국립세종도서관 메인화면

• ·표제/책임표시사항 수운잡방 / 지은이 : 김유 ;옮긴이 : 김채식
• ·발행사항 파주 : 글항아리, 2015
• ·형태사항 271 p. :천연색삽화 ;26 cm
• ·총서사항 (한국국학진흥원 교양총서 전통의 재발견 ;07)
• ·주기사항 한자를 한글로 번역
  
• ·표준번호/부호 ISBN: 9788967352868  93590 : \30000 
• ·분류기호 한국십진분류법-> 594.51  듀이십진분류법-> 641.59519  
• ·주제명 한국 요리[韓國料理]전통 음식[傳統飮食]

해제 음식으로 보는 조선시대 | 김귀영·경북대 식품외식산업학과 교수
1. 삼해주三亥酒                     44. 고리초 만드는 법(오천가법)造高里醋法(烏川家法)
2. 삼오주三午酒                     45. 사절초四節醋
3. 사오주四午酒                     46. 병정초 만드는 다른 방법又丙丁醋
4. 벽향주碧香酒                     47. 창포초菖蒲醋
5. 만전향주滿殿香酒                 48. 목통초木通醋
6. 두강주杜康酒                     49. 청교침채법靑郊沈菜法
7. 벽향주碧香酒                     50. 배추 절이기沈白菜
8. 칠두주七斗酒                     51. 고운대 김치土卵莖沈造
9. 소곡주小?酒                     52. 즙저汁?
10. 감향주甘香酒                    53. 즙장 만들기造汁
11. 백자주栢子酒                    54. 동아를 절여 오래 보관하는 법沈東瓜久藏法
12. 호도주胡桃酒                    55. 과저苽?
13. 상실주橡實酒                    56. 또 다른 과저又
14. 하일절주夏日節酒                57. 수과저水苽?
15. 또 다른 하일절주又              58. 노과저老苽?
16. 삼일주三日酒                    59. 치저雉?
17. 하일청주夏日淸酒                60. 납조저臘糟?
18. 하일점주夏日粘酒                61. 생가지 저장법藏生茄子
19. 또 다른 하일점주又              62. 소평의 오이 파종법邵平種瓜法
20. 또 다른 하일점주又              63. 생강 심기種薑
21. 소곡주 만드는 다른 방법小麴酒又法            64. 배추 심기種白菜
22. 진맥소주眞麥燒酒                             65. 참외 심기種眞瓜
23. 녹파주綠波酒                                 66. 연근 심기種蓮
24. 일일주一日酒                                 67. 어식해법魚食?法
25. 도인주桃仁酒                                 68. 배 저장법藏梨
26. 백화주白花酒                                 69. 무 절이기沈蘿蔔
27. 유하주流霞酒                                 70. 파김치?沈菜
28. 이화주 누룩 만드는 법梨花酒造麴法            71. 동치미土邑沈菜
29. 오두주五斗酒                                 72. 동아정과東瓜正果
30. 감향주甘香酒                                 73. 두부取泡
31. 백출주白朮酒                                 74. 타락駝駱
32. 정향주丁香酒                                 75. 엿 만들기飴?
33. 십일주十日酒                                 76. 즙저 만드는 다른 방법汁?又法
34. 동양주冬陽酒                                 77. 콩장 만드는 법造醬法
35. 보경가주寶卿家酒                             78. 또 다른 콩장 만드는 방법又
36. 동하주冬夏酒                                 79. 또 다른 콩장 만드는 방법又
37. 남경주南京酒                                 80. 청근장菁根醬
38. 진상주進上酒                                 81. 기울장其火醬
39. 별주別酒                                     82. 전시全?
40. 이화주梨花酒                                 83. 봉리군 전시방奉利君全?方
41. 또 다른 이화주又                             84. 더덕좌반山蔘佐飯
42. 또 다른 벽향주(오천양법)又碧香酒(烏川釀法)    85. 육면肉?
43. 고리 만드는 법(오천가법)作高里法(烏川家法)    86. 수장법水醬法(간장 담그는 법)
【계암선조유묵溪巖先祖遺墨】
87. 삼오주三午酒                                 105. 향료방香?方
88. 또 다른 방법一法                             106. 전약법煎藥法
89. 오정주五精酒                                 107. 생강정과生薑正果
90. 송엽주松葉酒                                 108. 장육법藏肉法
91. 포도주蒲萄酒                                 109. 습면법濕?法
92. 애주艾酒                                     110. 모난이법毛難伊法
93. 황국화주법黃菊花酒法                         111. 서여탕법薯?湯法
94. 건주법乾酒法                                 112. 전어탕법煎魚湯法
95. 지황주地黃酒                                 113. 전계아법煎鷄兒法
96. 예주醴酒                                     114. 향과저香苽?
97. 황금주黃金酒                                 115. 겨울 나는 갓김치過冬芥菜沈法
98. 세신주細辛酒                                 116. 분탕粉湯
99. 아황주?黃酒                                 117. 삼하탕又三下湯
100. 도화주桃花酒                                118. 황탕又黃湯
101. 경장주瓊漿酒                                119. 삼색어아탕又三色魚兒湯
102. 칠두오승주七斗五升酒                        120. 조곡법造?法
103. 또 다른 오두오승주五斗五升酒                121. 전곽법煎藿法
104. 백화주百花酒                                122. 다식법茶食[法]
부록 『수운잡방』 원문