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    Kimchi 360°
    Kimchi 360°
    Kimchi 360°
    Ebook104 pages41 minutes

    Kimchi 360°

    By Mauro De Luca

    5/5

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    About this ebook

    An Italian chef marries his Korean flame. From her, he learns about traditional Asian medicine and healing foods. A new fusion cuisine is born: Healthy, natural, probiotic, homemade, often raw: Kimchi 360° will reveal such original recipes as Kimchi Lasagna and yellow, green and purple mild Kimchi. A unique marriage of taste, gusto and passion for long life, love and the intermarriage of cultures.

    LanguageEnglish
    PublisherMauro De Luca
    Release dateJul 23, 2020
    ISBN9781393024521
    Kimchi 360°

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    • 5/5
      Clear and personable instructions for the best kimchi I've ever had!

    Book preview

    Kimchi 360° - Mauro De Luca

    Kimchi 360°

    Vegan Italian-Korean fusion recipes for your gut.

    A plate of food rice and four different colours of fermented cabbage (kimchi).

    Author: Mauro De Luca

    Translation: Meghan Feeks & Ahuv de Chazal

    Design & Editing: Ahuv de Chazal

    First published in 2020 by Mauro De Luca, 64 Brick Lane, LONDON E1 6RF

    The author’s moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the author.

    Notes: Written in British English with metric measurements. American volumetric measurements were added for help but use own judgment during cooking process.

    CONTENTS

    CONTENTS 1

    INTRODUCTION 1

    MY STORY 1

    A KOREAN-ITALIAN LOVE AFFAIR 1

    GETTING BACK TO MY (VEGETABLE) ROOTS 1

    REVOLUTIONARY STYLE 1

    MY INGREDIENTS 1

    KIMCHI RED 1

    KIMCHI YELLOW 1

    KIMCHI GREEN 1

    KIMCHI VIOLA 1

    KIMCHI MAYONNAISE 1

    KIMCHI TOAST 1

    KIMCHI HUMMUS 1

    KIMCHI WRAP 1

    STEAMED RICE 1

    KIMCHI INARI 1

    KIMCHI KIMBAP 1

    KIMCHI BIBIMBAP 1

    KIMCHI LASAGNA 1

    KIMCHI CAPRESE 1

    KIMCHI AND FASULE 1

    LA PIRAMIDE 1

    KIMCHI AND TOFU 1

    YELLOW BREAD 1

    KIMCHI BRUSCHETTA 1

    KIMCHI & WATERMELON 1

    POMODORO (TOMATO SAUCE) 1

    RAW KIMCHI SEASONED PECORINO 1

    KIMCHI PIE 1

    KIMCHI COCKTAILS 1

    Kimchi Negroni 1

    Kimchi Margarita 1

    Kimchi Mojito 1

    Kimchi Gut Liver 1

    Acknowledgments 1

    INTRODUCTION

    If you had told me when I was a small boy growing up in Tuscany that one day, I would be a chef, running a restaurant in London that specialised in vegan Korean-Italian fusion cuisine, I never would have believed you.

    For starters, it wasn’t until recently that I thought of myself as a chef at all, even if I always had an interest in cooking. Secondly, I had no idea what ‘vegan’ meant — or why anyone would choose to be one. Finally, I wouldn’t have been able to point to Korea or even Asia on a map, even in early adulthood. Geography was never my strong suit.

    In sum, I would have thought the whole idea of becoming a vegan Korean-Italian fusion chef was pura pazzia. Pure craziness. And I admit that, in a way, it is!

    Looking back, however, I can also see that this is always what I was meant to do. And having long struggled to find my path in life, I now realize that, in many ways, I’ve been on this path all along.

    Writing this book is an extension of this path, for while cooking is my craft, my true passion is sharing the happiness and fulfilment it gives me with others. I am thus bringing my recipes beyond my cosy Brick Lane eatery to kitchen around the world and to you,

    Ciao,

    Mauro

    Portrait of Mauro, chef and author of this book.

    MY STORY

    I’ve always had a thing for kitchens. Even as a toddler, I loved playing with my cousin Francesca’s kitchen set, with all its toy pots, pans and utensils. We would concoct dishes made with dirt and leaves, and it gave us great pride to serve them to our parents. From that point on, I spent as much time as I could in the kitchen gathering ingredients and knowledge. I remember watching my grandmother Maria who made lasagna every Sunday. I also remember collecting little fish that the fishermen would discard along the seashore in Summer, to then prepare a delicious soup that I shared with my family.

    Portrait of elderly Italian lady, dressed in elegant blazer and pearl necklace.

    But the person who taught me most about the creative joys of cooking was my mother, who rarely ventured further than our refrigerator to make a tasty meal out of whatever happened to be

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