《Jane Brody's Good Seafood Book》是1994年出版的圖書，作者是Brody, Jane E.、Flaste, Richard。
基本介紹
- 中文名：簡·布羅迪的海鮮好書
- 外文名：Jane Brody's Good Seafood Book
- 作者：Brody, Jane E.、Flaste, Richard
- 語言：英語
- 出版時間：1994年10月
- 出版社：W. W. Norton & Company
- 頁數：592 頁
- ISBN：9780393036879
- 定價：67.74 美元
內容簡介
Here is another volume from today's most influential writer on food and health, the "New York Times" Personal Health columnist, Jane E. Brody. In this new book, America's authority on great food that is also good food has produced, with her collaborator Richard Flaste, a primer on seafood combined with a collection of delicious recipes. She notes that most of us, when growing up, knew fish in one of two incarnations - fish sticks or tuna on rye. What we didn't know was that seafood comes in an amazing variety of forms, that it is one of the most important low-fat sources of dietary protein available, and that it can be cooked easily, even by "fish novices, " in an almost infinite number of delicious ways that go well beyond the frozen fillets of childhood. Part One is a comprehensive overview of seafood lore that includes chapters on how to select, clean, fillet, and store fish; basic seafood cooking techniques; and a full discussion of seafood safety and the overwhelming health benefits of adding fish to your diet. Part Two is a collection of 240 recipes for hors d'oeuvres and appetizers, soups, salads, and main courses, including special sections on grilling and microwaving.
簡譯：這是今天最具影響力的食品和健康作家、《紐約時報》個人健康專欄作家簡·E·布羅迪的另一本書。在這本新書中，美國關於美食的權威與她的合作者Richard Flaste一起製作了一本海鮮入門書，並結合了一系列美味的食譜。她指出，在成長過程中，我們大多數人都知道魚有兩種化身——魚棒或黑麥鮪魚。我們不知道的是，海鮮有著驚人的多樣性，它是膳食蛋白質中最重要的低脂來源之一，而且即使是“新手”也可以很容易地烹飪，烹飪方式幾乎是無限的美味，遠遠超出了童年時的冷凍魚片。第一部分是海鮮知識的全面概述，包括如何選擇、清潔、切魚片和儲存魚類的章節；基本的海鮮烹飪技術；充分討論海鮮的安全性以及在飲食中添加魚類對健康的巨大益處。第二部分收集了240份開胃菜和開胃菜、湯、沙拉和主菜的食譜，包括關於燒烤和微波爐的特別部分。
