完美西餐 慢火烹饪事典

第一章 料理器具篇 探索主厨的厨房
Cooking Basics-Kitchen
Utensils and Cooking Methods
一、烹饪器具准备Cooking utensil preparation 28
二、探索主厨的厨房 香料Chfe’s kitchen: Spices 30
罗勒Basil
牛至Oregano
番红花Saffron
巴西里Parsley
月桂叶Bay Leaf
匈牙利红椒粉Paprika
迷迭香Rosemary
百里香Thyme
红葱头Shallot
八角Star Anise
三、探索主厨的厨房 调味料和食材Chef ’s kitchen Seasoning & Ingredients 32
01 橄榄油Olive Oil
02 巴萨米克醋Aceto Balsamico
03 松露酱Truffle Sauce
04 盐之花Flower of Salt
05 炖饭米Risotto
06 有机十谷健康粮Organic 10 Mixed Grains
07 鲜磨黑胡椒粒＆鲜磨白胡椒粒Peppercorn
第二章 美味，从下刀开始算起 肉品部位解析
The Secret of Ingredients
一、鸡肉部位分解Fresh Chicken Meat 42
01 鸡肝Chicken Liver
02 鸡腿排Chicken Leg
03 鸡胸肉Chicken Breast
04 鸡腿Chicken Leg
二、鸭肉部位分解 Fresh Duck Meat 44
01 鸭胸Duck Breast
02 鸭腿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、猪肉部位分解Fresh Pork Meat 46
01 猪里脊Pork Loin
02 猪舌Pork Tongue
03 猪肋排Pork Ribs
04 猪腿肉Pork Leg
05 战斧猪排Tomahawk Pork Chops
06 猪肋眼盖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 纽约客New York Strip
08 牛小排Short Ribs
第三章 前菜& 汤品Appetizer & Soup
油渍圣女果Marinated Tomatoes 52
酱渍虾仁Marinated Shrimps 54
舒肥渍菜Sous Vide Vegetables 56
培根菠萝卷Bacon Rolls with Pineapple 58
牛肉卷Beef Rolls 60
面包佐鸡肝酱Chicken Liver Pate with Bread 62
十谷沙拉饭Ten-grain Rice with Salad 64
法式奶香土豆浓汤French Potato Soup 66
松露土豆泥Mashed Potatoes with Truffle Sauce 68
松露胡萝卜浓汤Carrot & Truffle Soup 70
乡村蔬菜牛肉汤Beef & Vegetable Consommé 72
第四章 经典排餐Row Meal
炭火纽约客牛排Charcoal Grill Striploin Steak 76
炭烤战斧牛排Charcoal Grill Tomahawk Steak 78
炭烧和牛沙朗Charcoal Grill Wagyu Ribeye Steak 80
舒肥炭烧伊比利里脊肉Sous Vide Iberian Loin 82
老饕猪排Sous Vide Iberico Loin End 84
舒肥炭烧菲力牛排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
慢火带骨牛小排Argentine ‘Asador’ Style Bone in Short Rib 92
红酒炖带骨牛小排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
干煎鸭胸佐橙酱Pan Seared Duck Breast with Orange Sauce 100
柳橙香草干煎鸡腿Pan Seared Chicken Legs with Orange & Herbal Sauce 102
第五章 欧陆料理European Main Dish
炭香乡村猪肋排Roasted Pork Ribs with Home Style Barbeque Sauce 106
猪肋眼佐羊肚菌菇酱 Pork Ribeye with Morel Mushroom Sauce 108
法式牛小排佐羊肚菌菇酱Short Ribs with Morel Mushroom Sauce 110
战斧猪排佐红酒甜洋葱酱Tom ahawk Pork Chop with Onion-
Balsamic Sauce 112
干煎鸡腿排佐阿根廷烤肉酱Pan Seared Chicken Legs with Argentine
Chimichurri Sauce 114
巴西里牛肉焗烤土豆泥Argentine Shepherd's Pie 116
巴西里牛肉饺Deep-Fried Beef Dumplings 118
肩胛肋眼佐奶油牛肝菌酱Chuck Eye Steak with Porcini Cream Sauce 120
那不勒斯炸牛肉Napoli Milanesa (Fried Steak) 122
土豆烤鸡腿Roasted Chicken Legs with Potatoes 124
葡萄牙炖鸡腿Portugese Style Chicken Legs 126
乡村肉丸Fried Meatballs in Home Style 128
秘鲁辣酱烤春鸡Roasted Spring Chicken with Peruvian Chili Sauce 130
油封鸭腿Duck Confit 132
油封猪舌Pork Tongue Confit 134
柠檬渍猪舌Pork Tongue with Lemon Sauce 136
茄汁炖猪舌Pork Tongue with Tomato Sauce 138
第六章 炖饭?意大利面?三明治
Risotto?Pasta?Sandwich
乡村鸡肉炖饭Chicken Risotto 142
肩胛肋眼牛肉炖饭Chuck Beef Risotto 144
松露野菇炖饭Truffle Risotto 146
柠檬鸡肉十谷饭Lemon Chicken with Ten-Grain Rice 148
炖煮胡萝卜肉丸三色饭Stewed Carrot Meatballs with Mixed Rice 150
香草茄汁牛肉丸意大利面Spaghetti Meatballs in Tomato Sauce 152
慢火牛腹肉茄酱意大利面Beef Brisket Spaghetti with Traditional Tomato Sauce
熏三文鱼奶油面Creamy Smoked Salmon Fettuccine 156
意大利西红柿牛肉酱面Spaghetti Bolognese 158
红酱鲜虾贝壳面Shrimp Conchiglie with Tomate Sauce 160
意式牛肉汤面Italian Beef Noodle Soup 162
意大利松子柠檬宽面Fettuccine with Lemon Cream Sauce 164
慢火猪肉三明治Roasted Pork Sandwich 166
美国牛腹肉三明治Roasted Beef Brisket Sandwich 168
炸牛肉三明治Milanesa (Fried Steak) Sandwich 172
Fernando’s 美式汉堡Fernando’s Hamburger 174