Chae: Korean Slow Food for a Better Life | 誠品線上

Chae: Korean Slow Food for a Better Life

內容簡介

內容簡介 《Chae》不僅是一本食譜書，更是探索韓國慢食與發酵文化的珍貴指南。書中以一年四季為章節架構——春、夏、秋、冬——每個篇章收錄約15至20道食譜與基礎作法，展現傳統韓國技藝與當地食材的融合之美。成名於澳洲的廚師鄭恩彩（Jung Eun Chae），在墨爾本郊區的家中廚房親手製作每一道料理，從豆腐、韓式辣醬（gochujang）、醬油、泡菜、韓國米酒（makgeolli）到大醬（doenjang）皆由零開始。她的料理哲學深受母親啟發——母親來自韓國全羅南道——主打精緻、養生、零浪費的料理方式。 這本書顛覆對韓國料理的既有印象，遠離炸雞、燒烤與拌飯的刻板認知，帶領讀者踏上一段激進而療癒的飲食旅程，深入體驗古老料理文化的靈魂所在。Not just a cookbook but an essential guide to Korean slow food and fermentation, Chae follows the seasons of a calendar year: spring, summer, autumn and winter. Each season forms its own chapter with approximately 15–20 recipes and foundations, presenting traditional Korean technique with locally sourced produce. Breakout star chef Jung Eun Chae makes everything from scratch in her home kitchen on the outskirts of Melbourne, Australia, from tofu to gochujang, soy sauce to kimchi, makgeolli to doenjang. 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. Forget the usual Korean cookbooks of fried chicken, barbecue and bibimbap. Chae is a radical, restorative journey into the heart of an ancient cuisine.

作者介紹

作者介紹 作者簡介當鄭恩彩（Jung Eun Chae）在澳洲墨爾本的小公寓中開設每晚僅接待六位客人的私廚餐廳、每週營業四晚時，她在當地引起了轟動，等候名單一度突破八千人。憑藉她以親手發酵與手工製醬、萃取、釀造醋與康普茶為特色的藥膳風韓國料理風格，她榮獲《Gourmet Traveller》2022年度最佳新銳人才，以及《The Age Good Food Guide》年度風格引領者之一。如今，她與丈夫 Yoora 和拉布拉多犬搬至墨爾本郊外的半鄉村地區 Cockatoo，持續經營她那家擁有雙帽評價、僅六席的餐廳。About the AuthorJung Eun Chae caused a sensation when she opened her tiny apartment in Melbourne, Australia to six diners per night, four times per week, with a waiting list that exploded to more than 8000 people. She was named Gourmet Traveller’s best new talent for 2022, and one of The Age Good Food Guide’s tastemakers of the year, thanks to her medicinal style of traditional South Korean cooking using from-scratch ferments and handmade sauces, extracts, vinegars and kombuchas. She has since moved to semi-rural Cockatoo on the outskirts of Melbourne with husband Yoora and their labrador, where she continues to operate her two-hatted six-seat restaurant.

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最佳賣點

最佳賣點 : 無需蒙眼評分，也能用純粹醬香讓你找回料理靈魂的發酵聖經！這不僅是一本食譜書，更是探索韓國慢食與發酵文化的珍貴指南。書中以一年四季為章節架構——春、夏、秋、冬——每個篇章收錄約15至20道食譜與基礎作法，展現傳統韓國技藝與當地食材的融合之美

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