每日法式烹饪 Everyday French Cooking 餐饮生活美食
￥ 198 九五品
仅1件
北京通州
认证卖家担保交易快速发货售后保障
作者Wini Moranville 著
出版社Harvard Common Press
ISBN9780760373576
出版时间2022-04
装帧精装
上书时间2024-07-16
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Publisher:Harvard Common Press,U.S.
Imprint:Harvard Common Press,U.S.
ISBN:9780760373576
Published:12 Apr 2022
Weight:912g
Dimensions:204 x 253 x 19 (mm)
页面参数仅供参考，具体以实物为准
书籍简介
就是它了！一本让您快乐的日常法式烹饪书。
以经典法式烹饪的智慧为基础，但又与时俱进，强调在不牺牲口味的前提下，轻松掌握烹饪技巧、制作简单食物、快速烹制法式菜肴。法式烹饪常常让人联想到在华丽的餐厅用餐，一小队厨师在调味汁前盘旋数小时，运用准确的技术、特殊的器皿和晦涩难懂的配料制作出优雅的菜肴。
但是，这种法式烹饪的形象与真正的法国家庭的饮食方式并不相似。法国人和他们的美国同胞一样，希望用容易找到的食材和普通的日常用具快速做出健康美味的食物。从经典法式菜肴（如meuniere鱼和boeuf bourguignon）的现代做法，到当今典型法国家庭的烹饪食谱，《日常法国烹饪》超越了一般的烹饪书，其中包括引人入胜的趣闻轶事、当地色彩、对法国家庭厨房的敏锐洞察力，以及让任何家庭厨师都能轻松烹饪法式菜肴的技巧、窍门和捷径。
数十张精美的成品照片将进一步激发您的烹饪灵感，让您在一周的任何夜晚都能烹饪出新鲜、生动的日常法式美食。享受制作、分享和品尝简单法式菜谱的乐趣，包括：
融化的山羊奶酪沙拉配蜂蜜；松子扇贝烩配细香草；全天候清炒鸡肉；樱桃和红酒酱；牛排猪排配芥末；普罗旺斯简单炖牛肉；烤鲑鱼配韭菜；葡萄酒；大蒜经典法式披萨；经典法式披萨；草莓焦糖可丽饼配马斯卡波尼奶油；巧克力奶油锅；柠檬凝乳奶油布蕾。
时间紧迫的厨师会特别欣赏整章的主菜食谱，这些食谱可以在 30 分钟或更短时间内完成。事实上，这本书一再证明，法式餐桌的乐趣对每个人都是有意思的。您可以生活简朴，烹饪简单，也能夜夜饕餮。
This is it! The everyday French cookbook you'll truly cook from, night after night. Grounded in the wisdom of classical French cooking, yet updated for today, Everyday French Cooking emphasizes easy technique, simple food, and speedy preparation of French cuisine without sacrificing taste. Too often, French cooking evokes images of fine dining at ornate restaurants where a small army of chefs hover over sauces for hours, employing precision technique, special utensils, and obscure ingredients to craft elegant dishes.
But this image of French cooking bears little resemblance to the way real French families eat. The French, like their American counterparts, want healthy and delicious food made quickly from easy-to-find ingredients using typical, everyday utensils. From modern takes on classic French dishes-like fish meuniere and boeuf bourguignon-to recipes for the kind of cooking found in typical French homes today, Everyday French Cooking goes beyond a typical cookbook to include engaging anecdotes, local color, and keen insights about French home kitchens, as well as tips, tricks, and shortcuts to make French cooking accessible to any home cook.
Dozens of beautiful finished-food photographs will further inspire you to cook fresh, vivid everyday French food any night of the week. Enjoy making, sharing, and savoring simple French recipes including: Melty Goat Cheese Salad with Honey and Pine NutsScallop Chowder with Fines HerbesAny-Day Chicken SauteSteak with Cherry and Red Wine SaucePork Chops with Mustard-Caper SauceSimple Beef Stew from ProvenceRoasted Salmon with Leeks, Wine, and GarlicClassic French PizzasStrawberry-Caramel Crepes with Mascarpone CreamChocolate Pot de CremeLemon Curd Creme Brulee Time-pressed cooks will especially appreciate the entire chapter of main-dish recipes that can be made in 30 minutes or less. Indeed, this book proves, again and again, that the joys of the French table are open to everyone.
You can live modestly and cook simply, yet dine splendidly, night after night.
作者简介
薇妮-莫兰维尔在爱荷华州得梅因长大，曾就读于爱荷华大学，毕业时获得法语和英语学士学位。随后，她搬到纽约，先后在法国兴业银行、《Elle》杂志工作。后来，她被调到该出版社在英国牛津的分部，担任宣传经理。1993 年，她获得爱荷华州立大学英语专业硕士学位；1994 年，她开始了现在的职业生涯，成为一名美食和葡萄酒作家/编辑。
她的美食故事曾刊登在《美好家园》、《乡村家园》、《假日开胃菜》、《假日庆典》、《假日菜单》、《创意家居》、《沉醉》杂志（德克萨斯州沃斯堡的豪华生活方式杂志）和《DSM》（得梅因的豪华生活方式杂志）等生活方式杂志上。她还担任过 Better Homes and Gardens 旗下众多烹饪书的撰稿人和编辑，包括过去三版的 Better Homes and Gardens New Cook Book。
自 1997 年以来，她还为《得梅因纪事报》撰写了 500 多篇餐厅评论。除餐饮专栏外，她还不时为该报撰写有关葡萄酒、美食和旅游的文章。近年来，莫兰维尔在她经常报道的话题中增加了葡萄酒、烹饪和葡萄酒旅行。目前，她每月为《Relish》杂志撰写葡萄酒专栏，该杂志于 2006 年 2 月创刊，是一本通过全国日报发行的美食杂志，发行量超过 1,500 万份。莫兰维尔是詹姆斯-比尔德基金会（James Beard Foundation）成员，自 2005 年以来一直担任餐厅奖评委。
Wini Moranville grew up in Des Moines, Iowa, and attended the University of Iowa, graduating with a B.A. in French and English. She subsequently moved to New York City, where she worked for Societe Generale (a French bank), Elle magazine, and Oxford University Press. She was later transferred to the Oxford, U.K., branch of this publisher, where she worked as a publicity manager. She obtained her M.A. in English from Iowa State University in 1993; in 1994, she began her present career as a food and wine writer/editor. Her food stories have appeared in lifestyle magazines including Better Homes and Gardens, Country Home, Simply Perfect Italian, Holiday Appetizers, Holiday Celebrations, Holiday Menus, Creative Home, Indulge magazine (a luxury lifestyle magazine in Fort Worth, Texas), and DSM (a luxury lifestyle magazine in Des Moines). She has also served as a writer and editor for numerous cookbooks under the Better Homes and Gardens imprint, including the past three editions of the Better Homes and Gardens New Cook Book. Since 1997, she has also written over 500 restaurant reviews for The Des Moines Register. In addition to the dining column, she writes occasional pieces about wine, food, and travel for this newspaper. In recent years, Moranville has added wine and culinary and wine travel to the topics that she covers regularly. She currently writes a monthly wine column for Relish magazine, a food magazine launched in February 2006, with a circulation of over 15 million, distributed through daily newspapers nationwide. Moranville is a member of the James Beard Foundation, and has served as a Restaurant Awards panelist since 2005.
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