{"title":"Nadia Cho","description":"\u003cp\u003eNadia Cho is a celebrated author in the realm of cooking and food literature, known for her unique approach to culinary storytelling. Her works invite readers into a world where traditional recipes meet contemporary innovation, highlighted by rich narratives and a deep appreciation for global cuisines.\u003c\/p\u003e\n\n\u003cp\u003eOne of the standout titles in this collection is \u003cem\u003eJang\u003c\/em\u003e, a book that explores the profound impact of Korean sauces and condiments on modern cookery. Cho’s captivating writing style makes her work not just a guide for creating authentic dishes, but also an enlightening journey through culture and history.\u003c\/p\u003e\n\n\u003cp\u003eWhether you're a seasoned cook or a curious beginner, Nadia Cho's books are designed to educate, inspire, and satisfy your culinary curiosity, making them a delightful addition to any kitchen or bookshop.\u003c\/p\u003e","products":[{"product_id":"jang-by-mingoo-kang-9781648291869","title":"Jang","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cb\u003eIn the first book on the subject in English, South Korea's best chef shows readers how to cook with jangs—the sauces that are the essential building blocks of all Korean cuisine. In the 60 home-cook-friendly dishes, he demystifies jangs while showing how they can be used to make both Korean and Western dishes more delicious.\u003c\/b\u003e\n\n\u003cp\u003eLike butter in French cooking or olive oil in Italian, jangs are the soul of Korean cuisine. These umami sauces are found in every meal, from soups and stews to salads, marinades, and even desserts, adding depth and complexity to every dish.\u003c\/p\u003e\n\n\u003cp\u003eThe foundation of the three main jangs—gochujang, doenjang, or ganjang—is simple. Soybeans, water, and salt are dried, aged, and fermented in earthenware pots, extracting flavour from their environment and slowly blossoming into intensely flavoured jangs.\u003c\/p\u003e\n\n\u003cp\u003eFew understand these ingredients better than chef Mingoo Kang, who has dedicated his Seoul restaurant to the exploration of jangs. In his first cookbook, Kang expertly weaves jangs' history and methods into 60 accessible recipes to bring the sauces to life.\u003c\/p\u003e\n\n\u003cp\u003eDishes like Fish Dumplings and Gang-Doenjang Bibimbap showcase the sauces' traditional Korean roots, while Western-inspired recipes like Doenjang Crème Brûlée and Ssamjang Cacio e Pepe reinvent favourite meals.\u003c\/p\u003e\n\n\u003cp\u003eThrough artisan profiles, sidebars, and step-by-step photographs, \u003ci\u003eJang\u003c\/i\u003e uncovers one of the culinary world's best-hidden secrets.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Alliance Distribution Services Pty Ltd","offers":[{"title":"Default Title","offer_id":46833224745196,"sku":"9781648291869","price":70.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/23737233482774.jpg?v=1758446497"}],"url":"https:\/\/bookhero.pro\/collections\/nadia-cho.oembed","provider":"Book Hero","version":"1.0","type":"link"}