Chae

Chae

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An essential guide to Korean slow food and fermentation, Chae follows the seasons through a year of restorative recipes and vital techniques. Chef Jung Eun Chae unites traditional Korean methods and locally sourced produce to create food that's as delicious as it is nurturing. Learn how to make essential fermented ingredients from scratch, including doenjang (soybean paste), ganjang (soy sauce) and gochujang (red chilli paste), then discover how to turn these foundational foods into nourishing meals to serve from summer to spring. Featuring more than 80 minimal-waste recipes crafted with meticulous detail, Chae is a celebration of slower cooking and slower living anchored in time, place and culture. 

  • By Jung Eun Chae
  • Photography by Armelle Habib
  • Published by Hardie Grant Books, 2024
  • Hard cover, 256p. 260x190mm
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Chae
Chae
Chae
Chae
Chae

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