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大厨小贴士

廖教贤,黎耀成 著 世界图书出版公司
出版时间:

2012-3  

出版社:

世界图书出版公司  

作者:

廖教贤,黎耀成 著  

Tag标签:

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内容概要

  豆腐煮到体无完肤?鱿鱼变“
油鱼”?非鲜勿蒸?煲鸡汤需不断撇油?煮绿豆沙不“起沙”?……拥有30多年入厨和烹饪培训经验的国家级大厨廖教贤和黎耀成一一解答厨房新手的奇难杂症,并示范50多道美味又易学的家常菜肴,包括肉类、海鲜、蔬菜、蛋、粥粉面饭和糖水。全书用词简洁有趣,让读者即时掌握做菜秘诀。让大厨手把手教你入厨,享受入厨乐趣吧!
  How to keep tofu intact? What is the right way to deep fry
squids? Steam only the freshest food? Why so busy skimming the
grease off your chicken soup? How come your green bean sweet soup
never turns starchy? Especially written for novice cooks with
emphasis on commonly encountered problems,concise and witty, this
book will definitely bring you both skills and fun of cooking.

作者简介

  廖教贤,在本地及海外掌勺30多年,1997
至2011年任职于香港专业教育学院酒店、服务及旅游学系,任职中菜厨艺导师,桃李逾千。曾在各大报章杂志撰写食谱,现为顾问公司之餐饮顾问、厨艺中心导师、英国环境卫生协会特许导师、酒店中式餐饮学会顾问、香港餐饮专业技师(国家职业资格)协会委员,具国家职业技能鉴定中式烹调高级技师的专业资格,并曾获第五届全国烹饪技术比赛团体赛银奖。
  A veteran chef active in the business for over 30 years, Liu
worked as an instructor in Chinese cuisine in the Department of
Hotel, Service and Tourism Studies of the Hong Kong Institute of
Vocational Education from 1997 to 2011, having taught over a
thousand students。 Currently a catering consultant, a culinary
training instructor, Chartered Institute of Environmental Health
(CIEH) Trainer Charter, executive committee member of the Hotel
Chinese Catering Society and a member of Hong Kong Catering Masters
(National Occupational Qualification) Association, Liu has attained
the title of Senior Technician in the mainland professional charter
system。 He was also named the Overall Silver Medal Winner in the
team category of the 5th National Culinary Competition。
 
黎耀成,拥有逾30年饮食行业的经验,1997年起加入香港专业教育学院酒店、服务及旅游学系,出任中菜厨艺导师,培训学生过千。先后取得内地及香港多间机构颁发职业资格证书(技师)及食品卫生证书等,并曾获第五届全国烹饪技术比赛团体赛银奖。
  With over 30 years of experience in the food and beverage
industry, Lai has joined the Department of Hotel, Service and
Tourism Studies of IVE to be an instructor in Chinese cuisine since
1997。 Over a thousand students accomplished their study under the
guidance of Lai and he has acquired a number of professional
qualifications from various local and mainland institutions,
including Technician-China National Occupational Qualification, and
Food Hygiene Certificate, etc。 He also won the Overall Silver Medal
in the team category of the 5th National Culinary Competition。

书籍目录

前言(by杨贯一)
序一(by作者之一大厨廖教贤)
序二(by作者之一大厨黎耀成)
1)装备篇
基本厨具
食油和调味料
香辣配料
汤底
2)肉类
肉不掷不成器?     陈皮马蹄蒸肉饼
猪扒要按摩?      番茄洋葱猪扒
糖醋汁改写炸物的命运? 菠萝咕噜肉
……
3)海鲜
鲜鱼竟然又毒又苦?   清蒸红you鱼
白鳝去潺有法?     豉汁蒸白鳝
煎鱼煎得甩皮甩骨?   番茄煮红杉鱼
……
4)蔬菜
洗菜也有学问?     蒜蓉炒白菜苗
炒菜要够姜?      姜汁炒芥蓝
想蔬菜炒得更翠和脆?  腐乳炒通菜
……
5)汤水
6)粥粉面饭
7)糖水


编辑推荐

廖教贤、黎耀成编写的《给入厨新鲜人的大厨小贴士》和坊间食谱不同。全书均从厨房新丁常见问题入手,提供实用的入门知识和烹饪贴土,配合易学的家常菜食谱,由三菜一汤、粥粉面饭到糖水一一俱备,用词简洁,务求让厨房新手在短时间内掌握基本技巧,做出好菜。 相信读者阅毕本书,学懂的将不单是50多个菜肴,还会明白个中烹调窍门,从而减少出错机会,并融会贯通,发挥创意,继续进步。

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拿到书后,粗略浏览,爱不释手。烹饪是一门艺术,也是人生乐事。这本书通过图文并茂,深入浅出介绍实用的烹饪知识和小贴士,提高大家入厨兴趣,帮助我们这些家庭主妇打基础做好家常菜,真是实用。我想,只要我们跟着书中食谱动手,融会贯通,慢慢就可以烹饪出一手好菜,在厨房里找到健康快乐的优质生活。


在书店看到的 爱不释手 而且还是中英文对译


价格与内容不成比例,2折价格合适


太贵了,内容少得可怜..............


卓越速度很快,书的质量也好,居家休闲必备,赞!


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