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看圖跟著作魚料理:在家就能向大師學手藝!
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看圖跟著作魚料理:在家就能向大師學手藝! 
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Item No.:309853 BKTW-0010701528
  
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RM 123.00
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RM 89.80 (USD 20.50)
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ISBN: 9789869235198
Author: 川上文代
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作者:川上文代
譯者:王俞惠,許郁文,賴庭筠
出版社:遠足文化
出版日期:2016年01月06日
語言:繁體中文
版別:初版
装订:平裝
页数:224
印刷:全彩印刷
分級:普級
ISBN:9789869235198

內容簡介

最好讀的
魚料理教科書
透過豐富的步驟照片,讓你零失敗!
透過這本書化身魚料理達人!


四方被大海所包圍的日本,魚類從過去對於日本人來說,就是身邊不可或缺的食材,而各式美味的食用方式也多不勝數。本書以基本料理為中心,刊載了和式、西式、亞洲料理等各式各樣的食譜,可以為讀者在家中容易顯得毫無新意的魚料理,搭配出各種豐富變化。



做好放起來也不錯,一些醬油醃製或想與親朋好友聚餐的鮭魚chanchan燒等,在各種場合都沒派上用場的食譜也整理於本書中。並且收錄了意外不為人所知的步驟、零失敗的小祕訣或再加一點工夫就會明顯變得更美味的祕訣等。



魚類的基本處理方式也以照片依序詳細說明,從購買一整條魚來處理開始看起,如何?



學習菜刀微妙的使用方式等,若能因此而學會魚的處理方式,應該就能更靠近料理達人一步。不擅長魚類料理的人,若也能自己親自料理的話,想必也能感受到截然不同的美妙滋味吧。



除了基本的魚類外,也有各式各樣的貝類、蟹類、章魚或泥鰍等稀有魚類的處理方式,並且網羅了魚類各部位、處理重點以及須注意之處、產季、分辨方式等各種有關魚類的周邊知識。



相同的料理也會因為烹調魚類的不同而有不一樣的味道,而且燒烤程度的多寡以及燉煮程度等,也會出現不同的味道。請以不同魚類或不同產季的魚介類來嘗試各式食譜,找出自己的口味。



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