In her debut cookbook, Joanne shares over 80 intoxicating, plant-based recipes and moving narrative snapshots of the food that shaped her family history. Recipes range from Joanne’s childhood staples, like Jjajangmyun, the rich black bean noodles she ate on birthdays to the humble Gamja Guk, a potato-and-leek soup her father makes. Others are a little more personal, like the Chocolate Sweet Potato Cake which is an ode to the two foods that saved her mother’s life.
The Korean Vegan Cookbook is 336 pages of breathtaking dishes, and the intimate storytelling and stunning photography that Joanne has become known for on social media. Not only a soon-to-be kitchen staple but truly a one-of-a-kind cookbook that celebrates how deeply food and family shape our identity.
REFLECTIONS AND RECIPES FROM OMMA’S KITCHEN
