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擺盤設計:100+專業廚房核心技巧,讓日常餐點變身三星主廚料理

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擺盤設計:100+專業廚房核心技巧,讓日常餐點變身三星主廚料理
Product Code:
419779
Model:
9789865865894
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
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RM 67.86
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Product Information

ISBN: 9789865865894

出版日期: 2015-04-04

作者: 喬.丹柏利,卡拉.哈伯戴,羅布.懷特/攝

譯者: 喬喻

裝訂: 平裝.全彩印刷.176頁.

 

美食的最高境界
莫過於每上一道菜都讓人更期待下一道菜
直到最後以甜點畫下完美的句點

  過去幾年餐飲業有了不少變化,一方面許多傳統被打破,另一方面人們開始喜愛簡單樸實的食物。世上的料理推陳出新,在家烹飪的風潮也隨之興起,只不過如何擺盤一向是道難題。別小看擺盤的重要性;想當個真正一流的廚師,除了發揮創意做料理,還要懂得如何將料理的魅力呈現在餐盤上,這兩者缺一不可。有鑒於此,本書提供了一些基本的擺盤規則與風格,從盤子種類、餐桌佈置到食材特質,指引你一步步掌握擺盤的訣竅,讓你在家也能成為廚藝大師。 想知道尋常蔬菜能變出什麼新花樣,或是想用焦糖裝飾甜點增加華麗感。一節有豐富的點子,絕對能讓你的料理令人驚艷讚嘆。學會本書實用的擺盤妙方後,下次宴客只要多運用一些巧思,你的料理將更美味且引人垂涎。一起來體驗擺盤的樂趣吧!

  本書提供超過100個專業廚藝學校等級的擺盤指導、祕訣、及甜鹹食譜,任何家庭煮夫煮婦都可以經由這本書做出不輸專業的盛盤表現。

  全書分5個章節,分別詳述餐廳級主廚會用到的技巧、用具、食材及設計。拆解圖清楚示範盛盤的組成步驟,並標示出困難的程度(1~5)。

  擺盤藝術的由來、歷史
  基本烹飪技巧&盛盤的規則
  盛盤器皿風格、形狀的美學
  好用的工具及基本刀法
  盛盤核心技巧

好評推薦

  美國Amazon讀者★★★★★顆星推薦:「很棒的書,讓簡單的餐點看起來超吸睛,簡單的點子卻有極好的效果。」

 

作者簡介
喬.丹柏利,卡拉.哈伯戴,羅布.懷特/攝



作者簡介



喬.丹柏利 Jo Denbury


  喬是一位自由記者、食物造型師及作家,曾任Elle Decoration 雜誌總監、Telegraph雜誌副主編,以及Coast 雜誌編輯。她是Source 雜誌及Sunday Time's Style 常任美食專欄作家,著有Hut, Havens and Hideaways。

卡拉.哈伯戴 Cara Hobday

  卡拉住在倫敦,是一位資深美食記者,也是有14 年資歷的食物造型師,著有好幾本食譜書,包括Kids Healthy Lunchbox。



譯者簡介



喬喻


  交通大學外文系畢業的專職譯者,從事科技翻譯十餘年,並譯有《每個妻子都該有的六任丈夫》、《放手畫禪繞》、《頭條殺機》和《向巴黎夫人學品味》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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