The Very Best of Korean Cooking

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· 제목 : The Very Best of Korean Cooking (Simple Recipes for Beginners)
· 분류 : 외국도서 > 한국관련도서 > 한국문화
· ISBN : 9788995609156
· 쪽수 : 192쪽
· 출판일 : 2008-04-15

Contents

Forward : Characteristics of Korean food

Kimchi
Baechu Kimchi, Chonggak Kimchi, Kkakdugi, Baekkimchi, Oyi Sobaki, Nabak Kimchi, Bossam Kimchi, Kkaennip Jangachi, Maneul Jangachi, Ganjang Kyejang, Oyiji

Rice, Porridge
Bibimbap, Dolsotbap, Ogokbap, Heukyimja juk, Hobakjuk, Jeonbokjuk, Jangguk juk

Soups
Miyeokguk, Soegogi Muguk, Manduguk, Tteokguk, Galbitang, Samgyetang, Yukgaejang, Soegogi Kamja Tang, Saengtae Maeuntang, Malgeun Haemul Tang, Malgeun Daegu Tang, Sinseolno

Noodles, Dumpling
Naengmyeon, Bibimmyeon, Onmyeon, Sungchae Mandu, Bomandu, Pyeonsu, Bakmandu
Grill, Stir-fries, Pan-fried Delicacies
Bulgogi, Galbi Guyi, Yachae Bulgogi, Neobiani, LA Galbi Guyi, Bukeo Gochujang Guyi, Soegogi Gwail Guyi, Byeongeo Gochujang Guyi, Deodeok Guyi, Songyi Beoseot Guyi, Pasanjeok, Ojingeo Bokkeum, Janmyeolchi Bokkeum, Bindaetteok, hobakjeon, Saegseonjeon, Seopsanjeok

Stews, Hot Pot
Kimchi Jjigae, Doenjang Jjigae, Sundubu Jjigae, Songyi Jeongol, Nakji Jeongol, Haemul Jeongol, Dubu Jeongol

Braised and Glazed Dishes
Dubu Jorim, Jangjorim, Maneuljong Jorim, Hodu Ttangkong Jorim, Dakdari Jorim, Gamja Jorim, Kkongchi Jorim, Godeungeo Jorim, Kodari Jorim, Honghapcho, Jeonbokcho, Kongjorim

Steamed or Braised Dishes
Galbijjim, Dalgyaljjim, Dakjjim, Swoegogi Tteokjjim, Dwaeji Galbijjim, Daehajjim, Juksun Daehajjim, Hobakseon, Eoseon, Oyiseon,

Seasoned Vegetables, Seasoned or Spiceed Dishes
Gujeolpan, Chiljeolpan, Weolgwachae, Japchae, Susam Pyeonyuk Naengchae, Hongsi Juksunchae, Samsaek Namul, Danhobak Salad, Eosukchae, Musaengchae, Dallae Muchim, Dotorimuk Jeon, Cheongpomuk Jeon, Yukhoe, Deodeok Muchim

Rice Cake, Cookie, Beverges
Songpyeon, Yakshik, Yakgwa, Tteokcake, Sikhye, Baesuk, Omija Hwachae, Wonsobyung

저자소개

Young Hee Kim (지은이) 정보 더보기

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.

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Yang Hyun-moh (지은이) 정보 더보기

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.

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Kang Hee-kap (지은이) 정보 더보기

Kang Hui-kap is a graduate of Kyungmin College’s Dept. of Photography. He is currently currently running the Studio Conte in Seoul,. Mr. Kang has also been actively involved in producing advertisement photographs for various companies such as Samsung, Motorola Korea, C.P Company, Amore Pacific, LEO BURNETT, LIG Insurance, SK Communications and Yuhan-Kimberly.

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