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新味和風餐後甜點料理:以大師觀點做甜點

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新味和風餐後甜點料理:以大師觀點做甜點
Product Code:
21028
Model:
9789865957438
Product by:
瑞昇
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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Product Information

ISBN: 9789865957438

出版日期: 2013-02-04

作者: 大田忠道

譯者: 沙子芳

裝訂: 平裝.全彩印刷.128頁.

 

  餐後甜點不是配角,更是一道人氣主菜!

  過去,料理界並沒有那麼重視餐後甜點,一般的餐後甜點,大多是季節水果,或是現成的小蛋糕,不是額外花心思製作的甜點。但是,現在的料理界情況有所改變了,「餐後甜點」已具有吸引顧客、提升店家風評的重大作用。

  這是一本由料理主廚研發的「料理式甜點」,所謂「料理式甜點」就是將甜點當作是主菜一樣來慎重處理,不論是食材或作法,都跟一般甜點專賣店的師傅們所研發出的甜點有很不一樣的風格喔!

  此外,本書更由日本料理大師大田忠道親自指導製作,以大師觀點做出的甜點,絕對是外在形式與內在口感兼備,將甜點提昇到更高質感的境界。

本書特色

  ●七個嶄新的觀點:包括:「蔬菜為主角的和風甜點」、「水果製作的和風甜點」、「創新組合的和風甜點」、「更新形態的傳統和風甜點」、「能欣賞烹調表演的和風甜點」、「具創意的人氣和風甜點」及「話題食材製作的和風甜點」等。

  ●變化多端的食材:書中會用以往不曾出現在甜點中的白菜、茄子、蓮藕、胡蘿蔔、白蘿蔔、蠶豆等蔬菜,來製作美味而且熱量低的和風甜點;另外,還特別設計連壽司、西式料理也都能搭配的和風甜點。

  ●口感與視覺兼具:書中特別介紹,能夠一面製作,一面讓顧客欣賞烹調表演的甜點,這些甜點不只讓人享受美味,在視覺上也能讓人獲得滿足與驚喜。



作者簡介

大田忠道(Ohta Tadamichi)

  現為「百萬一心味  全國天地會」會長。兼任兵庫縣日本調理技能士會會長、神戶Meister、日本調理師聯盟有馬支部長、日本調理師協會副會長等多項公職。2004年榮獲黃綬獎章。現於兵庫縣有馬溫泉經營「天地之宿  奧之細道」、「四季之彩旅籠」、「御馳走塾 關所」等旅館。活躍於電視、雜誌等媒體。其 作品有《□□合□□調味料便利帳(中文版《日本料理高湯.醬汁總匯》∕東販出版)」、《四季的生魚片料理》、《人氣便當料理》、《人氣的小缽料理(中文版《日本小缽料理》∕東販出版)」、「人氣的卵料理(中文版《超人氣蛋料理》∕東販出版)」、「四季的居酒屋料理」(以上均為旭屋出版)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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