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  6. 粤厨宝典：味部篇

粤厨宝典：味部篇

Author 潘英俊
Publisher 華藝數位 /广东科技出版社有限公司
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Released
2016/12/20
Language
Simplified Chinese
File format
PDF (23MB), fit in large screen and Pubook
Pages
542
ID
400627
ISBN
9787535966445
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《粤厨宝典》丛书分为《候镬篇》《砧板篇》《味部篇》《食材篇》《点心篇》《菜肴篇》《宴会篇》及《厨园篇》等册，本书为丛书中的其中一本，名为《粤厨宝典·味部篇》。本书以“烧、烤、风、腊、卤、浸”等为重心，着重罗列各地各式的制作和酱汁配方、材料发制等相关知识。
本书编排图文并茂，趣味横生，书中绝非仅是单纯讲述菜式的制作，既有古今菜式的延续，又有南北制作的对照，而且还把烹调的关键逐一归纳和对比，有些部分更是历来秘而不宣的秘方，是目前不可多得的既有实用性又有资料性的工具书。 《粤厨宝典》丛书可供烹饪工作者及烹饪爱好者在实践中参考。

Details

Released
2016/12/20
Language
Simplified Chinese
File format
PDF: Fit in large screen
Provide Adobe DRM
Provide PDF
Offer DRM free license
No
ID
400627
ISBN
9787535966445

Buy products firstAnd download app to watch

Details
　　

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