的壽司製作大全日式壽司全書日本料理製作大全教程日料烹飪入門書籍魚蝦貝類壽司刺身花樣製作下載 mobi epub pdf 電子書 2024

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圖書介紹

店鋪：情深似海圖書專營店

齣版社：河南科學技術齣版社

ISBN：9787534980282

商品編碼：27252342717

叢書名：壽司製作大全

圖書描述

編輯推薦

◆時至今日，壽司作為日本料理的代錶，已經在全世界範圍內獲得瞭廣泛的認可。

◆身為一個有危機感和責任意識的壽司師傅，作者孜孜不倦，費時一年多終於使本書得以順利完成、齣版。

◆本書從基本的手法開始，將數十種魚貝類的處理方法、調理方法以及製作技巧等，結閤具體的材料附圖加以解說。這些都是做壽司的基礎。能做得這麼好、這麼詳細，在整個壽司行業都是很瞭不起的。

◆相信你隻要能夠經常看兩眼這本書，就能一點點理解壽司的獨特味道和奧秘，越發享受壽司製作帶來的無限樂趣。

內容簡介

◆本書共分六章，分彆對壽司製作的基本技術，各種魚類（五十多種）壽司的製作技巧，其他非魚類壽司的製作要領，壽司捲、壽司塊等各類壽司的製作技術，製作壽司所需的工具和材料等做瞭詳盡的介紹，囊括瞭壽司製作的所有知識，是名副其實的壽司製作技術大全。
◆本書對每一種壽司的製作工藝進行瞭詳細解析，圖文並茂，直觀易懂。壽司藝人一冊在手便可掌握所有壽司製作的知識。

◆本書為日本最著名的壽司藝人的經驗總結，是迄今最權威的壽司製作專著，受到日本全國壽司生産商——生活衛生同業工會聯閤會山縣正會長和技術研究委員會山崎博明委員長的推薦。

作者簡介 目黑秀信，1962年生於日本東京墨田區。從1979年到1991年的13年間，師從Yoroshiku壽司（東京府中市）的著名師傅山下忠夫先生。1992年獨立製作。現任Yoroshiku壽司（東京都稻城市）店主。取得壽司料理專門調理師暨調理技能士資格（厚生勞動省）。2012年，社團法人調理技術技能中心（厚生勞動大臣指定測驗機關）調理技術審查、技能檢定測驗及地方測驗委員。目前同時擔任東京都壽司商生活衛生同業組閤常務理事暨青年部長、東京都三多摩壽司商組閤聯閤會副會長。目錄

第一章製作壽司的基本技術

基本手法···············································14
魚的清髒加工方法· ································18
片三片（三枚卸）· ·······························18
背開· ·················································23
大名卸（沿脊柱片開）· ························26
手開· ·················································28
片五片（五枚卸）· ·······························30
基本的切片方法· ···································34
金槍魚的切片方法······························34
旗魚的切片方法· ································35
白肉魚的切片方法· ·····························36
醋飯的拌法· ··········································38
壽司名師談醋飯· ···································40
調和醋· ·················································46
第二章握壽司魚
鰻魚······················································48
大瀧六綫魚· ··········································55
香魚、幼香魚· ·······································56
方頭魚· ·················································60
鮟鱇· ·····················································64
石鱸······················································70
石鯛······················································76
金綫魚· ·················································77
日本鬼鮋· ··············································78
刺鯧······················································81
春子鯛· ·················································82
褐菖鮋· ·················································87

鰹魚······················································88
梭子魚· ·················································94
剝皮魚· ·················································96
鰈魚····················································100
高體鰤· ···············································102
鱚魚· ··················································103
金眼鯛· ···············································106
木棉魚· ···············································111
褐石斑魚· ············································112
吉氏青 · ············································113
小鮭魚· ···············································114
牛尾魚· ···············································114
鯖魚····················································115
針魚、閂· ············································120
藍點馬鮫· ············································123
鞦刀魚· ···············································124
新子、斑鰶· ··················· ·················125
黃帶擬鯵· ············································130
鱸魚····················································132
平鮋····················································135
鱈魚····················································136
帶魚····················································138
銀腹貪食舵魚· ·····································140
赤鮭····················································141
海鰻····················································142
長尾濱鯛· ············································147
姬鯛····················································147
黃尾鰤 · ···············································148
比目魚· ···············································152
虹鱒····················································154
鰤魚· ··················································156
綠鰭魚· ···············································158
竹莢魚· ···············································161
遠東擬沙丁魚· ·····································162

金槍魚· ···············································163
藍鰭金槍魚· ·····································163
印度金槍魚· ·····································168
大眼金槍魚· ·····································170
旗魚· ···············································171
七帶石斑魚· ········································174
銀鯧····················································175
大鱗大麻哈魚· ·····································176
真鯛····················································180
大眼鯛· ···············································182
目拔魚· ···············································182
鮶魚····················································183
生魚片的裝盤方法· ······························184

第三章握壽司烏賊、蝦、蟹、魚卵、章魚
萊氏擬烏賊· ········································186
長槍烏賊· ············································189
魷魚····················································192
金烏賊· ···············································193
劍尖槍烏賊· ········································193
紅蝦····················································194
白蝦· ···················································194
伊勢龍蝦· ············································195
日本長額蝦· ········································198
對蝦····················································199
蝦蛄····················································202
毛蟹····················································205
盲珠雪怪蟹· ········································206
鹹鮭魚子· ············································208

乾青魚子· ············································209
青魚子海帶· ········································209
真蛸····················································210
酢蛸·································· 的壽司製作大全日式壽司全書日本料理製作大全教程日料烹飪入門書籍魚蝦貝類壽司刺身花樣製作下載 mobi epub pdf txt 電子書格式