看圖學西餐：法式料理技巧自學全書

VF0090C NT$1000

 

開本大、插圖美、步驟圖精確，這本菜式超齊全的法式料理書，將基礎技法及分解作法以全新的視覺效果呈現。鮮蝦濃湯、酥皮蘑菇湯、鮭魚溏心蛋凍、鑲中卷、舒芙蕾可麗餅、火焰明蝦、香草奶油酥烤鱈魚、俄式鮭魚派、蔬菜牛肉鍋、蜜汁脆皮嫩鴨、雞肉捲、手撕豬肉、墨汁燉飯、千層馬鈴薯等，收錄所有令人嚮往的經典法式料理。

目錄 

基礎

 

高湯

白色雞高湯 ..............................................10

褐色小牛高湯 ..........................................12

魚高湯 ......................................................14

白酒蔬菜煮汁 ..........................................16

 

經典基礎醬汁

油麵糊 ......................................................18

絲絨醬汁 ..................................................20

貝夏媚醬 ..................................................22

番茄醬汁 ..................................................24

 

乳化醬汁

美乃滋 ......................................................26

白酒奶油醬汁 ..........................................28

荷蘭醬 ......................................................30

貝亞尼斯醬 ..............................................32

 

事前準備與半成品

香料束與調味蔬菜..................................34

切蔬菜 ......................................................36

轉削蔬菜 ..................................................38

香料奶油 ..................................................40

蘑菇泥醬 ..................................................42

 

麵團

脆塔皮 ......................................................44

千層麵團 ..................................................46

 

基礎食材與延伸料理

鹽焗根芹 ..................................................49

炒軟洋蔥..................................................57

焦糖洋蔥 ..................................................57

馬鈴薯泥 ..................................................60

女爵馬鈴薯 ..............................................62

半熟蛋 ......................................................65

溏心蛋 ......................................................65

白煮蛋 ......................................................65

煎蛋 ..........................................................65

炒碎蛋 ......................................................65

歐姆蛋 ......................................................66

水波蛋 ......................................................68

炸蛋 ..........................................................70

 

烹調法

牛肋排佐霍克福醬汁 ...............................73

烤豬肉 ......................................................75

香烤小羊排 ..............................................77

慢燉牛肩 ..................................................79

燉小牛肉 ..................................................81

慢烤小羊排 ..............................................83

水煮四季豆 ..............................................84

水煮馬鈴薯 ..............................................85

新橋薯條 ..................................................87

炸薯片 ......................................................89

 

食譜

 

湯品

洋蔥湯 ......................................................92

鮮蝦濃湯 ..................................................94

清雞湯 .....................................................98

酥皮蘑菇湯 ............................................100

 

冷前菜

生扇貝薄片 ............................................104

鮭魚韃靼 ................................................106

北歐風蒔蘿醃鮭魚 ................................108

鮭魚溏心蛋凍 ........................................110

半熟肥肝 ................................................112

 

熱前菜

奶油蘑菇酥盒 ........................................114

乳酪泡芙 ................................................118

乳酪舒芙蕾 ............................................120

舒芙蕾可麗餅 ........................................124

香煎肥肝 ................................................128

烤骨髓 ....................................................130

肥肝餃子 ................................................132

紅酒醬水波蛋 ........................................134

 

貝類與甲殼類

鑲淡菜 ....................................................138

橙香奶油扇貝 ........................................140

火焰明蝦 ................................................142

漂浮的小螯蝦 ........................................144

烤龍蝦 ....................................................146

鑲中卷 ....................................................148

 

魚類

麥年比目魚 ............................................150

魟魚佐檸檬酸豆奶油 .............................152

家常大比目魚 ........................................156

鮟鱇魚佐亞莫里肯醬汁 .........................158

香草奶油酥烤鱈魚 ............................... 162

低溫慢烤鱈魚 ........................................166

半熟鮪魚 ................................................170

油封鮭魚 ................................................172

俄式鮭魚派 ............................................174

炸魚＆薯條 ............................................178

 

肉類

紅酒燉牛肉 ............................................182

蔬菜牛肉鍋 ............................................186

白醬燉小牛肉 ........................................188

北非風小羊肉捲 ....................................192

春蔬燉小羊肉 ........................................196

蜜汁脆皮嫩鴨 ........................................200

鴨胸佐苦橙醬汁 ....................................204

手撕豬肉 ................................................206

芥末兔肉 ................................................210

香草奶油烤雞 ........................................212

蔬菜燉雞 ................................................216

栗子餡烤肥母雞 ...................................218

雞肉捲 ....................................................222

黑胡椒狍肉佐紅酒醬汁 .........................226

小牛肝佐葡萄乾醬汁 .............................230

酥皮肥肝烤牛肉 ....................................232

蔬菜羊肉庫斯庫斯 ................................236

漢堡 ........................................................240

 

配菜

馬鈴薯泡芙 ............................................244

炸氣球薯片 ............................................248

千層馬鈴薯 ............................................250

蜜釉蔬菜 ................................................252

烤南瓜 ....................................................254

烤花椰菜 ................................................256

蜜釉球芽甘藍 ........................................258

蘆筍佐沙巴雍 ........................................260

牛肝菌燉飯 ............................................264

墨汁燉飯 ................................................268

 

專有名詞

醬汁／配菜擺盤 ....................................274

料理擺盤 ................................................275

裝飾 ........................................................276

肉類的事前準備 ....................................278

魚類的事前準備 ....................................279

刀法 ........................................................280

基礎小技巧 ............................................281

各式烹煮技巧 ........................................282

器具 ........................................................284

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