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一次搞懂客家菜

一次搞懂客家菜
Product Code:
121759
Model:
9789866890963
Product by:
橘子
Status:
Available Now
Delivery:
Usually ships within 4 to 6 weeks
Delivery Fee:
WM - FREE
EM - RM 12.72
Singapore - RM 20.00
FREE shipping within Malaysia for orders over RM 79.00
Rewards:
39 Points
RM 50.00
RM 39.50
21%

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Product Information

ISBN: 9789866890963

出版日期: 2011-04-12

作者: 陳紀臨 、方曉嵐

裝訂: 平裝.全彩印刷.128頁.

 

  在香港和台灣的歷史上,客家人都佔有特殊的一席之地,經過多年的交流融合,各地的客家飲食文化或有少許不同,卻都有著相似的特色:

  重山珍、輕海味
  重內容、輕形式
  重原味、輕混濁
  重蒸煮、輕煎炸

  傳達的正是客家人的個性──勤勞、節儉、實際、低調。

  本書作者陳紀臨、方曉嵐是香港著名食家特級校對陳夢因的兒子與兒媳,他們在本書中介紹了中港台三地的經典客家菜式,詳述典故做法和烹製訣竅。並且告訴讀者

  *客家梅菜和紹興霉乾菜有什麼不同?
  *怎麼去除五花肉的肥膩?
  *釀苦瓜的美味秘訣是什麼?
  *怎麼煎客家蛋餃?
  *客家小炒如何炒得噴香惹味?
  *怎麼燒魚才能把魚肉燒得入味又嫩滑
  *蒸出少女肌膚一般光滑的水蛋的秘密何在?
  *鹹蛋炒苦瓜為什麼會有柳暗花明的滋味?
  *還要教你做香噴噴的客家腐乳肉、麻油雞酒、各式水粄、麻糬…
  所有關於客家菜的大小問題
  一次通通搞清楚!

  食譜中並附有食材挑選、醬料使用、處理技巧和烹飪秘訣提點,所有關於”煮”婦和料理人的疑惑一一詳細剖析,在家學做客家菜料理達人,輕而易舉!

  本書附有英文版食譜。



作者簡介

特級校對陳夢因

  著名記者及編輯,走遍大江南北,交遊廣闊,嗜食會煮,是第一個在香港報章上連載食經的專欄作家,1951年起任星島日報總編輯,開始在報上用”特級校對”做筆名撰寫「食經」,對香港飲食文化影響深遠。

陳紀臨、方曉嵐

  本書編著陳紀臨、方曉嵐是香港著名美食家陳夢因(筆名特級校對)的兒子和媳婦,承父親對飲食的興趣,加上自己對飲食的認識和在烹飪上的實踐經驗,領悟其父的真傳烹飪訣竅,目前致力於中國飲食文化的研究。

  方曉嵐婚後嫁入陳家,經公公二十多的指導,廚藝精湛,配合先生陳紀臨鑽研烹飪,組成廚房裡的最佳拍檔。

一次搞懂客家菜
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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
SingaporeFirst 1.00 kg20.00
SingaporeAdditional 1.00 kg5.00

ZoneOrder Price Range (RM)Delivery Fee (RM)
West MalaysiaAbove 39.00FREE
East MalaysiaAbove 79.00FREE

 

 

 

 

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