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酒與下酒菜的科學【圖解版】

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酒與下酒菜的科學【圖解版】
Product Code:
124699
Model:
9789861775494
Product by:
晨星
Status:
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Delivery Fee:
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EM - RM 12.72
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Product Information

ISBN: 9789861775494

出版日期: 2011-12-13

作者: 成瀨宇平

譯者: 簡佩珊

裝訂: 平裝.單色印刷.240頁.

 

喝啤酒配毛豆,飲葡萄酒搭起司,絕不會出錯……
但信不信由你,
壽司.天婦羅配白酒
鰻魚配紅酒
魚子醬配日本酒.燒酒
這樣也很對味!

  這不是黑白配,而是經過科學角度驗證,所得到「酒」和「下酒菜」更好吃、更享受的搭配。如果你也是愛酒一族,千萬不要錯過了這個嘗試的機會!本書是「釀酒、品酒不簡單」的姊妹作,檢驗「酒跟下酒菜」的正確組合!

  針對所有喜歡酒的人以科學的角度來探討「酒」跟「菜餚」的相適性。如「毛豆配啤酒」等固定的模式,以及「壽司.天婦羅配白酒」、「異國料理.中華料理配麥燒酒」、「起司配日本酒」「鰻魚配紅酒」、「魚子醬配日本酒.燒酒」等等,居然也是意外地合。如果喜歡品酒的話,就請試試看。

本書特色

  1、用科學的角度分析各種食物當中所含的成分,藉以探討其跟酒的相適度與否的原因,兼具客觀性和參考價值,並不會淪為主觀意識或是道聽塗說的說法。

  2、除了常見葡萄酒和紅.白肉的搭配之外,書中探討非常多不同的料理跟各種酒的搭配,非傳統的科學搭配法,有意想不到的滋味。

  3、除了針對酒配哪一種料理很合之外,也有介紹食物中的營養素以及對身體的好處,不只好吃還能很健康。



作者簡介

成瀨宇平

  1935年出生於日本福島縣,畢業於日本大學農獸醫學系。曾擔任同所大學、同科系講師,以及鎌倉女子大學教授,現為鎌倉女子大學名譽教授。並且為醫學博士、小(土界)化學工業株式會社顧問。著有或共著《食物的「原來如此」科學實驗》(開隆堂出版)、《圖解魚類的美麗美味事典》、《高深莫測的壽司 美味的祕密》(講談社)、《魚料理的科學》(新潮社)、《調味料應用事典》、《便利的餐前準備工作事典》(柴田書店)、《食物方程式》、《對食物與健康有益的魚類雜學事典》(丸善)等與食物相關的多本書籍。因為成瀨先生特別對有益健康的魚類吃法和魚貝類的知識淵博,又被暱稱為「魚博士」。



譯者簡介

簡佩珊

  東吳大學日本語文學系、輔仁大學日本語文學所畢業。目前為自由譯者,譯作有《你對宇宙了解多少?》、《不可思議的生態系》、《飛機的構造與飛行原理》(晨星出版)。

酒與下酒菜的科學【圖解版】
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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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