008110317s2011    ggka          000ac kor
 020  ▼a9788934947219▼g07810▼c\8500
 056  ▼a813.6▼24
 090  ▼a813.6▼b허64ㅅ
 1001 ▼a허영만▼d1947-
 24520▼a(食客) 식객, 팔도를 간다▼b서울편▼c내 고장의 맛을 찾아라!▼d허영만 취재·글·그림
 260  ▼a파주▼b김영사▼c2011
 300  ▼a327 p.▼b삽도▼c23 cm
 50010▼k: 방방곡곡을 누비며 신토불이 산해진미를 찾아 그린 대한민국 맛 지도!
 653  ▼a식객▼a서울편
 9500 ▼b\8500

인터뷰/  "심심하고 국물 자작한 서울 김치가 좋다" = 06

역사와 맛/  서울, 진국 산해진미의 집결지 = 10

에피소드 1/  24시간의 승부 = 18
                   
                   허영만의 요리메모 = 96

                   취재일기, 그리고 못다 한 이야기들 = 98 

에피소드2/  제호탕 = 100

                  허영만의 요리메모 = 131

                  취재일기, 그리고 못다 한 이야기들 = 132 

에피소드3/  완벽한 음식 = 134

                  허영만의 요리메모 = 169

                  취재일기, 그리고 못다 한 이야기들 = 170 

에피소드4/  궁중 떡볶이 = 172

                  허영만의 요리메모 = 203

                  취재일기, 그리고 못다 한 이야기들 = 204 

에피소드5/  민어 = 206

                  취재일기, 그리고 못다 한 이야기들 = 266

에피소드6/  닭 한 마리 = 268

                  허영만의 요리메모 = 295

                  취재일기, 그리고 못다 한 이야기들 = 296 

서울의 또 다른 맛/  서울 전통의 별미를 계절별로 즐기자! = 299

                             약포, 대추포, 칠보편포 = 300
 
                             양동구리 전 = 302

                             김치밥 = 304

                             준치 만두 = 306

                             잣 국수 = 308

                             밀쌈 = 310

                             골동반 = 312

                             배추꼬랑잇국 = 314
 
                             두부 새우젓찜 = 316
 
                             전복찜 = 318

                             은행 단자 = 320

                             병어조림 = 322

                             달래무침 = 324

                             진달래 화채 = 326

식객, 팔도를 간다-서울맛지도 = 328