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「お料理ことば」基本のキホン―作る前に知っておきたい

「お料理ことば」基本のキホン―作る前に知っておきたい

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長坂幸子 著

 

「ひとつまみ」と「少々」、多いのはどっち?――お料理初心者の素朴な疑問にやさしく答える、おいしい用語辞典。「ナルホド」が満載!

都内で料理教室を主宰する長坂センセイ。最近、作り方以外の質問が増えているそうです。

▼たとえば肉じゃが。イモを「乱切り」して「面取り」? 肉に火が通ったら「水をひたひた」に加える? 煮立ってきたら「アクを取る」? 味をしみこませるという「落としぶた」はどんなブタ?……本書は、そんな“お料理言葉”の素朴なギモンや勘違いに答えます!

▼ショウガ「ひとかけ」は親指の先サイズが目安。「ひとつまみ」は指3本、「少々」は指2本でつまんだ量。「ひたひた」は材料の頭が出るか出ないかくらいの水加減。「アク」は“悪”ではなく“灰汁”、野菜のエグ味や肉・魚を煮ると出る泡状のものを取り除くこと。「磯辺」は海苔、「淡雪」は泡立て卵白を使った料理……など、下ごしらえから調理、盛り付け方、料理名まで、知ってるようで知らない超初級用語をやさしく解説します。

▼料理が得意でも苦手でも楽しく読めるナルホド知識満載!

▼文庫書き下ろし。



●第1章 下ごしらえの「はてな?」がわかる 
●第2章 煮る、焼く、蒸すの「はてな?」がわかる 
●第3章 料理の名前の「はてな?」がわかる 
●第4章 なるほどナットク「食のことわざ」 

 

 

 

 

 

Condition:  Good
Format: 文庫
Published: 2004
Language: Japanese
ISBN: 978-4569662961

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◎ Books Condition Guide

  • New : This is a new book, unused, unread copy in perfect condition.

  • Very good: A book that looks new but has been read. Cover has no visible wear. No missing or damaged pages, no creases or tears, and no underlining or highlighting of text, and no writing in the margins, possible very minimal creasing.

  • Good : The book has been read but is in good condition. It has very minimal damage to the cover, including scuff marks. The binding has minimal wear. The majority of pages are undamaged with minimal creasing or tearing. There are no missing pages.  A book in fair condition, the text pages and illustrations will be complete. It may also be worn or show some early signs of splitting internally at the spine. A fair dust jacket will likely have some creases or chips or small tears and may be dirty.

  • Acceptable : A worn book that has complete text pages. Binding, jacket (if any) will be worn. Spine may be warped with cracking and scuffing.
    This copy may be soiled, stained, spotted, discoloured and browned or creasing Pages. Markings and note taking do not interfere with reading. May be some water damage and cover slightly torn.