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中國名廚的川菜食譜:Step 1、2、3跟著大師輕鬆做

中國名廚的川菜食譜:Step 1、2、3跟著大師輕鬆做
Product Code:
1344
Model:
9789866293825
Product by:
旗林文化
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
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RM 39.50
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Product Information

ISBN: 9789866293825

出版日期: 2012-06-06

作者: 史正良

裝訂: 平裝.全彩印刷.160頁.

 

走進四川菜

  本書精選了64道大師級的經典、家常、創意之川味菜餚,由目前中國最負盛名的川菜大師史正良先生傾力傳授烹調技巧而成。內容有具體食材、調味料和做法,還包含如何選購食材、聰明換材料、口味可以如何變化等烹飪技巧和菜式變化,帶給你活色生香的「味」覺體驗。

  川菜是中國西南地區四川省一帶具有地域特色的飲食的統稱,以成都、重慶、川南三個地方菜為代表。川菜作為中國八大菜系之一,歷史悠久,其發源地是古代的巴國和蜀國。

  川菜取材廣泛,調味多變,菜式多樣,口味清鮮濃醇並重,善用麻辣著稱,以麻辣、魚香、怪味等味型獨擅其長。烹調手法上有醃泡、滷、涼拌及小炒、乾燒、火鍋乾鍋等。最大的特點是「一菜一格,百菜百味」。



作者簡介

史正良

  史正良擁有四川省特一級廚師及中國首批國家中式烹調高級技師資格,進入廚師這行超過50年,擅長燉、爐及山珍海鮮、淡水魚類、仿葷菜肴的烹製,旁通魯、蘇、閩、徽、湘、宮廷菜和西菜。尤其擅長餐飲和廚政管理、烹飪教學、撰寫烹飪專業文章。

  入行以來,史正良先後從事在四川梓潼、綿陽、成都、重慶、西安、烏魯木齊、濟南、南京、上海等地的飯店與星級酒店從事廚藝相關工作。1984年起,他曾多次應國外禮聘,先後在菲律賓馬尼拉希爾頓飯店、瑞士日內瓦諾馬達飯店、瑞典斯德哥爾摩沙華飯店、美國西雅圖國際貿易中心和米特蘭竹園飯店,香港賽馬會、加拿大溫哥華川菜坊、澳門旅遊烹飪學院任廚師長和表演廚藝。

  史正良曾撰寫80多篇有關烹飪技藝文章和論文,發表於《中國烹飪》、《餐飲世界》、《中外飯店管理》等12加全國性雜誌和《中國商報》等6家報刊上。獨立著書出版的有:《創新川菜集錦》、《中華名廚史正良烹飪藝術》、《鴨餚百味》、《雞餚百味》、《川菜烹飪事典》等至少20本。

  1997年史正良被中國烹飪協會選載入中國名廚大典,2000年中國國內貿易部授予史正良首批「中國烹飪大師」,同年入選《中華名廚》,2006年被中國國家商務部授與中國首批十大「中華名廚」榮譽稱號。

中國名廚的川菜食譜:Step 1、2、3跟著大師輕鬆做
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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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