The Kimchi Cookbook
Lauryn Chun, founder of Mother-in-Law's Kimchi and author of The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi, speaks with Ben Ryder Howe, author of My Korean Deli: Risking It All for a Convenience Store about kimchi, Korean culture, and convenience stores. A cooking demonstration will follow.
Read about NYPL's interview with Lauryn Chun here >>
Books will be available for sale and signing.
*Participants in this workshop are welcome to sample the food prepared. The NYPL is not responsible for allergic reactions or illnesses as a result of participation.
LAURYN CHUN is the founder of Mother-in-Law’s Kimchi, a line of artisanal kimchi based on an original recipe from Jang Mo Jip (“Mother-in-Law’s House”), her mother’s beloved restaurant in Garden Grove, California. From her mother’s kitchen to work in the fine dining and wine industries, Chun’s deep love for food and wine led her from the Rhône Valley and Spain to Italy’s hills, where she worked harvesting grapes. While living in New York City, she recognized the beauty of Korea’s tradition of handcrafted kimchi, which inspired her to launch Mother-in-Law’s Kimchi in 2009.
BEN RYDER HOWE is the author of the memoir My Korean Deli: Risking It All for a Convenience Store. He has written for New York Magazine, The New Yorker and The Atlantic Monthly, and is a contributing editor at A Public Space. He lives on Staten Island.