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조리상식 77-
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조리상식 77-

  • la main 편집부
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  • la main(라망)
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  • 2016-06-03 출간
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  • 144페이지
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  • 220 X 220 X 8 mm /405g
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  • ISBN 9791195795406
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북스크린영상으로 만나보는 한 권의 책 이야기

출판사서평

먹을 것에 대한 관심이 지속적으로 높아지면서 현대의 미식문화는 점점 발전하고 있습니다. 이러한 풍토는 요리사라는 직업이 각광받는 데 큰 영향을 끼쳤고, 요리 학교의 문을 두드리는 학생들 또한 무수히 늘어났습니다.
성공한 요리사들은 좋은 요리사가 되기 위한 조건 중 하나를 탄탄한 기본기라고 이야기 합니다. 기초 지식을 익히는 것은 단단한 지반을 마련하는 것이고, 그것을 바탕으로 요리를 하는 것은 흔들리지 않는 집을 짓는 것처럼 확실한 맛의 요리를 만들 수 있다는 의미입니다.
초보 요리사들이 탄탄한 기초를 쌓아나가는 데에 도움이 되고자 Korean Fine Food Magazine la main에서 조리상식 77을 발행했습니다.

이 책은 그간 la main에서 취재하고 소개했던 칼럼과 유수한 셰프님들의 노하우가 담긴 조리 기초 상식을 모았습니다. 가볍게 읽을 수 있는 이야기부터 요리사라면 알고 있어야 할 과학적이고 전문적인 내용들까지 담겨있습니다. 혀를 유혹하는 감칠맛 이야기, 일러스트와 함께 소개한 세계의 식재료와 기본 썰기 방법 등 초보 요리사 뿐 만 아니라 요리에 관심이 있는 모든 분들이라면 흥미롭게 읽을 수 있는 다양한 조리 상식들로 구성되어 있습니다. 조리 상식 77가지를 시작으로 탐구하는 즐거움을 아는 요리사들이 많이 생겨나길 바랍니다.

목차

감칠맛의 비밀 ······································ 04
계량법 ······················································· 06
고기 ·························································· 08
고기 부드럽게 만들기 ··················· 09
달걀 삶기 ························································· 10
달걀 파스타면 ············································ 11
닭고기 손질 ·················································· 12
돼지내장 ··························································· 14
돼지갈비 트리밍 하기 ··················· 15
돼지고기 부위 차트표 ····················· 16
돼지고기 부위별 사용법 ·············· 18
레시피 기본 작성법 ···························· 19
레시피 속 모든 단위 ·························· 21
마리아주 ··························································· 22
맥주&음식 페어링 기본 ················ 23
머랭 ········································································· 24
모체 소스 ························································ 26
미장 플라스 ··················································· 28
베샤멜소스 응용 ····································· 30
벨루테소스 응용 ····································· 32
분자요리의 이해 ····································· 34
브라운소스 응용 ····································· 36
생선 손질 기본 도구 ························ 38
세계 최고의 레스토랑 ····················· 39
세계의 식재료 : 남아메리카 ··· 40
세계의 식재료 : 동남아시아 ··· 42
세계의 식재료 : 북유럽 ················· 44
세계의 식재료 : 스페인 ················· 46
세계의 식재료 : 이탈리아 ·········· 48
세계의 식재료 : 인도 ························ 50
세계의 식재료 : 일본 ························ 52
세계의 식재료 : 중국 ························ 54
세계의 식재료 : 프랑스 ················· 56
세계의 식재료 : 한국 ························ 58
세계의 푸드 컨퍼런스 ····················· 60
소금과 물 ························································· 62
소시지 수제로 만들기 ····················· 64
소고기 부위 리스트 ···························· 66
수비드 ·································································· 70
스테이크 ··························································· 72
시즈닝 맵 ················································ 74
조리법 별 시즈닝 타이밍 ······· 76
썰기 : 양식 기본 썰기 ······················ 78
썰기 : 양식 특수 썰기 ······················ 79
썰기 : 일식 기본 썰기 ······················ 80
썰기 : 한식 기본 썰기 ······················ 81
온도의 비밀 ·················································· 82
음식과 올리브오일 ······························ 84
장, 한식의 기본 ········································ 86
중국요리의 기본, 칼과 불 ·········· 88
처트니 ·································································· 90
치미추리 ··························································· 91
치즈의 종류 ·················································· 92
카빙 ········································································· 94
콘소메 ·································································· 96
콩피 ········································································· 98
크렘 파티시에 ······································· 100
타마고야키 ················································ 102
파테와 테린 ·············································· 104
테이블 매너 ·············································· 106
토마토소스 응용 ································· 108
파떼 아 슈 ··················································· 110
파스타 도구 ·············································· 112
파스타면 잘 삶는 법 ··················· 113
파스타 생면 ·············································· 114
파티시에 ······················································· 115
팬 조리법 ····················································· 116
팬의 종류 ····················································· 118
페스토 ······························································ 120
퓌레 ····································································· 122
플레이팅 ······················································· 124
한식 양념장 ·············································· 126
해산물 육수 3가지 ·························· 128
햄&소시지 ·················································· 130
허브 ····································································· 134
홀랜다이즈소스 응용 ··················· 136
후추 ····································································· 138
찾아보기 ······················································· 140

저자소개

저자 la main은 요리사와 음식을 사랑하는 미식인들을 위한 Korean Fine Food Magazine입니다. 매 호마다 한 가지 주제를 선정해 국내외 셰프들과 함께 전문적인 요리 컨텐츠를 만들어 최신 다이닝 트렌드를 담아내고, 각 분야의 전문가와 다양한 요리 서적을 연구해 흥미로운 요리 컨텐츠를 제공합니다.

도서소개

초보 요리사, 기초를 쌓다!

라망(la main)에서 취재하고 소개했던 칼럼과 유수한 셰프님들의 노하우가 담긴 조리 기초 상식을 모은 『조리상식 77』. 가볍게 읽을 수 있는 이야기부터 요리사라면 알고 있어야 할 과학적이고 전문적인 내용들까지 담겨있다. 혀를 유혹하는 감칠맛 이야기, 일러스트와 함께 소개한 세계의 식재료와 기본 썰기 방법 등 초보 요리사 뿐 만 아니라 요리에 관심이 있는 모든 분들이라면 흥미롭게 읽을 수 있는 다양한 조리 상식들로 구성되어 있다.
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