Korean Vegan Cookbook: Reflections and Recipes from Omma's Kitchen
Korean Vegan Cookbook: Reflections and Recipes from Omma's Kitchen
Couldn't load pickup availability
In stock
Shipping & Returns Info
Shipping & Returns Info
All orders are processed within 1 to 2 business days (excluding weekends and holidays)
Β
Standard For most orders, allow 3 to 5 business days for delivery. Orders $139+ ship free. |
$8Β |
Express For most orders, allow 1 to 2 business days for delivery. |
$22Β |
Β
Free standard shipping on orders $139+
We have a 30-day return policy, which means you have 30 days after receiving your item to request a return.
To be eligible for a return, your item must be in the same condition that you received it, unused, with tags, and in its original packaging. Youβll also need the receipt or proof of purchase.
Dimensions & Specifications
Dimensions & Specifications
1.1" H x 10.1" L x 8.2" W (2.8 lbs) 336 pages
Released: October 12, 2021
Format: Hardcover
ISBN: 9780593084274
- 2-day shipping available

DESCRIPTION
THE INSTANT NEW YORK TIMES BESTSELLER - NAMED ONE OF THE BEST NEW COOKBOOKS OF THE YEAR BY Epicurious - EATER - Stained Page - Infatuation - Spruce Eats - Publisher's Weekly - Food52 - Toronto Star The dazzling debut cookbook from Joanne Lee Molinaro, the home cook and spellbinding storyteller behind the online sensation @thekoreanvegan Joanne Lee Molinaro has captivated millions of fans with her powerfully moving personal tales of love, family, and food. In her debut cookbook, she shares a collection of her favorite Korean dishes, some traditional and some reimagined, as well as poignant narrative snapshots that have shaped her family history. As Joanne reveals, she's often asked, "How can you be vegan and Korean?" Korean cooking is, after all, synonymous with fish sauce and barbecue. And although grilled meat is indeed prevalent in some Korean food, the ingredients that filled out bapsangs on Joanne's table growing up--doenjang (fermented soybean paste), gochujang (chili sauce), dashima (seaweed), and more--are fully plant-based, unbelievably flavorful, and totally Korean. Some of the recipes come straight from her childhood: Jjajangmyun, the rich Korean-Chinese black bean noodles she ate on birthdays, or the humble Gamja Guk, a potato-and-leek soup her father makes. Some pay homage: Chocolate Sweet Potato Cake is an ode to the two foods that saved her mother's life after she fled North Korea. The Korean Vegan Cookbook is a rich portrait of the immigrant experience with life lessons that are universal. It celebrates how deeply food and the ones we love shape our identity.