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御椀與煮物

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御椀與煮物
Product Code:
18745
Model:
9789862519813
Product by:
台灣東販
Status:
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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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Product Information

ISBN: 9789862519813

出版日期: 2013-01-28

作者: 橫井清

譯者: 王美娟

裝訂: 平裝.部份全彩.200頁.

 

  

在白嫩的芝麻豆腐上點綴著鮮紅的番茄與嫩綠的芥末, 將雕刻成櫻花花瓣形狀的白蘿蔔塞入櫻花糝薯裡增添季節感…… 吃日本料理時除了品嚐御(木宛)與煮物的食材美味之外, 色彩鮮豔的精緻擺盤也是視覺上的一大享受!

  本書是由講究食材與傳統技法的日本會席料理餐廳「京料理 橫井」的店長橫井 清,傳授該店的招牌菜色御(木宛)以及煮物。所謂「御(木宛)」就是日本料理中的湯品,而「煮物」則是燉煮料理。

  本書共分為御(木宛)與煮物兩大部分,分別介紹多道經典老菜與加入了橫井主廚巧思的嶄新菜餚。「御(木宛)」方面詳述湯品風味的最主要來源------一次高湯、昆布高湯、素高湯、雞骨高湯這4種最常用於日本料理的高湯熬製法,並介紹「主湯料」中常出現的葛粉豆腐與糝薯的作法。「煮物」方面則介紹出現在會席料理中的各式煮物,以及在會席料理中取代煮物的土瓶蒸、茶碗蒸之作法,與可應用在各種場合的大缽煮物料理。

  橫井主廚除了著重於發揮食材的原味,同時還兼顧料理在視覺上的精緻美觀。因此在調味方式、高湯熬煮,以及季節感的呈現方面都下足了苦心。書中除了有料理完成後的精美圖片可供參考,橫井主廚還詳盡地傳授每一道料理製作時的重點、食材的處理方式,以及完整的製作步驟,相信對於日本料理的專業廚師來說,不論是在精進自己的手藝方面,或是提供構思新菜色的參考上,都可說是一本超實用的參考書籍。

作者簡介

橫井 清

  1947年出生於日本滋賀縣。國中畢業後,在大阪、金澤、京都、和歌山、長野、東京等地學習廚藝,37歲時獨立開業。目前是位在東京淺草的「京料理 橫井」的店長,提供品質精良的日本料理,並擁有許多的支持者。於2005年獲頒東京名匠獎(江戶名工獎)。除了擔任調理師專門學校的特別講師外,並積極到日本各地進行演講、烹飪指導等活動外,也是電視節目的常客。現任關西調理師親鱗會會長,並兼任日本料理研究會師範等眾多公職,為業界的發展貢獻心力。

御椀與煮物
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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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