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在家学做法式西餐

编号:
9787557833817001
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本书作者余勇浪是个很年轻的美食“恐怖分子”,他不但全身心投入、深度钻研各种美食素材和烹饪方法,而且极具才华。除了这份对美食的热爱之外,他还经常很热诚地和他身边的人分享他的美食心得和成果。这本《在家学做法式西餐:生活就是一场烹饪》便是一个极好的例子,他把大量的工作经验、研究成果和心得,用由浅入深的方式,让各美食同好把美食带回家和家人分享。在此希望勇浪能继续他的分享,把美食带给每个家庭。

第一章
食材的处理与腌制/ 16
Chapter 1
Processing and Marination
of Ingredients /16
常用香草/18
Common Vanilla / 18
常用水果/19
Common Fruit / 19
羊排的腌制 / 20
Marination of Lamb Chop / 20
三文鱼的腌制 / 22
Marination of Salmon / 22
鲈鱼的腌制 / 24
Marination of Bass / 24
鳕鱼的腌制 / 25
Marination of Cod / 25
牛肉的腌制 / 26
Marination of Beef / 26
第二章
汤汁与酱汁 / 28
Chapter 2
Soup and Sauce/28
黄色基础汤 / 30
Yellow Basic Soup/30
猪骨汤 / 30
Pig Bone Soup / 30
牛肉汤 / 31
Beef Soup / 31
白色基础汤 / 32
White Basic Soup/32
鱼汤 / 32
Fish Soup / 32
奶油白汤 / 33
Butter and Milk Soup / 33
清色基础汤 / 34
Clear Basic Soup/34
蔬菜高汤 / 34
Vegetable Soup / 34
基础调料 / 35
Basic Seasoning/35
迷迭香盐 / 35
Rosemary Salt / 35
基础油 / 36
Basic Oil/36
迷迭香油 / 36
Rosemary Oil / 36
罗勒油 / 37
Basil Oil / 37
油醋汁 / 38
Vinaigrette / 38
基础泥 / 40
Basic Puree/40
焦糖辣味花菜泥/40
Caramelized Spicy Sauce
Cauliflower Puree / 40
花菜泥 / 40
Cauliflower Puree / 40
基础酱汁 / 41
Basic Sauce/41
南洋酸辣酱 / 41
Nanyang Sour Chilli Sauce / 41
南洋辣酱 / 41
Nanyang Chilli Sauce / 41
辣卤汁 / 42
Chilli Marinades / 42
蜂蜜意大利醋酱 / 43
Honey and Italian
Vinegar / 43
香橙酱 / 43
Orange Sauce / 43
红酒酱 / 44
Red Wine Sauce / 44
海鲜辣酱 / 44
Seafood Chilli Sauce / 44
黑松露牛肉汁 / 45
Black Truffle and Beef
Sauce / 45
荷兰汁 / 45
Hollandaise Sauce / 45
第三章
蔬菜与水果的处理/ 46
Chapter 3
Basic Cooking of
Vegetables and Fruits / 46
红酒焦糖洋葱 / 48
Onion Caramelized with Red
Wine / 48
迷迭香烤土豆 / 49
Rosemary-baked Potato / 49
土豆泥 / 50
Mashed Potato / 50
土豆汤 / 51
Potato Soup / 51
梅渍番茄 / 52
Prune-soaked Tomato / 52
番茄莎莎 / 53
Tomato Baked with Basil Oil / 53
奶油烩蘑菇 / 54
Cream-stewed Mushroom / 54
第四章
肉类与海鲜的处理/ 60
Chapter 4
Cooking of Meat and
Seafood / 60
煎鳕鱼 / 62
Fried Cod / 62
煎带子 / 63
Fried Scallop / 63
煎三文鱼 / 64
Fried Salmon / 64
香煎鲈鱼片 / 65
Fried Bass Slices / 65
腌制鸭腿 / 66
Marination of Duck Leg / 66
煎鸭腿 / 67
Fried Duck Leg / 67
烤小蘑菇 / 55
Baked Small Mushroom / 55
酸甜黄瓜 / 56
Sour and Sweet Cucumber / 56
黄瓜卷 / 57
Cucumber Roll / 57
焦糖苹果 / 58
Caramelized Apple / 58
焦糖香蕉 / 59
Caramelized Banana / 59
波特酒煮金橘 / 59
Kumquat Cooked with
Port Wine / 59
第五章
法式西餐菜品/ 68
Chapter 5
French Cuisine / 68
三文鱼牛油果塔/70
Salmon and Avocado Tower / 70
三文鱼 烤大葱/72
Salmon and Baked Green
Chinese Onion / 72
煎带子 奶油花菜泥/74
Fried Scallop Served with
Creamed Cauliflower Puree / 74
金枪鱼沙拉/76
Tuna Salad / 76
辣卤牛舌/78
Chilli-marinated Ox Tongue / 78
芦笋 荷兰汁/80
Asparagus Served with
Hollandaise Sauce / 80
迷迭香烤芦笋/82
Asparagus Served with
Hollandaise Sauce / 82
温泉蛋 煮芦笋/84
Boiled Egg and Boiled
Asparagus / 84
脆皮鹌鹑蛋 绿芦笋荷兰汁/86
Crispy Quail Eggs Served
with Green Asparagus and
Hollandaise Sauce / 86
奶油蘑菇汤/88
Creamed Mushroom Soup / 88
油封三文鱼/90
Oil-simmered Salmon / 90
玉米浓汤/92
Corn Puree / 92
土豆培根浓汤/94
Potato and Bacon Puree / 94
煎澳洲和牛土豆泥
黑松露牛肉酱/96
Fried Australian Beef Served
with Mashed Potato and Black
Truffle Beef Sauce / 96
番茄罗勒冷汤/98
Tomato and Basil
Cold Soup / 98
橙汁酸菜鸭腿 红酒酱/100
Duck Leg Cooked with
Orange Juice, Pickled
Chinese Cabbage and Red
Wine Sauce / 100
生蚝土豆慕斯/102
Oyster and Potato Mousse / 102
煎鲈鱼 酸黄瓜/104
Fried Bass and
Sour Cucumber / 104
煎鹅肝 焦糖凤梨/106
Fried Goose Liver Served with
Caramelized Pineapple / 106
奶油南瓜浓汤/108
Cream and Pumpkin Puree / 108
芦笋浓汤/110
Asparagus Puree / 110
樱花桃子慕斯/112
Sakura and Peach Mousse / 112
胡萝卜浓汤/114
Carrot Puree / 114
带子薄片/116
Scallop Slices / 116
蔬菜抄手牛肉清汤/118
Vegetable Wonton and
Beef Soup / 118
煎鹅肝 焦糖苹果/120
Fried Goose Liver Served with
Caramelized Apple / 120
煎鳕鱼配奶油 烩蘑菇番茄莎莎/122
Fried Cod Served with Creamstewed
Mushroom and
Tomato Salsa / 122
豆腐抹茶慕斯/124
Tofu and Matcha
Mousse / 124
培根煎鳕鱼/126
Bacon and Fried Cod / 126
烩蔬菜/128
Braised Vegetables / 128
海鲜烩饭/130
Seafood-braised Rice / 130
茄汁青口贝烩意大利面/132
Spaghetti Braised with Eggplant
Juice and Mussel / 132
奶油三文鱼意面/134
Creamed Salmon Spaghetti / 134
番茄蛤蜊意面/136
Tomato and Clam Spaghetti / 136
蔬菜烩饭/138
Vegetable-braised Rice / 138
果木煎金枪鱼/140
Tuna Fried With Fruitwood / 140
白葡萄酒炖牛肉/142
Beef Stewed with
White Wine / 142
鸡肉卷 烤番茄/144
Chicken Roll Served with Baked
Tomato / 144
迷迭香土豆煎鸡腿/146
Fried Chicken Leg Cooked
with Rosemary and
Potato / 146
辣椒粉迷迭香羊排/148
Lamb Chop Cooked with Chilli
Powder and Rosemary / 148
豆瓣酱罗勒烧大虾/150
Prawn Braised with
Broad-bean Sauce
and Basil / 150
粗盐烤红菜头/152
Beet Baked with Coarse
sea salt / 152
白酒烩青口贝/154
Liquor-braised Mussel / 154
煎牛柳/156
Fried Beef Fillet / 156
炒鸡蛋/158
Scrambled Eggs / 158
烤澳洲和牛/160
Baked Australian Beef / 160
大麦腊肉烩饭/162
Rice Braised with Barley and
Preserved Meat / 162
竹笋培根烧海参/164
Sea Cucumber Braised with
Bamboo Shoot and Bacon / 164
油封鸭腿/166
Oil-simmered Duck Leg / 166
煎鳕鱼 茴香头奶油酱/168
Fried Cod Served with Fennel
Bulb and Cream Sauce / 168
油封三文鱼芥末酱白酒奶油汁/170
Oil-simmered Salmon with
Mustard Sauce, white Wine and
Cream / 170
奶油水果杯/172
Cream and Fruit Cup / 172
焦糖苹果/174
Caramelized Apple / 174
焦糖香蕉/176
Caramelized Banana / 176
煮鳕鱼 南瓜泥焦糖洋葱/178
Boiled Cod with Pumpkin
Puree and Caramelized
Onion / 178
橙子磅蛋糕/180
Orange Cake / 180
迷迭香烤苹果/182
Rosemary-baked Apple / 182
巧克力草莓/184
Chocolate Strawberry / 184
奶油布丁/186
Cream Pudding / 186
煎鲈鱼番茄黑橄榄/188
Fried Bass with Tomato and
Black Olive / 188
炸生蚝 迷迭香盐/190
Fried Oyster with Rosemary
Salt / 190

余勇浪,中国明星主厨,高级创意料理主厨,法国美食会董事会成员,CCTV-2《厨王争霸》中国队主厨,《十二道锋味》一城一味评委。

商品参数
基本信息
ISBN 9787557833817
条码 9787557833817
编者 余勇浪
译者 --
出版年月 2018.03
开本 16开
页数 192
字数 200
版次 第1版
纸张 一般铜版纸
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