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[科技- 香草与香料DK生活香辛料大百科香草香料西餐烹调香料制备酱汁制作调料烹饪 香料调味品制造教程 调料制作香料包里的秘密]

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[ 书名：DK生活.香草与香料]
[ 定价：168]
[ 标准书号：ISBN 978-7-5184-2312-5]
[ 装帧：精装圆脊]
[ 用纸：铜版纸]
[ 开本：16开]
[ 出版社：中国轻工业出版社]
[ 页数：332]
[本书列出200种以上的香草与辛香料，并附上延伸的注释，告诉您如何购买、储存、以及在烹调中使用这些香草与辛香料。]
[˙专业的制备技巧，让您发挥出香草与辛香料的完整潜力。]
[˙本书列出了经典的香草与辛香料混合配方、酱汁、调味佐料及卤汁。]
[˙本书搜罗了世界各地的汤品、色拉、清淡小菜、肉类、鱼类、蔬菜类、意大利面食类、面条、谷物类、饮料、甜点的食谱。]
[https://img.alicdn.com/imgextra/i4/1770981854/O1CN01MFbLiI1PZApxtCxqH_!!1770981854.jpg]
[前 言]
[Part1 香草]
[香草的介绍]
[淡味的香草]
[荷兰芹]
[马齿苋]
[春艳花]
[琉璃苣]
[沙拉地榆]
[紫苏]
[三叶芹]
[滨藜]
[甜味的香草]
[没药树 ]
[金盏花]
[罗勒]
[月桂]
[桃金娘]
[白芷]
[芳香天竺葵]
[薰衣草]
[车叶草]
[香兰]
[柑橘味或酸味的香草]
[佛手柑]
[香蜂草]
[越南香蜂草]
[马鞭草]
[黄樟]
[鱼腥草]
[稻米草]
[酸模]
[甘草类或大茴香类的香草]
[藿香]
[茴芹]
[龙蒿]
[莳萝]
[茴香]
[薄荷味的香草]
[薄荷]
[卡拉薄荷]
[猫薄荷]
[洋葱味的香草]
[大蒜]
[青葱]
[细香葱]
[韭菜]
[苦味或涩味的香草]
[芹菜]
[圆叶当归]
[牛膝草]
[菊苣]
[刺激性或辛辣的香草]
[牛至与马郁兰草]
[迷迭香]
[鼠尾草]
[百里香]
[香薄荷]
[小薄荷]
[胡荽]
[刺芫荽]
[越南香菜]
[芝麻菜]
[水田芥]
[山葵]
[辣根]
[藜]
[艾蒿]
[香草的制备]
[摘叶去茎、剁细与捣碎]
[香草的风干与搓碎]
[制作香草醋、油及奶油]
[Part2 香料]
[香料的介绍]
[坚果类香料]
[芝麻]
[黑种草]
[黑樱桃籽]
[金合欢]
[甜味的香料]
[肉桂]
[中国肉桂]
[胡荽]
[杜松]
[玫瑰 ]
[香子兰]
[灌木番茄 ]
[红胡椒]
[红椒粉]
[酸味和水果味的香料]
[罗望子]
[盐肤木]
[伏牛花浆果]
[石榴 ]
[蔻坎果]
[杧果粉]
[柑橘味的香料]
[香茅]
[泰国柠檬 ]
[芦苇姜]
[柠檬香桃木]
[柑橘属植物]
[甘草类或大茴香类的香料]
[八角]
[大茴香]
[甘草]
[温暖朴实的香料]
[番红花]
[小豆蔻]
[黑小豆蔻]
[小茴香]
[葛缕子]
[肉豆蔻]
[豆蔻皮]
[姜黄]
[郁金 200]
[咖喱叶]
[胭脂籽 ]
[苦味或涩味的香料]
[酸豆]
[葫芦巴]
[独活草]
[乳香]
[红花]
[刺激性的香料]
[胡椒]
[荜澄茄]
[香叶]
[山椒]
[天堂籽]
[四川花椒与日本花椒]
[生姜]
[干姜]
[甜胡椒 ]
[丁香]
[阿魏草根]
[芥末]
[辣椒]
[香料的制备]
[香料的剁碎、磨碎、切片及切丝 ]
[香料的烘烤和煎炸]
[研磨、捣碎香料，制造调味酱]
[新鲜辣椒的制备]
[干燥辣椒的制备]
[盐]
[Part3 食谱]
[香草与香料的配方]
[综合香草配方]
[综合香料配方]
[调味酱与佐料]
[卤汁]
[香草与香料的烹饪]
[汤品、清淡小菜和沙拉]
[鱼类料理]
[肉类料理]
[蔬菜料理]
[意大利面、面条和谷物料理]
[蛋糕和甜点]
[鸣谢]
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[作者：Jill Norman，英国著名香草与香料专家，多年从事香草与香料的研究与制备，在香料、香草使用方面积累了丰富的经验。]
[译者：桑建，世界厨师联合会中国青年厨师大使，上海旅游高等专科学校烹饪专业教师，一直以来从事西餐的教学和社会西餐的相关工作，具有丰富的经验。]
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