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[중고] 조리상식 77
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    책 정보

    · 제목 : 조리상식 77 
    · ISBN : 9791195795406
    · 쪽수 : 144쪽
    · 출판일 : 2016-06-07

    책 소개

    그간 la main에서 취재하고 소개했던 칼럼과 유수한 셰프님들의 노하우가 담긴 조리 기초 상식을 모았다. 가볍게 읽을 수 있는 이야기부터 요리사라면 알고 있어야 할 과학적이고 전문적인 내용들까지 담겨있다.

    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

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