看圖學西餐 法式料理技巧自學全書

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

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 .............................