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Le Mange-Tout主廚親授 米其林二星美味醬汁料理

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Le Mange-Tout主廚親授 米其林二星美味醬汁料理
Product Code:
454655
Model:
9789863319887
Product by:
台灣東販
Status:
Available Now
Delivery:
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Delivery Fee:
WM - FREE
EM - RM 12.72
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Product Information

ISBN: 9789863319887

出版日期: 2016-03-25

作者: 谷昇

譯者: 童小芳

裝訂: 平裝.全彩印刷.128頁.

 

美味×樂趣×悸動
讓料理綻放特色的關鍵基礎──醬汁

講求快速方便的現代,
我們也漸漸忘了自製醬汁的美味與趣味。
融合醬汁的經典技法、主廚的創意巧思,
多元化你的私房菜單,
製作好醬汁,美味料理就在不遠處!

  米其林主廚獨家傳授!32種醬汁×69道料理!

  ◆ 各式「基本醬汁」
  白酒醬、酸黃瓜洋蔥醬、馬德拉醬、貝亞恩斯醬、番茄糊紅醬、法式酸辣醬……。

  ◆ 美味「醬汁活用料理」
  白酒清蒸鱈魚、簡易法式香腸、水煮蛋佐美乃滋、香草羊肩排、豬肉香菇法式三明治……。

  本書介紹的醬汁不僅能用來製作法式料理,
  用於日常生活中的菜餚也非常美味!

  主廚私房小祕訣、獨具特色又豐富扎實的醬汁食譜,
  無論是想吃什麼菜、想做什麼料理都適用!
  體驗料理的精華元素──醬汁,引領料理進入美味之境!

本書特色

  ★ 連續9年獲頒米其林2星榮譽的名店「Le Mange-Tout」主廚谷昇親自傳授。
  ★ 簡單好上手,達人主廚的獨創醬汁&應用食譜一次學會。

 

作者簡介
谷昇



作者簡介



谷昇(Tani Noboru)


  1952年生於東京。於服部營養專門學校就學期間,於「ILE DE FRANCE」餐廳修業,畢業後繼續就職。曾於1976年與1989年兩度前往法國三星級餐廳「Au Crocodile」等名店修業,鑽研法式料理。回國後於「Aux Six Arbres」等餐廳擔任主廚,1994年於東京新宿區納戶町開店經營「Le Mange-Tout」餐廳。每月前往町田調理師專門學校擔任一日講師。2012年獲得辻靜雄食文化獎專門技術者獎。著有《ビストロ流ベーシック・レシピ》、《ビストロ仕立ての煮込みとスープ》(皆為日本世界文化社出版)等。

Le Mange-Tout主廚親授 米其林二星美味醬汁料理
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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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