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K food : secrets of Korean flavors : Part three : pickling, fermenting / Park Chaelin, editorial advisor

Contributor(s): Park, Chaelin | Lee, Hayeon - culinary advisorPublication details: Kong & Park USA, Inc. 2021ISBN: 9781635190342Subject(s): Cookery, Korean | Cooking, Korean - History | Cooking, Korean - Pictorial works | Cooking, Korean - TechniqueLOC classification: TX | 724.5Summary: set of 5 books - part 3

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Item type	Current library	Call number	Status	Date due	Barcode
Open Book Shelf	ELM LIBRARY (ELM) New Materials Shelf	TX 724.5 Kfo (Browse shelf (Opens below))	Available		T001750

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Previous	TX 724.5 C5Elm Snake fang salad : culinary travails in China /	TX 724.5 Kfo K food : secrets of Korean flavors : Part one : the special flavors of Korea /	TX 724.5 Kfo K food : secrets of Korean flavors : Part two : bland, wrapping, mixing /	TX 724.5 Kfo K food : secrets of Korean flavors : Part three : pickling, fermenting /	TX 724.5 Kfo K food : secrets of Korean flavors : Part four : picking, digging, plucking /	TX 724.5 Kfo K food : secrets of Korean flavors : Part five : simmering, boiling, streaming /	TX 724.5 Thi 33 food hotspots : Kuala Lumpur's ultimate food guide.	Next

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set of 5 books - part 3

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