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禽肉料理大全

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禽肉料理大全
Product Code:
155662
Model:
9789866185212
Product by:
瑞昇
Status:
Available Now
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Usually ships within 4 to 6 weeks
Delivery Fee:
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EM - RM 12.72
FREE shipping within Malaysia for orders over RM 79.00
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Product Information

ISBN: 9789866185212

出版日期: 2010-12-24

作者: 酒井一之/監修

譯者: 蕭名珍

裝訂: 平裝.全彩印刷.112頁.

 

  本書由法式料理名廚酒井一之監修,所運用的食材是家禽肉類──雞、鴨、鴿子、珠雞、鵪鶉、兔子等,透過大師高超的烹調祕訣,將常見的禽肉食材巧製成奢華精緻的料理!

  同時請來六家頂級主廚示範其拿手名菜,諸如珠雞胸肉小龍蝦凍肉卷、榛果烤嫩鴨、炭烤鵪鶉肉搭配酥炸裹餡薄派、柚香兔肉肥鵝肝卷……等令人垂涎三尺的食譜,此外,還詳盡介紹每一種家禽食材的基本知識和特性,以及其最合宜的調理方法,更有新鮮生肉的處理方法,只要掌握這些概念,便能自如地創作出屬於自己的禽肉料理!

  這是喜愛研發料理、想要精進廚藝的您所不可或缺的技術教本!

本書特色

  除了食譜介紹之外,還有非常豐富的家禽知識:
  ◎家禽品質鑑定
  ◎益趨蓬勃的法國傳統養雞業
  ◎家禽迷你百科全書
  ◎家禽營養學



作者簡介

酒井一之 Kazuyuki Sakai 

  酒井一之生於1942年,酒井一之於法政大學就學期間便任職於日本的「Palace Hotel」,1966年遠赴歐洲,在法國「莫理斯酒店(Hotel Meurice)」等處習藝以磨練本事,酒井一之並擔任了「巴黎美麗殿酒店(Meridien Hotel Paris)」的副料理長。酒井一之於1980年返回日本後,便在澀谷「Vincennes」餐廳擔任料理長,且長達二十年之久,1999年時創立了赤(土反)「Bistro Par Hasard」餐廳(現已結束營業),2004年在池袋購物公園創立了法式料理專賣店「Vincennes」,2006年則在「Bistro Par Hasard」的同一樓層開設了「c o-beau工房」,2006年11月至2008年10月則擔任「學士會館」總料理長及副總經理。此外,酒井一之並擔任了「Club des Trentes」事務局長、法國料理研究會全國聯絡協議會事務局長,對料理界具有偉大的貢獻。並著有『地方之皿』(主廚系列叢書)、小說『端看廚師』(東方文庫)等多采多姿的各樣著作。

禽肉料理大全
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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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