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Jean-Francois Piege

Jean-Francois Piege


作者  /  Jean-Francois Piege

繪者/攝影者  /  Stephane de Bourgies/ Photo

出版社 / FLAMMARION

出版日期 / 2014/11/01

商品語言 / 英文

裝訂 / 精裝

定價 / NT$2,750

售價 / 9折, NT$ 2,475

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Jean-Francois Piege 其它優惠/消息


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內容簡介

精緻美饌大師班:法國米其林二星主廚精選300多道食譜,讓你進一步搭配出屬於自己的菜單。

法國米其林二星Jean-François Piège在巴黎的餐廳往往一位難求,食客來到這裡,首先要從他的創意菜單中選出主要食材,接著他就會把食材化為一道道充滿新意、令人驚喜的珍饈。這樣獨樹一格的作法,正式這本大師級食譜的靈感來源。書中Piège挑選300多道基礎食譜,食譜自由組合後能產生無窮變化,讓有創意的廚師們可以自行搭配出原創的菜單。

書中食譜包括白蘆筍佐煙燻鮭魚和山葵醬、黑松露扇貝、培根蛋麵(只不過培根和蛋的比例反了過來)、羊肚菌雞(或牛)、香檸卡士達醬、反烤櫻桃塔。

法國明星大廚親自出手,這本書適合送給專業廚師或是熱愛烹飪的朋友,也適合懂吃愛吃的法國菜通。

Two Michelin–starred chef Jean-François Piège divulges more than 300 recipes from his exceptional restaurant, with suggestions for combining key ingredients into inventive menus. Visitors to award-winning chef Jean-François Piège’s gastronomic restaurant—the most sought-after table in Paris—select single key ingredients from his innovative menu, which he transforms into exquisite and highly creative dishes. This approach provided the inspiration for this master-level cookbook, in which Piège presents more than 300 building-block recipes that can be combined in countless variations, inspiring the creative chef to compose original menus. Recipes include white asparagus with smoked salmon and horseradish cream, peanut crisp with aniseed garnish, line-caught pollack, black truffle scallops, spaghetti carbonara (in which the proportions of bacon and pasta are inverted), beef or chicken with morel sauce, bergamot custard, or cherry tarte tatin. Featuring a cloth binding, three paper stocks, five-color printing, and a detailed index, this lavish book from France’s culinary sensation Jean-François Piège is a perfect gift for professional and aspiring home cooks, as well as French culinary aficionados.




















詳細資料

誠品26碼 /2680905843001
ISBN 13 /9782080202123
ISBN 10 /208020212X
EAN /9782080202123

頁數240
尺寸24X31CM
裝訂精裝
級別
語言英文
成份




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