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 ··············
조리 상식 77
라망(la main) 편집부
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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.
[서평]
“la main에서 그동안 다뤄왔던 다양한 요리 상식 관련 콘텐츠를 모아서 한 권의 책으로 만들면 어떨까 하며 준비한 책이다. 이 책이 요리사를 꿈꾸고 요리로 세상을 빛내게 할 많은 이들에게 첫 길잡이가 되어주었으면 한다.”
- 편집장, 장은실
“왜? 왜 그렇지? 왜 이렇게 하지?
요리를 하다 보면 많은 질문이 생기기 마련이다. 그런 질문들이 생길 때 곁에 두고 펼쳐봐야 할 책 ‘조리상식 77’, 특히 요리를 시작하는 젊은 학생들이 꼭 읽어봐야 하는 책이다.”
- 밀리우 총괄셰프, 박무현
“요리를 사랑하는 요리인들이 궁금할 만한 조리기법, 완성도 높은 사진과 활기찬 일러스트로 이해하기 쉽고 재미있게 풀어낸 가지고 싶은 요리전문서적의 탄생이다.”
- The Green Table 오너셰프, 김은희
“오랫동안 에서 정리해온 칼럼들이 편하게 볼 수 있는 한권의 책으로 나왔다. 국내에 기초를 쉽고 상세하게 설명하는 책이 부족했는데, 이 책이 많은 요리인들에게 큰 의미가 될 것이라고 확신한다. 조리기초의 정리가 잘 되어 있어 요리를 공부하는 사람이라면 어디서나 도움이 될 것이다.”
- And Dining 총괄셰프, 장진모
“요리는 식재료와 기본조리법의 이해로부터 시작된다. 국내 어떤 책에서도 보기 힘든 식재료부터 접시에 담기까지 모든 정보와 과정을 이해하기 쉽도록 한권에 정리한 ‘조리상식 77’은 맛있는 요리를 만드는데 중요한 요소가 무엇일까 궁금하신 분들, 요리를 시작하는 분들에게 꼭 추천하고 싶은 책이다.”
- 샘표 장 프로젝트 팀장, 최정윤