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지중해 코스 요리

지중해 코스 요리 (Loan 7 times)

Material type
단행본
Personal Author
박희준.
Title Statement
지중해 코스 요리 = (The) finest mediterranean cooking / 박희준 지음.
Publication, Distribution, etc
서울 :   현학사 ,   2003.  
Physical Medium
268 p. : 채색삽도 ; 26 cm.
ISBN
8990282470
General Note
색인수록  
비통제주제어
지중해요리, 서양요리,,
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001 000000875004
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008 031023s2003 ulka 001a kor
020 ▼a 8990282470 ▼g 93590 : ▼c \30000
035 ▼a KRIC08979157
040 ▼a 222001 ▼c 222001 ▼d 211009
041 0 ▼a kor ▼a eng
049 1 ▼l 111262769 ▼l 111262770
082 0 4 ▼a 641.594 ▼2 21
090 ▼a 641.594 ▼b 2003c
100 1 ▼a 박희준. ▼0 AUTH(211009)62834
245 1 0 ▼a 지중해 코스 요리 = ▼x (The) finest mediterranean cooking / ▼d 박희준 지음.
260 ▼a 서울 : ▼b 현학사 , ▼c 2003.
300 ▼a 268 p. : ▼b 채색삽도 ; ▼c 26 cm.
500 ▼a 색인수록
653 ▼a 지중해요리 ▼a 서양요리

No. Location Call Number Accession No. Availability Due Date Make a Reservation Service
No. 1 Location Main Library/Monographs(4F)/ Call Number 641.594 2003c Accession No. 111262770 Availability Available Due Date Make a Reservation Service B M
No. 2 Location Centennial Digital Library/Stacks(Preservation5)/ Call Number 641.594 2003c Accession No. 111262769 Availability Available Due Date Make a Reservation Service B M
No. Location Call Number Accession No. Availability Due Date Make a Reservation Service
No. 1 Location Main Library/Monographs(4F)/ Call Number 641.594 2003c Accession No. 111262770 Availability Available Due Date Make a Reservation Service B M
No. Location Call Number Accession No. Availability Due Date Make a Reservation Service
No. 1 Location Centennial Digital Library/Stacks(Preservation5)/ Call Number 641.594 2003c Accession No. 111262769 Availability Available Due Date Make a Reservation Service B M

Contents information

Author Introduction

박희준(지은이)

<지중해 코스 요리>

Information Provided By: : Aladin

Table of Contents

책을 펴내면서
서양요리의 개요 = 10
서양요리의 나라별 특징 = 12
Appetizer = 16
  Beef Carpaccio with Sour Cream Dressing = 20
  Cr e ^ pe with Seafood and Mousseline Sauce = 22
  Gravadlox Salmon with Honey·Dill·Mustard Dressing and Green Salad = 24
  Grilled Marinated Prawn with Salsa Verde and Green Salad = 26
  Grilled Oyster Dredged in Polenta and Oyster Sauce = 28
  Lobster Newburg = 30
  Oven Baked Snails on Snail Butter = 32
  Pan-Seared Foie-Gras with Caramelized apple and P e ` rigourdine Sauce = 34
  Poached Salmon Dames with Lemon Beurre Blanc = 36
  Saut e ´ ed Spinach and Sanils with Hollandaise Sauce = 38
  Scallop Timbale with Victoria Sauce = 40
  Shrimp Cocktail = 42
  Smoked Salmon Purse with Crab-Meat and Tomato Salsa Dressing = 44
  Smoked Salmon with Crab-Meat Roulade and Tomato Vinaigrette Dressing = 46
  Sole Duglere = 48
  Sole Gratin = 50
  Steamed Abalone with Spinach and Coral Sauce = 52
  Steamed Lobster Medallion on Green Salad and Raspberry Dressing = 50
  Tomato and Mozzarella Cheese with Pesto and Green Salad = 56
  Tuna Carpaccio with Vegetable Bouquet and Sesame Oil Dressing = 58
  Tuna Tartar with Watercress and Tomato Salsa Dressing = 60
Soup = 62
  Apple & Vegetable Soup = 66
  Beef Consomme e ´ Covered with Puff Pastry and Tricolor Royal = 68
  Bouillabaisse with Rouille Sauce = 70
  Chicken Consomm e ´ with Quenelle = 72
  Clam Chowder Soup = 74
  Corn Chowder Soup = 76
  Cream of Asparagus Soup = 78
  Cream of Barley Soup = 80
  Cream of Curry Soup = 82
  Cream of Garlic Soup = 84
  Cream of Leek and Red Kidney Beans Soup = 86
  Cream of Mushroom Soup = 88
  Gazpacho Soup with Pesto = 90
  Hungarian Goulash Soup = 92
  Lentil Soup = 94
  Lobster Bisque = 96
  Mushroom Consomm e ´ = 98
  Pistou Soup = 100
  Pumpkin and Red Beans Soup = 102
  Pumpkin Bisque = 104
  Pur e ´ e of Cauliflower Soup = 106
  Seafood Minestrone Soup = 108
  Vichyssoise(Cold Potato Soup) = 110
Salad = 112
  Caesar Salad with Grilled Chicken = 116
  Carrot Salad = 118
  Cauliflower and Broccoli Salad = 120
  Chicken Breast·Asparagus and Pineapple Salad = 122
  Couscous Salad = 124
  Crab Meat Salad = 126
  Cucumber Salad = 128
  Greek Salad = 130
  Green Salad with Kidney Beans and Feta Cheese = 132
  Humus Salad = 134
  Mushroom Salad = 136
  Mussel Salad = 138
  Nicoise Salad = 140
  Roast Vegetable Salad = 142
  Russian Salad = 144
  Sausage Salad = 146
  Seafood Salad = 148
  Spinach Salad = 150
Main dish = 152
  Beef Sirloin "Bourguignonne" = 156
  Beef Stroganoff with Pilaf Rice = 158
  Beef Tenderloin Steak with B e ´ arnaise Sauce = 160
  Beef Tenderloin Steak with Garlic Crust and Red Wine Sauce = 162
  Beef Wellington = 164
  Beer Battered Sea-Bass with Kidney Beans Ragout and Citrus·Dill Sauce = 166
  Braised Snails and Herb Ravioli with Garlic Cream Sauce = 168
  Char-Grilled Salmon with Season Vegetables and Tomato Butter Sauce = 170
  Chicken Fricass e ´ e with Pilaf Rice = 172
  Fresh Cottage Cheese and Chicken Breast = 174
  Duck Leg Stuffed with Duck Breast and Port Wine Sauce = 176
  Grilled Salmon with Green Asparagus and Dill-Hollandaise Sauce = 178
  Grilled Snapper with Branelade of Cod and Barley Risotto = 180
  Herb Crusted Rack of Lamb with Proven \cedilc ale Sauce = 182
  Hungarian Beef Goulash with Egg Noodle = 184
  King-Prawn in Potato Crust with Pasta and Pink-Peppercorn Sauce = 186
  Lobster Crusted Red Snapper = 188
  Lobster Thermidor = 190
  New Hampshire Style Chicken Breast = 192
  Oven Baked Chicken Breast with Proven \cedilc ale Vegetable and Fruit Chutney = 194
  Oven Baked Chicken with Endive and Chicken Red Wine Sauce = 196
  Pan-Fried Sea-Bass on the Tomato Cassoulet = 198
  Pan-Fried Veal Loin Schnitzel with Warm Potato Salad = 200
  Poached Sea-Bass with Watercress Sauce = 202
  Pork Loin Stuffed with Dry Prunes and Apple Sauce = 204
  Roast Duck Breast with Bigarade Sauce = 206
  Roast Lobster with Braised Fennel and Lobster Sauce = 208
  Roast Rack of Lamb Proven \cedilc al with Thyme Sauce = 210
  Saffron Risotto with Shrimp = 212
  Salt Crusted Beef Sirloin Steak and Chasseur Sauce = 214
  Seafood Spaghetti With Tomato Sauce = 216
  Veal Cordon Bleu with Carbonara and Red Wine Sauce = 218
  Veal "Scaloppine" with Zingara Sauce = 220
Dessert = 222
  Banana Mousse = 226
  Bavarois Rubann e ´ = 228
  Caramel Mousse = 230
  Chocolate Mousse = 232
  Choux = 234
  Cold Orange Souffl e ´ = 236
  Cream Caramel Pudding = 238
  Cream Cheese Mousse = 240
  Cr e ´ me Br u ^ l e ´ e = 242
  Cr e ^ pe Suzette Purse Style with Orange Sauce = 244
  Grand Marnier Mousse = 246
  Mille-Feuille = 248
  Pear & Honey Mousse = 250
  Pear Tart = 252
  Seasonal Fruits Gratin with Sabayon Sauce = 254
  Seasonal Fruits Tart = 256
  Vanilla Souffl e ´ = 258

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