烹饪理论
-
盐,脂,酸,热萨明·诺斯拉特 著※ 怎样才能游刃有余地在农贸市场挑选入眼的食材?※ 如何将这些食材变成一桌营养均衡的美味饭菜?※ 怎样在一道菜中铺垫层层令人叫绝的新口味?※ 没有食谱,你会不会觉得无从下手?※ 怎样才能收获每尝一口都能让人“一激灵”的惊艳和满足?…………这是一本能够改变你思考食物和烹饪方式的科普书,作者萨明·诺斯拉特从庞杂而多元的烹饪学科中大胆提炼出四大基本元素——盐、脂、酸、热,带我们深入烹饪艺术的核心。 每次踏入厨房,都在心里预备这份清单:※ “百味之王”——盐 ※ 增加风味,实现诱人口感——脂※ 增添色泽,调和百味——酸 ※ 打造食物的质地和口感——热 再充分调动你的感官,将“品尝”这一核心原理纳入,就集齐了优质烹饪的五种必要元素。 阅读本书的体验与徜徉在烹饪指南的书页间不同,而像置身一所杰出的烹饪学校。无论你是没怎么摸过厨刀的新手,还是厨艺精湛的烹饪达人,不管置身哪间厨房,烹饪单一还是复合食材,你都将凭借这四大元素无往不胜。最终,这些知识会形成你的第二天性,助你抛开食谱,大胆即兴烹饪。
-
烹饪基本技巧姚金芝暂缺简介...
-
地中海烹饪本社 编From the rustic mountain cuisine of the Pyrenees that lines the stomach and warms the cockles of the heart in winter, to the light, sun-soaked spring and summer dishes of the Mediterranean South, lovers of French cuisine can revel in the pleasures of good food.In this book, a total of 11 master chefs introduce recipes of varying degrees of difficulty,from elegant appetizers and soups, via typical regional dishes, to enticing desserts. These include oyster fritters, guinea fowl with garlic, and a creme brOlee with Muscatel wine.Readers can follow step-by-step instructions on how to prepare all these delicacies.Planning the perfect menu is child's play with detailed information on the degree ofdifficulty, cooking time, and method. Immerse yourself in the refinement of French cuisine and treat yourself and your guests to delicacies from the land of the gourmet.
-
地中海烹饪本社 编Mozzarella, pesto, Parma ham and balsamic vinegar: Italian products and recipes still enjoy top ranking in the world, equal to no other cuisine. This is for good reason, for la cucina italiana is very healthy, tasty, and easy to master by any cook -beginner or experienced.The 11 Italian master chefs of this book have brought together a very exciting selection of regional recipes and personal creations: a delicious lasagne enhanced with arugula,spaghetti with fresh langoustines, salmon trout with orange sauce, aromatic lamb Abruzzi style, or delicious truffle dishes from the Marche region. Here, every Italian region comes into its own, with the very best that the cuisine has to offer. The detailed step-by-step instructions enable trouble-free and successful preparation of even complicated recipes:the only thing that remains is to wish you and your guests "buon appetito"!
-
地中海的烹饪风格本社 编Landscapes of legendary beauty and unchanged nature, crystal clear waters, with the southern sun shining overhead: this truly is paradise on earth and is found on Mediterranean islands. But what would oaradise be without the delights prepared so lovingly on the isles of Crete, Corsica, Sardinia, Malta and the Balearics? Freshly harvested fruit and vegetables, fish, seafood and meat are transformed into sun-rich delicacies using traditional family recipes, with wonderfu results to be enjoyed by guests everywhere.In this book, eleven master chefs present some of their favorite recioes, ranging from clever appetizers through main dishes that are typica of the various regions, to seductive desserts: fish soup from Bastia, Corsican cheese crenes, veal schnitzel with eggplant, or maybe a wonderful Parmesan ice cream with cookies ...?The recipes are of vanous levels of difficulty, and each one includes detailed step-by-step instructions for readers to follow, along with information on cooking times and methods making preparing a perfect menu child's play!
-
简单烹饪的艺术[加] 艾丽丝·沃特斯本书是写给那些想渴望学习烹饪、精进厨艺的人。全书分为上下两篇,在上篇中,艾丽丝·沃特斯如一位老友一般,将自己数十年来积累的烹饪秘诀和饮食态度向读者一一道来:怎样选择新鲜食材,怎样储备食品,如何决定菜单,各类食材的烹饪技巧以及经典食谱的烹饪原理。下篇则按照食材分类,详细讲解了充满法国南部、意大利风情的250道食谱。书中收录的烹饪要诀和所有食谱都传达着艾丽丝· 沃特斯的饮食哲学——以简单的方法烹煮新鲜应季的本地有机食材,体现食物的天然美味。
-
方树光经典潮州菜技法方树光 陈育楷“粤菜大师技法丛书”收录菜式均为粤菜大师从业数十载的经典之作,旨在汇聚粤菜大师平生心得经验,传承粤菜文化和粤菜技法。该系列书既是粤菜爱好者、从业者学习、传承经典粤菜的宝贵教材,也是粤菜传承和粤菜文化研究的重要文献,具有传世价值。本书精选88道经典潮州菜代表作品,包括海鲜、畜禽、蔬菜、汤羹、甜菜小食,配以精美的图片,详细介绍每一道菜品的菜式渊源、选材用料、制作方法,以及烹饪的关键技术,充分展示方树光大师平生厨艺的辉煌硕果,同时也是对方大师从厨50多年以来潮州菜技艺发展做一次重大梳理。
-
露营饭盒的户外自动烹食书〔日〕Mess tin爱好会草坪上、树林中、小溪边、山峰间,一边奢享美丽大自然,一边极简烹饪热乎乎的一餐!这本书的主题即是:使用超轻露营饭盒——各国户外爱好者公认的“户外烹饪神器”,以简单到如同“自动”的烹饪方式,在户外做一顿美餐。介绍Mess tin饭盒、便携式口袋炉、固体燃料,以及挡风板等相关物品的基础知识;教授自动烹饪的基本方式和实用技巧,以及户外携带饭盒等的堆叠收纳形式;介绍Mess tin饭盒如何去除焦煳物、去除烟灰,以及如何做镜面加工、防焦煳氟涂层处理等;露营饭盒的忠实爱好者们再分别推选出包含“炊”“煮”“蒸”“烤”等4种烹饪形式的共56道户外食谱,如简版西班牙海鲜饭、中式粥、胡椒火锅、蒸胡萝卜沙拉、越南风味香蕉热甜汤、Mess tin饭盒版松饼、烤苹果……支上轻巧的便携口袋炉,点燃固体燃料(酒精块),待火熄,即可边感受自然之美,边享受食物之美。
-
面包发酵的科学[法] 托马斯·特福里-尚布兰本书共分为上下两部分。作者在上半部分中初次向读者介绍了面包制作种所需的理论知识,如面粉、盐和水的生物学,酸面团的生物学和分析,酸面团的结构和营养品质的分析等。全书通过图表进行了生动说明,从而更清晰地为读者提供了有关面包发酵的所有基础知识。下半部分将为专业和业余烘焙者的实践提供理论支持。读者可以在书中找到有关面包制作不同阶段的技术说明,以及由小麦、黑麦和无麸质面粉(如大米粉和荞麦粉)制成的酸面团食谱。另外,还有发酵糕点,包括知名的潘娜托尼的食谱。下半部分的食谱总共超过35种,并附有步骤插图。
-
世界技能大赛糖艺西点制作技术规范手册中商技能世界技能大赛图书编委会;黎国雄,王森 主编世界技能大赛作为全球范围内水平最高、历史最悠久、规模最大、影响力最为广泛的职业技能竞赛,其竞赛水平代表了全球职业技能发展的最高水平。本书作者是历届世界技能大赛唐艺项目的专家组组长领衔,带领几位资深专家、翻译,根据备战世赛、评判世赛的实际操作历程,囊括“世界技能大赛唐艺”项目的规则、规范、试题、作品及训练方案,包括全面的唐艺要素与生产技能等相关内容,通过系统的学习,可以使读者理解不同原材料的特性并通过正确的生产技能加工原材料;理解食材的色彩搭配、口味组合和质地协调;用不同材料制作糖果、巧克力和糕点,运用巧思对其进行装饰。在规定的时间和预算内,环保节约、有序计划、卫生安全的为不同场合制作精美绝伦、口味出众的高质量糖艺作品、糕点与甜品,实现和发挥自身的艺术才能和美食禀赋。不仅能更好的备战世赛,更能很好的参加世赛,赛出水平、赛出成绩,还能系统的掌握唐艺的制作要领和技巧,成为高水平的唐艺制作专家。