Publisher's Synopsis
Are you looking for a cookbook with 140 easy tasty and spicy recipes from Korea and China?In this 2 books in 1 edition by Maki Blanc, you will learn how to make at home classic Korean and Chinese recipes.
In the first book, Korean Cookbook, you will learn 70 recipes for preparing traditional recipes from Korea and China.
Korean food is a common name for a great variety of dishes. Region to region, city to city, the recipes change (even by a lot) but the core ingredients are always the same: rice, vegetables, meat and obviously kimchi. Kimchi is a traditional side dish made of fermented and salted vegetables such as cabbage, garlic, onion and ginger, often served with soups and made with different type of ingredients and spices.
Do not be fooled by common misconceptions: dogs are very rarely eaten nowadays in South Korea and most of the dishes resemble the classic asian food made by bowls, soups and noodles. Originally rice was very expensive and that's why grain has been the quintessential staple food for Korean people for centuries. Nowadays it is widely used both as base for several dishes, side or worked in ancient pots for making cakes, both salty and sweet.
Alongside kimchi, the most famous dishes are rich almost complete meals such as Bulgogi, marinated and grilled beef and Bibimbap, the most colorful and joyful Korean dish, famous for the strong contrasts of the vegetables and the egg in the middle.
In Korean Cookbook by Maki Blanc you will learn:
- How to cook Korean food at home
- Brief history of Korean food and most famous recipes
- 70 recipes for preparing homemade tasty and spicy Korean food
If you love asian flavors and you want to discover a new cuisine, this cookbook is for you!
In the second book, Chinese Cookbook, you will discover a world of authentic Chinese recipes that can be easily cooked in your kitchen.
Chopsticks and wok are the natural companions of one of the most tasty cuisine in the world. Chinese food is far from the greasy dishes you can find in low graded restaurants. Chinese food is rich, crunchy, spicy and balanced, with hundreds of different dishes from noodles to proteins.
China is one of the biggest countries in the world and its cuisine differs a lot from north to south in terms of seasoning and cooking techniques, for reasons linked with the territory that goes from subarctic region to the tropical seas and partly due to historically different influences.
The basis of Chinese cuisine are posed on rice and wheat, staple food necessary to feed a population of over 1.3 billion people. Soybean products, vegetables and spices, such as Sichuan peppercorn, cloves and cinnamon, along side poultry and red meat complete the picture of a complex, tasty and entertaining cuisine, that can be easily replicated at home with ingredients found in the local supermarkets.
In Chinese Cookbook by Maki Blanc you will learn:
- How to cook authentic Chinese food at home
- 70 easy recipes for traditional Chinese food
- Easy to follow recipes for the most famous and exciting Chinese recipes
If you like strong flavors and you are ready to discover that Chinese cuisine is far deeper than a couple of dumplings, this cookbook is for you!
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