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廚房裡的美味科學

廚房裡的美味科學

本書破解了大廚數十年經驗撇步的精隨。做菜其實沒那麼難，
而且你我都學得會， 用科學燒菜，
讓料理成為最快樂的事！

NT$350
NT$277
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★第一本將台式料理、異國美食 

1.只要搞懂關鍵4工法－－殺青、快速熟成、梅納、焦糖，不必求「撇步」、無須「經驗」成功做美食。 

2.基礎科學助你觸類旁通、舉一反三，短時間內學會烹飪精髓。

 ◎殺青工法：Q嫩蒸鱈魚、炸出鮮紫茄子、香醇甜酒釀等。

 ◎快速熟成工法：軟嫩旗魚、甘甜白蘿蔔、美味炸豬排等。

 ◎梅納工法：爆香古早味、濃郁雞高湯、表面微焦厚切牛排等。

 3.不必再在廚房累積挫折感，運用科學原理，讓料理不失敗、更精準美味。

 4.掌握科學訣竅，成功做出數十道經典台菜、古早味小吃、異國美食。

 5.用科學替食物把脈，找出真相！

 
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