咖哩教科書 [楓書坊][水野仁輔]

咖哩，永遠是高人氣的美食之一，但是你知道嗎？看似簡單的咖哩其實隱藏著天大的學問喔！日本知名的咖哩專家──水野仁輔廚師

销售价：
商品评分： (共0人评论)

货品编号：

9789865775582

品牌：

楓書坊文化出版社

数量： -+

商品详情

品牌：楓書坊文化出版社
所属分类：亚洲/异国料理
商品编号：9789865775582

<p>
	<br />
</p>
<div>
	<strong><br />
</strong> 
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">咖哩教科書</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">水野仁輔カレーの教科書</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px=""> </span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px=""> </span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">作者： 水野仁輔</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">譯者：張暐</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">出版社：楓書坊</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">出版日期：2014/04/28</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">語言：繁體中文</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">定價：350元</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">ISBN：9789865775582</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">叢書系列：生活美食</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">規格：平裝 / 160頁 / 19 x 26 cm / 普通級 / 全彩印刷 / 初版</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">出版地：台灣</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">內容簡介</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px=""> </span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px=""> </span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">咖哩，永遠是高人氣的美食之一，但是你知道嗎？看似簡單的咖哩其實隱藏著天大的學問喔！日本知名的咖哩專家──水野仁輔廚師，將數十年來的研究成果凝聚成冊，全面剖析長年不透明的咖哩世界，為我們掀開咖哩的神秘面紗！本書詳細介紹辛香料、咖哩粉、咖哩塊及咖哩醬等咖哩原料，並獨家公開水野廚師獨創的「咖哩的黃金準則」及「咖哩系統學」，甚至還大膽地將咖哩與法式料理結合，用法式烹調手法，使咖哩的美味程度UP！決定好今晚要做什麼咖哩了嗎？會做咖哩不稀奇，重點是要做得好吃才行！</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px=""> </span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">本書特色</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px=""> </span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">咖哩的科學法則</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px=""> </span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">各國咖哩獨家揭秘：日式、歐式、泰式、印度咖哩的秘傳料理法則詳盡公開</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">黃金準則完全公開：融匯十年經驗，研發通用於所有的咖哩的技巧完全揭露</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">美味系統學不藏私：將材料加加減減、套用特定的公式，輕鬆做出完美咖哩</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px=""> </span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">作者介紹</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px=""> </span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px=""> </span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">作者簡介</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px=""> </span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">水野仁輔Mizuno Jinsuke</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px=""> </span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">1974年生於靜岡縣濱松市。大學赴東京求學期間，燃起了熊熊的咖哩之魂。不僅吃遍東京所有的咖哩，還在印度餐廳打工累積經驗，藉此習得咖哩的基本技巧，接著便專注於自學及研究各類咖哩至今。1999年9月組成男性8人料理表演團體「東京咖哩番長」，在全日本各地的活動中現場表演製作咖哩。2008年9月組成日、印男性4人印度料理團體「東京辛香料番長」，每年都會造訪印度鑽研印度料理。</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px=""> </span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">著有《咖哩的美味法則》（東販）、《咖哩的準則》（NHK）等30本以上的作品，不僅如此，還自行創辦咖哩專門出版社「Eat Me出版」，出版許多咖哩專業書籍。</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px=""> </span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px=""> </span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">目錄</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px=""> </span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px=""> </span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">Chapter1</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">咖哩的全貌 6</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">1-1 何謂咖哩？-7</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">1-2製作咖哩的方式-10</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">1-2-A關於辛香料-14</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">1-2-B關於咖哩粉-18</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">1-2-C關於咖哩塊-22</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">1-2-D關於咖哩醬-26</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">1-3關於調味料-28</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">1-3-A油的功用-28</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">1-3-B鹽的功用-30</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">1-3-C豐富的祕密佐料-32</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">1-4關於食材-38</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">1-4-A依食材改變料理法（肉篇）-38</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">1-4-B依食材改變料理法（魚篇）-42</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">1-4-C依食材改變料理法（蔬菜篇）-44</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px=""> </span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">Chapter2</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">咖哩的原則 46</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">2-1咖哩的黃金準則-47</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">2-2 GR①基本香氣-49</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">2-3 GR②洋蔥的切法及效果-55</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">2-4 GR③番茄的鮮味-59</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">2-5 GR④烹調中的香氣-61</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">2-6 GR⑤水&高湯-64</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">2-7 GR⑥食材燉煮-66</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">2-8 GR⑦修飾香氣-68</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">2-9黃金準則的應用法-72</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">2-9-A應用黃金準則 印度咖哩篇-74</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">2-9-B應用黃金準則 歐式咖哩篇-78</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">2-9-C應用黃金準則 泰式咖哩篇-82</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">2-10咖哩系統學-86</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">2-10-A掌控咖哩以做出理想樣貌-88</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">2-10-B按照範例製作理想的咖哩-92</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">製作咖哩所須的料理器具-94</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px=""> </span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">Chapter3</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">咖哩的技術 96</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">3-1咖哩為何如此美味？-97</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">3-2關於炒洋蔥-100</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">3-3活用食材進行烹調-116</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">炒洋蔥的研究結果-113</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px=""> </span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">Chapter4</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">咖哩的應用-124</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">咖哩食譜解說-126</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">牛肉咖哩-128</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">歐式咖哩（應用黃金準則）-130</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">鮮蝦咖哩-132</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">碎肉咖哩-134</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">咖哩丼-136</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">泰式咖哩（應用黃金準則）-138</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">蔬菜咖哩-140</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">雞肉咖哩-142</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">豬肉咖哩-144</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">印度咖哩（應用黃金準則）-146</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px=""> </span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">本書介紹的雞高湯作法-150</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">本書介紹的咖哩作法-151</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">各款咖哩的辛香料使用頻率-156</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px="">後記-158</span> </span></strong>
</div>
<div>
	<strong><SPAN style="COLOR: " #0000ff><span 18px=""> </span> </span></strong>
</div>