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    6. 簡單.豐盛.美好:祖宜的中西家常菜

    簡單.豐盛.美好:祖宜的中西家常菜

    Author 莊祖宜
    Publisher 新經典文化 /新經典文化
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    Released
    2015/07/01
    Language
    Traditional Chinese
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    Pages
    604
    ID
    390075
    ISBN
    9789865824440
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    簡單‧豐盛‧美好:祖宜的中西家常菜

    Author 莊祖宜
    Publisher 新經典文化
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    Released
    2015/07/01
    Language
    Traditional Chinese
    Pages
    256
    ID
    540438
    ISBN
    9789865824440
    DRM
    NT$315
    紙本書
    NT$378
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    庫存 1
    • Intro

    • Chapters

    • Author

    我深信唯有動手做才能真正瞭解、欣賞和開創。
    飲食之均衡、人際之和諧、環境之改善,可以從大家回歸廚房開始。──莊祖宜

    【廚房裡的人類學家】
    第一本典藏食譜,終於上桌!
    「看她下廚就是種享受!」
    讓300萬人盛讚實用與專業
    只要簡單變化就能豐盛上桌,進而為生活增添些許美好。

    8年前,她為我們揭開廚房裡的美味故事與秘辛。
    她持續磨練廚藝、從未放棄夢想
    服務對象從不認識的客人變成最親愛的家人朋友。
    餐桌從台灣延伸至波士頓、香港、上海、華府,到如今的雅加達......
    唯一不變的是,她遊刃有餘的廚藝展現,以及優雅自然、隨性不拘的生活態度

    面對生活的一變再變,她總能隨遇而安,用創意一一拆解!
    這一次,藉由專業的不藏私分享,
    讓我們品嚐她在廚房裡的滿腔熱忱與日積月累的心得體悟。

    ◎深受視頻讀者肯定,實做成功率高,下廚者真誠推薦:
    ●不用再買外面的「香蒜奶油醬」,DIY更安心。
    ●剛才跟老婆照著食譜做了「椰香雞飯」,真是好吃!!!
    ●這道「酸豆檸香雞排配天使麵」真的很好吃 簡單且快速 平常最害怕雞胸肉又乾又柴,拍薄之後,煎起來又嫩又香。簡單的調味就非常好吃!
    ●「蔥油拌麵」很簡單製作又好吃,我沒把蔥炸很久,配細麵條好好吃,一大碗公馬上秒殺XD
    ●很專業的做法同時也教會了我對油醋沙拉的基本概念!在家試過了一次,真的不難,只是我的比例沒有老師準確,但我很樂於再嚐試。
    ●我看了這道「烤牛排配煙燻紅椒油」才破除了封汁的迷思。
    ●昨天第一次試做apple pie非常成功,尤其是派皮的方式,我只用了不到2匙的水哦!好謝謝妳的分享!
    ●就像祖宜說的,做「口袋餅」時麵團膨脹時好可愛。

    ◎84道家常菜與18篇專文展現的不只是廚藝實踐,更體現她多年來一本初心的夢想
      莊祖宜,曾以《廚房裡的人類學家》,將豐富人文學理的養份讓廚藝上有所滋長,掀起一波全新的華文飲食書寫風範;接著,她喊出「其實,大家都想做菜」的宣言,讓蔡珠兒盛讚「以清淺之筆,寫深度之藝,寫得有味有料」。
      這本食譜是莊祖宜的醞釀、規劃多時的第一本食譜,也是這些年來作者追隨專業廚藝夢想的實踐。總共84道只要喜愛美食都能學會的中西家常菜,每一道菜經過作者精心設計,食譜樣式細膩兼具專業,還有許多網友們的實做測試,幾乎是零失敗範本。
      作者長期追隨專業廚界的流行趨勢和尖端技藝之外,更期許下廚應該與生活連結,同時關切起切身的食材品質與家人健康問題。藉由這本書食譜的引導之下,希望我們每一個人正視生活周遭與飲食環境有關的問題,並為此改變飲食生活習慣。而她深信「唯有動手做才能真正瞭解,而唯有瞭解才能欣賞和開創。飲食之均衡、人際之和諧、環境之改善,可以從大家回歸廚房開始。」

    ◎做菜不是一個口令一個動作,每一道菜學一樣核心技巧,練就一身廚房基本功。      
      與其學會「怎麼做菜」,不如更進一步瞭解「為什麼要這樣做?」作者希望我們了解每一個步驟的意義,這樣如需省略或代換才不會出關鍵性的錯誤,若想增添自己的創意更能十拿九穩。所謂,今日的靈機一動與就地取材,可成就明日的招牌老菜。誠如名廚茱莉亞‧柴爾德所說:「知道的越多,能創造的就越多。在廚房裡,想像力是沒有極限的。」

    ◎「掐指一算」可以辨識牛排幾分熟?用「人中」可以測魚肉生熟與否?
      所以,本食譜菜色選擇取決標準是做法不太複雜,而每一道一定要有明確核心技巧,比如說:「做糖醋小排,我介紹糖分對肉汁色澤與濃稠度的影響;拌生菜沙拉,我分析油醋醬汁的標準比例與延伸變化;煎烤牛排,我解釋如何判斷熟度;做川味口水雞,我示範如何輕易的為雞腿去骨……」
      這些菜色傳達了廚藝技巧的範例與管道,目的是希望大家看了示範後,真正瞭解每個動作背後的用義,而不是一個口令一個動作,戰戰兢兢的測量1大匙,2小匙。一旦掌握了方法並知其所以然,下廚者不僅能輕易依樣畫葫蘆,更能觸類旁通,舉一反三。
    More
    More
    序
    工欲善其事
    基礎工具一覽
    下廚前的叮嚀
    不愛吃西餐?
    菜色安排
    在家請客的輕鬆法則
    談擺盤

    Part.1:醬料、沙拉涼拌、小點、湯品 Sauce, Salad, Soup, Appetizer
    羅勒青醬 Classic Pesto
    芫荽蔥薑青醬 Cilantro, Scallion and Ginger Pesto
    墨西哥式酪梨醬 Guacamole
    鷹嘴豆泥 Hummus
    香蒜奶油醬 Garlic Butter
    麻辣紅油 Chili Oil

    沙拉與涼拌的黃金比例
    油醋醬 Basic Vinagrette
    和風沙拉醬 Ginger Miso Dressing
    如何烤堅果
    西式沙拉:
    櫛瓜緞帶沙拉 Zucchini Ribbon Salad
    番茄羅勒瑪茲瑞拉沙拉 Capres
    橙橘沙拉 Citrus Salad
    鮮蝦葡萄柚酪梨沙拉 Prawns, Grapefruit and Avocado Salad
    章魚沙拉 Octopus Salad
    中式涼拌:

    涼拌萵苣筍 Pickled Chinese Lettuce Stem
    涼拌胡蘿蔔絲 Spicy Shredded Carrot Salad
    涼拌藕片 Lotus Root Salad
    涼拌白菜心 Chinese Cabbage and Tofu Slaw
    蟹肉酪梨冷盤 Crab and Avocado Salad
    番茄青醬杯子優格 Tomato and Pesto Yogurt Verrine
    酥烤鑲蘑菇 Baked Stuffed Mushrooms
    培根蘆筍卷 Bacon-wrapped Asparagus
    西式玉米烙 Corn Fritters

    雞高湯 Chicken Stock
    香腸甘藍白豆湯 Sausage, Kale and White Bean Soup
    奶油蘑菇湯 Mushroom Cream Soup
    醃篤鮮 Shanghai Home-style Soup with Ham, Ribs, and Bamboo Shoots
    西班牙番茄冷湯 Gazpacho

    Part.2:肉類&海鮮 Meat & Seafood Course
    燉一鍋肉 Braising / Stewing
    糖醋小排 Sweet and Sour Pork Ribs
    紅酒燉牛肉 Red-wine Braised Beef
    番茄白酒燉雞 Braised Chicken with Tomatoes and White Wine
    椰汁咖哩牛肉醬 Keema Curry
    蒜香白酒煮淡菜 Steamed Mussels with Garlic and White Wine
    川味口水雞 Poached Chicken with Chili Oil
    酒香入菜
    鹽漬法 Brining
    小里肌配白蘭地胡椒醬 Pork Tenderloin Medallions with Brandy Peppercorn Sauce
    煎牛排 Seared Steak
    煎烤牛排配煙燻紅椒油 Grilled Flank Steak with Smokey Paprika Oil
    酸豆檸香雞排 Chicken Piccata
    煎鴨胸配薑味橙醬 Seared Duck Breast with Anis Flavored Orange Reduction
    煎鯛魚配莎莎醬 Pan-fried Tilapia with Tomato Salsa
    煎魚排配青檸醬油 Seared Filet of Fish with Lime Ponzu Sauce
    煎鮭魚配白酒味噌醬 Seared Salmon with Miso White Wine Sauce
    香煎大明蝦 Seared Butterflied Prawns
    椒鹽炒魷魚 Salt and Pepper Squid
    正宗與創新
    不可或缺的烤箱
    蝴蝶烤雞 Roasted Butterflied Chicken
    坦督里咖哩烤雞腿 Tandoori-style Curry Chicken
    五香烤肋排 Roasted Five Spice and Soy Glazed Pork Ribs
    地中海式香料烤魚 Mediterranean Style Roasted Whole Fish
    李子烤鴨腿 Slow Roasted Duck Legs with Plums

    Part.3:麵飯&蔬食配菜 Starch , Vegetables, Side Dish
    味覺的加法與減法
    蒜香白酒蛤蜊麵 Pasta with Clams in White Wine Sauce
    煙花女義大利麵 Pasta alla Puttanesca
    培根蘆筍義大利麵 Pasta alla Carbonara
    奶焗通心粉 Macaroni & Cheese
    蔥油拌麵 Shanghai Style Noodles with Aromatic Scallion Oil
    涼麵 Cold Noodles with Shredded Chicken and Sesame Sauce
    炒雪菜毛豆筍片年糕 Rice Cake with Bamboo shoots, Edamame, and Pickled Mustard Green
    蕉葉香腸糯米飯 Steamed Sticky Rice with Sausage
    椰香雞飯 Coconut Rice with Chicken
    香料飯 Pilaf
    蝦仁玉米粥 Sauteed Shrimps on Polenta

    炒青菜
    火腿薄荷炒青豆 Peas with Prosciutto and Mint
    蒜香炒蘑菇 Sauteed Mixed Mushrooms
    培根炒孢子甘藍 Stir-fried Brussels Sprouts with Bacon
    烤蘆筍 Roasted Asparagus
    烤大蒜 Roasted Whole Garlic
    烤馬鈴薯 Roasted Potatoes
    火烤剝皮甜椒 Roasted Sweet Peppers
    烤咖哩白花椰與胡蘿蔔 Roasted Curried Cauliflower and Carrots
    橙汁蜂蜜烤番薯 Spicy Roasted Sweet Potato with Orange and Honey
    馬鈴薯泥 Mashed Potato
    普羅旺斯燉菜 Ratatouille

    Part.4:甜食點心 Desert & Drink
    吃貨的節食計畫
    美式比司吉 American Southern Biscuits
    美式鬆餅 Pancakes
    法國吐司 French Toast
    法式可麗餅 Crepes
    口袋餅 Pita Bread
    肉桂吉拿棒配巧克力醬 Churros with Cinnamon Sugar and Chocolate Sauce
    焦糖醬 Caramel Sauce
    派皮秘訣大公開
    鄉村風水果塔 Rustic Fruit Tart
    法式櫻桃布丁 Clafoutis
    巧克力豆餅乾 Chocolate Chip Cookies
    2分鐘巧克力蛋糕 Two-minute Chocolate Cake
    冰糖桂花燉梨 Poached Pears in Rice Wine, Rock sugar, and Osmanthus Blossoms
    薄荷檸檬汁 Mint Lemonade
    草莓香檳 Strawberry Champagne
    More
    莊祖宜

      師大英語系畢業,哥倫比亞大學人類學碩士。留學期間發展出做菜的第二專長,三十出頭終於決心轉行入廚,歷經廚藝學校與飯店學徒的磨練,煙熏火燎之餘並勤寫作分享餐飲見聞,著有《廚房裡的人類學家》、《其實,大家都想做菜》。婚後隨外交官夫婿四海為家,餐桌從台北延伸至波士頓、香港、上海、華府,到目前的雅加達,育有兩子述海、述亞。隨遇而安的性格孕育獨特飲食見解,以飽覽群書,吃遍四方,並認真思考一切與飲食有關的課題為人生志業。

      「廚房裡的人類學家」系列烹飪教學視頻請見祖宜的個人網站:www.chuangtzui.com。
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    • Intro

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    • Author


    我深信唯有動手做才能真正瞭解、欣賞和開創。



    飲食之均衡、人際之和諧、環境之改善,可以從大家回歸廚房開始。──莊祖宜



     



    【廚房裡的人類學家】



    第一本典藏食譜,終於上桌!



     



    「看她下廚就是種享受!」



    讓300萬人盛讚實用與專業



    只要簡單變化就能豐盛上桌,進而為生活增添些許美好。



     



    8年前,她為我們揭開廚房裡的美味故事與秘辛。



    她持續磨練廚藝、從未放棄夢想



    服務對象從不認識的客人變成最親愛的家人朋友。



    餐桌從台灣延伸至波士頓、香港、上海、華府,到如今的雅加達......



    唯一不變的是,她遊刃有餘的廚藝展現,以及優雅自然、隨性不拘的生活態度



     



    面對生活的一變再變,她總能隨遇而安,用創意一一拆解!



    這一次,藉由專業的不藏私分享,



    讓我們品嚐她在廚房裡的滿腔熱忱與日積月累的心得體悟。



     



     



    ◎84道家常菜與18篇專文展現的不只是廚藝實踐,更體現她多年來一本初心的夢想



    莊祖宜,曾以《廚房裡的人類學家》,將豐富人文學理的養份讓廚藝上有所滋長,掀起一波全新的華文飲食書寫風範;接著,她喊出「其實,大家都想做菜」的宣言,讓蔡珠兒盛讚「以清淺之筆,寫深度之藝,寫得有味有料」。



    這本食譜是莊祖宜的醞釀、規劃多時的第一本食譜,也是這些年來作者追隨專業廚藝夢想的實踐。總共84道只要喜愛美食都能學會的中西家常菜,每一道菜經過作者精心設計,食譜樣式細膩兼具專業,還有許多網友們的實做測試,幾乎是零失敗範本。



    作者長期追隨專業廚界的流行趨勢和尖端技藝之外,更期許下廚應該與生活連結,同時關切起切身的食材品質與家人健康問題。藉由這本書食譜的引導之下,希望我們每一個人正視生活周遭與飲食環境有關的問題,並為此改變飲食生活習慣。而她深信「唯有動手做才能真正瞭解,而唯有瞭解才能欣賞和開創。飲食之均衡、人際之和諧、環境之改善,可以從大家回歸廚房開始。」



     



    ◎做菜不是一個口令一個動作,每一道菜學一樣核心技巧,練就一身廚房基本功。



    與其學會「怎麼做菜」,不如更進一步瞭解「為什麼要這樣做?」作者希望我們了解每一個步驟的意義,這樣如需省略或代換才不會出關鍵性的錯誤,若想增添自己的創意更能十拿九穩。所謂,今日的靈機一動與就地取材,可成就明日的招牌老菜。誠如名廚茱莉亞‧柴爾德所說:「知道的越多,能創造的就越多。在廚房裡,想像力是沒有極限的。」



     



    ◎「掐指一算」可以辨識牛排幾分熟?用「人中」可以測魚肉生熟與否?



    所以,本食譜菜色選擇取決標準是做法不太複雜,而每一道一定要有明確核心技巧,比如說:「做糖醋小排,我介紹糖分對肉汁色澤與濃稠度的影響;拌生菜沙拉,我分析油醋醬汁的標準比例與延伸變化;煎烤牛排,我解釋如何判斷熟度;做川味口水雞,我示範如何輕易的為雞腿去骨……」



    這些菜色傳達了廚藝技巧的範例與管道,目的是希望大家看了示範後,真正瞭解每個動作背後的用義,而不是一個口令一個動作,戰戰兢兢的測量1大匙,2小匙。一旦掌握了方法並知其所以然,下廚者不僅能輕易依樣畫葫蘆,更能觸類旁通,舉一反三。


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    序

    工欲善其事

    基礎工具一覽

    下廚前的叮嚀

    不愛吃西餐?

    菜色安排

    在家請客的輕鬆法則

    談擺盤



     



    Part.1:醬料、沙拉涼拌、小點、湯品 Sauce, Salad, Soup, Appetizer

    羅勒青醬 Classic Pesto

    芫荽蔥薑青醬 Cilantro, Scallion and Ginger Pesto

    墨西哥式酪梨醬 Guacamole

    鷹嘴豆泥 Hummus

    香蒜奶油醬 Garlic Butter

    麻辣紅油 Chili Oil



     



    沙拉與涼拌的黃金比例

    油醋醬 Basic Vinagrette

    和風沙拉醬 Ginger Miso Dressing

    如何烤堅果

    西式沙拉:

    櫛瓜緞帶沙拉 Zucchini Ribbon Salad

    番茄羅勒瑪茲瑞拉沙拉 Capres

    橙橘沙拉 Citrus Salad

    鮮蝦葡萄柚酪梨沙拉 Prawns, Grapefruit and Avocado Salad

    章魚沙拉 Octopus Salad





    中式涼拌:



    涼拌萵苣筍 Pickled Chinese Lettuce Stem

    涼拌胡蘿蔔絲 Spicy Shredded Carrot Salad

    涼拌藕片 Lotus Root Salad

    涼拌白菜心 Chinese Cabbage and Tofu Slaw

    蟹肉酪梨冷盤 Crab and Avocado Salad

    番茄青醬杯子優格 Tomato and Pesto Yogurt Verrine

    酥烤鑲蘑菇 Baked Stuffed Mushrooms

    培根蘆筍卷 Bacon-wrapped Asparagus

    西式玉米烙 Corn Fritters



    雞高湯 Chicken Stock

    香腸甘藍白豆湯 Sausage, Kale and White Bean Soup

    奶油蘑菇湯 Mushroom Cream Soup

    醃篤鮮 Shanghai Home-style Soup with Ham, Ribs, and Bamboo Shoots

    西班牙番茄冷湯 Gazpacho



     



    Part.2:肉類&海鮮 Meat & Seafood Course

    燉一鍋肉 Braising / Stewing

    糖醋小排 Sweet and Sour Pork Ribs

    紅酒燉牛肉 Red-wine Braised Beef

    番茄白酒燉雞 Braised Chicken with Tomatoes and White Wine

    椰汁咖哩牛肉醬 Keema Curry

    蒜香白酒煮淡菜 Steamed Mussels with Garlic and White Wine

    川味口水雞 Poached Chicken with Chili Oil





    酒香入菜

    鹽漬法 Brining

    小里肌配白蘭地胡椒醬 Pork Tenderloin Medallions with Brandy Peppercorn Sauce

    煎牛排 Seared Steak

    煎烤牛排配煙燻紅椒油 Grilled Flank Steak with Smokey Paprika Oil

    酸豆檸香雞排 Chicken Piccata

    煎鴨胸配薑味橙醬 Seared Duck Breast with Anis Flavored Orange Reduction

    煎鯛魚配莎莎醬 Pan-fried Tilapia with Tomato Salsa

    煎魚排配青檸醬油 Seared Filet of Fish with Lime Ponzu Sauce

    煎鮭魚配白酒味噌醬 Seared Salmon with Miso White Wine Sauce

    香煎大明蝦 Seared Butterflied Prawns

    椒鹽炒魷魚 Salt and Pepper Squid





    正宗與創新

    不可或缺的烤箱

    蝴蝶烤雞 Roasted Butterflied Chicken

    坦督里咖哩烤雞腿 Tandoori-style Curry Chicken

    五香烤肋排 Roasted Five Spice and Soy Glazed Pork Ribs

    地中海式香料烤魚 Mediterranean Style Roasted Whole Fish

    李子烤鴨腿 Slow Roasted Duck Legs with Plums



     



    Part.3:麵飯&蔬食配菜 Starch , Vegetables,  Side Dish

    味覺的減法與加法

    蒜香白酒蛤蜊麵 Pasta with Clams in White Wine Sauce

    煙花女義大利麵 Pasta alla Puttanesca

    培根蘆筍義大利麵 Pasta alla Carbonara

    奶焗通心粉 Macaroni & Cheese

    蔥油拌麵 Shanghai Style Noodles with Aromatic Scallion Oil

    涼麵 Cold Noodles with Shredded Chicken and Sesame Sauce

    炒雪菜毛豆筍片年糕 Rice Cake with Bamboo shoots, Edamame, and Pickled Mustard Green

    蕉葉香腸糯米飯 Steamed Sticky Rice with Sausage

    椰香雞飯 Coconut Rice with Chicken

    香料飯 Pilaf

    蝦仁玉米粥 Sauteed Shrimps on Polenta



     



    炒青菜

    火腿薄荷炒青豆 Peas with Prosciutto and Mint

    蒜香炒蘑菇 Sauteed Mixed Mushrooms

    培根炒孢子甘藍 Stir-fried Brussels Sprouts with Bacon

    烤蘆筍 Roasted Asparagus

    烤大蒜 Roasted Whole Garlic

    烤馬鈴薯 Roasted Potatoes

    火烤剝皮甜椒 Roasted Sweet Peppers

    烤咖哩白花椰與胡蘿蔔 Roasted Curried Cauliflower and Carrots

    橙汁蜂蜜烤番薯 Spicy Roasted Sweet Potato with Orange and Honey

    馬鈴薯泥 Mashed Potato

    普羅旺斯燉菜 Ratatouille



     



    Part.4:甜食點心 Desert & Drink

    吃貨的節食計畫

    美式比司吉 American Southern Biscuits

    美式鬆餅 Pancakes

    法國吐司 French Toast

    法式可麗餅 Crepes

    口袋餅 Pita Bread

    肉桂吉拿棒配巧克力醬 Churros with Cinnamon Sugar and Chocolate Sauce

    焦糖醬 Caramel Sauce

    派皮秘訣大公開

    鄉村風水果塔 Rustic Fruit Tart

    法式櫻桃布丁 Clafoutis

    巧克力豆餅乾 Chocolate Chip Cookies

    2分鐘巧克力蛋糕 Two-minute Chocolate Cake

    冰糖桂花燉梨 Poached Pears in Rice asnd

    序
    工欲善其事
    基礎工具一覽
    下廚前的叮嚀
    不愛吃西餐?
    菜色安排
    在家請客的輕鬆法則
    談擺盤

     

    Part.1:醬料、沙拉涼拌、小點、湯品 Sauce, Salad, Soup, Appetizer
    羅勒青醬 Classic Pesto
    芫荽蔥薑青醬 Cilantro, Scallion and Ginger Pesto
    墨西哥式酪梨醬 Guacamole
    鷹嘴豆泥 Hummus
    香蒜奶油醬 Garlic Butter
    麻辣紅油 Chili Oil

     

    沙拉與涼拌的黃金比例
    油醋醬 Basic Vinagrette
    和風沙拉醬 Ginger Miso Dressing
    如何烤堅果
    西式沙拉:
    櫛瓜緞帶沙拉 Zucchini Ribbon Salad
    番茄羅勒瑪茲瑞拉沙拉 Capres
    橙橘沙拉 Citrus Salad
    鮮蝦葡萄柚酪梨沙拉 Prawns, Grapefruit and Avocado Salad
    章魚沙拉 Octopus Salad


    中式涼拌:

    涼拌萵苣筍 Pickled Chinese Lettuce Stem
    涼拌胡蘿蔔絲 Spicy Shredded Carrot Salad
    涼拌藕片 Lotus Root Salad
    涼拌白菜心 Chinese Cabbage and Tofu Slaw
    蟹肉酪梨冷盤 Crab and Avocado Salad
    番茄青醬杯子優格 Tomato and Pesto Yogurt Verrine
    酥烤鑲蘑菇 Baked Stuffed Mushrooms
    培根蘆筍卷 Bacon-wrapped Asparagus
    西式玉米烙 Corn Fritters

    雞高湯 Chicken Stock
    香腸甘藍白豆湯 Sausage, Kale and White Bean Soup
    奶油蘑菇湯 Mushroom Cream Soup
    醃篤鮮 Shanghai Home-style Soup with Ham, Ribs, and Bamboo Shoots
    西班牙番茄冷湯 Gazpacho

     

    Part.2:肉類&海鮮 Meat & Seafood Course
    燉一鍋肉 Braising / Stewing
    糖醋小排 Sweet and Sour Pork Ribs
    紅酒燉牛肉 Red-wine Braised Beef
    番茄白酒燉雞 Braised Chicken with Tomatoes and White Wine
    椰汁咖哩牛肉醬 Keema Curry
    蒜香白酒煮淡菜 Steamed Mussels with Garlic and White Wine
    川味口水雞 Poached Chicken with Chili Oil


    酒香入菜
    鹽漬法 Brining
    小里肌配白蘭地胡椒醬 Pork Tenderloin Medallions with Brandy Peppercorn Sauce
    煎牛排 Seared Steak
    煎烤牛排配煙燻紅椒油 Grilled Flank Steak with Smokey Paprika Oil
    酸豆檸香雞排 Chicken Piccata
    煎鴨胸配薑味橙醬 Seared Duck Breast with Anis Flavored Orange Reduction
    煎鯛魚配莎莎醬 Pan-fried Tilapia with Tomato Salsa
    煎魚排配青檸醬油 Seared Filet of Fish with Lime Ponzu Sauce
    煎鮭魚配白酒味噌醬 Seared Salmon with Miso White Wine Sauce
    香煎大明蝦 Seared Butterflied Prawns
    椒鹽炒魷魚 Salt and Pepper Squid


    正宗與創新
    不可或缺的烤箱
    蝴蝶烤雞 Roasted Butterflied Chicken
    坦督里咖哩烤雞腿 Tandoori-style Curry Chicken
    五香烤肋排 Roasted Five Spice and Soy Glazed Pork Ribs
    地中海式香料烤魚 Mediterranean Style Roasted Whole Fish
    李子烤鴨腿 Slow Roasted Duck Legs with Plums

     

    Part.3:麵飯&蔬食配菜 Starch , Vegetables,  Side Dish
    味覺的減法與加法
    蒜香白酒蛤蜊麵 Pasta with Clams in White Wine Sauce
    煙花女義大利麵 Pasta alla Puttanesca
    培根蘆筍義大利麵 Pasta alla Carbonara
    奶焗通心粉 Macaroni & Cheese
    蔥油拌麵 Shanghai Style Noodles with Aromatic Scallion Oil
    涼麵 Cold Noodles with Shredded Chicken and Sesame Sauce
    炒雪菜毛豆筍片年糕 Rice Cake with Bamboo shoots, Edamame, and Pickled Mustard Green
    蕉葉香腸糯米飯 Steamed Sticky Rice with Sausage
    椰香雞飯 Coconut Rice with Chicken
    香料飯 Pilaf
    蝦仁玉米粥 Sauteed Shrimps on Polenta

     

    炒青菜
    火腿薄荷炒青豆 Peas with Prosciutto and Mint
    蒜香炒蘑菇 Sauteed Mixed Mushrooms
    培根炒孢子甘藍 Stir-fried Brussels Sprouts with Bacon
    烤蘆筍 Roasted Asparagus
    烤大蒜 Roasted Whole Garlic
    烤馬鈴薯 Roasted Potatoes
    火烤剝皮甜椒 Roasted Sweet Peppers
    烤咖哩白花椰與胡蘿蔔 Roasted Curried Cauliflower and Carrots
    橙汁蜂蜜烤番薯 Spicy Roasted Sweet Potato with Orange and Honey
    馬鈴薯泥 Mashed Potato
    普羅旺斯燉菜 Ratatouille

     

    Part.4:甜食點心 Desert & Drink
    吃貨的節食計畫
    美式比司吉 American Southern Biscuits
    美式鬆餅 Pancakes
    法國吐司 French Toast
    法式可麗餅 Crepes
    口袋餅 Pita Bread
    肉桂吉拿棒配巧克力醬 Churros with Cinnamon Sugar and Chocolate Sauce
    焦糖醬 Caramel Sauce
    派皮秘訣大公開
    鄉村風水果塔 Rustic Fruit Tart
    法式櫻桃布丁 Clafoutis
    巧克力豆餅乾 Chocolate Chip Cookies
    2分鐘巧克力蛋糕 Two-minute Chocolate Cake
    冰糖桂花燉梨 Poached Pears in Riceaskw


    序

    工欲善其事

    基礎工具一覽

    下廚前的叮嚀

    不愛吃西餐?

    菜色安排

    在家請客的輕鬆法則

    談擺盤



     



    Part.1:醬料、沙拉涼拌、小點、湯品 Sauce, Salad, Soup, Appetizer

    羅勒青醬 Classic Pesto

    芫荽蔥薑青醬 Cilantro, Scallion and Ginger Pesto

    墨西哥式酪梨醬 Guacamole

    鷹嘴豆泥 Hummus

    香蒜奶油醬 Garlic Butter

    麻辣紅油 Chili Oil



     



    沙拉與涼拌的黃金比例

    油醋醬 Basic Vinagrette

    和風沙拉醬 Ginger Miso Dressing

    如何烤堅果

    西式沙拉:

    櫛瓜緞帶沙拉 Zucchini Ribbon Salad

    番茄羅勒瑪茲瑞拉沙拉 Capres

    橙橘沙拉 Citrus Salad

    鮮蝦葡萄柚酪梨沙拉 Prawns, Grapefruit and Avocado Salad

    章魚沙拉 Octopus Salad





    中式涼拌:



    涼拌萵苣筍 Pickled Chinese Lettuce Stem

    涼拌胡蘿蔔絲 Spicy Shredded Carrot Salad

    涼拌藕片 Lotus Root Salad

    涼拌白菜心 Chinese Cabbage and Tofu Slaw

    蟹肉酪梨冷盤 Crab and Avocado Salad

    番茄青醬杯子優格 Tomato and Pesto Yogurt Verrine

    酥烤鑲蘑菇 Baked Stuffed Mushrooms

    培根蘆筍卷 Bacon-wrapped Asparagus

    西式玉米烙 Corn Fritters



    雞高湯 Chicken Stock

    香腸甘藍白豆湯 Sausage, Kale and White Bean Soup

    奶油蘑菇湯 Mushroom Cream Soup

    醃篤鮮 Shanghai Home-style Soup with Ham, Ribs, and Bamboo Shoots

    西班牙番茄冷湯 Gazpacho



     



    Part.2:肉類&海鮮 Meat & Seafood Course

    燉一鍋肉 Braising / Stewing

    糖醋小排 Sweet and Sour Pork Ribs

    紅酒燉牛肉 Red-wine Braised Beef

    番茄白酒燉雞 Braised Chicken with Tomatoes and White Wine

    椰汁咖哩牛肉醬 Keema Curry

    蒜香白酒煮淡菜 Steamed Mussels with Garlic and White Wine

    川味口水雞 Poached Chicken with Chili Oil





    酒香入菜

    鹽漬法 Brining

    小里肌配白蘭地胡椒醬 Pork Tenderloin Medallions with Brandy Peppercorn Sauce

    煎牛排 Seared Steak

    煎烤牛排配煙燻紅椒油 Grilled Flank Steak with Smokey Paprika Oil

    酸豆檸香雞排 Chicken Piccata

    煎鴨胸配薑味橙醬 Seared Duck Breast with Anis Flavored Orange Reduction

    煎鯛魚配莎莎醬 Pan-fried Tilapia with Tomato Salsa

    煎魚排配青檸醬油 Seared Filet of Fish with Lime Ponzu Sauce

    煎鮭魚配白酒味噌醬 Seared Salmon with Miso White Wine Sauce

    香煎大明蝦 Seared Butterflied Prawns

    椒鹽炒魷魚 Salt and Pepper Squid





    正宗與創新

    不可或缺的烤箱

    蝴蝶烤雞 Roasted Butterflied Chicken

    坦督里咖哩烤雞腿 Tandoori-style Curry Chicken

    五香烤肋排 Roasted Five Spice and Soy Glazed Pork Ribs

    地中海式香料烤魚 Mediterranean Style Roasted Whole Fish

    李子烤鴨腿 Slow Roasted Duck Legs with Plums



     



    Part.3:麵飯&蔬食配菜 Starch , Vegetables,  Side Dish

    味覺的減法與加法

    蒜香白酒蛤蜊麵 Pasta with Clams in White Wine Sauce

    煙花女義大利麵 Pasta alla Puttanesca

    培根蘆筍義大利麵 Pasta alla Carbonara

    奶焗通心粉 Macaroni & Cheese

    蔥油拌麵 Shanghai Style Noodles with Aromatic Scallion Oil

    涼麵 Cold Noodles with Shredded Chicken and Sesame Sauce

    炒雪菜毛豆筍片年糕 Rice Cake with Bamboo shoots, Edamame, and Pickled Mustard Green

    蕉葉香腸糯米飯 Steamed Sticky Rice with Sausage

    椰香雞飯 Coconut Rice with Chicken

    香料飯 Pilaf

    蝦仁玉米粥 Sauteed Shrimps on Polenta



     



    炒青菜

    火腿薄荷炒青豆 Peas with Prosciutto and Mint

    蒜香炒蘑菇 Sauteed Mixed Mushrooms

    培根炒孢子甘藍 Stir-fried Brussels Sprouts with Bacon

    烤蘆筍 Roasted Asparagus

    烤大蒜 Roasted Whole Garlic

    烤馬鈴薯 Roasted Potatoes

    火烤剝皮甜椒 Roasted Sweet Peppers

    烤咖哩白花椰與胡蘿蔔 Roasted Curried Cauliflower and Carrots

    橙汁蜂蜜烤番薯 Spicy Roasted Sweet Potato with Orange and Honey

    馬鈴薯泥 Mashed Potato

    普羅旺斯燉菜 Ratatouille



     



    Part.4:甜食點心 Desert & Drink

    吃貨的節食計畫

    美式比司吉 American Southern Biscuits

    美式鬆餅 Pancakes

    法國吐司 French Toast

    法式可麗餅 Crepes

    口袋餅 Pita Bread

    肉桂吉拿棒配巧克力醬 Churros with Cinnamon Sugar and Chocolate Sauce

    焦糖醬 Caramel Sauce

    派皮秘訣大公開

    鄉村風水果塔 Rustic Fruit Tart

    法式櫻桃布丁 Clafoutis

    巧克力豆餅乾 Chocolate Chip Cookies

    2分鐘巧克力蛋糕 Two-minute Chocolate Cake

    冰糖桂花燉梨 Poached Pears in Rice

    More


    莊祖宜



     



    師大英語系畢業,哥倫比亞大學人類學碩士。留學期間發展出做菜的第二專長,三十出頭終於決心轉行入廚,歷經廚藝學校與飯店學徒的磨練,煙熏火燎之餘並勤寫作分享餐飲見聞,著有《廚房裡的人類學家》、《其實,大家都想做菜》。婚後隨外交官夫婿四海為家,餐桌從台北延伸至波士頓、香港、上海、華府,到目前的雅加達,育有兩子述海、述亞。隨遇而安的性格孕育獨特飲食見解,以飽覽群書,吃遍四方,並認真思考一切與飲食有關的課題為人生志業。



     



    「廚房裡的人類學家」系列烹飪教學視頻請見祖宜的個人網站:http://www.chuangtzui.com。


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    Released
    2015/07/01
    Language
    Traditional Chinese
    File format
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    ID
    390075
    ISBN
    9789865824440
    Released
    2015/07/01
    Language
    Traditional Chinese
    Pages
    256
    ID
    540438
    ISBN
    9789865824440

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    唐詩光明頂(「翻牆讀唐詩」六神磊磊唐詩三部曲第二部)

    從前,有個奇麗馬

    舞伎家的料理人5

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    情書 30周年紀念版

    真幌站前多田便利軒(直木獎得獎作品,三浦紫苑成名作,系列熱賣150萬冊)

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