3 of 3 people found the following review helpful
on 9 December 2014
This is a very nicely written and illustrated book about Kimchi that should make you want to test and experiment with this somewhat unknown (at these shores) food.
The author starts by giving a background to her relationship with Kimchi and what brought her all the way to publishing this book. This is then followed by a good primer of Kimchi 101 which then is followed by a very informative section on what's needed for the Kimchi pantry.
What then follows are two different sections (Spring / Summer and Autumn / Winter Kimchi) that gives you recipes for different Kimchi's of varying grades of difficulty and preparation time.
The final section contains recipes of dishes that have Kimchi as an ingredient - which shows that Kimchi is not just a condiment/side dish.
All in all I must say that this book is very inspirational and gave me lots of interesting ready-made recipes as well as ideas on what I can try on my own once I've began my journey down the Kimchi trail.
2 of 2 people found the following review helpful
on 26 April 2013
A really good guide to the world of kimchi. Good background information and history of kimchi. Nice personal sidelines along the story. And the recipes are clear and easy to follow. There is a recipe for every occasion and season in this book.
7 of 13 people found the following review helpful
Kimchi... what in blue blazes is kimchi? Unless you are a particular aficionado of Korean food you may not know that it is Korea's national dish, a traditional fermented dish made of seasoned vegetables. With hundreds of different varieties and recipes you could almost eat kimchi every day and still not be bored. Possibly.
Apparently kimchi is beginning to take America by storm (its popularity has not been particularly high in mainstream European society yet). Here is a book that will show you how to make and use this dish at home. Should you be so desired, or so brave! Once you open the book you are greeted by a full page picture of a large glass jar with kimchi in, looking like a mix of pasta in tomato sauce or maybe chopped body parts. Maybe a gentler introduction would have been in order so not to scare the casual book browser.
After the shocking start, the introduction to kimchi is a lot more leisurely. A great, detailed introduction and historical overview is given before the reader is then treated to learning the key components of kimchi making. The sheer level of detail is amazing and intriguing, even if this reviewer still has not found time (or courage) to try this so-called pungent delight. It is on the list of things to do, but probably the first exposure to kimchi must come from a Korean restaurant. Certainly this reviewer is more informed about kimchi and the various seasonings that can be used than before reading this book. To be forewarned is to be forearmed as they say.
From looking through this book, kimchi certainly does appear to be versatile, which is probably a good thing for Koreans at least and it does not need to look like chopped up body parts as the first picture suggested. The book's publicity material states that with the 60 included recipes you may soon be hooked on kimchi's unique crunch and heat and will make it a more regular part of your diet. Possibly is the answer here. If one had not read this book "unlikely" might have been the opinion otherwise. Certainly this reviewer is a LOT more positive and open towards kimchi than he was prior to opening the book. Now to find a Korean restaurant and see what he has possibly been missing.