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專業 電子書

如果您喜歡 專業 電子書，或許您也會喜歡這些熱門精選。
顯示第 1 － 24 個結果，共 3002 個
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  • 吃顆桃子：廚界異類的料理哲學與人生獨白

    Eat a Peach

    由 張錫鎬 ……
    譯者: 鄭煥昇 ……
    全球熱議Netflix《美食不美》主持人、詹姆斯畢爾德獎傑出主廚、米其林二星餐廳Momofuku創辦人──最瘋狂、最好玩、最具爭議的火爆主廚張錫鎬（David Chang）　蠻幹到底、幽默自嘲且毫不保留，挑戰飲食與人生真理的極限。關於料理，他說的其實是⋯⋯張錫鎬何以改變現代美國人吃飯的方式，掀起餐飲界一場巨大變革？打破食物的貴賤之分，他以何種觀點挑起食物背後的社會性與文化脈絡？走一條顛覆傳統主廚之路，料理如何作為他跨文化背景下自我認同的利器？　「美味是一種迷因，一種文化的最小組成分子，吸引力應該是普世的，它的傳播不會因為人為的邊界或偏見而停歇。而究竟誰有權力決定把價值賦予特定食物。」──張錫鎬（David Chang）　以一顆不正宗刈包紅遍全美，韓裔美籍廚師張錫鎬在紐約的餐廳桃福（Momofuku），徹底顛覆了現代美國餐飲，解放傳統精緻美食文化，提供更多元的料理與用餐環境 …… 閱讀更多內容

    曾經是 NT$230 TWD 目前是 NT$196 TWD

  • Wean in 15

    Simple baby weaning advice with 100 quick and easy recipes

    由 Joe Wicks ……
    The only weaning guide you’ll ever need from bestselling author, proud dad and the nation’s favourite PE teacher, Joe Wicks, together with weaning expert Charlotte Sterling-Reed. Packed with up-to-date advice and 100 quick and easy recipes.Weaning can be a daunting prospect but with Wean in 15 it can be a happy and enjoyable time for the whole family.Whether you’re a first-time parent or not, Joe …… 閱讀更多內容

    NT$454 TWD

  • 您的桌位已準備好：紐約上流餐廳領班的外場風雲

    Your Table Is Ready: Tales of a New York City Maître D’

    由 麥可‧徹奇—亞佐立納 ……
    譯者: 鄭婉伶 ……
    系列 series flow
    ☞「在工作的這些年、這些餐廳裡，我學習到一件事：客人會記得，不是食物，而是人。」☜──《大熊餐廳》（The Bear）餐廳不是民主社會，外場生活充滿威脅。★亞馬遜編輯選書、外場版《安東尼．波登之廚房機密檔案》、熱門劇集《大熊餐廳》表哥角色的現實呈現，在美食與腐臭人性的參雜氣味下的真實職業生存法則，一冊來自世界餐飲一級戰區的暗黑心靈雞湯，紐約高級餐廳總領班生動又坦率地記錄了極具啟發的餐飲職涯──餐廳內部的狂歡，充斥著性愛、毒品、酒精，偶有美食佳餚……文字生動、鉅細靡遺、毫無保留。美食與腐臭人性參雜氣味下的生存法則，在尊嚴、成癮、酒精甚至藥物中調和的身心平衡，來自世界餐飲超級戰區的暗黑心靈雞湯，暢快又具啟發的餐廳外場紀實。㊙㊙㊙㊙㊙㊙㊙㊙這個產業裡充滿邊緣人、廢柴、藝術家、酒鬼、令人屏息的美女、被欺壓的毒蟲、你此生遇過最貪婪、最自戀的人，但同時也有一些世界上最慷慨、最有愛、最勤奮 …… 閱讀更多內容

    NT$336 TWD

  • 台味飄撇：食好料的所在

    由 鄭順聰 ……
    系列 第 383 冊 - 生活館Taiwan Style
    ☆ 食好料，看所在，寫出心頭的愛 ☆☆ 濃烈又隨意的台派真情，含藏風土與語言魅力的飲食書寫 ☆☆ 金漫大獎得主阮光民友情跨刀繪圖 ☆▌ 吃出台派男子漢的瀟灑與深情 ▌為什麼火雞肉飯不出嘉義？民雄的磅皮麵又稱搦仔麵？品嚐府城鱔魚的要點是「翹」？大稻埕的豬腳麵線豪氣又寫意？哈瑪星乾麵如吃水極深的大船？雨都基隆的豆乾包與淡水阿給有何異同？台北南機場的水餃魚兒般款擺游去？……出身嘉義民雄、自幼吃火雞肉飯長大的作者，以家鄉為起點，由南往北，從縣市鄉鎮到城市巷弄，晃遊各地，熱切地享用一道道點心小吃。他透過兼具颯爽男子漢與感性詩人的筆調，分享如何有感的吃、氣魄的吃、內行的吃，寫出活跳跳的生活氣息，記下庶民美食的豐沛滋味。▌ 坐在攤前，置身台灣美食的搖滾區 ▌大腳一跨，作者坐進「海景第一排」的美食攤前，透過絕佳的... …… 閱讀更多內容

    NT$300 TWD

  • 食指大動：安東尼．波登的精選家庭食譜，只與家人朋友分享的美味與回憶

    Appetites: A Cookbook

    譯者: 朱崇旻 ……
    由 安東尼．波登, Anthony Bourdain, 勞莉．屋勒佛, Laurie Woolever ……
    *此書為固定版面格式，建議使用平板或電腦閱讀***睽違12年，波登終於再次推出個人食譜！這本食譜，是波登只與家人朋友分享的美食與回憶除了波登最愛的拿手好菜還有（至少在波登看來）人人都能學會的美味料理！**「我經常不受控制地將食物硬塞給我愛的人。我成了電影裡那些『被動攻擊』的長舌婦或義大利老阿婆，總是催促別人：『吃吧！多吃點！』如果對方不吃，我就會垂頭喪氣，久久無法平復心情。這本食譜是我喜歡吃、也喜歡餵親朋好友吃的料理。這幾道菜都『很有效』，意思是，這些都經歷長時間實驗、反覆測試與（痛苦的）經驗之考驗。但本書的食譜毫無創新成分。假如你想找一位料理天才帶領你前往創意天堂，那你可能得換個地方找。反正不是我就對了。」－－安東尼．波登曾為專業廚師，波登過去為顧客提供各式料理--但「顧客」僅僅是抽象的概念，是他工作時望向用餐區，遙遙瞥見的模糊人影。只能預測他們當下的需求：他們想吃的是雞肉還是鮭魚 …… 閱讀更多內容

    曾經是 NT$630 TWD 目前是 NT$536 TWD

  • 台菜本味

    黃婉玲的菜尾湯與經典宴客菜

    由 黃婉玲 ……
    沒吃過，它只是江湖傳說；吃過的，滋味永難忘懷正宗的菜尾湯：不是剩菜雜燴，是包羅總舖師畢生功力、台菜巔峰之作！經典宴客菜＋正統台菜調味心法紅燒羹／五柳枝／封肉／筍絲酸菜排骨湯／扁魚白菜滷／白蘿蔔豬肚湯★頂尖台菜的神髓，就在傳統辦桌宴席之中。黃婉玲老師教你煮出失傳60年的夢幻老滋味：紅燒羹不加魚翅放爆皮更好吃？宴席版扁魚白菜滷要加肉絲、豬肚等四味食材？「阿舍菜」的名菜五柳枝要用哪五種材料才均衡？大封和小封的製作訣竅天差地遠？★複刻傳統總舖師的絕活「結菜尾」：完整示範做菜尾湯的比例與時間序，激盪出鮮美無比的湯品。★圖解台菜料理基本功：學會爆出香而不燥的扁魚，炸出嫩而不破的鵪鶉蛋，正確處理爆皮、酸菜。【寫給下一代台灣人的飲食風土與典故】<p... …… 閱讀更多內容

    NT$285 TWD 透過 Kobo Plus 免費享用

  • Buttermilk Graffiti

    A Chef's Journey to Discover America's New Melting-Pot Cuisine

    由 Edward Lee ……
    America is a melting pot of cultures and traditions, and the food is no exception. Experience a sampling of the vast array of American cuisine with this beautiful collection of recipes from across the country, taking inspiration from around the globe.“Thoughtful, well researched, and truly moving. Shines a light on what it means to cook and eat American food, in all its infinitely nuanced and ever …… 閱讀更多內容

    曾經是 NT$351 TWD 目前是 NT$66 TWD

  • Medium Raw

    A Bloody Valentine to the World of Food and the People Who Cook

    由 Anthony Bourdain ……
    “A true populist, as interested in celebrating the most humble wok-slinger as he is in extolling the superchef. If his sharp eye and his wicked tongue have brought him acclaim, what has kept him in the spotlight is his heart. Like Oscar Wilde, he is a moralist in the guise of a libertine.” —Denver PostThe instant New York Times bestseller and follow-up to Anthony Bourdain’s blockbuster classic on …… 閱讀更多內容

    NT$381 TWD

  • 太史第傳家菜

    由 江獻珠 ……
    粵菜奧秘 力臻完美嶺南太史第飲食傳人、香港飲食及烹飪名家江獻珠女士，家學深厚而從不滿足，年逾八旬仍執著追求飲食完美境界，深入酒樓廚坊觀摩學習、切磋交流，並反覆試做幾十次後才寫成食譜。 …… 閱讀更多內容

    NT$128 TWD 透過 Kobo Plus 免費享用

  • 主廚帶路：風味絕佳的東臺灣食材之旅

    由 楊柏偉(Nick) ……
    ★18個顛覆味覺的產地故事x16道法式風土料理食譜★Taster美食加創辦人 Liz高琹雯漣漪人基金會共同創辦人 朱平國際名廚 江振誠飲食生活作家 葉怡蘭台灣觀光協會榮譽會長／台灣公益平臺文化基金會董事長 嚴長壽真心推薦「我相信土地代表食材、環境影響風味、文化創造差異，這也是我料理的核心。如果這本書的內容能讓讀者更重視這片土地，更願意花時間了解，我覺得非常棒！或許在臺灣的某個角落，你能找到屬於自己的長濱風味，用自己的影響力去感染周邊的每個人，讓身處的環境愈來愈好。」——楊柏偉Nick座落於臺東長濱的Sinasera 24，以阿美族語「大地」命名，搭配傳統二十四節氣，嚴選當季、在地食材，推出結合土地與文化的Fine dining料理。主廚NiCK以法式料理手法，萃取山林的野味、濃縮海洋的鮮美，推出無菜單料理，創作出屬於自己的料理。不僅讓食客在一年四季中都可以感受到這片土地的迷人風情 …… 閱讀更多內容

    NT$364 TWD

  • Mastering the Art of French Cooking, Volume 1

    A Cookbook

    由 Julia Child, Louisette Bertholle, Simone Beck ……
    系列 第 1 冊 - Mastering the Art of French Cooking
    **NEW YORK TIMES BESTSELLER • The definitive cookbook on French cuisine for American readers: "What a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.'" —Entertainment Weekly“I only wish that I had written it myself.” —James …… 閱讀更多內容

    NT$668 TWD

  • 意外的主廚：蘇綏蘭的創意料理與人生故事

    由 蘇綏蘭 ……
    系列 第 67 冊 - 綠蠹魚Read It
    「最佳主廚」蘇綏蘭的斜槓人生成功展現華人移民美國奮鬥歷程讓中國菜成為90年代美國飲食文化的主流在 Susanna Foo 的生命裡，每個意外轉折彷如命中注定，促成這位世上最具才華的廚師之一，創造最受喜愛的餐廳，並得到無數主廚及幸運顧客如我的尊崇。這本自傳揭示她如何以堅毅與自信，跨越生命的重重難關。——美國華裔女作家．暢銷名著《喜福會》作者 譚恩美（Amy Tan）蘇綏蘭女士意外的廚藝人生造就了中華與歐美飲食之巧妙融合，賦予中菜新生命，亦為中華美食的輸出綻放了耀眼光芒，堪稱一代廚藝大師！——國立高雄餐旅大學校長 陳敦基作家 洪愛珠、高雄餐旅大學校長 陳敦基 、暢銷名著《喜福會》作者 譚恩美、公益平台文化基金會董事長 嚴長壽——感動推薦將軍之女、台大歷史系畢業、美國匹茲堡大... …… 閱讀更多內容

    曾經是 NT$379 TWD 目前是 NT$322 TWD

  • Eat a Peach

    A Memoir

    由 David Chang, Gabe Ulla ……
    NEW YORK TIMES BESTSELLER • From the chef behind Momofuku and star of Netflix’s Ugly Delicious—an intimate account of the making of a chef, the story of the modern restaurant world that he helped shape, and how he discovered that success can be much harder to understand than failure.ONE OF THE BEST BOOKS OF THE YEAR: NPR, Fortune, Parade, The New York Public Library, Garden & GunIn 2004, Momofuku …… 閱讀更多內容

    NT$217 TWD

  • The Food Lab

    Better Home Cooking Through Science

    由 J. Kenji López-Alt ……
    **Over 1 Million Copies SoldA New York Times BestsellerWinner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award"The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review**Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge …… 閱讀更多內容

    NT$1,133 TWD

  • The Noma Guide to Fermentation

    Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables

    由 René Redzepi, David Zilber ……
    系列 series Foundations of Flavor
    New York Times BestsellerNamed one of the Best Cookbooks of the Year by the Chicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater, and moreNamed one of the Best Cookbooks to Give as Gifts by Food & Wine, Bon Appétit, Esquire, Field & Stream, New York Magazine’s The Strategist, The Daily Beast, Eater, Vogue, …… 閱讀更多內容

    NT$517 TWD

  • Gordon Ramsay's Ultimate Cookery Course

    由 Gordon Ramsay ……
    "I want to teach you how to cook good food at home. By stripping away all the hard graft and complexity, anyone can produce mouth-watering recipes. Put simply, I'm going to show you how to cook yourself into a better cook."GORDON RAMSAYGordon Ramsay's Ultimate Cookery Course is about giving home cooks the desire, confidence and inspiration to hit the stoves and get cooking, with over 120 modern, …… 閱讀更多內容

    NT$1,033 TWD

  • Tartine Bread

    由 Chad Robertson ……
    For the home or professional bread-maker, this is the book . It comes from a man many consider to be the best bread baker in the United States: Chad Robertson, co-owner of Tartine Bakery in San Francisco, a city that knows its bread. To Chad, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. He developed his unique bread over two …… 閱讀更多內容

    NT$716 TWD

  • Essentials of Classic Italian Cooking: A James Beard Award Winner

    30th Anniversary Edition: A Cookbook

    由 Marcella Hazan ……
    A beautiful new edition of one of the most beloved cookbooks of all time, from “the Queen of Italian Cooking” (Chicago Tribune). A timeless collection of classic Italian recipes—from Basil Bruschetta to the only tomato sauce you’ll ever need (the secret ingredient: butter)—beautifully illustrated and featuring new forewords by Lidia Bastianich and Victor Hazan“If this were the only cookbook you …… 閱讀更多內容

    NT$436 TWD

  • Toast

    The Story of a Boy's Hunger

    由 Nigel Slater ……
    Now with an updated foreword by Elizabeth Day and afterword by Nigel Slater, twenty years later Toast has become a classic food memoir, detailing all the food, recipes and cooking that have marked Nigel’s passage from greedy schoolboy to great food writer.Whether relating his mother’s ritual burning of the toast, his father’s dreaded Boxing Day stew or such culinary highlights of the day as Arctic …… 閱讀更多內容

    NT$270 TWD

  • Sous Vide at Home

    The Modern Technique for Perfectly Cooked Meals [A Cookbook]

    由 Lisa Q. Fetterman, Meesha Halm, Scott Peabody ……
    A beginner’s guide to sous vide, offering 100+ tender and succulent dishes cooked to perfection—from the creator of Nomiku, the first affordable sous vide machine“Sous Vide at Home gives every home cook the techniques and recipes they need to revolutionize the way they make food.”—Hugh Acheson, author of How to CookLearn how to make the perfect sous vide meal with this easy-to-follow cookbook that …… 閱讀更多內容

    NT$181 TWD

  • The Devil in the Kitchen

    The Autobiography

    由 Marco Pierre White, James Steen ……
    The long-awaited autobiography of the archetypal kitchen bad boy - Marco Pierre WhiteWhen Marco Pierre White's mother died when he was just six years old, it transformed his life. Soon, his father was urging him to earn his own keep and by sixteen he was working in his first restaurant. White went on to learn from some of the best chefs in the country, such as Albert Roux, Raymond Blanc and Pierre …… 閱讀更多內容

    NT$450 TWD

  • Bourdain

    The Definitive Oral Biography

    由 Laurie Woolever ……
    New York Times bestsellerAn unprecedented behind-the-scenes view into the life of legendary celebrity chef Anthony Bourdain from the people who knew him bestWhen Anthony Bourdain died in June 2018, fans around the globe came together to celebrate the life of an inimitable man who, as a beloved travel icon, had dedicated his life to traveling nearly everywhere (and eating nearly everything), …… 閱讀更多內容

    NT$423 TWD

  • 台灣喫茶

    由 吳德亮 ……
    系列 series 阿亮找茶系列
    ◆在餘韻繞喉的清香中◆品味飄香四十載的台灣茶藝《台灣喫茶》精選六大都、五大縣市特色茶館、連鎖茶飲名店讓你一次享受品茶、賞器、吟詩、觀畫……的精采喫茶空間！從茶鄉之美到茶器之最，阿亮造訪全台八十餘間新舊茶館，深入探求其背後的茶文化與茶精神。來自不同領域、背景迥異的茶館主人們娓娓述說各自對茶的熱情、理念與堅持，以及茶館的掌故與變遷。每一間茶館背後都有一段鮮為人知的歷程，這些故事默默的打造出台灣茶如今耀眼奪目、享譽全球的成就。時至今日，茶館不僅只是喝茶的所在，更是反映主人創作理念與美學意識的空間；是城市人文風景的點綴，也是茶藝傳承的重要推手。它可以古色古香，也可以極具現代感，儘管風格各異，不變的是人文薈萃、融合藝術與文化的特質。■作者簡介作者：吳德亮<... …… 閱讀更多內容

    曾經是 NT$293 TWD 目前是 NT$249 TWD

  • Salt & Straw Ice Cream Cookbook

    由 Tyler Malek, JJ Goode ……
    Using a simple five-minute base recipe, you can make the “brilliant” (Andrew Zimmern), “astonishingly good” (Ruth Reichl) flavors of the innovative “ice cream gods” (Bon Appétit) Salt & Straw at home.NAMED ONE OF THE BEST COOKBOOKS OF THE SEASON BY Eater • Delish • EpicuriousBased out of Portland, Oregon, Salt & Straw is the brainchild of two cousins, Tyler and Kim Malek, who had a vision but no …… 閱讀更多內容

    NT$188 TWD