完美西餐 慢火烹飪事典

第一章 料理器具篇 探索主廚的廚房
Cooking Basics-Kitchen
Utensils and Cooking Methods
一、烹飪器具準備Cooking utensil preparation 28
二、探索主廚的廚房 香料Chfe’s kitchen: Spices 30
羅勒Basil
牛至Oregano
番紅花Saffron
巴西里Parsley
月桂葉Bay Leaf
匈牙利紅椒粉Paprika
迷迭香Rosemary
百里香Thyme
紅蔥頭Shallot
八角Star Anise
三、探索主廚的廚房 調味料和食材Chef ’s kitchen Seasoning & Ingredients 32
01 橄欖油Olive Oil
02 巴薩米克醋Aceto Balsamico
03 松露醬Truffle Sauce
04 鹽之花Flower of Salt
05 燉飯米Risotto
06 有機十谷健康糧Organic 10 Mixed Grains
07 鮮磨黑胡椒粒＆鮮磨白胡椒粒Peppercorn
第二章 美味，從下刀開始算起 肉品部位解析
The Secret of Ingredients
一、雞肉部位分解Fresh Chicken Meat 42
01 雞肝Chicken Liver
02 雞腿排Chicken Leg
03 雞胸肉Chicken Breast
04 雞腿Chicken Leg
二、鴨肉部位分解 Fresh Duck Meat 44
01 鴨胸Duck Breast
02 鴨腿Duck Leg
三、羊肉部位分解 Fresh Lamp Meat 45
01 小羊背排Lamb Chops
02 小羊腿Leg of Lamb
四、豬肉部位分解Fresh Pork Meat 46
01 豬里脊Pork Loin
02 豬舌Pork Tongue
03 豬肋排Pork Ribs
04 豬腿肉Pork Leg
05 戰(zhàn)斧豬排Tomahawk Pork Chops
06 豬肋眼蓋Pork Loin End
五、牛肉部位分解Fresh Beef Meat 48
01 牛腹肉Brisket
02 牛大骨Beef Bone
03 肩胛肋眼Chuck Eye Roll
04 菲力Tenderloin Steak
05 沙朗Sirloin
06 肋眼Ribeye Steak
07 紐約客New York Strip
08 牛小排Short Ribs
第三章 前菜& 湯品Appetizer & Soup
油漬圣女果Marinated Tomatoes 52
醬漬蝦仁Marinated Shrimps 54
舒肥漬菜Sous Vide Vegetables 56
培根菠蘿卷Bacon Rolls with Pineapple 58
牛肉卷Beef Rolls 60
面包佐雞肝醬Chicken Liver Pate with Bread 62
十谷沙拉飯Ten-grain Rice with Salad 64
法式奶香土豆?jié)鉁獸rench Potato Soup 66
松露土豆泥Mashed Potatoes with Truffle Sauce 68
松露胡蘿卜濃湯Carrot & Truffle Soup 70
鄉(xiāng)村蔬菜牛肉湯Beef & Vegetable Consommé 72
第四章 經(jīng)典排餐Row Meal
炭火紐約客牛排Charcoal Grill Striploin Steak 76
炭烤戰(zhàn)斧牛排Charcoal Grill Tomahawk Steak 78
炭燒和牛沙朗Charcoal Grill Wagyu Ribeye Steak 80
舒肥炭燒伊比利里脊肉Sous Vide Iberian Loin 82
老饕豬排Sous Vide Iberico Loin End 84
舒肥炭燒菲力牛排Sous Vide Tenderloin Steak 86
慢火牛腹肉Argentine ‘Asador’ Style Brisket Steak 88
慢火肋眼牛排Argentine ‘Asador’ Style Ribeye 90
慢火帶骨牛小排Argentine ‘Asador’ Style Bone in Short Rib 92
紅酒燉帶骨牛小排Braised Short Rib in Red Wine 94
皇冠小羊背排Crown Roast of Lamb Chops 96
慢火小羊腿Argentine ‘Asador’ Style Lamb Leg 98
干煎鴨胸佐橙醬Pan Seared Duck Breast with Orange Sauce 100
柳橙香草干煎雞腿Pan Seared Chicken Legs with Orange & Herbal Sauce 102
第五章 歐陸料理European Main Dish
炭香鄉(xiāng)村豬肋排Roasted Pork Ribs with Home Style Barbeque Sauce 106
豬肋眼佐羊肚菌菇醬 Pork Ribeye with Morel Mushroom Sauce 108
法式牛小排佐羊肚菌菇醬Short Ribs with Morel Mushroom Sauce 110
戰(zhàn)斧豬排佐紅酒甜洋蔥醬Tom ahawk Pork Chop with Onion-
Balsamic Sauce 112
干煎雞腿排佐阿根廷烤肉醬Pan Seared Chicken Legs with Argentine
Chimichurri Sauce 114
巴西里牛肉焗烤土豆泥Argentine Shepherd's Pie 116
巴西里牛肉餃Deep-Fried Beef Dumplings 118
肩胛肋眼佐奶油牛肝菌醬Chuck Eye Steak with Porcini Cream Sauce 120
那不勒斯炸牛肉Napoli Milanesa (Fried Steak) 122
土豆烤雞腿Roasted Chicken Legs with Potatoes 124
葡萄牙燉雞腿Portugese Style Chicken Legs 126
鄉(xiāng)村肉丸Fried Meatballs in Home Style 128
秘魯辣醬烤春雞Roasted Spring Chicken with Peruvian Chili Sauce 130
油封鴨腿Duck Confit 132
油封豬舌Pork Tongue Confit 134
檸檬漬豬舌Pork Tongue with Lemon Sauce 136
茄汁燉豬舌Pork Tongue with Tomato Sauce 138
第六章 燉飯?意大利面?三明治
Risotto?Pasta?Sandwich
鄉(xiāng)村雞肉燉飯Chicken Risotto 142
肩胛肋眼牛肉燉飯Chuck Beef Risotto 144
松露野菇燉飯Truffle Risotto 146
檸檬雞肉十谷飯Lemon Chicken with Ten-Grain Rice 148
燉煮胡蘿卜肉丸三色飯Stewed Carrot Meatballs with Mixed Rice 150
香草茄汁牛肉丸意大利面Spaghetti Meatballs in Tomato Sauce 152
慢火牛腹肉茄醬意大利面Beef Brisket Spaghetti with Traditional Tomato Sauce
熏三文魚奶油面Creamy Smoked Salmon Fettuccine 156
意大利西紅柿牛肉醬面Spaghetti Bolognese 158
紅醬鮮蝦貝殼面Shrimp Conchiglie with Tomate Sauce 160
意式牛肉湯面Italian Beef Noodle Soup 162
意大利松子檸檬寬面Fettuccine with Lemon Cream Sauce 164
慢火豬肉三明治Roasted Pork Sandwich 166
美國牛腹肉三明治Roasted Beef Brisket Sandwich 168
炸牛肉三明治Milanesa (Fried Steak) Sandwich 172
Fernando’s 美式漢堡Fernando’s Hamburger 174