Kim Gwang-o: World Food Culture

As the saying goes, ‘It is not the hands of the cook, but the tip of the tongue of the eater that cooks is not just a good cook. ’. A chef who can read the mood and feeling of eating is a real cook. It's like living in a restaurant where you enjoy your guests with excellent horses, Paul Bokquiz, King of Cooks, and his successful childhood beauty, the best chef ever to walk the road. Everybody has to go through it, but if they don't understand it properly, they can't be real chefs, so they look at the world food culture through the life course of the chefs who are called stars of cooking. The experience of making a living giant's own cooking is a way to double the reading of this book. The book, which will bring not only the ‘ enjoyment of eating ’ but also the ‘ joy of making, ’ is full of delicious recipes, such as foie gras, Madeleine, and Beshamelso. A special recipe, including the origins of food, allows us to understand not only food but also the diet of the country. Besides the South Korean, Chinese, Japanese, Japanese and Japanese, and Russian, and Italian, and Spanish, and French, and the French, there are stories of Western Etiques, and coffees, the Western cooking language, the Yuk Kang, the Indian Indian and the Western culture. This is a book that starts with a cook, and the recipe of a great chef is a good cook, a very useful book for a beginner who wants to take a step.

Korean title: 세계음식문화

Korean author: 김광오

Korean publisher: 교문사

ISBN-13: 9788936319236