Atur jumlah dan catatan
Stok Total: 50
Subtotal
Rp25.000
Chae: Korean slow food for a better life
Rp25.000
- Kondisi: Baru
- Min. Pemesanan: 1 Buah
- Etalase: Management Finance Invesment Economi
1.File dikirim lewat Email. KURIR ANTAR INVOICE
2.Harap cantumkan alamat email di CATATAN.
3.File full version PDF, EPUB, MOBI, AZW3, DJVU (Sesuai ketersediaan).
4.Request e-Buku hubungi kami melalui chat. Sebutkan JUDUL,EDISI,PENGARANG
Synopsis:
Not just a cookbook but an essential guide to Korean slow food and fermentation, Chae follows the seasons of a calendar year: spring, summer, autumn and winter. Each season forms its own chapter with approximately 15–20 recipes and foundations, presenting traditional Korean technique with locally sourced produce.
Breakout star chef Jung Eun Chae makes everything from scratch in her home kitchen on the outskirts of Melbourne, from tofu to gochujang, soy sauce to kimchi, makgeolli to doenjang. The meticulous, medicinal, minimal-waste recipes and techniques are inspired by Chae’s mother, who was born in the South Jeolla province of South Korea. Forget the usual Korean cookbooks of fried chicken, barbecue and bibimbap. This is a radical, restorative journey into the heart of an ancient cuisine.
2.Harap cantumkan alamat email di CATATAN.
3.File full version PDF, EPUB, MOBI, AZW3, DJVU (Sesuai ketersediaan).
4.Request e-Buku hubungi kami melalui chat. Sebutkan JUDUL,EDISI,PENGARANG
Synopsis:
Not just a cookbook but an essential guide to Korean slow food and fermentation, Chae follows the seasons of a calendar year: spring, summer, autumn and winter. Each season forms its own chapter with approximately 15–20 recipes and foundations, presenting traditional Korean technique with locally sourced produce.
Breakout star chef Jung Eun Chae makes everything from scratch in her home kitchen on the outskirts of Melbourne, from tofu to gochujang, soy sauce to kimchi, makgeolli to doenjang. The meticulous, medicinal, minimal-waste recipes and techniques are inspired by Chae’s mother, who was born in the South Jeolla province of South Korea. Forget the usual Korean cookbooks of fried chicken, barbecue and bibimbap. This is a radical, restorative journey into the heart of an ancient cuisine.
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