韩国慢食让生活更美好 明星厨师 Chae : Korean Slow Food for a Better Life

基本信息

Format:Hardback 256 pages, Full-colour photography throughout

Publisher:Hardie Grant Books

Imprint:Hardie Grant Books

ISBN:9781743798805

Published:30 Jul 2024

Weight:1130g

Dimensions:197 x 268 x 30 (mm)

页面参数仅供参考，具体以实物为准

书籍简介

Chae 不仅是一本食谱，还是一本韩国慢食和发酵的指南，它遵循一年四季：春、夏、秋、冬。每个季节都有自己的章节，大约有 15-20 种食谱和基础，展示了使用当地食材的传统韩国烹饪技术。从豆腐到辣椒酱、从酱油到泡菜、从米酒到大酱，明星厨师 Jung Eun Chae 在澳大利亚墨尔本郊区的自家厨房里从零开始制作所有东西。

这些一丝不苟、药用、浪费少的食谱和技术灵感来自 Chae 的母亲，她出生于韩国全罗南道。忘记通常的韩国炸鸡、烧烤和石锅拌饭食谱吧。Chae 是一场彻底的、恢复性的旅程，带您进入古老美食的核心。

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, Australia, 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. Chae is a radical, restorative journey into the heart of an ancient cuisine.

作者简介

郑恩彩在澳大利亚墨尔本的小公寓里开设了餐厅，每周四次，每晚接待六位食客，等候名单激增至 8000 多人，一时引起轰动。她获得了《美食旅行者》2022 年新人奖，并被《时代美食指南》评为年度美食大师之一，这要归功于她使用从头发酵和手工制作的酱汁、提取物、醋和康普茶的传统韩国药用烹饪风格。此后，她与丈夫 Yoora 和他们的拉布拉多犬搬到了墨尔本郊区的半乡村小镇科卡图，在那里她继续经营着自己的两顶帽子六个座位的餐厅。

Jung Eun Chae caused a sensation when she opened her tiny apartment in Melbourne, Australia to six diners per night, four times per week, with a waiting list that exploded to more than 8000 people. She was named Gourmet Traveller’s best new talent for 2022, and one of The Age Good Food Guide’s tastemakers of the year, thanks to her medicinal style of traditional South Korean cooking using from-scratch ferments and handmade sauces, extracts, vinegars and kombuchas. She has since moved to semi-rural Cockatoo on the outskirts of Melbourne with husband Yoora and their labrador, where she continues to operate her two-hatted six-seat restaurant.