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江戶前壽司技術大全

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江戶前壽司技術大全
Product Code:
457818
Model:
9789864750153
Product by:
台灣東販
Status:
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Product Information

ISBN: 9789864750153

出版日期: 2016-04-25

作者: 全國壽司商生活衛生同業組合連合會

譯者: 小暖

裝訂: 平裝.全彩印刷.240頁.

 

  代表日本風靡全世界的壽司,歷經長久時間的演變及發展,已進化出多樣風貌,它以容易腐壞的海鮮類為食材,卻是最少發生食物中毒的料理。兼具健康美味的理念,更是符合現今飲食講究養生的潮流。然而,現今有很多「Sushi」,是由許多不瞭解壽司基本知識的店家所提供,對壽司的食用,埋下許多隱憂。因此,為了世界各地壽司愛好者的飲食安全及幸福,在經日本厚生省認可、同時也是全日本壽司業界最大團體「全國壽司商生活衛生同業組合連合會」的監修下,藉由本書提供關於壽司正確且嶄新的技術。
 
  本書以正確的解說及圖片彙整,將整個壽司世界分成三大部分:
 
  第一章 魚種別壽司的技術
  包括美豔的壽司之「華」——「赤身(紅肉)壽司」,以鮪魚為首,鰹魚、鮭魚等皆是「赤身壽司」的類別。另外還有與「赤身壽司」呈現出華麗的紅白對比「白身(白肉)壽司」,除此之外,在玉子燒壽司等其他顏色壽司的搭配下,相互襯托,達到外觀美麗、內在風味兼具的效果。
 
  第二章 捲物、散壽司、壽司丼的技術
  包括台灣人最熟悉的捲物壽司,有粗捲、細捲、手捲等,還有在飯上放壽司料的「散壽司」、「壽司丼」等,在外觀及食用形式上展延壽司的所有可能性。
 
  第三章 壽司拼盤的技術
  從傳統的「堆疊」到平面的「直列擺盤」、「放射狀擺盤」等,介紹各式各樣的擺盤技術,以及配色技巧。甚至深入探討壽司「容器」的變遷、裝飾竹葉切雕的知識等,每一項皆有精闢的解說。
 
  本書深入淺出,介紹所有壽司、海鮮類的調理技術及知識,堪稱壽司界的大百科,是壽司店、壽司職人應該人手一本,且各種料理人,以及世界各地的壽司愛好者必讀必備的一本書。

本書特色

  由日本厚生省認可、全日本最大業界團體「全國壽司商生活衛生同業組合連合會」監修,
  以圖文方式詳盡解說壽司最正確與嶄新的技術,
  為壽司職人必備的自我進修實用書籍!

江戶前壽司技術大全
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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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