This book was published by Gwanghan Publishing in 1939.
At that time, there were Korean cookbooks such as "Joseon Cooking Recipe" and "Joseon Musang Shinsik Cooking Recipe" (1924) by Professor Bang Shin-yeong of the Department of Home Economics at Ewha Womans University, which were the first modern cookbooks published in 1917, and "Easy Joseon Cooking Recipe" (1934) by Lee Seok-man. However, "Joseon Cooking Recipe" by Jo Ja-ho was well-received by the public as a book that focused on traditional cooking methods of our food.

The contents are 33 sections including gomyeong (10 kinds), meju (2), various soy sauces (9), various powders (6), kimchi (6), fresh kimchi and kimchi for drinking (13), cold soup (4), vegetables (16), pickled vegetables (10), braised dishes (14), raw vegetables (8), ganap (21), japchae (6), jangguk (14), hwachae (16), jaban and po (19), hoe (25), grilled food (24), jochi (9), porridge (8), tojangguk (9), tteok (27), jeongol (12), yaksik and assorted pyeon (11), clear soy sauce soup (19), guja (sinseongro) and jjim (10), mieum and yangjeop (5), jeonggwa (10), ssam (3), raw fish and uggi (4), jeotgal (8), etc., for a total of 425 items including 67 items added in Appendix 1. It introduces Korean cooking methods in detail, and at the end of the book, it describes how to serve food with side dishes, how to divide food according to the season, how to complement food, and food etiquette.

For Jeongwoljang, if you put one mal of meju into one stone bowl of water, the color of soy sauce will be good.
One teaspoon of salt per bucket of water (about 9 liters) is enough.
Dissolve the salt water a day in advance and sieve it through a fine sieve. Sweep the meju cleanly with a brush and place it in a crock, then pour in the salt water.
Pour in all the water, add a few whole red peppers, break up the charcoal into small pieces, heat it red hot, add three or four pieces, and add a few jujubes.
It will float after about 50 days of pickling.
Even before it gets hot, after three days, open it every day before meals and cover it in the evening.
Wrap the jar with something like Munpo (a hemp cloth imported from the Chaemun region of China) or Mokasa and tie it up.
And sometimes the chapter opens and sometimes it doesn't.
Pour the broth into a pot and bring to a boil, then skim off the foam.
--- p.51

Spectator (Pheasant Kimchi)
· ingredient
A bowl of minced pheasant, a small cucumber, a small bamboo shoot, two large shiitake mushrooms, a medium abalone, two medium sea cucumbers, a little beef, a small pear, a little vinegar, a little sugar, a few shredded red peppers, a little soy sauce, a spoonful of shiitake mushrooms, a stone, and pickled vegetables (in the winter, whole cabbage kimchi is also good).
How to make
After removing the feathers and guts of a good pheasant, wash it thoroughly in water, blanch it briefly, and thinly slice it. Chop the beef finely and season it with various seasonings, add a little water and stir-fry it. Then, put the sliced ​​pheasant in a pot, pour in the broth from the stir-fried meat, and press it down with a spoon to cook it. (67)

raw fish
· ingredient
Mackerel, green onion leaves, sesame oil, salt, and red pepper flakes.
How to make
Handle a good, whole mackerel carefully, cut off the head and belly, split it in half, oil the knife, slice it thinly, cut it into thin strips, add a few finely chopped green onion leaves, mix in a little bit of red pepper, season with salt and set aside.
Take a picture of the Yunjip and eat it.
--- p.148

Accommodation and
Suksilgwa is made by removing the seeds from various fruits, adding sugar and water, boiling them thoroughly, and when the moisture has evaporated and they become thick, cooling them, forming them into various fruit shapes, coating them with syrup, and dusting them with pine nut powder.
Here's how to serve it with suksilgwa:
In other words, the method of storage varies depending on the region and circumstances, and many different ingredients are added to the storage.
However, these days, not all of those types are available and are only for decoration, so it is sufficient to just know the traditional ones.
--- p.336

Five-colored celebration rice cakes
· ingredient
750 grams of non-glutinous rice flour, 320 grams of sugar, about 1 cup of water, 12 walnuts, 1/2 cup of pine nuts, 1 gardenia, a few green leaves, a very small amount of red food coloring, a spoonful of thick black sesame powder, 3 large jujubes, and jipcheong (汁淸: boiled ginger and cinnamon in water and seasoned with jokcheong).
(also called jipcheong) about 1/3 cup
How to make
① Prepare rice flour and divide it into 5 parts.
② Pour water into the sugar, bring to a boil, and cool.
③ Crack the walnuts with a hammer to remove the outer shell, thinly slice the flesh, roughly chop, and cut into quarters.

--- p.356