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CookAnd Magazine - August 2014
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In this issue
Chef’s Note
JW 메리어트호텔 안드레아스 크램플 총주방장의
풀드포크 샌드위치와 보드카 크림 연어 롤리팝
안드레아스 크램플 셰프가 빤하고 지루한 메뉴에서 탈피했
다. 보드카 크림치즈의 연어는 롤리팝으로, 돼지 갈비살을
이용한 풀드포크는 얇고 바삭한 샌드위치로 만들었다...
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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