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經典法式甜點の味覺新詮釋:傳承百年的甜食風味變時髦了!

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經典法式甜點の味覺新詮釋:傳承百年的甜食風味變時髦了!
Product Code:
23914
Model:
9789865957445
Product by:
瑞昇
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: 9789865957445

出版日期: 2013-03-18

作者: 興野燈

譯者: 高詹燦、黃正由

裝訂: 平裝.全彩印刷.104頁.

 

  將「古典」做細心的解讀,把「不變的美味」詮釋成新的藝術。
  讓傳承百年的甜食風味更加時髦可口!

  超級點心食譜-興野燈主廚立志用一輩子的時間去解讀古典美食當中的「甜點」這一項。曾有流行一時的做法,是將古典「解體後再重組」。但他認為沒有必要去破壞具歷史淵源的食譜,也不用進行無謂的複雜化,或是執著於技術上的革新。

  只要在製作甜點時,把對於甜點內心自然湧現的感動和敬意給塑造出來,這才是理想中的「古典的新詮釋!」

  在許多傳統甜點當中,都有著不變的美味,但「不變的美味」其實會隨著時代的改變而出現細微的變化。不應該是解體而是用「解讀」。讀取傳統的精華並用時代尖端的材料來進行製作,就可以成為展現美味的最新方式!

本書特色

  書中介紹多達70道主廚新詮釋後的法式甜點。在口味上做全新搭配,每道甜點的每一層細部組合也絲毫不馬虎。

  種類豐富幾乎涵蓋所有你想得到的經典甜品,包含小蛋糕、塔&泡芙等烘烤類甜點、軟糖&馬卡龍等法式小甜點、磅蛋糕、節慶蛋糕、常溫蛋糕&餅乾、布朗尼&可麗露等烘培茶點、維也納麵包。

  來自日本人氣西點蛋糕店的商品製作法大公開。法式甜點主廚多年研究的製菓創意巧思,一本就全部學到。

  每一道甜點都有附上完整使用食材及份量表。還有詳細的製作過程說明。



作者簡介

興野 燈

  1972年出生於日本埼玉縣。以學生時代的打工內容為契機,立志學習法式料理,進入「京王Plaza 飯店」。

  在糕點廚房中遇到歌劇院蛋糕而受到衝擊,轉往點心師的道路。在「PATISSERIE L'ecrin」工作之後於29歲前往法國。在「Stohrer」「Fabian Ledoux」「L'Atelier Du Chocolat」學習之後,於2003年ARPAJON美食大賽中的巧克力項目獲得優勝。

  2007年獨立,繼「PATISSERIE Acacier」之後在2010年創立Salon de the。

  主廚的部落格d.hatena.ne.jp/acacier2007/

經典法式甜點の味覺新詮釋:傳承百年的甜食風味變時髦了!
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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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