Yang Hyang-ja: Wines and Korean Foods That Pair Well

The flavor of Chadonnay, the brimming high chief mussels with the oil dressing salads, and the glamority of white wine that blends in. The quality of our food became known to the world, and taste was refined as it became something that the world could enjoy. The book introduces a recipe for the director of the World Food Culture, who has been leading in the globalization business of our food, which is about wine that matches our food and makes our food taste as much as possible, and may make it even more tasty. The text first provided the basic wine diet that would help the average person to know, and the'symbols' part of 'pantry for wines' dealt with many different ways of treating traditional Korean dishes, such as beef, meat, and undivorce, which are not widths. After explaining the recipe for our food first, it was a series of introductions to wines that harmonized with each food and taste. Full color.

Korean title: 궁합이 맞는 와인과 우리음식

Korean author: 양향자

Korean publisher: 아카데미북

ISBN-13: 9788956810942