Taste Korea: Korean Recipes With Local Ingredients (Ae Jin Huys) Health Foods Signed by all three authors

Signed by all three authors with a specially mounted bookplate

she invites you to take advantage of nature’s edible bounty to create your own

Ancient societies brewed flavorful and healing meads

Melissa Clark brings her home cook’s expertise and no-fuss approach to the world of one-pot/pan cooking

Taste Korea: Korean Recipes With Local Ingredients (Ae Jin Huys) Health Foods Signed by all three authorsWhat makes Korean food so tasty? The secret is in the "jangs," sauces that have been a staple of Korean cuisine for thousands of years. Jang is prepared by fermenting soybeans into soy sauce (ganjang), soybean paste (doenjang) and chilli paste (gochujang). This seasoning not only delivers a rich palette of flavors but it also offers significant health benefits. Ae Jin Huys already introduced us to kimchi, Korean fermented vegetables. In this book she