Louis Eguaras, a renowned chef at the Le Cordon Bleu Program at the California School of Culinary Arts, provides readers with a terrific overview of what is truly involved in the preparation, cooking, and presentation of meals. He also provides invaluable insights into just what is involved in making this one's chosen profession.
Louis Eguaras, a renowned chef at the Le Cordon Bleu Program at the California School of Culinary Arts, provides readers with a terrific overview of what is truly involved in the preparation, cooking, and presentation of meals. He also provides invaluable insights into just what is involved in making this one's chosen profession.
The book will feature a wide range of illustrated lessons, from how to properly hold a knife... to the history of food... from food preparation and presentation... to restaurant hospitality and management, and much more.
The book will be presented in the distinctive and highly-attractive packaged style of 101 THINGS I LEARNED IN ARCHITECTURE SCHOOL, and will be the perfect gift for anyone who is thinking about entering culinary school, is already enrolled, or even just the casual chef.
作者简介
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路易斯．埃瓜拉斯 Louis Eguaras
加州廚藝學校(California School of Culinary Arts，Le Cordon Bleu Program)的烹飪教授，前白宮主廚，服務過的名人，包括：美國總統老布希、柯林頓、曼德拉、湯姆．漢克、巴菲特、安東尼．霍普金斯、奧立佛．史東、詹姆士．伍茲、米克．傑格、滾石合唱團、寇斯比、Stills、奈許。現與妻子定居美國加州維倫西亞。
繪者簡介
馬修．佛瑞德列克 Matthew Frederick
建築師、都會設計師、教師、《101 Things I Learned in Architecture School》作者，也是「101 Things I Learned」系列的創造人、編輯和插畫。現居麻州的劍橋。
加州廚藝學校(California School of Culinary Arts，Le Cordon Bleu Program)的烹飪教授，前白宮主廚，服務過的名人，包括：美國總統老布希、柯林頓、曼德拉、湯姆．漢克、巴菲特、安東尼．霍普金斯、奧立佛．史東、詹姆士．伍茲、米克．傑格、滾石合唱團、寇斯比、Stills、奈許。現與妻子定居美國加州維倫西亞。
繪者簡介
馬修．佛瑞德列克 Matthew Frederick
建築師、都會設計師、教師、《101 Things I Learned in Architecture School》作者，也是「101 Things I Learned」系列的創造人、編輯和插畫。現居麻州的劍橋。
There are only two ways to cook
Dry cooking uses direct heat----radiation,convection,or oil.methods include sauteing, pan frying,deep-frying,grilling,broiling,roasting, and baking. it produces browning or searing of the food's outside surface.
Moist cooking uses water,stock,or other liquid as a medium for transferring heat. Methods include blanching, boiling,simmering,poaching, and steaming. The foods are not browned and tend to be tender when done. For best heat transfer, the cooking vessel should be large enough for the food to be completely surrounded by the liquid or steam.
Dry and moist methods can be combined, in braising and stewing ,a tougher cut of meat is seared with dry heat ,and then simmered for several hours in liquid to tenderize. (查看原文)
0 有用 wens 2013-03-16 19:44:39
棒棒棒！！最爱科普书！101系列都超赞的！！
0 有用 kleinskrokodil 2017-07-20 06:46:45
评价这么少？补一个吧 和其他的几本一样是几年前去巴塞罗那 在米拉之家的小书店里发现的 卖书的小姐姐说 你选的这几本真的很好看 如今已经在看第二遍了
0 有用 kleinskrokodil 2017-07-20 06:46:45
评价这么少？补一个吧 和其他的几本一样是几年前去巴塞罗那 在米拉之家的小书店里发现的 卖书的小姐姐说 你选的这几本真的很好看 如今已经在看第二遍了
0 有用 wens 2013-03-16 19:44:39
棒棒棒！！最爱科普书！101系列都超赞的！！