Chapter1 Conversation & Menu Type/7
Chapter2 Vegetable Salads & Fruit/49
Chapter3 Sandwiches & Rools/63
Chapter4 Sauce & Soup/69
Chapter5 Frying Food/81
Chapter6 Baking Food/85
Chapter7 Boiling, Poaching & Steaming Food/91
Chapter8 Grilling Food/99
Chapter9 Fishing/109
Chapter10 Shellfish/121
Chapter11 Rice & Pasta/129
Chapter12 Dessert & Pastry145
Chapter13 Cake & Sponges159
Chapter14 Dough & Pizza167
Chapter15 Korean Menu Composition/183
Chapter16 Prepare & finish Reconstituted Food/197
Chapter17 Ordering Charter & Form(주방서류)/201
[부 록] 207 

■ 이 권 복

•서경대학교 졸업

•경희대학교 경영대학원 호텔조리전공(메뉴기획)

•서울벤처정보대학원 대학교(발효식품, 양조학 전공) 공학박사

현) 서울호서전문학교 호텔조리과 교수