简 霍恩比 煮什么以及怎么煮 What to Cook and How to Cook it 英文原版 烹饪 食谱
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作者Jane Hornby
出版社Phaidon Press
ISBN9780714859019
出版时间2010-10
印刷时间2010-10
印数1千册
装帧平装
开本18开
纸张轻型纸
页数416页
字数1千字
定价250元
上书时间2024-12-04
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基本信息
Format:Hardback 416 pages
Publisher:Phaidon Press Ltd
Imprint:Phaidon Press Ltd
ISBN:9780714859019
Published:2 Oct 2010
Weight:2066g
Dimensions:277 x 232 x 40 (mm)
页面参数仅供参考，具体以实物为准
书籍简介
《煮什么和怎么煮》是一本面向初学者的烹饪书，展示了如何为一周中的每一天烹饪简单、美味的菜肴。本书将清晰的步骤图片、万无一失的食谱成功地结合在一起，以100种为大众喜爱的日常菜肴为例，指导读者完成烹饪过程中的每一个步骤，而这些食谱是任何人都可以遵循的。烹饪过程中的每一种成分和阶段都有清晰的彩色照片，醒目、简单的设计将鼓励任何对烹饪缺乏信心的人尝试为家人和朋友制作营养丰富的家常菜。每个阶段都有清晰的解释，没有想当然的先验知识。甚至连 "切碎 "这样的常用术语也在图文并茂的词汇表中进行了解释。
食谱是由一位经验丰富的食品作家撰写的，他在创作简单、无误的食谱方面具有多年的专业知识，每份食谱都经过多次测试，以确保其易于操作。书中还提供了额外的提示和技巧，包括如何选择食材、出错时如何挽救食谱以及如何用不同的食材改编菜肴。与大多数初学者的烹饪书不同，这本书并不试图教授技术，如糕点和面包制作：它只专注于创造直接的、令人愉快的、易于烹饪的菜肴。这些食谱非常实用，使用的食材在任何市场或超市都可以买到，不需要专业设备，而且经济实惠、营养丰富。为了便于决定做什么菜，这些食谱分为早餐和早饭、工作日简餐和午餐、共享菜肴、快速简单的晚餐、需要较长时间烹饪的周末主餐以及甜点和烘烤等章节。烹调方法》将使任何烹饪新手掌握一套简单的、适合人群的菜肴，他们可以自信地将其烹调的程度。
What to Cook and How to Cook It is the ultimate cookbook for beginners, showing how to cook easy, delicious meals for every day of the week. With a winning combination of clear step-by step-photographs, and authoritative, foolproof recipes, it takes 100 favourite everyday dishes and guides the reader through every step of the cooking process with recipes that absolutely anyone can follow. Each ingredient and stage of the cooking process is illustrated with a clear colour photograph, and the striking, simple design will encourage anyone who lacks confidence at cooking to have a go at producing nutritious, home-cooked food for their family and friends. Every stage is clearly explained, with no prior knowledge taken for granted. Even common terms such as 'finely chopped' are explained in an illustrated glossary.
The recipes are written by a highly experienced food writer with years of expertise in creating simple, foolproof recipes, and each one has been tested several times to ensure that it is easy to follow. Additional hints and tips are provided on how to choose ingredients, how to rescue a recipe if things go wrong, and how to adapt the dish with different ingredients. Unlike most beginners' cookbooks, this one does not attempt to teach techniques, such as pastry and breadmaking: it focuses purely on creating straightfoward, enjoyable meals that are easy to cook. The recipes are extremely practical, using ingredients available in any market or supermarket, do not require specialist equipment, and are economical and nutritious. To make it simple to decide what to cook, the recipes are divided into chapters on breakfasts and brunches, light weekday meals and lunches, dishes for sharing, quick and easy suppers, weekend main meals that take longer to cook, and desserts and baking. What to Cook will equip any novice cook with a repertoire of simple, crowd-friendly dishes that they can cook to perfection with confidence.
作者简介
简-霍恩比是一位经验丰富的食品作家和厨师，专门为初学者开发食谱。在接受了厨师培训后，她在英国广播公司(BBC)畅销《美食》杂志担任了五年的烹饪作家和食品编辑。该杂志以其清晰、循序渐进的风格和经过多次测试的傻瓜式食谱而闻名。她还编辑了几本BBC《美食》杂志的101本食谱。
Jane Hornby is an experienced food writer and cook, specializing in developing recipes for beginners. After training as a chef, she worked as cookery writer and food editor on the BBC's bestselling Good Food magazine for five years. The magazine is renowned for its clear, step-by-step style and for its foolproof recipes which are tested many times. She has also edited several of BBC Good Food's 101 recipe books.
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