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簡餐變好吃撇步大公開

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簡餐變好吃撇步大公開
Product Code:
188511
Product by:
楊桃文化
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Product Information

出版日期: 2009-12-18

作者: 吳庭宇、邱寶郎、楊桃文化

裝訂: 平裝.全彩印刷.80頁.

 

  【主菜配菜都對味,一盤就吃飽!】

  簡餐已經跳脫以前用調理包就可以打發的時代了,許多人氣店家的簡餐都強調現炒現煮的主菜,再搭配上事先準備的配菜,方便豐富的簡餐就能快速上桌,不管是中式的糖醋排骨、蒜泥白肉、三杯雞,還是異國的泰式炸雞、和風漢堡排,都非常精緻美味,一盤就有主菜與配菜,搭上湯品與白飯,這樣一餐就非常豐盛。而這樣的概念也非常適合忙碌的家庭主婦來做菜,主菜事先處理,想吃的時候馬上作搭上配菜,不僅迅速也方便,人多人少都好準備。相信這樣的簡餐概念一定能吸引許多忙碌的讀者。 本書內容分為 中式簡餐篇

  塔香三杯雞飯、五香雞腿飯、芝麻蜜汁雞腿飯、香酥炸雞塊飯、人蔘雞腿飯、蠔油香菇雞飯、咖哩香煎雞排飯、辣炒雞丁飯、蔥油雞腿飯、醉雞飯、酥炸雞腿飯、香酥排骨飯、蒜泥白肉飯、京醬炒肉絲飯、茄汁咕咾肉飯、洋蔥炒鹹豬肉飯、糖醋排骨飯、紅燒肉丸子飯、鐵板炒牛柳飯、沙茶炒牛肉飯、滑蛋牛肉燴飯、韓式泡菜炒牛肉飯、清燉牛腩飯、麻辣小排燴飯、蕃茄牛肉燴、酥炸鱈魚飯、檸香煎鮭魚飯、紅燒魚片飯、芥末炸魚片飯、三杯中卷飯、三鮮燴飯、滑蛋蝦仁燴飯、乾煎魚排飯、羅漢齋燴飯、什錦蛋炒飯 異國簡餐篇

  泰式炸雞腿飯、辣味香草烤雞腿飯、照燒烤雞腿飯、義大利雞肉燉飯、藍帶豬排飯、日式豬排飯、洋蔥豬排蓋飯、炸豬排咖哩飯、紅酒燴牛肉飯、咖哩牛肉焗飯、海鮮燉飯、咖哩海鮮烏龍麵、和風炒烏龍、日式鮭魚飯、日式炸蝦飯、韓式海鮮拌飯、普羅旺斯煎鱈魚、法式鄉村燉菜餐、椰汁蔬菜咖哩飯、辣味海鮮義大利麵、肉醬義大利麵 美味配菜、速配湯品篇

  炒雪裡紅、豆豉小魚干、炒劍筍、麻婆豆腐、菜脯蛋、福菜筍絲、涼拌干絲、麻香海帶根絲、麻油小黃瓜、涼拌四喜、芝麻牛旁絲

  火腿玉米濃湯、黃豆芽蕃茄湯、味噌湯、海帶芽味噌湯、蘿蔔排骨湯、蕃茄玉米湯、白蘿蔔高麗菜湯、冬瓜海帶湯、香菇雞湯、蘑菇濃湯、 雞蓉玉米湯

作者簡介

吳庭宇 老師

  擅長義法料理的吳師傅,從小遊戲性的跟在喜歡烹飪的爺爺旁邊當小助手,培養出對於烹飪的興趣,為追求夢想從餐廳學徒做起,一開始學習中餐料理(江浙菜),希望再多學習別的領域菜系,而進入台北福華飯店服務,開始義法西式料理的領域。隨後經歷新竹卡爾登飯店、新竹日月光飯店、新竹煙波飯店、新竹山上人家森林農場、台北葡萄樹莊園、亞太會館等各大飯店餐廳主廚及廚房管理職務,經驗豐富也因此曾受聘任教於救國團,教導義大利料理、法式料理及新和風料理的課程,更擁有中西餐烹調丙級術士執照、食品研究所餐飲服務食品安全管制系統(HACCP)證書。 邱寶郎  老師

  出生於新竹縣峨嵋鄉客家村的邱寶郎,從小就在母親的薰陶之下,對料理充滿濃厚的興趣,並立志要成為一個出色的廚師。自民國81年開始廚師生涯至今,一直認為「料理不單只是做出美味的菜餚,用心的烹調、用心的服務,用心的去了解每一個人的需求及喜好,並遵照食材的原汁原味,烹煮出健康又美味的佳餚;使台灣道地地方小吃及菜餚,最後以高級料理的方式入菜及藝術品般的盤飾,才是呈現最完美的料理。除了道地的台灣佳餚外,還擅長歐式料理、法式料理、泰式料理、客家地方料理、創意料理等。

  經歷曾任六福客棧行政主廚、2004新竹國宴主廚;擔任許多報章雜誌美食單元示範、擔任許多著名電視節目料理示範

簡餐變好吃撇步大公開
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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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