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依烹調技法學做正統日本料理

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依烹調技法學做正統日本料理
Product Code:
445018
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9789869235136
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遠足文化
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Product Information

ISBN: 9789869235136

出版日期: 2015-12-16

作者: ?調理師專門學校

譯者: 陳柏瑤

裝訂: 精裝.全彩印刷.192頁.

 

日本料理界最具影響力的辻調理師專門學校
集結日本料理必備技術精華於一冊


從椀物、生魚片、烤物、煮物、炸物、蒸物、醋物到飯類
70道經典好菜完整呈現

  名列世界非物質文化遺產之列的日本料理,以其凸顯四季之美的特性,以及對於新鮮食材的多樣化應用,受到全球各地民眾的喜愛。即便如此,也因為和食敬重自然的精神、與其緊密結合當地節慶的飲食文化,令許多有興趣深入了解的廚藝愛好者不知該從何下手,難以尋獲開啟正統日本料理之門的鑰匙。
  
  本書是由創校55周年、在日本及法國皆設有分校的辻專業廚藝聯盟校所編撰,內容包括8種日本料理類別詳解以及70道經典菜色食譜,無論在專業度及實用度方面,都是有助初入門者窺得全貌、欲求精進者更上層樓所不可或缺的自學教材。本書共分9個章節,每一章節各自就「椀物」、「烤物」、「煮物」等料理類別進行詳細的操作解釋,再據此彙整、條列出關係料理成敗與品質的數個重點,最後以經典菜色的食譜,帶領讀者實地演練前述的各個步驟。

  料理秘訣 一點就通
  【日式拌菜好吃的關鍵 就在麵衣與食材的關係】
  拌菜的美味也在於食材與醬衣調和後的均一感。為避免於某些部分的味道太重或太淡,最重要的就是醬衣的調味料必須充分混合均勻。另外,選用芝麻或豆腐等做為醬衣的材料時,可以先以果汁機、食物調理機打碎,再經過研磨缽研磨、篩濾器篩磨等步驟,讓質地更為滑順。
 
  【如何煎出狀態最佳的美味牡蠣】
  煎牡蠣後,立即撈起,藉搧風等盡速冷卻。因為若留有餘熱,會造成牡蠣肉緊縮且太硬。最佳狀態是僅牡蠣表面是熟的,裡面呈半生且多汁。再者,若未充分冷卻,食用時也難有清涼的口感。

  〈有助展現日本料理原汁原味的加分技法〉 
  【高湯的取法】
  高湯的材料
  第一道高湯、第二道高湯、昆布高湯、小魚乾高湯、美味鹽、pon醋醬油
  【食材的前處理】
  魚的準備處理
  甲殼類的準備處理
  蔬菜的準備處理與切法
  【料理用語解說】

 

作者簡介
?調理師專門學校



作者簡介



料理製作

松本善博Matsumoto Yoshihiro


  1957年大阪府出生。辻調理師專門學校日本料理教授。擁有在日本料理店任職之經驗。

中村泰弘Nakamura Yasuhiro

  1969年大阪府出生。辻調理師專門學校日本料理教授。受命於紐約日本領事館官邸擔任廚師,獲得外務大臣的表揚。



譯者簡介



陳柏瑤


  日本女子大學畢業,曾於日本居住6年。目前專職翻譯,同時從事日文教學工作。譯有《動動腦!算數遊戲72變》、《老婆大人幸福日記》等。

依烹調技法學做正統日本料理
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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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