Adventures in Doughnutland.
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Jacqueline An: An: To Eat: Recipes and Stories from a Vietnamese Family Kitchen
Carolyn Phillips: All Under Heaven: Recipes from the 35 Cuisines of China
Alexandra Stratou: Cooking with Loula: Greek Recipes from My Family to Yours
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I often want the flavor of kimchee without the bulk of the cabbage. Other times I want to incorporate it into a dish without the additional liquid that it soaks in. To accomodate my quirks I decided to separate kimchee into solids and liquid using a masticating juicer. Now, we can control the flavor and the texture of the ingredient and really explore the possibilities.
Years Past
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