도서 소개

한국 음식을 가장 쉽게 만들 수 있는 요리 책
외국인을 위해 한국 음식 요리법을 알기 쉽게 소개한 요리책. 한국 음식을 김치, 국, 밥, 찌개, 구이, 조림, 나물, 후식 등으로 분류한 다음, 각 종류의 대표적인 요리 52품에 대한 요리법을 소개하고 있다. 이 책은 한국 음식의 특징에 대한 소개, 52품에 대한 요리법, 찾아보기 등으로 구성되어 있다.
각 요리법은 완성된 요리 사진, 과정 사진, 음식에 대한 간단한 설명, 재료, 조리법 순으로 구성되어 있다. 특히 조리법을 순서에 따라 아주 자세하게 설명하고 있어서 한국 음식을 처음 접하는 초보자라도 누구나 쉽게 만들 수 있다.

  작가 소개

저자 : Young Hee Kim
Kim Young-hee not only conducts research on Korean traditional cuisine but also acts as a food coordinator. Her career as a chef officially began in 1974 when she undertook her studies under the master of Korean cuisine, the late Wang Jun-yeon. Thereafter, she successfully completed programs on Joseon-era wedding and court food given by Professor Hwang Hye-seong, who has herself been designated as an Important Intangible Cultural Property by the Korean government. In addition, she has also studied at Le Cordon Blue in France, the Italian Culinary Institute for Foreign Professionals (I.C.I.F), and the Japan Food Coordinator School. Since 1997, she has been the host of numerous cooking-related TV programs. Ms. Kim has been actively involved,in her capacity as the president of the Association for the Promotion of Korean Food, in the movement to enlighten the global community about the merits of Korean food.

저자 : Yang Hyun-moh
Yang Hyun-moh is one of the leading photographers in Korea. After having majored in photography at Chung-Ang University, Mr. Yang went on to graduate with honors from the Institute Italiano di Fotograpia. He has to date hosted three personal exhibitions, including one held at the invitation of the San Fedele gallery in Milan. He has in addition also participated in 10 group exhibitions since 1993. Mr. Yang is currently running the IL Studio in Seoul, while also contributing fashion photographs to numerous magazines such as Vogue, Harper's Bazaar, Marie Claire, GQ, and ELLE. In addition, he also frequently contributes advertising photographs to global enterprises such as Ferragamo, Korean Air, KT, and Samsung.

저자 : Kang Hee-gap
Kang Hee-gap is a graduate of Kyungmin College’s Dept. of Photography. He is currently the manager of IL Studio’s photography team. Mr. Kang has also been actively involved in producing advertisement photographs for various companies such as Samsung, Motorola Korea, C.P Company, Amore Pacific, and Yuhan-Kimberly.

  목차

Contents
Characteristics of Korean food

Soups
Heukyimjajuk, Hobakjuk, Jeonbokjuk, Miyeokguk,
Soegogi-muguk, Tteokguk, Galbitang, Samgyetang,
Saengtae-maeuntang, Haemul-malgeuntang, Daegutang, Sinseolno

Rice, Noddles, Dumpling
Bibimbap, Dolsotbap, Naengmyeon, Bibimmyeon, Onmyeon, Bomandu, Pyeonsu

Kimchi
Baechu-kimchi, Chonggak-kimch, Kkakdugi, Baekimchi, Oyi-Sobaki

Grill
Bulgogi, Neobiani, Saenggalbi-guyi, Byeongeo-gochujang-guyi,
Deodeok-yangnyum-guyi

Stews, Hot Pot
Doenjang-jjigae, Sundubu-jjigae, Kimchi-jjigae, Nakji-jeongol,
Haemul-jeongol

Braised and Glazed Dishes, Steamed or Braised Dishes
Hodu-ttangkong-jorim, Gamja-jorim, Dubu-jorim,
Kongjorim, Godeungeo-jorim, Jeonbokcho, Jangjorim,
Galbijjim, Dalgyaljjim, Daehajjim, Hobakseon

Seasoned Vegetables, Spiced Dishes
Danhobak-salad, Gujeolpan, Weolgwachae, Japchae, Dallae-muchim,
Yukhoe

  회원리뷰