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肉類完美料理手冊(精緻盒裝)

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肉類完美料理手冊(精緻盒裝)
Product Code:
255406
Model:
9789865956004
Product by:
漫遊者文化
Status:
Available Now
Delivery:
Usually ships within 4 to 6 weeks
Delivery Fee:
WM - FREE
EM - RM 12.72
FREE shipping within Malaysia for orders over RM 79.00
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73 Points
RM 93.60
RM 73.94
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Product Information

ISBN: 9789865956004

出版日期: 2012-09-04

作者: 珍妮.米爾森

譯者: 鄭百雅

裝訂: 盒裝.全彩印刷.256頁.

 

  

全彩精印,原裝進口國際中文版

  同時具備專業指導內容及藝術美感的美食料理書:

  全書分為牛肉、豬肉以及羊肉三大部分。

  從教你認識各種肉類部位,如何挑選、採買,

  以及事前最重要的切割、醃製、調味等準備動作,

  到實際烹調時,各種關鍵的技巧及指導,

  到上菜時的擺盤、裝飾以及醬汁,應有盡有,

  並搭配專業廚師的技術指導與提醒,讓你輕鬆就能成為肉類料理與美食專家。

  全書圖片採用細緻手繪風格,裝幀精美,賞心悅目:

  全書超過300幅精緻的水彩繪圖,讓這本美食料理書不再血腥可怕,

  反而更能清楚表達每一個肉品部位與最關鍵的料理步驟。

  牛肉|豬肉|羊肉

  美味的祕密

  從肉品的來源、分切、貯存、醃製、烹調,

  一直到香氣與美味的大幅提升,

  由專業大廚細心叮嚀與逐步指導,

  詳解西餐中肉類料理的美味與美技。

  超過300幅兼具藝術性與寫實的精細插畫,

  更是美食家鑑賞與品味的專業指南。

  不只美種肉類都有精選食譜可以跟著做,即使你沒有機會親自下廚,

  這本裝幀精美的小書更像是精巧的藝術品,隨時都可以拿來品味賞讀。

  一次解答西餐料裡中關於肉類烹調的美味與美技:

  肉品從屠宰後到上市,要經過哪些熟成步驟才會美味?

  你會解凍肉品嗎?肉要怎麼切割才適合不同的烹調法?

  如何替去骨的烤肉填餡與綑綁?炙烤跟燒烤有什麼不同?

  為什麼專業廚師烹調出來的肉既有美味又有美色?

  醬汁如何讓肉類料理的美味畫龍點睛?

  哪些部位的肉烹調前要先醃製、哪些又適合直接烹調?西式高湯要怎麼做?

  從此,去高級西餐廳或出國旅行,你都能成為美食行家:

  丁骨牛排、腹肉牛排、紅屋牛排、肋眼牛排……,

  這麼多種部位各有哪些特色?哪些部位的牛排既便宜又美味?

  為什麼餐廳會供應小牛肉、小牛肉料理有何特別?

  牛雜腺、牛乳房、牛肝、牛睪丸……這些千奇百怪的部位要怎麼料理、味道如何?

  你知道西餐裡的羊肉通常是指不滿一歲的綿羊肉?

  你去高級餐廳除了點羊排,還有哪些頂級羊肉料理值得品嚐?

  乳羊、春羊、週歲羊跟成羊,各又是指什麼?

作者簡介

珍妮.米爾森

  英國的美食作家,她在倫敦受過法國美食、美酒培訓,並替多本雜誌撰寫關於美食及食材的文章,也是一名兼職廚師。

譯者簡介

鄭百雅

  畢業於交通大學外文系,中正大學電訊傳播所碩士。曾任職公關公司、流行文化領域研究計畫助理,現為自由譯者。熱愛料理、烘焙,視廚房與花園為最夢幻的成人遊戲間。不常在台北的台北人,現居上海。譯有《全民書寫運動》,譯文賜教:yaerbabe@gmail.com。

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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

ZoneOrder Price Range (RM)Delivery Fee (RM)
West MalaysiaAbove 39.00FREE
East MalaysiaAbove 79.00FREE

 

 

 

 

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