01534nam a2200385 c 4500001001300000005001500013007000300028008004100031020003400072041001300106049002800119052001600147056001300163082001400176240009300190245017100283246006700454260004200521300005400563500005000617504004500667546004100712650003400753650003400787650003700821700004500858700003700903700003600940880003800976880004301014880002801057900003001085900002201115950001101137KMO20200554920240304095031ta200217s2020    ulka          001   kor    a9791190403528g13590:c\330001 akorheng0 lEM7524333lEM7524334c201a594.5b20-7  a594.52601a641.522300aSalt, fat, acid, heat,pmastering the elements of good cooking.l한국어0KAT202408140006880-01a소금 지방 산 열 :b훌륭한 요리를 만드는 네 가지 요소 /d지은이: 사민 노스랏 ;e그린이: 웬디 맥노튼 ;e옮긴이: 제효영19aSalt, fat, acid, heat:bmastering the elements of good cooking  6880-02a서울 :b세미콜론,c2020  a469 p. (일부접지) :b천연색삽화 ;c24 cm  a원저자명: Samin Nosrat, Wendy MacNaughton  a참고문헌(p. 441-444)과 색인수록  a영어 원작을 한국어로 번역 8a요리[料理]0KSH1998005555 8a음식[飮食]0KSH1998026824 8a레시피[recipe]0KSH20060017321 aNosrat, Samin,d1979-0KAC2020022264aut1 aMacNaughton, Wendy0KAC2014240151 6880-03a제효영0KAC201205584006245-01/(BaSogeum jibang san yeol  6260-02/(BaSeoul :bSemi Kollon,c20201 6700-03/(BaJe, Hyoyeong10a노스랏, 사민,d1979-10a맥노튼, 웬디0 b\33000