巴黎No.1烹飪教室的經典料理教科書：71個現學現用的廚房技法╳36道為你贏得讚美的人氣菜色

第1章 技巧 P.14
技巧1 基礎鹹食 P.15
N∘1 蔬菜刀工..............................................................16
N∘2 細切和碎切洋蔥或紅蔥頭................................................18
N∘3 細切和碎切調味香料草..................................................19
N∘4 蔬菜高湯的製作........................................................20
N∘5 清奶油的製作..........................................................21
N∘6 奶油麵糊和貝夏梅爾濃醬的製作..........................................22
N∘7 荷蘭濃醬的製作........................................................24
N∘8 白奶油醬的製作........................................................26
N∘9 法式芥末油醋醬........................................................27
N∘10 法式美乃滋醬的製作...................................................28
N∘11 青醬的製作...........................................................29
N∘12 煎烤松子.............................................................30
N∘13 煎烤甜椒.............................................................31
N∘14 朝鮮薊的處理.........................................................32
N∘15 蘆筍的處理...........................................................34
N∘16 酪梨的處理...........................................................35
N∘17 義大利燉飯的煮法.....................................................36
N∘18 壽司米的煮法.........................................................37
N∘19 米飯悶煮法...........................................................38
N∘20 奶油燉飯.............................................................39
N∘21 波倫塔的作法.........................................................40
N∘22 義式麵疙瘩的作法.....................................................42
N∘23 馬鈴薯泥的作法.......................................................44
N∘24 香煎馬鈴薯的作法.....................................................45
N∘25 義大利麵的煮法.......................................................46
N∘26 法式小盅蛋的作法.....................................................47
N∘27 法式滑蛋作法.........................................................48
N∘28 煎蛋作法.............................................................49
N∘29 水波蛋作法...........................................................50
N∘30 鵪鶉水波蛋作法.......................................................51
N∘31 碎番茄作法...........................................................52
N∘32 番茄去皮及切片作法...................................................53
N∘33 炒菜的方法...........................................................54
N∘34 用炒鍋炒菜的作法.....................................................55
N∘35 晶面蔬菜的作法.......................................................56

技巧2 魚類&海鮮 P.59
n∘36 魚的修整技法...............................................60
n∘37 壽司魚片的切法.............................................61
n∘38 透抽的處理.................................................62
n∘39 貝類的清洗.................................................63
n∘40 新鮮干貝的處理.............................................64
n∘41 開生蠔的方法...............................................65
n∘42 螯龍蝦的處理...............................................66
n∘43 大蝦去殼的方法.............................................68
n∘44 以烘焙紙包覆食材烹煮的技法.................................69
n∘45 炸魚柳的作法...............................................70
n∘46 汆燙鮭魚片的作法...........................................71
n∘47 香煎魚片...................................................72
n∘48 如何掌控魚的熟度...........................................73
n∘49 海螺及峨螺的煮法...........................................74
n∘50淡菜及蛤蜊的煮法...........................................75
n∘51 魚高湯的作法...............................................76
n∘52 海鮮高湯的作法.............................................77

技巧3 肉類 P.79
n∘53 家禽類的縫綁法...............................................80
n∘54 家禽類的切法.................................................81
n∘55 家禽類切開平展的方法.........................................82
n∘56 家禽菲力部位填餡的作法.......................................83
n∘57 鴨菲力部位的處理.............................................84
n∘58 豬肉菲力切塊的方法............................................85
n∘59 小牛肉片的切法................................................86
n∘60 肉片裹粉的方法................................................87
n∘61 煨牛肉用的肉塊切法............................................88
n∘62 煎炒用的切肉技法..............................................89
n∘63 烤肉串用的禽肉處理技法........................................90
n∘64 禽肉熟度的探溫法..............................................91
n∘65 肉類的煎法和炒法..............................................92
n∘66 烹煮紅肉時熟度的控制方法......................................93
n∘67 油脂釋出，酒精揮發，融取黏附鍋底精華的方法....................94
n∘68 牛肉清湯的作法................................................95
n∘69 家禽類高湯的作法..............................................96
n∘70 禽類濃汁的作法................................................97
n∘71 小牛濃汁的作法................................................98

第二章 – 食譜 P.100
基礎鹹食 P.101
西班牙臘腸法式滑蛋....................................................102
豌豆泥，鵪鶉水波蛋....................................................104
青泥脆蔬搭帕瑪森脆片..................................................106
藍紋酪舒芙蕾..........................................................108
蘆筍佐荷蘭醬..........................................................110
手作細麵雞湯..........................................................112
手作義大利麵疙瘩，綠蘆筍搭鮮番茄塊....................................114
鮮香餃，清脆蔬菜湯....................................................116
西班牙臘腸透抽小盅蛋..................................................118
紅蔥鮪魚鹹派..........................................................120

魚類&海鮮 P.123
番茄羅勒鱸魚捲搭西班牙臘腸漬番茄燉飯...................................124
法式白醬魚丁...........................................................126
貝汁鱸魚片配賽凡洋蔥紅蘿蔔 ............................................128
燙鯖魚捲佐英式洋芋.....................................................130
白奶油醬鮭魚捲.........................................................132
春蔬燴螯龍蝦...........................................................134
香煎芝麻鮮干貝佐蘆筍...................................................136
香炙香草奶油生蠔.......................................................138
蜜醬鱈魚搭洋菇波倫塔...................................................140
紙包節瓜甘茴香鱈魚.....................................................142
金絲大蝦，摩洛哥沙拉...................................................144
嫩煎鮭魚片，佐四季豆...................................................146
鮪魚及鮭魚的握壽司和卷壽司.............................................148

肉類 P.151
羊酪塔塔牛肉佐脆煎萵苣生菜心....................................152
烤蒜香羊排佐紅椒丁............................................154
炒芝麻牛肉佐時蔬..............................................156
嫩鴨菲力佐薑橙蕪菁............................................158
蒜香小牛腹脇肉排佐香煎雞油菇....................................160
香煎芫荽雞胸佐朝鮮薊...........................................162
咖哩雞肉佐荳蔻香米.............................................164
香炙蜜汁鴨胸佐芝麻菜薯泥........................................166
炒蜜醬豬肉佐大白菜及荷蘭豆......................................168
莫札瑞拉小牛肉捲佐蜜醬小番茄.....................................170
烤雞佐香煎奶油洋芋.............................................172
香脆雞柳佐塔塔醬...............................................174
馬來西亞雞肉串佐沙嗲醬..........................................176

第1章 技巧 P.14
技巧1 基礎鹹食 P.15
N∘1 蔬菜刀工..............................................................16
N∘2 細切和碎切洋蔥或紅蔥頭................................................18
N∘3 細切和碎切調味香料草..................................................19
N∘4 蔬菜高湯的製作........................................................20
N∘5 清奶油的製作..........................................................21
N∘6 奶油麵糊和貝夏梅爾濃醬的製作......................................