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『繁體書』初學者的日本家常菜:廚房新手料理課

書城自編碼: 3130442
分類: 繁體書→台灣書
作者: 市瀬悅子
國際書號(ISBN): 9789869565486
出版社: 邦聯文化
出版日期: 2018-02-05
版次: 初版
頁數/字數: 160頁
書度/開本: 18.2x23.5cm

售價:HK$ 103.5

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內容簡介:
「媽,我回來了,今天吃什麼?好香喔!」
「先去洗手,馬上就可以吃飯了。」
「哇!有玉子燒、煮南瓜、蒸蛤蜊、味噌湯,還有我最喜歡的炸豬排,真是太幸福了!」
每天晚上,都有媽媽的好手藝,餵飽我的飢腸轆轆,這種滿足感,真的是太幸福了。不管身處哪一個國家,家常菜擁有的魔力,就是能夠凝聚家人間的情感,也是家人間最緊密的聯繫,總讓人回味無窮。
這本書收錄了最常見的日本家常菜,從最基本的一碗白飯,以及經典的主菜,如薑汁燒肉、筑前煮、炸豬排、照燒雞、蒲燒沙丁魚、壽喜燒和百作不膩的三色丼、親子丼、烏龍麵,以及考驗功力的天婦羅、竹筴魚南蠻漬等,超多選擇,今天想吃哪一道,歡迎點菜喔!
亞馬遜讀者★★★★★推薦
●容易理解!

書中仔細寫了步驟和要點,對我來說是非常有幫助的,我對料理不上手,因為參考這本書,解決了我的疑問,讓我對料理更有興趣了。
●烹飪初學者的理想選擇!
烹飪程序與照片仔細呈現,更容易知道每個步驟的樣子,易於使用。切好的食材還有實物大的樣子,切菜的時候也很放心。初學者的SOS也解答了食材和烹飪上的疑問,我非常喜歡這本書,也向朋友推薦囉。
●適合料理初學者
最近開始了我的獨居生活,這本書前面介紹了工具,提供我採買的方向,後面介紹蔬菜的切法,對我這個初學者來說很實用。
關於作者:

市瀬悅子いちせえつこ

餐飲情報整合專家,料理研究專家。以製作 簡易美味的家庭料理 ,活躍於各大報章雜誌及電視節目等。並在以「料理初學者」的年輕女性,或是初執菜刀的孩童為主要收視群的料理指導節目中擔任顧問。著有「ラクうま献立」、「野菜のおいしい使いきり」均為主婦の友社出版等多本料理相關書籍。
〈個人官方網站〉e-ichise.com
目錄
究竟什麼是 和食 ?·························4
看起來簡單,味道和成品
為什麼好像少了些什麼呢?·········6
想被稱為 廚藝精湛的人 ···············8

做出美味和食
料理達人的捷徑與王道

①戒除 差不多份量 的想法!
精準的 測量 ·································9
②不要偷懶省略!
認真的 前置作業 ·······················10
③剛開始一定要照著做!
準確的 製作 ····································11

本書的使用方法····································12
和食常用料理工具·······························14
和食常用烹調手法·······························16
和食常用調味料····································18

和食常用佐料與配料·························20

和食中經常出現的
日式高湯 指的是什麼?···············22

Part1
首先,
從這12道料理開始

薑汁燒肉····················································26
日式涼拌菠菜·········································28
馬鈴薯燉肉···············································30
金平牛蒡····················································32
鯖魚味噌煮···············································34
日式炸雞····················································36
玉子燒·························································38
鹽烤秋刀魚···············································40
煮南瓜·························································42
酒蒸花蛤····················································44
醋漬小黃瓜與海帶芽·························46
白蘿蔔油豆腐皮味噌湯····················48

Part2
和食的主菜

照燒鰤魚····················································52
和風漢堡排···············································54
筑前煮·························································56
豬肉角煮····················································58
鮭魚鋁箔燒···············································60
日式炸豬排···············································62
紅燒鰈魚····················································64
冷涮肉片沙拉·········································66
雞肉丸子····················································68
肉豆腐·························································70
鰆魚西京燒···············································72
牛肉時雨煮···············································74
鯖魚龍田揚···············································76
照燒雞·························································78
餡掛雞粒蕪菁·········································80
梅煮沙丁魚···············································84
蒲燒沙丁魚···············································85
壽喜燒·························································86
日式什錦鍋···············································88

Part3
每一道都喜歡的和食副菜

羊栖菜煮物···············································92
乾蘿蔔絲煮物·········································94
雞粒炒豆腐···············································96
揚出豆腐····················································98
卯之花·························································100
烤茄子·························································102
涼拌五目豆腐·········································104
小松菜與油豆腐皮煮物····················106
涼拌芝麻四季豆····································107
香檸地瓜煮物·········································108
清燙毛豆····················································109

Part4
百作不膩
和風飯食、麵食、湯品

白飯白粥···················································112
鹽味飯糰····················································114
雞肉親子丼···············································116
五目炊飯····················································118
三色丼·························································120
稲荷壽司····················································122
蕎麥涼麵
 基本沾麵汁·······································124
熱烏龍湯麵···············································125
什錦蔬菜豚汁·········································126
和風蛋花湯···············································128
蜆貝味噌湯···············································130
蛤蜊清湯····················································131

Part5
投注心力!
挑戰進階版和食

鰤魚蘿蔔煮物·········································134
茶碗蒸·························································136
竹筴魚南蠻漬·········································140
里芋烏賊煮···············································144
天婦羅·························································146
什錦蔬菜天婦羅····································150

料理書慣用詞語集·······························152
蔬菜分切法···············································154

和食達人Lesson
沙丁魚的前置作業·······························82
用手去除沙丁魚骨·······························83
竹筴魚三枚平剖切·······························138
烏賊的前置作業····································142

和食小專欄Column

日本常見的市售高湯材料
市售高湯····················································24

味噌湯代表性材料
 花蛤
 海帶芽和蔥
 馬鈴薯和洋蔥
 韓式泡菜和豆芽菜·························50

超便利可先製作保存的
一品應急料理·········································90

當作便當菜或
以一盤方式擺放····································110

營造季節感的 湯料 、
裝飾配料 、 佐料 ·························132

材料別INDEX········································159

 

 

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