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31款必學甜點裝飾技法

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31款必學甜點裝飾技法
Product Code:
157683
Model:
9789862516751
Product by:
台灣東販
Status:
Available Now
Delivery:
Usually ships within 4 to 6 weeks
Delivery Fee:
WM - FREE
EM - RM 12.72
FREE shipping within Malaysia for orders over RM 79.00
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RM 59.25
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Product Information

ISBN: 9789862516751

出版日期: 2012-01-24

作者: 杉本都香□ / 監修

譯者: 何姵儀

裝訂: 平裝.全彩印刷.192頁.

 

  吃甜點之所以會讓人感到幸福,除了美味之外,別具巧思的外觀裝飾也是一大誘因。擠上滿滿栗子奶油醬的蒙布朗蛋糕、擺滿鮮豔欲滴草莓的草莓奶油蛋糕、淋上烏黑亮澤巧克力醬的覆盆子巧克力蛋糕……光看就是一種視覺上的享受。

  不過在製作甜點的時候,相信任誰都有不知道該如何著手裝飾、或為不熟悉的技法而感到苦惱吧?由於裝飾的好壞,將大大左右甜點看起來的美味度,因此瞭解並學習各種裝飾素材的特性及基本的技法,是甜點師傅相當重要的一項課題。

  本書以鮮奶油、水果、巧克力等素材為主,介紹共31款甜點的基本裝飾技法。包括如何擠花、水果的切法和擺飾、巧克力鏡面淋醬的用法、杏仁糖霜的上色技巧等等,包含各種烘焙器具的使用方式和訣竅,有許多專業甜點師傅必學的技巧,是相當實用且具有參考性的甜點裝飾技法大全。 監修者簡介 杉本都香□(SUGIMOTO TSUKASA)

  曾在大阪□□□□製果專門學校、以及同校的法國分校學習製作甜點的技術。回日本之後,於Ecole□東京與法國分校分別擔任7年、1年半的講師。

  接著在東京的吉祥寺開設西點教室「MES ENFANTS CAPRICIEUX」,現在則擔任法式甜點店「chez tora」的主廚。

  以超群技術製作出來的每款甜點均很美麗,味道也相當出眾並獲得好評。

  此外,以簡明易懂的方式說明甜點製作的「原理」,此一指導法在西點教室中備受好評。本書中也充分發揮了這項能力。

  著作有《第一次的甜點教室》(文化出版局)、《海綿蛋糕體與塔皮》(地球丸)、《巧克力手作甜點》(新星出版社)、《甜點新手!從最基本的甜點開始》(新星出版社)《GAKKEN PUBLISHING》(以上皆為暫譯)。 *杉本都香□的部落格

  m-e-capricieux.cocolog-nifty.com/

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Shipping Information
ZoneWeightDelivery Fee (RM)
West MalaysiaFirst 2.00 kg5.30
West MalaysiaAdditional 1.00 kg2.12
East MalaysiaFirst 1.00 kg12.72
East MalaysiaAdditional 1.00 kg12.72

ZoneOrder Price Range (RM)Delivery Fee (RM)
West MalaysiaAbove 39.00FREE
East MalaysiaAbove 79.00FREE

 

 

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