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正點臺菜 新料理

正點臺菜 新料理
Product Code:
20270
Model:
9789866490903
Product by:
二魚文化
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:
41 Points
RM 53.10
RM 41.95
21%

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Product Information

ISBN: 9789866490903

出版日期: 2013-01-30

作者: 陳兆麟、邱清澤

裝訂: 平裝.全彩印刷.104頁.

 

  兩位主廚作者陳兆麟師傅與邱清澤師傅不但專於經典臺菜,也精於研發新菜色,全書五十道臺菜料理,是由二十五道經典臺菜與對應的二十五道創作臺菜構成。臺菜的豐厚樸麗,富含滋味,在作者的示範解說之下,讀者能夠容易掌握製作佳餚的技巧,端出美味有新意的臺菜。

  就如五柳枝、鯖魚五柳枝、冬粉雞腿、南乳雞腿、五柳枝、鯖魚五柳枝、日月雙撇、櫻花日月、懷舊大封、時尚大封、桂花小封、貴花小封、兄弟龍骨髓、糕渣龍骨髓、碧玉燒肝、黃金燒肝、返璞歸真、淮山黑棗肚等等,每一道菜的作法,都有詳盡的說明;至於擺盤的要領,兩位作者的藝術功力亦發揮得淋漓盡致。

  充滿色、香、味的臺菜PK版,是臺灣首見的魔法食譜!

本書特色

  熱情有料的臺菜的兩點零版,是雅致有新意,是視覺與味蕾共同進行的美好感受。本書由宜蘭渡小月餐廳的董事長陳兆麟與邱清澤行政主廚為讀者設計五十道臺菜料理,以二十五道經典臺菜與對應的二十五道創作臺菜組成,不論十人份大菜或單人份菜色,師傅都毫不保留的教你做出來。

  感動之至,賴瑟珍(前觀光局長)精彩推薦序。



作者簡介

陳兆麟

  宜蘭人,自小生長於飲食之家,深受烹調美味的氛圍所影響,努力學菜,並結合藝術天賦,發輝於每道菜餚之中,已有四十年廚藝生涯,無論是經典臺蔡的傳承,或研發創新料理,均充滿熱情與實績。現為宜蘭渡小月餐廳與麟手創料理餐廳董事長暨研發部行政主廚。

邱清澤

  宜蘭人,自十六歲起,師從陳兆麟師傅的父親陳進祥總鋪師,具有三十年廚藝生涯。現為宜蘭渡小月餐廳與宜蘭麟手創料理餐廳行政主廚。專長為:研創新菜式、菜餚擺飾、蔬果雕、冰雕。

  陳兆麟師傅與邱清澤師傅兩位是臺菜料理界最佳拍檔!一起征戰過臺灣與世界級的無術廚藝大賽,虜獲許多人的味蕾,也為了本書,共同構思研究、示範經典臺菜與創新料理。

正點臺菜 新料理
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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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