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日本料理的常識與奧祕:關於禮儀、器皿、服務、經營與文化

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日本料理的常識與奧祕:關於禮儀、器皿、服務、經營與文化
Product Code:
21981
Model:
9789865967796
Product by:
遠足文化
Status:
Available Now
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Usually ships within 4 to 6 weeks
Delivery Fee:
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EM - RM 12.72
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Product Information

ISBN: 9789865967796

出版日期: 2013-03-06

作者: 村田吉弘

譯者: 蘇文淑

裝訂: 平裝.雙色印刷.232頁.

 

  寫這本書,讀者可能會覺得我身為廚師,不講料理到底想幹什麼?不過其實日本料理牽涉到了許多細微的相關文化,如果沒有這些文化支撐,日本料理也就頓失底蘊了。除了烹調之外,「料理」這項學問得懂的還有很多呢。

  基於這樣的想法,我把一些料理二、三事給寫了出來。包含大家平時覺得「哎唷,千萬別問我!」「被問可尷尬了」「說些什麼完全聽不懂」的事。我也連帶抒發了一些日常感受,畢竟每天站在廚房裡給人做菜、也經營著日本料理店,總有一些見聞。

  在寫啊寫的過程中,我也逐漸發現,

  「這些在稍早之前的日本,根本就是常識吧!」諸如此類的事不勝枚舉。所以這本書裡寫的一點都不難,全是理所當然的事情而已。

  請放輕鬆,享受一段愉悅的書中時光吧。如果有哪些段落讓您讀了心想:「哎呀!原來是這樣啊!」那我也功德圓滿了。

  菊乃井 村田吉弘



作者簡介

村田 吉弘Yoshihiro Murata

  京都知名料亭老鋪「菊乃井」第三代主人。生於一九五一年,目前擁有「本店」「菊乃井露庵」「赤坂菊乃井」等三家店鋪,並在百貨公司等六家賣場設櫃。往返於京都、東京兩地,親自坐鎮於廚房之外,也為《月刊專門料理》(柴田書店)等專業雜誌撰稿,並參與眾多研究活動、講習、學校授課等,為提攜後進、促進日本料理界的發展不遺餘力。二○○四年,以幹部身分共同創立了NPO法人日本料理學苑(Japanese Culinary Academy),現為理事長,一路致力於將日本料理推向世界舞台。性格直率,時常出現在電視上的料理節目,廣為民眾熟悉。也為許多料理教室與文化教室擔任講師。著有《京料理發信──就是這麼好吃、這麼愛》(柴田書店)《京都小菜──簡單的四季料理食譜124》(阪急Communications)《從用量學會基礎日本菜》(NHK出版)等書。其中,《菊乃井風花雪月》(講談社International出版)之英譯版《KAISEKI》榮獲世界性料理書籍大會「Gourmand World Cookbook Awards」頒發全球最佳主廚書籍獎。

店鋪

  菊乃井 本店
  京都市東山區祇園□山真葛□原
  075-561-0015
  菊乃井露庵
  京都市下京區木屋町四□下□□
  075-361-5580
  赤坂菊乃井
  東京都港區赤坂6丁目13番8
  03-3568-6055



譯者簡介

蘇文淑

  雪城大學建築研究所畢,現居京都,專職翻譯。

  譯有《架構的生態系》、《植物圖鑑》、《漫談設計:日本11位創意人訪談錄》、《源氏物語樂讀本》等。

日本料理的常識與奧祕:關於禮儀、器皿、服務、經營與文化
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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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