首頁外文書生活飲食 〉Raw and Rare: Delicious Raw, Lightly Cured and Seared Dishes from Sashimi and Ceviche to Carpaccio and Tartare

Raw and Rare: Delicious Raw, Lightly Cured and Seared Dishes from Sashimi and Ceviche to Carpaccio and Tartare 其它優惠/消息


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內容簡介

In recent years there has been a global explosion of culinary interest in the age-old traditions of eating raw fish, seafood and meat. Suddenly, it seems, sashimi, ceviche, tartare and carpaccio have become the inspiration and focus for young chefs around the world. This book gives you all these recipes, plus many more modern fusion dishes, so you can create globally inspired raw food in your own kitchen.

This book has a wealth of ideas for preparing and presenting raw fish, meat, vegetables and fruits, but also provides variations if you prefer them lightly cooked, whether fleetingly applying the searing heat of a griddle, the flame of a blow torch, a waft of hot or cold smoke, a surge of bubbling stock, or a brief encounter with a pickling potion, merely to seal the succulence within.

Raw and Rare is raw gastronomy for the home cook, inspired by simple age-old culinary traditions. It provides in-depth ideas on how to use healthy, seasonal raw fruit, vegetables and salads as well as fish, seafood and meat to prepare fresh, highly nutritious, top-quality and stunningly presented dishes.















詳細資料

誠品26碼 /2681453533000
ISBN 13 /9781910254158
ISBN 10 /1910254150
EAN /9781910254158

頁數176
尺寸25X19.1CM
裝訂精裝
級別
語言英文
成份0.00


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