Not just a cookbook but an essential guide to Korean slow food and fermentation, Chae follows the seasons of a calendar year: summer, autumn, winter and spring. Each season forms its own chapter with approximately 15–20 recipes and foundations, presenting traditional Korean technique with native Australian produce. Breakout star chef Jung Eun Chae makes everything from scratch in her home kitchen on the outskirts of Melbourne, from dubu (tofu) to gochujang (red chilli paste), ganjang (soy sauce) to kimchi, jocheong (rice syrup) to doenjang (soybean paste). The meticulous, medicinal, minimal-waste recipes and techniques are inspired by Chae’s mother, who was born in the South Jeolla province of South Korea. Forget the usual Korean cookbooks of fried chicken, barbecue and bibimbap. This is a radical, restorative journey into the heart of an ancient cuisine.