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居酒屋煙燻料理:一人小酌、朋友聚餐,輕鬆做59道美味煙燻下酒菜&實用選酒建議

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居酒屋煙燻料理:一人小酌、朋友聚餐,輕鬆做59道美味煙燻下酒菜&實用選酒建議
Product Code:
186336
Model:
9789865865252
Product by:
積木
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
Rewards:
46 Points
RM 59.40
RM 46.93
21%

Quantity:
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Product Information

ISBN: 9789865865252

出版日期: 2013-08-03

作者: 燻製道士

譯者: 林盛月

裝訂: 平裝.全彩印刷.128頁.

 

日本亞馬遜書店★★★★★五顆星滿分大推薦!!!

  ◆ 59道超美味燻製下酒菜!常見食材、簡單燻肉&海鮮
  ◆ 詳盡易懂的說明煙燻方法、重點、工具、超實用Q&A
  ◆ 煙燻料理與酒的完美結合!專家推薦酒款

  「哇~超美味!原來製作煙燻料理這麼簡單!」
  你從來沒看過的煙燻料理書!
  比你想得更簡單,美味卻超乎你想像!

  品嘗親手燻製的煙燻料理,感受到令人雀躍的喜悅。
  這道菜適合搭配麥芽威士忌……今天應該佐飲夏布利……不,還是選擇High Ball吧!
  就連選酒時的舉棋不定,也是令人感到無比愉快的煙燻之樂。

  從利用冰箱剩菜的簡單煙燻法,到製作培根、火腿的正統手法,只是稍稍煙燻過,立刻變身美味下酒菜!

  對煙燻料理及酒有著極大熱情,同時也是製酒公司員工的作者,要傳授給大家他的煙燻經驗談與超實用選酒建議。

  初學者也不用擔心!讓你一學就上手!
  製作煙燻食物的基本步驟:醃漬→乾燥→煙燻。
  主要的煙燻木屑:櫻木、山胡桃木、核桃木、蘋果木、橡木、威士忌橡木。
  不同食材搭配適合的木屑種類,美味更上一層樓!



作者簡介

 

燻製道士

  1965年生於大阪。目前任職於東京某製酒廠。喜好飲酒,也因此開始嘗試下廚自製煙燻下酒菜,每個週末都樂在其中。記錄煙燻料理與搭酒的部落格「燻製記」kunsei.livedoor.biz,是廣大煙燻愛好者的人氣網站。



譯者簡介

林盛月

  文字工作者,現職小說、劇本創作與日文翻譯,出版作品有《天后之戰》電影小說。

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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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