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百變咖哩粉:53道主廚親授創意料理

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百變咖哩粉:53道主廚親授創意料理
Product Code:
381167
Model:
9789863314707
Product by:
台灣東販
Status:
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Delivery Fee:
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EM - RM 12.72
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Product Information

ISBN: 9789863314707

出版日期: 2014-07-28

作者: 奈爾善己

譯者: 李友君

裝訂: 平裝.全彩印刷.144頁.

 

  

  1949年創立,日本最早的印度料理名店 Nair’s Restaurant

  第三代店長.奈爾善己的看家本領──


  不藏私咖哩粉烹調食譜

  咖哩粉是以絕妙的比例混合辛香料的出色調味料,只用來煮一般的咖哩太可惜了!只需在平常的料理中添加咖哩粉,就會替平凡的餐桌送來宜人的香氣。只要混合兩~三種辛香料到咖哩粉內,就能做出餐廳裡曾經吃過的印度料理。

  本書分為五大部分,從各式各樣的咖哩食譜,到咖哩粉在多種配菜、沙拉、主食的應用,甚至還有辛香料的飲品推薦。不論初學者或專業主婦,都能獲益良多。快參考本書讓家中的餐桌沾染印度風情吧!

  這本食譜的特色:
  .使用咖哩粉做出美味、簡便又正統的咖哩!
  .花些巧思混合兩三種辛香料,家常菜也能輕鬆烹調出正宗印度風味!
  .想像不到的咖哩粉用法,通通告訴你!
  .除咖哩粉外,一次了解多樣辛香料的特徵,變化出更多口味!

  讓我們從咖哩粉開始,打開辛香料烹調的大門吧!

本書特色

  作者用許多人家中都有的咖哩粉,將許多平凡的食材,搖身一變成為獨具印度風味的料理。除了咖哩粉外,琳瑯滿目的辛香料只要簡單搭配之後,就能有許許多多的口味變化。前半部作者使用2~3種辛香料的組合,做出正統印度料理。後半則提供獨具創意的咖哩粉料理,讓讀者看到咖哩粉的多種可能性。

 

作者簡介
奈爾善己



作者簡介


    
奈爾善己


  1976年3月14日 出生於東京 印度籍

  銀座Nair’s Restaurant第三代老闆。

  曾經親身在印度果阿邦的高級飯店修業。現在除了開設料理教室外,也在電視雜誌等媒體提供辛香料及咖哩的食譜。還曾在NHK「今日的料理」等節目出場。

  著作為《印度主廚教的本格派咖哩》(悅知文化)。

  興趣是騎自行車、攝影、吃遍各地咖哩。他運用拍照的技巧,連這本書所有照片的拍攝及造型設計都一手包辦。

  老字號印度料理店「Nair’s Restaurant」的第三代店長奈爾善己拿出看家本領,將辛香料的奧祕在店裡發揮到極致!

百變咖哩粉:53道主廚親授創意料理
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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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