Screen Library米其林主厨的海鲜全事典 = School of fish：从选材到上菜零失误的151道经典鱼料理保证班
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| Published: |
大写出版社
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| Publisher Address: | 台北 |
| Publication Dates: | 2016 |
| Literature type: | Book |
| Language: | Chinese |
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| Carrier Form: | 423页: 图 ; 23cm |
| ISBN: | 978-986-5695-36-1 |
| Index Number: | TS972 |
| CLC: | TS972.126 |
| Call Number: | TS972.126/3144 |
| Contents: | 本书囊括所有海鲜烹饪手法，不论是烘烤、煨煮、炙烤、蒸煮、水煮、烧烤、油炸、嫩煎与翻炒，甚至生鱼料理、醃製也一应俱全。依照每项烹饪手法的难易度编排，再从基础菜色到具挑战性的食谱作法，让你迅速进入每道料理的要诀与重点！以简明详细的图解，为你示范令人耳目一新的经典海鲜菜式。 |