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CookAnd Magazine - April 2016
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In this issue
화천 오일장에서 만난 은달래. 푸른 이파리는 거의 없이 흰 뿌리가 대부분인데,달래보다 향이 더 진하고 성질이 따뜻하며 매운맛이 있어 양기를 북돋운다. 봄철입맛을 돋워주는 대표적인 나물인 달래는 대부분 잘게 다져 양념 간장을 만들어밥에 비벼 먹거나 생채로 무쳐 먹는다.
CookAnd Magazine Description:
월간 <쿠켄 Cookand>은 1996년 창간 이래 아름다운 요리 사진, 깔끔한 레이아웃, 정확한 요리 레시피 등을 장점으로 전문가, 셰프들은 물론 요리에 식견 있는 이들과 생활의 질을 중시하는 주부들에게 호평받고 있는 요리 중심의 식문화 정보지 입니다.
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