The Korean Vegan Cookbook

<b><b><i><b>THE INSTANT NEW YORK TIMES BESTSELLER <b><b><i>&#149;</i> </b></b>NAMED ONE OF THE BEST NEW COOKBOOKS OF THE YEAR BY Epicurious &#149; EATER &#149; Stained Page &#149; Infatuation &#149; Spruce Eats &#149; Publisher&#146;s Weekly &#149; Food52 &#149; Toronto Star</b></i><br><br></b>The dazzling debut cookbook from Joanne Lee Molinaro the home cook and spellbinding storyteller behind the online sensation @thekoreanvegan</b><br><br>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.<br>&#160;<br>As Joanne reveals she&#146;s often asked &#147;How can you be vegan <i>and</i> Korean?&#148; 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&#146;s table growing up&#151;doenjang (fermented soybean paste) gochujang (chili sauce) dashima (seaweed) and more&#151;are fully plant-based unbelievably flavorful and totally Korean.&#160;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&#146;s life after she fled North Korea.<br>&#160;<br><i>The Korean Vegan Cookbook</i> 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.