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做菜祕訣一點就通

5.0分，1 ratings
Author 楊珮珊
Publisher 人類智庫 /鼎鑑文化
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Released
2011/04/29
Language
Traditional Chinese
File format
PDF (12MB), fit in large screen and Pubook
Pages
68
ID
14088
ISBN
9789866238710
Provide Adobe DRM
PDF provided, EPUB not provided
Offer DRM free license
No
DRM
NT$126
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青菜怎麼炒才會清脆好吃？牛肉怎麼做才會柔嫩美味？如何滷出香Ｑ彈牙的紅燒肉？魚要怎麼煎才會又香又不破皮？原來每一道菜都是有秘訣的，只要掌握烹飪訣竅，一點即通！

　　●食譜示範52道簡易可口的家常料理，清楚解說製作步驟和材料特性，每道食譜並有一則相關的烹飪問答，教您掌握製作訣竅，從此做菜不失敗。

　　●內容分為肉類、海鮮、蔬菜、麵飯和湯品五大單元，菜色豐富多樣，能滿足小家庭在家自己開伙的需要，色香味俱全。

　　●專頁介紹各種食材的選購處理、基礎刀工和烹調應用，讓您了解怎樣做菜最好吃，並且吃出健康，即使初學者也能輕鬆下廚房。

Details

Released
2011/04/29
Language
Traditional Chinese
File format
PDF: Fit in large screen
Provide Adobe DRM
Yes
Offer DRM free license
No
ID
14088
ISBN
9789866238710

Buy products firstAnd download app to watch

Details
　　

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