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川菜味型烹調指南:料理美味川菜的五堂必修課

川菜味型烹調指南:料理美味川菜的五堂必修課
Product Code:
155207
Model:
9789866527173
Product by:
賽尚圖文
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
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RM 37.50
RM 29.63
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Product Information

ISBN: 9789866527173

出版日期: 2010-09-17

作者: 冉雨

裝訂: 平裝.單色印刷.240頁.

 

  味型的掌握、調製與應用就是成都榮獲聯合國「美食之都」稱號的秘訣。

  川菜味型包含兩個基本的烹調概念,味與調味方法。

  擁有此書,您將熟悉冷、熱菜32種味型,應用與創新後輕鬆變出近160種滋味。

  一次搞懂味型!!!輕鬆創新料理獨具特色、美味的各式佳餚

【料理美味川菜的五堂必修課】

第一堂  解析調味的目的
  調味的目的是讓飲食成為美食。

第二堂  認識川菜的「味」與調味品
  見識川菜的八種基本「味」和調味品。

第三堂  初探川菜調味的基本方法與技巧
  掌握調味的技巧和成品的風味與品質。

第四堂  熟悉川菜複合味型的製作方法及運用
  學會分辨32種冷熱菜基本複合味型的異同與基本調理方法。

第五堂  川菜味型的延伸、應用與創新
  讓您認識並學會160種變化味型的風味特色、應用與烹調。

  再附帶教您26種常用川味沾醬的配製,認識調味的關鍵知識!



作者簡介

冉雨

  重慶萬州人。

  中國烹飪名師,中國烹協會員。從事烹飪工作35年。

  精通川菜,旁通粵菜,善於接受現代理念,開拓創新能力強,也善於研究川菜味型。其代表菜有「福壽蟲草鴨」、「家鄉魚星花」、「乾燒遼參」、「鮑汁駝掌」。

  事廚期間,主持過各式國際級高級中式宴會、西式餐會,接待過世界銀行及美國、新加坡、日本、俄羅斯、加拿大等國高級代表團。

  曾任四川石油賓館行政總廚,成都心族賓館顧問,成都天府賓館總廚,成都雙流機場海鮮大酒樓總廚,成都明鑫酒樓總廚,江蘇常州蘭陵大廈火鍋廣場總廚,北京天惠宏美食娛樂城總廚,上海虹口外婆鄉村菜顧問。

  自1991年至2001年連任兩屆四川烹飪協會理事。1995年獲四川企業川菜大賽熱菜金牌。2002年獲全國廚師節川菜大賽熱菜金獎、金廚獎。

川菜味型烹調指南:料理美味川菜的五堂必修課
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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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