BOOK - Korean Vegan

The New York Times bestseller! Korean cuisine is renowned around the world for being varied, tasty and of high quality. However, many typical dishes are cooked with meat or fish sauce (such as the famous baechu kimchi – cabbage kimchi). Also, when the author, Joanne Lee Molinaro, of Korean origin, became vegan, she was afraid of losing all this family culinary culture. It has therefore given itself the mission of vegetalizing traditional recipes while preserving their original flavors. Jjajangmyeon, kimchi jjigae, tteokbokki, jeon, japchae… Immerse yourself in this book to discover the emblematic dishes of Korea revisited in a vegetable way, as well as the touching story of Joanne and her family, and their deep attachment to their Korean culture… Book printed in France