The Korean Kimchi Cookbook: 78 Fiery Recipes for Korea's Legendary Pickled and Fermented Vegetables. Dieser Artikel ist nicht verfügbar.
O-Young, Lee, Kyou-Tae, Lee, Man-Jo, Kim
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Sprache: Englisch
Verlag: Tuttle Publishing, 2018
- Softcover
- Gebraucht
Anbieter: World of Books (was SecondSale), Montgomery, IL, USAWorld of Books (was SecondSale)
Verkäufer/-in mit 5 Sternen
AbeBooks-Verkäufer/-in seit 20. Dezember 2007
Nicht verfügbar
Softcover
Zustand: Gebraucht - Befriedigend
EUR 7,15
Artikelbeschreibung vom Verkäufer
Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.
Bestandsnummer des Verkäufers 00106847770
- Titel
- The Korean Kimchi Cookbook: 78 Fiery Recipes for Korea's Legendary Pickled and Fermented Vegetables
- Autor
- O-Young, Lee, Kyou-Tae, Lee, Man-Jo, Kim
- Verlag
- Tuttle Publishing
- Veröffentlichungsjahr
- 2018
- Zustand
- Good
- Einband
- Softcover
- Sprache
- Englisch
- ISBN-10
- 0804848602
- ISBN-13
- 9780804848602
Tuttle Publishing
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Über die Autorin bzw. den Autor
Lee O-Young is a Doctor if Literature and a renowned literary critic. He has served as a director at the Ewha Womans University in the Semiotics Research Center, and has contributed articles and editorials to countless publications. From 1990-1991, he served as Korea's first Minister of Culture.
Lee Kyou-Tae is a journalist who has written over 100 books. In 1972 he received an Honorary Doctorate in Literature from the University of North Cholla Province.
Kim Man-Jo is a food industry consultant who has authored six books on the subject of kimchi. She has taught at the Seoul Womens University and Yonsei University, and is presently living in Indonesia where she is founder and CEO of The Sages Institute International, a school of culinary and pastry arts.
Lee Kyou-Tae is a journalist who has written over 100 books. In 1972 he received an Honorary Doctorate in Literature from the University of North Cholla Province.
Kim Man-Jo is a food industry consultant who has authored six books on the subject of kimchi. She has taught at the Seoul Womens University and Yonsei University, and is presently living in Indonesia where she is founder and CEO of The Sages Institute International, a school of culinary and pastry arts.
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