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吃定小菜

吃定小菜
Product Code:
151176
Model:
9867785533
Product by:
膳書房
Status:
Available Now
Delivery:
Usually ships within 4 to 6 weeks
Delivery Fee:
WM - RM 5.30
EM - RM 12.72
Singapore - RM 20.00
FREE shipping within Malaysia for orders over RM 79.00
Rewards:
33 Points
RM 42.20
RM 33.34
21%

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Product Information

ISBN: 9867785533

出版日期: 2004-08-27

作者: 周敦懿:梁瓊白等

裝訂: 平裝.單色印刷.96頁.

 

  小菜,既可以搭配主食,在小酌一番的時候也可扮演增加飲食樂趣的最佳幫手,製作方法簡單,享受美食輕而易舉。

  專長西式料理的周敦懿老師,為讀者帶來美味且作法簡易的西式小菜,不妨暫時拋開繁複的西餐禮儀,用最輕鬆的方式品嚐;梁瓊白老師的中式小菜,最受喜愛本土口味的食客歡迎;李昀諭師傅示範他最擅長的日式小菜,道道精緻動人,仿若參與一場華麗美食宴;孫積娥老師示範道地韓式小菜,不用花飛機票,就可以體驗韓劇主角的美食生活;寸待華師傅的東南亞小菜,酸辣夠勁,造福愛重口味的人。

  小菜沒有大菜的豐盛隆重,但可以精緻動人,也可以隨興愜意,猶如一則輕鬆小品,帶著最悠閒的心情,細細品嚐回味。

  *收錄50道中、西、日、韓、東南亞小菜,作法簡單,在家輕鬆享受最道地的美味。

作者簡介

周敦懿

  擅長烹調西餐、烘焙及餐飲專業書籍之翻譯,譯有「西點烘焙入門」,著有「西餐廚房」、「西式簡餐」、「食物共和國」等二十餘本書,現任國立淡水商工餐飲管理科教師。 梁瓊白

  25年豐富的烹飪&教學經歷,同時跨足電視、廣播和出版業,並結合美食經驗與文字,至今已出版食譜百餘冊,造福許多對料理有興趣的人,堪稱烹飪美食界的高手。 李昀諭

  從事日本料理廚藝30年,曾擔任海中天溫泉飯店行政主廚、國鑫大飯店餐飲行政總主廚等,目前為日本料理學苑的烹飪老師,著有「和風小菜」、「和風炸物」、「和風鍋物」等書。 孫積娥

  韓國華僑,對韓國料理有深入的研究和興趣,開設「北倉洞」韓國料理店,對菜餚品質要求很高,並不斷創新研究,道地的韓式料理深受消費者歡迎。著有「最受歡迎韓式小菜」。 寸待華

  雲南人,在日本求學期曾在餐廳打工,後拜師學藝,累積了豐富的烹調經驗,曾任職於「瓦城」泰式料理店,以及受邀至電視節目中示範菜餚,目前為「仰光」滇緬料理店主廚。

吃定小菜
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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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