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Marja Vongerichten’s new cookbook and public television travel/culture/cooking series share the same name: “The Kimchi Chronicles.” The choice of kimchee in both titles was easy.
“Kimchee is so distinct to Korea,” Vongerichten says. “It’s the first thing people think of. It’s a great attention-grabber.”
The condiment stars in Vongerichten’s book, “The Kimchi Chronicles: Korean Cooking for an American Kitchen” (Rodale, $32.50). A self-described “staunch” traditionalist, she likes kimchee as a side dish, stirred into stews and spooned over noodles.
Perhaps not surprising given that her husband, Jean-Georges, is a chef famed for his East-West creations, the book also features recipes for a fast no-wait kimchee, a kimchee relish for hot dogs, even a cucumber kimchee martini.
Marja Vongerichten believes it’s time for kimchee to be discovered and enjoyed by more people. “I think it’s got huge potential,” she says. “People just don’t really have a knowledge of it.”
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