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  6. 燒味‧傳承滋味

燒味‧傳承滋味

Author 陳永瀚
Publisher SUEP /萬里機構出版有限公司
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Released
2016/01/07
Language
Traditional Chinese(HK)
File format
PDF (23MB), fit in large screen and Pubook
Pages
202
ID
96321
ISBN
9789621460363
Provide Adobe DRM
PDF provided, EPUB not provided
Offer DRM free license
No
DRM
NT$352
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全書約40款食譜，分為五個章節：特色冷盤、惹味小食、懷舊燒味、滋味海鮮、歡聚宴客，提出烹調時的重點技巧，令讀者清楚明瞭，容易掌握及實踐。
大綱如下：
特色冷盤：懷舊千層峯、山葵醬手撕雞、話梅花雕醉鴿
惹味小食：果王燒雞翼、紅粉燒豬頸肉、花枝炸大腸
懷舊燒味：富貴雞、狗仔鴨、芋泥缽仔鵝
滋味海鮮：蟲草花響螺球、玫瑰煙䱽魚、回鍋醬焗扇貝
歡聚宴客：雙色米脆豬、茄子香魚、牛骨茶
陳永瀚
曾於西苑酒家、深井燒鵝海鮮酒家、利苑酒家、陶源酒家、翠園、翠玉軒及太平洋會等食肆任職，在不同風格的食肆工作，累積了豐富的烹飪知識，而且勇於創新。近年擔任餐飲顧問公司及教室之導師，並編撰多本燒味食譜，其中《燒味．滷水．小吃》更榮獲Gourmand World Cookbook Awards香港最佳燒烤食譜及香港最佳肉類食譜。

Details

Released
2016/01/07
Language
Traditional Chinese(HK)
File format
PDF: Fit in large screen
Provide Adobe DRM
Yes
Offer DRM free license
No
ID
96321
ISBN
9789621460363

Buy products firstAnd download app to watch

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