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職人級義大利麵聖經
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職人級義大利麵聖經 
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Item No.:330928 BKTW-0010723196
  
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RM 77.70 (USD 17.74)
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ISBN: 9789863771845
Author: 西口大輔,小池教之,杉原一禎
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作者:西口大輔,小池教之,杉原一禎
譯者:林倩?
出版社:楓書坊
出版日期:2016年08月05日
語言:繁體中文
版別:初版
装订:平裝
页数:261
印刷:全彩印刷
分級:普級
ISBN:9789863771845

內容簡介

~以麵條為主角的義大利麵聖經~
3位名廚分享畢生所學!
43種麵團成形、捏製、保存方式;
132種麵條產區、圖鑑、烹調方式、搭配醬汁;
職人級義大利麵料理聖經。


義大利麵條可大致區分為手工麵條及乾燥麵條兩種,


還可再依外觀分成長麵條、短麵條、填內餡式,


以及餃子、球型等不同類型。


本書以義大利麵的「麵條」為起點,


不僅整理了義大利麵條的淵源與名稱源由,


以及各地區餐點的特性及發展背景等相關資訊,


更請來3位主廚負責解說這些麵條在餐廳內的實際製作與烹調方式。



首段由3位名廚訴說自身的義大利麵理念與感悟,


針對麵團用料發表各自的觀點與堅持,


再是43種麵條得成形、捏製、保存方式,


主要篇幅則分享30款手工長麵、38款手工短麵、25款填內餡式麵條、


17款餃子&球型麵條、9款乾長麵、13款乾短麵,


共132種麵條的產區、圖鑑、烹調方式、搭配醬汁,


且各類義大利麵、醬汁皆附上著色地圖,為協助讀者掌握其發源地,體會其鄉土特色。


為不可多得職業級義大利麵聖經。

本書特色



◎以麵條為起點,說明其麵團特性、成形方式,鑽研如何就麵條特性搭配醬汁,烹調出美味的義大利麵食。


◎3位名廚暢談對麵糰用料的堅持,私房技巧,親自解說各類麵條實際在餐廳內的製作、烹調方式。


◎餐點解說頁皆附上著色地圖,協助讀者掌握每道餐點的發源地,力保使用的麵條發源及醬汁地域的一致性。



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