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法式廚藝:從基礎開始的法式料理講座

法式廚藝:從基礎開始的法式料理講座
Product Code:
422274
Model:
9789863770602
Product by:
楓書坊
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:
64 Points
RM 81.30
RM 64.23
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Product Information

ISBN: 9789863770602

出版日期: 2015-05-01

作者: 安藤裕康,古俣勝,戸田純弘/著,辻調理師専門學校/監修

譯者: 曹茹蘋

裝訂: 平裝.全彩印刷.280頁.

 

日本亞馬遜網站最高好評五星推薦!

  知名料理學校辻調理師専門學校50週年紀念專書,
  忠實呈現自古典料理時代傳承至今的基礎技術,
  讓您的廚臻於藝,呈現料理的法式風情。


  不但創新菜單已成為趨勢,然而縱使想要求新求變,仍須以基本的知識與技法作為依據,才能從中發揮個人的創意、精益求精,本書正是奠定法式廚藝的基石。

  本書由號稱「廚藝界的東大」,培育出眾多知名廚師的料理學校.辻調理師専門學校編撰,全書分為基本技術、食材的前處理、高湯與醬汁的熬製方式、餡料與麵糰的製作技巧,開胃菜、蛋料理、湯、配菜烹飪技術等篇章,毫無缺憾地呈現出完整的法國料理知識。

  書中以大量照片解析步驟,照片不足的部分,尚選用插畫標明,且每個步驟都標註提醒事項,並收錄理想的成品狀態,此外尚深述進入廚房前的注意事項;廚房用具的使用方式和姿勢;烤、炸、煮、蒸、燉等法國料理的代表性加熱烹調技巧,是欲精進法式廚藝者的絕佳自學指南。

本書特色

  ◎知名料理學校辻調理師専門學校50週年紀念教科書,從料理姿勢、刀具握法、食材前置處理、高湯醬汁熬煮到烹飪技法詳實呈現,帶你踏上名廚之路。

  ◎著重於煎炒、網烤、加熱方式等從古典料理時代傳承的「基礎技術」,相片詳實仔細,附錄插圖說明,協助奠定法式廚藝基本功。

  ◎標註理想的成品狀態、適用的食材部位、使用器具;卷末附錄料理解說、標準用語,教學、自學皆適宜。

 

作者簡介
安藤裕康,古俣勝,戸田純弘/著,辻調理師専門學校/監修



作者簡介

    

安藤裕康


  1958年生於大阪府,ecole辻東京法國料理教授,曾於法國里昂的餐廳「Pierre Orsi」、拉納普勒的「L'oasis」研修。共同著作有《專業烹調的基礎〔海鮮料理〕》(同朋舍)、《高級法式料理》(楓書坊出版)。

古俣勝

  1962年生於新潟縣,辻調理師專門學校法國料理專任教授。長期任教於辻調集團法國分校,曾於法國夏尼的餐廳「Maison Lameloise」等多間餐廳研修。共同著作有《高級法式料理》(楓書坊出版)。

戶田純弘

  1964年生於大阪府,辻調理技術研究所法國料理教授。長期任教於辻調集團法國分校,曾於法國里昂等處的餐廳研修。共同著作有《高級法式料理》(楓書坊出版)。

法式廚藝:從基礎開始的法式料理講座
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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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