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日本料理職人刀工技術教本(附示範光碟)

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日本料理職人刀工技術教本(附示範光碟)
Product Code:
153731
Model:
9789575268473
Product by:
瑞昇
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Product Information

ISBN: 9789575268473

出版日期: 2009-05-12

作者: 大田忠道

裝訂: 平裝.全彩印刷.96頁.

 

  一流刀工,是料理職人的鮮明標幟!

  在日本料理的世界裡,特別重視刀工技術,因為它與一道料理的美味與否息息相關。經過漫長的歷史孕育,日本料理發展出獨特的刀工,值得料理師傅加以學習與傳承。

  本書從菜刀的基礎知識開始,以一連串的分解照片,淺顯易懂地解說片魚的方法、生魚片的切法、蔬菜的切法、裝飾切法的技術。並貼心附贈「刀工技術□基本動作DVD」,使讀者得以透過影像輕鬆學習基本動作。

  這是一本從初學者到專業師傅都學得會、看得懂的技術教本,協助您製作出一道道視覺美、口感佳的日本料理! 本書特色

  1.附贈「刀工技術□基本動作DVD」,各種基本標準刀工動作,一目瞭然。

  2.全彩圖解編排,不論是初學者或專業料理師傅均適用! 本書的使用方法

  1.請先觀賞DVD,學會基本刀工動作。

  2.反覆地研讀,學會書中所傳授的刀工技術。

  進行卷末所附的初級刀工檢定問題,自我檢查吸收程度。

作者簡介

大田忠道(Outa Tadamichi)

  1945年生於兵庫縣。「百萬一心味 全國天地之會」會長。兼任兵庫縣日本調理技能士會長、神戶Meister、日本調理師聯合會有馬分部長、日本調理師會副會長等等多項公職。2004年榮獲日本最高榮譽『黃綬褒章』。目前在兵庫縣有馬溫泉經營「四季□彩 旅?」、「天地□宿 ?□細道」、「□馳走塾 ?所」。並擔任全國旅館、飯店料理的顧問工作。

  繁忙之餘,另主持「大田料理道場」。設置「主廚課程」,培育專業廚師、主廚,並將人材推薦到各大旅館或飯店。著作包括「配合高湯的調味料方便手冊」、「四季生魚片料理」、「人氣便當料理」、「人氣小缽料理」、「四季居酒屋料理」、「人氣前菜 冷盤」、「最新小型宴會料理 節慶料理」、「用簡單的高湯製作美味和食的方法」

日本料理職人刀工技術教本(附示範光碟)
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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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