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Jingdong book

日本料理制作大全

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Books Cooking / Cuisine Japanese and Korean cuisine

Jingdong book

日本料理制作大全

Name: 日本料理制作大全
Brand: Jingdong book
SKU: 3139002561
Price: 33.98 USD
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因地缘、文化、口味上的接近，日本料理在中国一直是受欢迎的外国料理之一。随着各种食材和调料的引进，在家做出丰盛、正宗的日本料理已经不是奢望了。困难在于，制作日本料理有哪些我们不知道的诀窍？出身大阪阿倍野烹饪专业学校的川上文代老师将用超过1700幅图片和27个特别专栏，为每一位日料新手讲解制作日本料理的步骤和要点。请不要偷懒，仔细阅读，相信你一定会有所收获。在家也能为自己和亲朋做出美味的日本料理。
·主菜：天妇罗、生鱼片、味噌牡蛎锅、关东煮、炸鸡、烤鱼等32道
·配菜：筑前煮、茶碗蒸、鸡蛋卷、炖煮豆腐丸等16道
·米饭：红豆饭、太卷寿司、散寿司、茶泡饭等9种
·煲汤：味噌汤、魔芋蔬菜汤、松茸茶壶蒸等9种
……

海报：

Content Description

《日本料理制作大全》用超过1700幅步骤图详尽说明95道风味菜色的烹调方式。从主菜、配菜、小菜、汤品、米饭到渍物，一次满足读者对各式日本料理的学习需求。27则实用烹饪重点，从菜刀及砂锅的保养、摆盘技巧、万能酱汁的做法、调理器具的活用，到日本全国汤品的趣味介绍，内容涵盖实用与知识层面。无论是深受日本上班族喜爱的味噌串、上居酒屋必点的炸鸡、作法简单但风味万千的蒸蛤蜊，担任调理学校讲师长达十二年的川上文代都将透过详尽的料理步骤，加上精心整理的烹饪重点，带你化繁为简，轻松掌握日本料理的烹调诀窍。
在开始制作前，请仔细阅读第一章，本书所教授的蒸饭、煮高汤、提前处理蔬菜和鱼的方法，将帮助你事半功倍地做好日本料理。另有27个专栏介绍日本料理的诀窍和要点，教您做出日料店般精致又美味的日本料理。

Author Description

川上文代，幼时就对烹饪有浓厚的兴趣，从初中三年级到高中三年级这4年间，在池田幸惠料理教室学习烹饪。从大阪阿倍野烹饪专业学校毕业以后，在该校任职员12年。期间，她致力于烹饪专业学校大阪分校、法国里昂分校、ECOLE东京学校的烹饪培训工作。在法国里昂分校成为首位女讲师，在法国三星级餐厅乔治·布朗也进修过。
1996年回到东京涩谷开办DELICEDECUILLERES/川上文代料理教室。还作为烹饪专业学校外聘讲师、食品教育专职讲师、食品文化解说专家，以及千叶县烹饪大使，在各地演讲，在电视和杂志上经常出现，此外还积极开发食品，涉猎广泛。著有《使用珐琅锅制作美味料理》（诚文堂新光社）和《*亲切的料理教科书》（新星出版社）等多本著作。

Catalogue

第1章日本料理基础
准备工具
蒸饭
煮高汤
提前处理蔬菜
切蔬菜
片鱼
使用调味料
选择盛装容器
设计菜单
第2章主菜
四季蔬菜一览
天妇罗
日本料理诀窍和要点
提前处理野菜的方法
创意油炸
日本料理诀窍和要点
锦上添花的装饰叶片
生鱼片
日本料理诀窍和要点
成为生鱼片摆盘高手
2种鱼料理
日本料理诀窍和要点
平常要注重保养菜刀
味噌牡蛎锅
关东煮
日本料理诀窍和要点
砂锅的使用和保养方法
酱烧鲷鱼
油甘鱼萝卜
日本料理诀窍和要点
巧妙使用落盖
酱烧鲪鱼
日本料理诀窍和要点
巧用方便的烹饪工具
味噌青花鱼
味噌串
日本料理诀窍和要点
巧用各种味噌
3种烤鱼
3种盐渍烤鱼
2种照烧料理
日本料理诀窍和要点
6种万能酱汁
3种酒蒸贝类
红烧肉
日本料理诀窍和要点
搭配菜单，选择青菜
炸鸡
日本料理诀窍和要点
解决有关油炸的疑问
2种八幡卷
日本料理诀窍和要点
新鲜食材一定要经过处理
第3章配菜
四季海产一览
筑前煮
日本料理诀窍和要点
日本春节时不可或缺的重箱
炖煮豆腐丸
日本料理诀窍和要点
挑战私家手工豆腐
3种炖煮干货
日本料理诀窍和要点
方便使用的肉干是餐桌上的下饭菜
3种蔬菜炖煮
2种炖煮肉类
日本料理诀窍和要点
各式各样的炖煮
3种煎蛋
2种蒸菜
茶碗蒸
日本料理诀窍和要点
学会蒸菜的基础
第4章
小菜
四季水果一览
2种豆腐小菜
日本料理诀窍和要点
品尝营养丰富的芝麻
3种凉拌青菜
3种醋渍料理
4种凉拌菜
3种煮豆
3种常备料理
2种金平风小菜
日本料理诀窍和要点
使用多余的蔬菜
第5章各式米饭
四季容器一览
2种蒸饭
日本料理诀窍和要点
用微波炉轻松制作蒸饭
2种寿司
日本料理诀窍和要点
增加一些心思就能当作宴客料理
散寿司
日本料理诀窍和要点
日本人的主食--米的种类
鲷鱼饭
豆拌饭
日本料理诀窍和要点
蒸饭、拌饭等种类
2种茶泡饭
日本料理诀窍和要点
品尝各种日本茶
第6章煲汤
节气料理和饮酒日历
3种味噌汤
魔芋蔬菜汤
日本料理诀窍和要点
鲣鱼片的制作方法
3种煲汤
松茸茶壶蒸
日本料理诀窍和要点
味噌汤等各类煲汤
鲷鱼汤
日本料理诀窍和要点
日本全国各地的煲汤
第7章腌渍料理
米糠腌蔬菜
浅渍
腌渍薤白
甜醋渍
腌渍梅子

Introduction

如今的美食倾向于健康饮食，来自长寿之国的日本料理，在全世界都非常受欢迎。
本书中的日本料理表现了春夏秋冬的四季变幻，不只讲解料理，还有餐具和工具的用法、料理的装盘和搭配、雕刻装饰，从基础到实用料理、料理要点和失败案例等，内容繁多详实。鱼的切法、食材的提前准备等，在照片和图片中都有详细讲解。另外，也介绍了煲汤、生鱼片、烧烤、炖煮等烹饪方法。还特别介绍了使用剩余食材的料理和例子，可以参考一下。
日本料理包罗万象，妈妈的味道、家乡料理、精致料理、创新料理等等，应有尽有。
就算是身边熟悉的料理，真正烹饪的时候，也有很多不明白的地方。边看边模仿也许能做出实用料理来，但不了解基础和提前处理食材的方法，还是做不出美味的料理。巧妙利用这本教科书，哪怕减少一点点“这是什么”的疑问，在家人或朋友聚会时讲出来，也会让大家很开心吧。
现在小家庭越来越多，女性也慢慢走向社会，母亲向孩子传授日本传统料理的现象越来越少。在阅读这本教科书的同时，大家对日本料理会有全新的认识，进而提高自己的烹饪水平，关键时候大显身手让大家赞叹不已吧。
川上文代

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