{"title":"Jung Eun Chae","description":"\u003cp\u003eWelcome to the delightful world of Jung Eun Chae, a celebrated author in the realms of Cooking \u0026amp; Food. Renowned for her passion for culinary arts, Chae brings a fresh perspective and innovative approach to home cooking. Her books are treasured by both amateur cooks and seasoned chefs, offering a delightful blend of traditional and modern techniques.\u003c\/p\u003e\n\n\u003cp\u003eIn the collection, you will discover an array of delectable recipes that are not only easy to follow but also inspire creativity in the kitchen. Jung Eun Chae's expertise lies in transforming everyday ingredients into extraordinary dishes that tantalise the taste buds.\u003c\/p\u003e\n\n\u003cp\u003eWhether you are looking to master the basics or explore complex flavours, these books are an excellent resource. With clear instructions and mouth-watering illustrations, they invite you to embark on a culinary journey filled with delicious discoveries and engaging narratives.\u003c\/p\u003e\n\n\u003cp\u003eExperience the joy of cooking through the insightful and engaging works of Jung Eun Chae—an invitation to elevate your cooking and explore the art of food with joy and confidence.\u003c\/p\u003e","products":[{"product_id":"chae-by-jung-eun-chae-9781743798805","title":"Chae","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003e\u003cb\u003eNot just a cookbook but an essential guide to Korean slow food and fermentation, \u003ci\u003eChae\u003c\/i\u003e follows the seasons of a calendar year: summer, autumn, winter and spring. Each season forms its own chapter with approximately 15–20 recipes and foundations, presenting traditional Korean technique with native Australian produce.\u003c\/b\u003e\u003c\/p\u003e\n\n\u003cp\u003eBreakout star chef Jung Eun Chae makes everything from scratch in her home kitchen on the outskirts of Melbourne. From dubu (tofu) to gochujang (red chilli paste), ganjang (soy sauce) to kimchi, and jocheong (rice syrup) to doenjang (soybean paste), the meticulous, medicinal, minimal-waste recipes and techniques are inspired by Chae's mother, who was born in the South Jeolla province of South Korea.\u003c\/p\u003e\n\n\u003cp\u003eForget the usual Korean cookbooks of fried chicken, barbecue, and bibimbap. This is a radical, restorative journey into the heart of an ancient cuisine.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"The Distribution and Logistics Company (TDLC)","offers":[{"title":"Default Title","offer_id":46827151851756,"sku":"9781743798805","price":49.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/23889733482808.jpg?v=1758151194"}],"url":"https:\/\/bookhero.live\/collections\/jung-eun-chae.oembed","provider":"Book Hero","version":"1.0","type":"link"}