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創新小鉢料理210道

創新小鉢料理210道
Product Code:
454652
Model:
9789863319863
Product by:
台灣東販
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:
67 Points
RM 85.90
RM 67.86
21%

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Product Information

ISBN: 9789863319863

出版日期: 2016-03-25

作者: 橫井清,下山哲一,阿部英之

譯者: 蕭辰倢

裝訂: 平裝.部份全彩.240頁.

 

精緻小巧!
日本料理大師的前菜新風貌!

  「小缽料理」指的是盛放於直徑7㎝左右之小型缽盤中的菜餚,雖然小盤,功用卻相當廣泛。因為器皿小,若不發揮巧思、下更多工夫,看起來就容易變得像偷工減料。本書專注於食材上,依序展現四季料理,一面教授基本功,並期待能夠拋磚引玉,因此書中所介紹的某些小缽料理,也加入了略為大膽的構思。學習時請一邊思索自己的店想要加入何種巧思。如此一來,所學才能真正派上用場,培養出運用的能力。

 

作者簡介
橫井清,下山哲一,阿部英之



作者簡介



橫井清


  昭和22年(西元1947年)生於日本滋賀縣。

  國中畢業後曾於大阪、金澤、京都、和歌山、長野與東京等地磨練廚藝,37歲自立門戶。現於東京淺草擔任「京料理 よこい」的店長,店內供應高品質及高獨創性的日本菜,緊緊抓住粉絲們的心。平成17年(西元2005年)獲頒東京優秀技能者(東京Meister)的「江戶名匠」獎,平成24年獲頒「現代名匠」獎。為指導烹飪技術而不遺餘力,除擔任調理師專門學校的特別講師,也於全國各地發表演說。任關西調理師會親鱗會會長。

下山哲一

  昭和40年(西元1965年)生於日本櫔木縣。

  高中畢業後進入在地飯店的和食部門工作,其後於東京及神奈川磨練廚藝。26歲進入「京料理 よこい」,29歲成為「料亭 千代田」主廚。其後歷任數間日本料理店的主廚,平成23年(西元2011年)起擔任「日本料理 穂の花」主廚。

阿部英之

  昭和44年(西元1969年)生於日本宮城縣

  大學畢業後進入大型餐飲企業(京樽)工作。其後於鰻魚專賣店、茶懷石料理店、即席割烹料理店、鍋料理店等處磨練廚藝,29歲進入「京料理 よこい」。32歲繼承家業「竹亭」,現為董事。

創新小鉢料理210道
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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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