CHEF’S SECRETS: INSIDER TECHNIQUES FROM AMERICA’S CULINARY MASTERS

Book ID/图书代码： 11186010B34479

English Summary/英文概要：

Chinese Summary/中文概要： 集結超過 80 位大廚的畢生心血:私‧家‧秘‧方， ㄧ次傾囊相授

集結全美頂尖大廚的美味秘笈，"大廚私家秘方"囊括超過八十位大
廚與美食家的智慧結晶。除了有每位大廚的相關介紹外，並收錄訪談記錄，親口向您透露他們做菜的花絮內幕、個人祕招、小訣竅以及新點子。
本書全面收錄了烹飪的各個菜系，包括有家禽肉類、生猛海鮮、烘培甜點、廚房器材等等，並配有大量索引方便讀者瀏覽。
書中，史蒂文瑞誠將教你如何正確使用三區炭烤法；詹姆斯彼得森則透露給你獨家濃稠沙司配方；還有吉米布萊德利的烤雞秘訣，以及J.布萊斯維特萊斯的番茄吹管去皮法等等等…
無論你是剛剛學會下廚的新手，還是經驗豐富的美食家，這本書都會是身為美食愛好者的你，書架上不可少的一本秘笈。(AW & KC)

Awards/获奖情况：Review
Tricks of the Trade
Finally, a book that tells you how to tenderize octopus with wine corks! You don’t find that useful? I guess you have a better way of tenderizing octopus. For the rest of us, there’s Chef’s Secrets: Insider Techniques from Today’s Culinary Masters (Quirk), by food writer and former caterer Francine Maroukian. Actually, most pages of this pocket-size book are filled with more prosaic, infinitely more helpful tips, like how to fold a burrito, how to roast a chicken perfectly, how to ripen fruit quickly, and how to boost the flavor of pasta. The people dispensing the advice are renowned chefs among them Charlie Palmer, Roxanne Klein, and Norman Van Aken and following each of the kitchen hints is a short Q&A with them. So now we know: The three foods that Scott Conant, chef at Manhattan’s L’Impero, will never get bored with are mortadella (a.k.a. bologna), Skippy extra-chunky peanut butter, and sea urchin -O Magazine

Rights Sold:
Book Club: The Good Cook, QPB, Insight/Out; Hebrew: Gordon Books; Czech: KMa s.r.o.; Portuguese (Brazil): Publifolha; Russian: AST

About the Author/作者介绍： Francine Maroukian is a freelance writer whose work frequently appears in Town & Country , Esquire , and Travel+Leisure.

Format:电子手稿

Rights Status/版权销售情况：Simplified Chinese/简体中文：AVAILABLE

Complex/Traditional Chinese/繁体中文：AVAILABLE

Sales in other countries/其他国家销售情况：

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