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快速上桌的68道泡菜料理

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快速上桌的68道泡菜料理
Product Code:
19685
Model:
9789865865016
Product by:
積木
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Product Information

ISBN: 9789865865016

出版日期: 2013-01-31

作者: 三宅郁美

譯者: 謝晴

裝訂: 平裝.全彩印刷.96頁.

 

  

  藍帶與麗池主廚、日本人氣料理家三宅郁美最哈辣的泡菜食譜

  發掘泡菜的深度與全新美味

  你一定不能錯過的絕品好食

  泡菜已被證實含有豐富的維他命和乳酸菌,能夠調整體內的酸鹼值,抑制腸內有害菌的繁殖,淨化腸胃,促進新陳代謝,有益於美容與健康,是很受歡迎的食材。使用泡菜的料理不僅能提出濃醇與鮮甜,更意外地與眾多食材對味。尤其在入冬時節,享用泡菜料理,格外讓人辣在嘴裡、暖在身裡。

  擁有法國藍帶廚藝學院專業執照的日本人氣料理家三宅郁美,擅長以親和力和簡單易懂的食譜,拉近與讀者的距離。因為喜歡泡菜,而特地前往韓國體驗在地的泡菜製作。書中利用市售的韓式泡菜為基底,變化出68道料理,除了超人氣的招牌料理之外,還有擴展泡菜版圖的創意料理、不需要具備複雜廚藝就能輕鬆上桌的泡菜輕食。

  本書的標準分量為兩人份,適合人口簡單的現代家庭,便於讀者自行彈性調整使用,既簡單又美味,從市售泡菜開始,體驗全新的泡菜料理世界! 本書特色

  ※全書共有68道超簡單泡菜料理。

  ※作法簡易又快速,任何人都可以輕鬆上手。

  ※用市售的韓式泡菜為基底,只須拌、混、炒等方式,讓忙碌的你可以快速上桌。

  ※教你如何保存、處理泡菜,及善用泡菜粉輕鬆做泡菜。

  ※本書標示的分量為兩人份,適合人口簡單的現代家庭,也可依人數自行彈性調整使用。

作者簡介

三宅郁美Miyake Ikumi

  於1985年起旅居法國5年,於藍帶學院(LE CORDON BLUE)、麗池廚藝學校艾斯考費耶(Ecole Ritz Escoffier)學習點心與料理製作,取得專業執照。1990年在旅居美國的兩年間,設立了廚藝教室,並於曼哈頓的文化教室(Culture school)擔任廚藝講師。返日後於東京目白自宅內,開設三宅郁美料理教室「LE TABLE BLANC」,除了料理課程外,還教導餐桌佈置等。她以簡單易懂的食譜及開朗的個性廣受歡迎,為人氣廚藝家。並且為「現烤法式鹹派與鹹蛋糕的店quiche quiche」(JR山手線目白站,走路兩分鐘)的經營者。

  著有《鹹派&甜塔》、《法式鹹蛋糕&磅蛋糕》、《法式烘餅&可麗餅》、《簡單速成的鹹派&甜塔》等書。

  個人專屬網頁:www.ikumi-miyake.com/

譯者簡介

謝晴

  東吳大學中文系畢業,曾任出版社編輯。現為文字工作者。譯有《跟著大師學構圖》、《動.空間》、《10人法則》、《貓熊的優閒時光》等書。

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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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