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大廚小宴(第二版)(中英對照)
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大廚小宴(第二版)(中英對照) 
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Item No.:333399 BKTW-0010725864
  
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ISBN: 9789621460288
Author: 廖教賢
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作者:廖教賢
出版社:圓方出版社
出版日期:2016年08月19日
語言:繁體中文
版別:二版
装订:平裝
页数:216
印刷:單色印刷
分級:普級
ISBN:9789621460288

內容簡介



入廚新手必學宴會祕笈



依法選料,把握重點,炮製零失敗宴客菜



榮獲2013年 Gourmand World Cookbook Awards 香港最專業食譜和最佳主廚食譜大獎



作者特別設計了六款不同主題的宴客餐單,適合夏季、秋季、春節、賀年及素食享用,每款餐單包含前菜、湯羹、主菜、飯麵及甜品,例如適合夏天宴客的酥脆響鈴(前菜)、白玉火鴨卷(主菜)、綠茶凍糕(甜品)等。作者以他豐富的烹飪及教學經驗,從購買材料開始,為讀者介紹材料的特性及選購要點,並且預早一天恰當地處理食材,在飯宴當天不慌不忙、輕鬆烹調。每款餐單以不同的烹調方法組合而成,包括滷、蒸、炒、炸、焗、燜等,針對菜式靈活運用不同烹調技巧,只要懂得安排烹飪的先後程序,在家宴客其實不難,更可與友人共聚歡樂時光。廚房四寶是甚麼?蒜茸、薑汁酒、冬菇及金華火腿。這些材料經常使用,但製作卻花點時間,何不預早在家準備,毋須每次入廚時花時間準備,節省烹調程序及時間。
 



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