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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
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Provide PDF
Offer DRM free license
No

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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
Provide PDF
Offer DRM free license
No
ID
14088
ISBN
9789866238710

Buy products firstAnd download app to watch

Details
　　

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