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LA MAIN [라망](격월간) 3/4월호
CONTENTS
Chef's Dish
From Ravioli 016
The Traditional Cuisine of Sardinia 032
Just add Tomato Sauce 058
A decent Charcuterie 072
How to make Own style dish 102
Spring comes, We eat Springs 128
Taste of Korea
006 TTEOK
The origin
010 이탈리아 요리는 본디 성립되지 않는다
Ingredients
012 Italian Ingredients
Best Restaurants
022 Best Restaurants in Italy
Market of the world
026 Italian Food Market
Interview
028 Italian Master Chef of Seoul
126 BEUT 그리고 L.I.S.S
Dessert
038 배주희의 젤라또 공방 Bottega Jelato
Chef’s recipe
Italian Wine & Food Pairing 044
The store
작은 이탈리안 가정식이 맛있다 050
Easy recipe
What an Antipasto! 054
The Light Green Thing 120
Universe Taste in Melbourne
Sweet Dream in Melbourne 064
Chef’s recipe
078 남아공 로컬 식재료를 활용한 요리 vol. 9 KingKlip
Chef’s taechniqe
082 Pasta
Chef’s plating
086 Lee hee young’s Dessert plating
Trip
088 새내기 오너셰프 프랑스행을 결심하다
Restraunt
092 Makes you Beautiful L’EMBELLIR
112 다시 시작한 한식 이야기
부산 웨스틴조선호텔 ‘셔블’
Coloum
096 Madrid Fusion
