Vegetable and Fruit Recipes
 |
Description
Book Introduction
Made with seasonal vegetables and fruits as the main ingredients
Over 180 pure plant-based foods!
From Korean soul foods like japchae, gukbap, and jeongol to sandwiches and salads, we offer delicious and nutritious dishes made with vegetables and fruits as the main ingredients without any animal products.
The salty and savory flavors are achieved with only well-aged traditional fermented soy sauce and sea salt, and the broth for soups and stews is made with a few dried plants and scrap vegetables.
The rough skins of burdock, deodeok, and other plants are not thrown away, and carrots, carrot leaves, and even unpalatable fruits can be used as ingredients.
Each ingredient has its own unique color, such as red, yellow, green, black, and white, and each has different nutrients and effects, so you can even put a variety of ingredients in one bowl to complete a meal.
When you include vegetables and fruits as main ingredients rather than side dishes, you broaden your range of ingredient choices.
There is no need to be tied to a recipe.
If you don't have cabbage or spinach, you can substitute any vegetables you have at home, so you don't have to worry about ingredients.
Since 'food is life', food made with fresh seasonal ingredients and filled with sincerity is a better medicine for the health of our body and mind than any nutritional supplement or health food.
Over 180 pure plant-based foods!
From Korean soul foods like japchae, gukbap, and jeongol to sandwiches and salads, we offer delicious and nutritious dishes made with vegetables and fruits as the main ingredients without any animal products.
The salty and savory flavors are achieved with only well-aged traditional fermented soy sauce and sea salt, and the broth for soups and stews is made with a few dried plants and scrap vegetables.
The rough skins of burdock, deodeok, and other plants are not thrown away, and carrots, carrot leaves, and even unpalatable fruits can be used as ingredients.
Each ingredient has its own unique color, such as red, yellow, green, black, and white, and each has different nutrients and effects, so you can even put a variety of ingredients in one bowl to complete a meal.
When you include vegetables and fruits as main ingredients rather than side dishes, you broaden your range of ingredient choices.
There is no need to be tied to a recipe.
If you don't have cabbage or spinach, you can substitute any vegetables you have at home, so you don't have to worry about ingredients.
Since 'food is life', food made with fresh seasonal ingredients and filled with sincerity is a better medicine for the health of our body and mind than any nutritional supplement or health food.
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Preview
index
Soul food that comes to mind every season
Basic seasoning that enhances the flavor of food
Shopping for healthy ingredients
spring
Mugwort│Mugwort rice cake soup, mugwort pickled vegetables, mugwort pancake, mugwort soft tofu stew and radish sauce, mugwort rice cake
Cold radish│Cold radish pasta, cold radish California roll, spicy cold radish dumplings, cold radish soup, cold radish fried salad
Bomdong│Bomdong Grilled Salad · Bomdong Vegetable Roll · Bomdong Bean Sprout Soup
Deodeok · Doraji│Grilled deodeok · Deodeok and lotus root salad · Deodeok and doraji fritters · Pear and doraji salad · Doraji radish rice
Sebalnamul│Sebalnamul Bibim Guksu · Sebalnamul Bean Sprout Salad · Sebalnamul Salad
Bujiggaegi Namul_Bujiggaegi Namul Rice Balls · Bujiggaegi Namul Rice Pot · Bujiggaegi Namul Japchae · Bujiggaegi Namul Pesto
All kinds of spring greens│Spring greens ssam bap and mugwort leaf ssamjang · Spring greens shabu shabu and porridge · Spring greens japchae and flower bread · Single leaf perilla seed rice in a pot · Spring greens fermented liquid · Gochujang pickles and soy sauce pickles
Garden Vegetables│Garden Vegetable Bibimbap · Garden Vegetable Water Kimchi · Garden Vegetable Salad · Garden Vegetable Sandwich
Onion · Garlic│Sliced Garlic Leaf Soup · Pickled Garlic Leaf Soy Sauce · Purple Onion Salad · Stir-fried Garlic Seeds with Rice · Grilled Onion and Garlic
Peas│Pea Rice Patty · Mashed Peas and Baguette · Stir-fried Shelled Peas · Light Steamed Peas
summer
Carrots · Potatoes│Potato carrot rice · Potato balls · Roasted carrot potatoes · Fried carrot leaves · Carrot leaf rice · Carrot soup · Carrot vegetable rice
Plum│Plum leaf sushi, pickled green plum, pickled yellow plum leaf
Cucumber · Eggplant│Cucumber kimbap · Cucumber cold soup · Nogak salad · Chili oil cucumber pickle · Grilled eggplant stew · Eggplant and tofu rice bowl · Eggplant and lettuce cold soup
Summer Fruits│Watermelon Water Noodles, Assorted Fruit Kimchi, Watermelon Salad, Melon Salad
Tomato│Tomato Tofu Caprese · Tomato Soy Milk Stir-fry · Tomato Clear Soybean Soup · Tomato Soft Tofu Rice Bowl · Tomato Marinade · Dried Tomato Olive Oil Pickles · Dried Tomato Oil Pasta
Summer Pumpkin│Zucchini Dumplings, Zucchini Leaf Pancakes, Zucchini Leaf Wraps, Zucchini Soft Tofu Stew, Sweet Pumpkin and Tomato Stew
Turnips, Chinese cabbage, Chinese cabbage soybean paste porridge, grilled Chinese cabbage, stir-fried cabbage tops
Yeoju · Park│Yeoju Pickle · Yeoju Stir-fried Rice Bowl · Yeoju Buckwheat Omelet · Steamed Park Vegetables · Perilla Seed Rice with Park Skin · Park Stuffed Potato Ongsimi
Chives│Steamed chives and vegetables, chive pancakes, chive tofu caprese, chive soup with rice, chive wraps
Summer Kimchi│Mat Kimchi · Turnip Kimchi · Eggplant Kimchi · Perilla Leaf Kimchi · Red Pepper Leaf Kimchi · Soybean Leaf Water Kimchi · Sweet Potato Stem Kimchi
autumn
Chili peppers│Spicy spicy noodles with pickled chili peppers, raw chili pepper salad, braised sweet potato and chili peppers, pickled chili peppers, pickled chili peppers, red chili pepper syrup, spicy tortilla canapés
Autumn Pumpkin│Grilled Pumpkin, Pumpkin Dumplings, Braised Pumpkin, Sweet Pumpkin Kidney Bean Soup, Pumpkin Japchae
Mushrooms│Oyster mushroom pancakes, mushroom and seaweed soup, grilled mushrooms, simmered wood ear mushrooms, deer antler mushroom soup, oyster mushroom sandwich, and enoki mushroom and chive salad
Taro · Ma│Toran tteokguk, braised taro, fried yam and tartar sauce, ma-natto rice bowl, ma-natto salad
Lotus root · Burdock│Steamed lotus root and root vegetables · Acorn lotus root pancake · Stir-fried burdock · Burdock japchae · Burdock fried rice
Kim, Wakame, Kelp│Grilled seaweed in sesame oil, Brown rice cake rolls, Seaweed rice balls, Steamed seaweed, Soybean paste seaweed soup, Fried seaweed and kelp, Stir-fried seaweed and shiitake mushrooms
Radish · Cabbage│Cabbage dumplings · Cabbage salad · Dried cabbage rice · Grilled turnip · Braised radish in soy sauce · Stir-fried radish rice bowl · Radish and cabbage pancake
Kimchi│Light exercise kimchi, white kimchi, yuja turnip kimchi, old pumpkin kimchi, steamed raw kimchi and grilled tofu
Foods made with mixed grains│Vegetable pickled vegetables, five-grain rice balls, mixed grain salad, soybean tomato soup, soybean pancakes, stir-fried soybean rice
winter
Lemon│Lemon salt · Lemon juice · Lemon salt radish salad · Lemon clear soup · Lemon salt fried rice
Garaetteok│Soy sauce tteokbokki, tteok skewers, tteok salad, tteok japchae, nurungji tteokguk
Mung bean sprouts│Mung bean sprouts mixed grain rice and fermented soybean paste · Mung bean sprouts mixed grain rice pancake · Mung bean sprouts acorn jelly japchae · Mung bean sprouts vegetable soup · Radish greens and dried radish greens stew
Dishes using kimchi│ Dongchimi Yuja Guksu, Mustard Kimchi Pesto, Kimchi Bean Sprout Rice, Old Pumpkin Kimchi Stew, Kimchi Ssambap
Fermented soybean dishes│Doenjang sauce bibimbap, cheonggukjang stew, tempeh open sandwich, natto rice cake, natto rice bowl
Sea vegetables│ Blue laver rice cake, blue laver fruit salad, hot pot rice, sea vegetable pasta, seaweed bibim noodles
Winter Fruits│ Omija Cheongbangsho, Fruit Kimchi, Fruit Oil Pickles, Tangerine Apple Pie, Strawberry Bibim Guksu
Basic seasoning that enhances the flavor of food
Shopping for healthy ingredients
spring
Mugwort│Mugwort rice cake soup, mugwort pickled vegetables, mugwort pancake, mugwort soft tofu stew and radish sauce, mugwort rice cake
Cold radish│Cold radish pasta, cold radish California roll, spicy cold radish dumplings, cold radish soup, cold radish fried salad
Bomdong│Bomdong Grilled Salad · Bomdong Vegetable Roll · Bomdong Bean Sprout Soup
Deodeok · Doraji│Grilled deodeok · Deodeok and lotus root salad · Deodeok and doraji fritters · Pear and doraji salad · Doraji radish rice
Sebalnamul│Sebalnamul Bibim Guksu · Sebalnamul Bean Sprout Salad · Sebalnamul Salad
Bujiggaegi Namul_Bujiggaegi Namul Rice Balls · Bujiggaegi Namul Rice Pot · Bujiggaegi Namul Japchae · Bujiggaegi Namul Pesto
All kinds of spring greens│Spring greens ssam bap and mugwort leaf ssamjang · Spring greens shabu shabu and porridge · Spring greens japchae and flower bread · Single leaf perilla seed rice in a pot · Spring greens fermented liquid · Gochujang pickles and soy sauce pickles
Garden Vegetables│Garden Vegetable Bibimbap · Garden Vegetable Water Kimchi · Garden Vegetable Salad · Garden Vegetable Sandwich
Onion · Garlic│Sliced Garlic Leaf Soup · Pickled Garlic Leaf Soy Sauce · Purple Onion Salad · Stir-fried Garlic Seeds with Rice · Grilled Onion and Garlic
Peas│Pea Rice Patty · Mashed Peas and Baguette · Stir-fried Shelled Peas · Light Steamed Peas
summer
Carrots · Potatoes│Potato carrot rice · Potato balls · Roasted carrot potatoes · Fried carrot leaves · Carrot leaf rice · Carrot soup · Carrot vegetable rice
Plum│Plum leaf sushi, pickled green plum, pickled yellow plum leaf
Cucumber · Eggplant│Cucumber kimbap · Cucumber cold soup · Nogak salad · Chili oil cucumber pickle · Grilled eggplant stew · Eggplant and tofu rice bowl · Eggplant and lettuce cold soup
Summer Fruits│Watermelon Water Noodles, Assorted Fruit Kimchi, Watermelon Salad, Melon Salad
Tomato│Tomato Tofu Caprese · Tomato Soy Milk Stir-fry · Tomato Clear Soybean Soup · Tomato Soft Tofu Rice Bowl · Tomato Marinade · Dried Tomato Olive Oil Pickles · Dried Tomato Oil Pasta
Summer Pumpkin│Zucchini Dumplings, Zucchini Leaf Pancakes, Zucchini Leaf Wraps, Zucchini Soft Tofu Stew, Sweet Pumpkin and Tomato Stew
Turnips, Chinese cabbage, Chinese cabbage soybean paste porridge, grilled Chinese cabbage, stir-fried cabbage tops
Yeoju · Park│Yeoju Pickle · Yeoju Stir-fried Rice Bowl · Yeoju Buckwheat Omelet · Steamed Park Vegetables · Perilla Seed Rice with Park Skin · Park Stuffed Potato Ongsimi
Chives│Steamed chives and vegetables, chive pancakes, chive tofu caprese, chive soup with rice, chive wraps
Summer Kimchi│Mat Kimchi · Turnip Kimchi · Eggplant Kimchi · Perilla Leaf Kimchi · Red Pepper Leaf Kimchi · Soybean Leaf Water Kimchi · Sweet Potato Stem Kimchi
autumn
Chili peppers│Spicy spicy noodles with pickled chili peppers, raw chili pepper salad, braised sweet potato and chili peppers, pickled chili peppers, pickled chili peppers, red chili pepper syrup, spicy tortilla canapés
Autumn Pumpkin│Grilled Pumpkin, Pumpkin Dumplings, Braised Pumpkin, Sweet Pumpkin Kidney Bean Soup, Pumpkin Japchae
Mushrooms│Oyster mushroom pancakes, mushroom and seaweed soup, grilled mushrooms, simmered wood ear mushrooms, deer antler mushroom soup, oyster mushroom sandwich, and enoki mushroom and chive salad
Taro · Ma│Toran tteokguk, braised taro, fried yam and tartar sauce, ma-natto rice bowl, ma-natto salad
Lotus root · Burdock│Steamed lotus root and root vegetables · Acorn lotus root pancake · Stir-fried burdock · Burdock japchae · Burdock fried rice
Kim, Wakame, Kelp│Grilled seaweed in sesame oil, Brown rice cake rolls, Seaweed rice balls, Steamed seaweed, Soybean paste seaweed soup, Fried seaweed and kelp, Stir-fried seaweed and shiitake mushrooms
Radish · Cabbage│Cabbage dumplings · Cabbage salad · Dried cabbage rice · Grilled turnip · Braised radish in soy sauce · Stir-fried radish rice bowl · Radish and cabbage pancake
Kimchi│Light exercise kimchi, white kimchi, yuja turnip kimchi, old pumpkin kimchi, steamed raw kimchi and grilled tofu
Foods made with mixed grains│Vegetable pickled vegetables, five-grain rice balls, mixed grain salad, soybean tomato soup, soybean pancakes, stir-fried soybean rice
winter
Lemon│Lemon salt · Lemon juice · Lemon salt radish salad · Lemon clear soup · Lemon salt fried rice
Garaetteok│Soy sauce tteokbokki, tteok skewers, tteok salad, tteok japchae, nurungji tteokguk
Mung bean sprouts│Mung bean sprouts mixed grain rice and fermented soybean paste · Mung bean sprouts mixed grain rice pancake · Mung bean sprouts acorn jelly japchae · Mung bean sprouts vegetable soup · Radish greens and dried radish greens stew
Dishes using kimchi│ Dongchimi Yuja Guksu, Mustard Kimchi Pesto, Kimchi Bean Sprout Rice, Old Pumpkin Kimchi Stew, Kimchi Ssambap
Fermented soybean dishes│Doenjang sauce bibimbap, cheonggukjang stew, tempeh open sandwich, natto rice cake, natto rice bowl
Sea vegetables│ Blue laver rice cake, blue laver fruit salad, hot pot rice, sea vegetable pasta, seaweed bibim noodles
Winter Fruits│ Omija Cheongbangsho, Fruit Kimchi, Fruit Oil Pickles, Tangerine Apple Pie, Strawberry Bibim Guksu
Detailed image
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Into the book
When I was young, my mother would dig up wild chives in the frozen ground every February.
It was winter, so the leaves had frozen and melted away, but the roots were thicker and longer than a finger.
When chewed raw, it had a strong spicy and sweet taste with a hint of radish flavor.
The thick root of the radish is lightly blanched and seasoned with a spicy sauce, or steamed and mixed with soybean powder and eaten as a snack.
In spring, the new shoots of the arrow tree, single leaves and aralia elms, were seasoned with sesame oil and salt and eaten on rice.
The spring table was always fresh with mugwort rice cakes mixed with rice flour and sour pickled wild chives.
In the summer, we ate bibim guksu, naengmyeon, and gochujang tteok made with pumpkin, cucumber, and peppers, and in the fall, we ate stir-fried or boiled wild mushrooms such as shiitake mushrooms and enoki mushrooms.
When winter came, I would take out radishes, cabbages, and green onions that I had buried in the ground and eat them one by one. I still vividly remember roasting green onions that had grown in the shade and had yellow leaves over charcoal and dipping them in coarse salt.
It was a sweet and spicy grilled scallion dish with a strong smoky flavor.
Even after decades have passed, it is a memory of 'mother's food' that could not be eaten outside of that season.
---From "Soul Food That Comes to Mind in Each Season"
Seasoning brings out, hides, reveals, and suppresses the properties of raw ingredients, and harmonizes them to create the best flavor.
In order not to spoil the taste and nutrition of food, it is important to use seasoning made with good ingredients and use it appropriately for the food you want to make.
---From "Basic seasonings that enhance the flavor of food"
Spring is a time when your sense of taste and smell becomes more acute and you need a lot of energy.
In spring, new shoots emerge, containing the condensed energy stored in seeds and roots during the winter.
The island grass, Pohang grass, bomdong, dallae, shepherd's purse, and mugwort that come from the South Sea contain the full energy.
Bomdong is one of the first green vegetables to announce the arrival of spring, sown in southern regions during the winter.
It is also called flat cabbage because it is flat on the ground.
It is said that the reason for stretching out one's entire body as much as possible is to receive as much sunlight as possible and to overcome the winter wind and cold.
Even though it is grown by hand, it has a strong wild flavor.
Bomdong, which is rich in amino acids and has a strong sweetness, has a deep and rich flavor whether eaten raw or cooked.
---From "Bomdong"
Even without any special side dishes, soup is something that makes you feel like you ate well.
If you use seasonal vegetables, you can make a variety of bowls of soup.
In the spring, boil spring onions or green garlic, in the summer, boil cabbage and turnips, in the fall, boil cabbage and green onions, and in the winter, boil kimchi or dried vegetables together with mushrooms, bean sprouts, bean sprouts, radish, etc.
---From "Spring Bean Sprout Soup with Rice"
Summer is a time to choose good foods and get plenty of rest.
Replenish moisture and cool down with summer vegetables and fruits such as lettuce, cucumber, pumpkin, watermelon, cantaloupe, and peaches.
It is rich in minerals and fiber, so you can stay healthy during the energy-intensive summer.
Cucumbers are a representative summer vegetable that helps quench thirst and overcome heat as they are 90% water.
The green cucumbers we eat are less mature cucumbers.
The old cucumber, which has the character for old (老) attached to it, is actually a ripe cucumber, so I feel like I've been pleasantly fooled by the green cucumber.
It was winter, so the leaves had frozen and melted away, but the roots were thicker and longer than a finger.
When chewed raw, it had a strong spicy and sweet taste with a hint of radish flavor.
The thick root of the radish is lightly blanched and seasoned with a spicy sauce, or steamed and mixed with soybean powder and eaten as a snack.
In spring, the new shoots of the arrow tree, single leaves and aralia elms, were seasoned with sesame oil and salt and eaten on rice.
The spring table was always fresh with mugwort rice cakes mixed with rice flour and sour pickled wild chives.
In the summer, we ate bibim guksu, naengmyeon, and gochujang tteok made with pumpkin, cucumber, and peppers, and in the fall, we ate stir-fried or boiled wild mushrooms such as shiitake mushrooms and enoki mushrooms.
When winter came, I would take out radishes, cabbages, and green onions that I had buried in the ground and eat them one by one. I still vividly remember roasting green onions that had grown in the shade and had yellow leaves over charcoal and dipping them in coarse salt.
It was a sweet and spicy grilled scallion dish with a strong smoky flavor.
Even after decades have passed, it is a memory of 'mother's food' that could not be eaten outside of that season.
---From "Soul Food That Comes to Mind in Each Season"
Seasoning brings out, hides, reveals, and suppresses the properties of raw ingredients, and harmonizes them to create the best flavor.
In order not to spoil the taste and nutrition of food, it is important to use seasoning made with good ingredients and use it appropriately for the food you want to make.
---From "Basic seasonings that enhance the flavor of food"
Spring is a time when your sense of taste and smell becomes more acute and you need a lot of energy.
In spring, new shoots emerge, containing the condensed energy stored in seeds and roots during the winter.
The island grass, Pohang grass, bomdong, dallae, shepherd's purse, and mugwort that come from the South Sea contain the full energy.
Bomdong is one of the first green vegetables to announce the arrival of spring, sown in southern regions during the winter.
It is also called flat cabbage because it is flat on the ground.
It is said that the reason for stretching out one's entire body as much as possible is to receive as much sunlight as possible and to overcome the winter wind and cold.
Even though it is grown by hand, it has a strong wild flavor.
Bomdong, which is rich in amino acids and has a strong sweetness, has a deep and rich flavor whether eaten raw or cooked.
---From "Bomdong"
Even without any special side dishes, soup is something that makes you feel like you ate well.
If you use seasonal vegetables, you can make a variety of bowls of soup.
In the spring, boil spring onions or green garlic, in the summer, boil cabbage and turnips, in the fall, boil cabbage and green onions, and in the winter, boil kimchi or dried vegetables together with mushrooms, bean sprouts, bean sprouts, radish, etc.
---From "Spring Bean Sprout Soup with Rice"
Summer is a time to choose good foods and get plenty of rest.
Replenish moisture and cool down with summer vegetables and fruits such as lettuce, cucumber, pumpkin, watermelon, cantaloupe, and peaches.
It is rich in minerals and fiber, so you can stay healthy during the energy-intensive summer.
Cucumbers are a representative summer vegetable that helps quench thirst and overcome heat as they are 90% water.
The green cucumbers we eat are less mature cucumbers.
The old cucumber, which has the character for old (老) attached to it, is actually a ripe cucumber, so I feel like I've been pleasantly fooled by the green cucumber.
---From "Cucumber"
Publisher's Review
Spring, summer, fall, winter,
Soul food filled with seasonal ingredients!
The boundaries between seasonal foods have long since been blurred, as green leafy vegetables are available at any time of the year, and watermelon and strawberries can be enjoyed even in the middle of winter.
But wouldn't food made with seasonal ingredients that are the result of the sun, wind, water, soil, and time that don't go against the flow of nature be the perfect food our bodies desire?
In spring, mugwort, water parsley, spring onion, deodeok, doraji, and all kinds of spring greens whet the appetite.
Summer is the season when you should eat plenty of vegetables and fruits that cool you down and provide moisture.
In the spring, there is warm naengmyeon gukbap and mugwort pancakes, in the summer, zucchini bibim guksu and cucumber guksu, in the fall, zucchini gochujang sujebi and braised radish, and in the winter, old pumpkin kimchi jjigae and dongchimi noodles. These are soul foods that we crave as the seasons change.
Vegetarian food for a healthy and sustainable life!
These days, vegetarianism is receiving renewed attention due to the excessive abundance of food and the health problems caused by the increased proportion of meat in the diet.
Eating too much factory-farmed meat or spicy foods containing chemical additives can cause stomach discomfort or diarrhea.
Imported and processed foods with long shelf lives may be convenient, but they are not good for the body.
In comparison, food made with fresh vegetables, fruits, and grains that are in season can be eaten to your heart's content without any digestive problems and you will experience a feeling of lightness in your body.
Recently, the number of people who eat vegetarian every meal for health and environmental reasons is increasing.
However, if you are still unfamiliar with vegetarianism, it is enough to challenge yourself to a balanced diet by reducing the amount of meat consumed and eating healthy seasonal ingredients.
Soul food filled with seasonal ingredients!
The boundaries between seasonal foods have long since been blurred, as green leafy vegetables are available at any time of the year, and watermelon and strawberries can be enjoyed even in the middle of winter.
But wouldn't food made with seasonal ingredients that are the result of the sun, wind, water, soil, and time that don't go against the flow of nature be the perfect food our bodies desire?
In spring, mugwort, water parsley, spring onion, deodeok, doraji, and all kinds of spring greens whet the appetite.
Summer is the season when you should eat plenty of vegetables and fruits that cool you down and provide moisture.
In the spring, there is warm naengmyeon gukbap and mugwort pancakes, in the summer, zucchini bibim guksu and cucumber guksu, in the fall, zucchini gochujang sujebi and braised radish, and in the winter, old pumpkin kimchi jjigae and dongchimi noodles. These are soul foods that we crave as the seasons change.
Vegetarian food for a healthy and sustainable life!
These days, vegetarianism is receiving renewed attention due to the excessive abundance of food and the health problems caused by the increased proportion of meat in the diet.
Eating too much factory-farmed meat or spicy foods containing chemical additives can cause stomach discomfort or diarrhea.
Imported and processed foods with long shelf lives may be convenient, but they are not good for the body.
In comparison, food made with fresh vegetables, fruits, and grains that are in season can be eaten to your heart's content without any digestive problems and you will experience a feeling of lightness in your body.
Recently, the number of people who eat vegetarian every meal for health and environmental reasons is increasing.
However, if you are still unfamiliar with vegetarianism, it is enough to challenge yourself to a balanced diet by reducing the amount of meat consumed and eating healthy seasonal ingredients.
GOODS SPECIFICS
- Date of issue: April 15, 2024
- Page count, weight, size: 256 pages | 632g | 185*240*20mm
- ISBN13: 9791187936626
- ISBN10: 1187936626
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