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Jayeon Bread de Sangjin Ko

Jayeon Bread

Autor Sangjin Ko
en Limba Engleză Paperback – 30 apr 2014
Author Sangjin Ko is the youngest person to receive a national baking certificate from South Korea. He was 10 years old and has been doing research on baking for 12 years. He was the first to introduce natural baking to South Korea and Indonesia. Author is well known in South Korea, Indonesia and Malaysia, and has appeared on media many times
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Specificații

ISBN-13: 9789814516273
ISBN-10: 9814516279
Pagini: 184
Ilustrații: Illustrations
Dimensiuni: 214 x 254 x 13 mm
Greutate: 0.72 kg
Editura: Marshall Cavendish

Notă biografică

Sangjin Ko's interest in baking started when he was just 8 years old, when he was given the opportunity to make bread for a friend's birthday party. From there, baking became a real part of his life. He started reading up on baking and visited bakeries after school to learn baking. At 10, Sangjin Ko became the youngest person to receive a National Certificate of Baking and was featured in many TV shows and magazines in South Korea. His passion for baking led him to set up his own home laboratory using his pocket money to study bread more scientifically. When still in middle school, he won many national science awards for his research on naturally fermented bread. Sangjin Ko is credited as the person who first introduced natural baking to South Korea and Indonesia, and he continues to contribute articles on naturally fermented foods and bread recipes to celebrated magazines in South Korea, Malaysia and Indonesia, including Monthly Bakery Korea, Essen, Saji and Bakery Indonesia