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아름다운 한국음식 100선" 2010년 구흐망드 쿡북 어워드 특별상 수상

이 책은 농림수산식품부와 문화체육관광부의 지원을 받아 한국음식 표준화를 위한 연구개발의 일환으로 (사)한국전통음식연구소에 의해 출간되었다. 대표적인 한국요리 100가지의 레시피를 국제 표준 단위에 의거, 표준화하여 누구나 쉽게 따라 할 수 있고 정통 한식 본연의 맛을 낼 수 있게 하는 방법을 제시함으로써 보다 많은 사람들이 건강한 한국 음식을 요리하고 맛보는 기쁨을 누릴 수 있게 하였다.
이 책은 영어판을 비롯해 한국어, 일본어, 중국어, 불어, 스페인어로 번역되었으며, 중국과 터키로 저작권이 수출되는 등 '한식 세계화'의 열풍에 앞장서고 있다. 더불어 2010년 2월에는 프랑스에서 열린 세계 요리책 경연대회 즉, Gourmand World Cookbook Awards (구흐망드 쿡북 어워드) 에서 영어판과 불어판이 각각 번역상과 특별상을 수상하게 됨으로써 세계 여러 나라로부터 한식을 소개하는 책으로서의 우수성과 가치를 인정받았을 뿐만 아니라 지속적인 많은 관심과 호응을 받고 있다.

Gourmand World Cookbook Awards는 1995년 Edouard Cointreau에 의해 설립되어 매년 다양한 분야의 요리/와인책 중에서 최고의 책에 Best in the World Awards를 수여하고 있다. 이 대회는 요리책의 세계에서 일종의 국제적인 "미의 경연장"이라 할 수 있으며, 작년에는 136개국의 출판사들이 이 대회에 참가하여 경합을 이루었다.

"The Beauty of Korean Food: With 100 Best-Loved Recipes" won two Gourmand World Cookbook Awards, in 2010
As part of the project "Research and Development Project for Standardization of Korean Cuisine" driven by the Korean government, this book is designed to standardize the recipes of the selected 100 Korean foods by using international system of units (SI unit) and to present the pleasure of cooking healthy Korean food easily for everyone around the world. Furthermore, in March 2010, "The Beauty of Korean Food" won a Special Award for its French translation and another award for its English translation. And now this book is attracting global notice, from Asia to Europe.
※ Also available in Korean, Japanese, Chinese, French and Spanish.

Korean food has been appraised as a genuine, slow, healthy food for its organization with the seasons and regional specialties, harmony of food ingredients and combination of food groups. In spite of high interest in Korean food by global villagers, there haven't been any good books introducing Korean food with internationally comprehensible recipes. As part of the project "Research and Development Project for Standardization of Korean Cuisine" driven by the Korean government, this book is designed to standardize the recipes of the selected 100 Korean foods by using international system of units (SI unit) and to present the pleasure of cooking healthy Korean food easily for everyone around the world. It also gives useful tips, such as service temperature, total cooking time, suggested utensils, nutritional information for one serve, along with specific instructions for preparing ingredients and cooking.

Korean food has been appraised as a genuine, slow, healthy food for its organization with the seasons and regional specialties, harmony of food ingredients and combination of food groups. In spite of high interest in Korean food by global villagers, there haven't been any good books introducing Korean food with internationally comprehensible recipes. As part of the project "Research and Development Project for Standardization of Korean Cuisine" driven by the Korean government, this book is designed to standardize the recipes of the selected 100 Korean foods by using international system of units (SI unit) and to present the pleasure of cooking healthy Korean food easily for everyone around the world. It also gives useful tips, such as service temperature, total cooking time, suggested utensils, nutritional information for one serve, along with specific instructions for preparing ingredients and cooking.

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Chapter I	AN OVERVIEW OF KOREAN FOOD 

1. The Culture of Korean Food | 2. The Ingredients of Korean Food

3. The Kinds of Korean Food | 4. Table Settings for Korean Food

5. Regional Korean Food | 6. Korean Food Table Manners

Chapter II 	THE BASIC OF COOKING KOREAN FOOD

1. Measuring | 2. Adjusting Heat | 3. Cutting

4. Preparing Basic Ingredients | 5. Cooking Basic Broth

6. Preparing Basic Seasoning | 7. Preparing Garnishes 



Chapter III	STANDARD RECIPES FOR 100 KOREAN FOOD

1. Main Dishes 

Bap (Cooked Rice) | Juk (Porridge) | Guksu (Noodles) 

Mandu (Dumpling) | Tteokguk (Sliced Rice Cake Pasta Soup) 



2. Side Dishes 

Guk (Soup) | Jjigae (Stew) | Jeongol (Hot Pot) | Jjim (Steamed Pot) 

Seon (Stuffed and Steamed Vegetables) | Sukchae (Parboiled Begetables) 

Saengchae (Fresh Salad) | Jorim (Braised Dish) | Bokkeum (Stir-fried Dish) 

Gui (Grilled Dish) | Jeon (Pan-fried Dish) | Jeok (Brochette) 

Hoe (Raw Fish Fillets or Raw Meat) | Pyeonyuk (Pressed Meat) 

Mareunchan (Dry Side Dish) | Janggwa (Seasoned and Braised Seafoods) 

Jangajji (Pickled Vegetables) | Jeotggal (Salt-fermented Seafoods) | Kimchi (Kimchi) 



3. Dessert 

Tteok (Rice Cake) | Hangwa (Korean Cookies) | Eumcheongryu (Beverage)

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