seasons of a calendar year: summer, autumn, winter and spring. Each season forms its own chapter with approximately 15–20 recipes and foundations, presenting traditional Korean technique with native Australian produce.
Chef Jung Eun Chae unites tradirional Korean methods and locally sourced produce to create food that's as delicious as it is nurturing.
Hardcover
Pages: 256
Dimensions: 26cm x 19cm
