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法式廚藝:法式料理的食材前置處理教科書

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法式廚藝:法式料理的食材前置處理教科書
Product Code:
410847
Model:
9789863770374
Product by:
楓書坊
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: 9789863770374

出版日期: 2015-02-01

作者: 多米尼克.科比

譯者: 鄒玟羚

裝訂: 平裝.全彩印刷.120頁.

 

~從前置處理開始,做出餐點的法式質感~
插畫+步驟圖式「法式食材前置處理專書」。

  專業的食材前置處理步驟分解教學,
  讓您的廚臻於藝,
  調理出餐點的法式風情。

  解答各類食材處理疑問:
  ◎如何抓取魚類,才不會傷害肉質?
  ◎如何完整地取出貝柱?
  ◎「切細塊」和「切碎末」的刀工有何差異?
  ◎如何用棉線綑出「好肉質」?
  ◎切菜刀、削皮刀、片刀、魚刀等刀具的使用方式有何不同?
  ◎白高湯、小牛高湯、濾淨高湯的熬煮祕訣?

  專業術語彙集,不怕誤解食譜用語:
  ◎濾淨奶油(beurre clarifi e '):去除乳清後的融化奶油。
  ◎小牛高湯(fond de veau):將小牛的骨與肉、香料蔬菜各別煎香後,再熬成高湯。
  ◎白高湯(fond blanc):用肉或骨,以及生鮮的香料蔬菜所熬出來的白色高湯。
  ◎網脂(cre 'pine):包覆著豬、牛內臟的網狀脂肪。
  ◎刨磨(raper):刨或磨碎食材,使之變成粗粉狀。

  高雅精緻的法式料理,從前置處理作業便怠慢不得,任何一個步驟都會影響食材的口感、風味,甚至是擺盤的美觀性。本書按食材屬性分為蔬菜、海鮮、肉類、高湯等章節,從清洗、削皮、切割、刮鱗到預煮,讓讀者能從接獲食材的當下,極力呈現法式廚藝的細緻。

  本書特別請到日本雜誌《Pen》、《any》御用插畫家川口澄子繪製輕鬆逗趣的插圖,補足圖示無法直接標明的切割方向、食材部位等細節,並介紹各種用具的使用方式,無論是切菜刀、削皮刀、片刀、魚刀、濾網、切片器、棉線等,皆以照片+插畫的形式呈現,並以圖說提醒注意事項,適合欲挑戰法式料理的初學者。

本書特色

  ◎插畫+圖說式「法式料理的食材前置處理教科書」,步驟明晰,輕鬆並具專業度。

  ◎佐以日本雜誌《Pen》、《any》御用插畫家川口澄子幽默風趣的插畫,補足照片無法呈現的細節,學習更funny!

  ◎以法式前置處理作業為準,標注與他國處理食材的方式比較、標準用語,便於讀者對照參考。

  ◎按蔬菜、海鮮、肉類、高湯等食材屬性區分章節,查找便利。

 

作者簡介
多米尼克.科比



作者簡介



多米尼克.科比


  1965年生於巴黎。1994年赴日,擔任「La Tour d'argent東京店」(NEW OTANI HOTEL東京)的行政總主廚。接著在「NEW OTANI HOTEL大阪.Restaurant SAKURA」任總料理長。其後,擔任「le 6eme sens d'OENON」(東京.銀座)的常務董事。

法式廚藝:法式料理的食材前置處理教科書
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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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