食色佳餚 - 城邦阅读花园


	所謂美食就是既要味道，也要色彩 ! 一位喜歡用美食款待好友的女子，用盡心思，端出繽紛的饗宴 …… 　　五色飲食近年大流行，　　食物的五色是平衡健康的重要元素。　　用五色食物做出健康餐飲並不難，　　用五色食物做出美味料理，也很簡單。　　在這本書裡作者以五種顏色來分類食物，　　黃、白、紅、綠、黑為經，　　結合中西合璧的食材及烹調技巧為緯，　　引領大家步入視覺的享受，　　繼而走進味覺的世界，　　以嶄新的角度感受食物！作者簡介 Karen Lau 　　喜歡烹飪又愛創作。曾有一段很長的時間在中國內地工作，因而走遍大江南北，吃盡大中華的美食。加上近年四處遊歷，遍嘗各地美食，鑽研烹調技術。融會貫通，創製色、香、味、型、美俱備的自家私房菜。以美食待客，用味道俘獲朋友們的脾胃。 2010年10月建立了「愛食Karen Kitchen」 Facebook專頁，以食會友，分享廚藝，推動飲食藝術。　　www.facebook.com/karenlauty


	目錄 4-5 推荐序＋作者序 10-11 寫在前面 12-13 五色飲食白色+WHITE 18-19 鹵水鮮魷配鎮江汁 SQUID IN CHINESE MARINADE SAUCE 20-21白酒奶油鮑魚 BRAISED ABALONES IN WHITE WINE 22-23杏汁燉豬肺 DOUBLE BOILED PORK LUNG IN ALMOND JUICE 24-25陳皮白鱔卷 BAKED WHITE EEL KEBABS SERVED WITH TANGERINE PEEL SAUCE 26-27泰式焗雞排 THAI-STYLE BAKED CHICKEN STEAK 28-29老薑炸雞 DEEP-FRIED GINGER CHICKEN 30-31酒香焗蠔 BRAISED OYSTERS IN PORT WINE 32-33香芒龍□柳卷佐薄荷百香芒果汁 SOLE FILLET ROLLS SERVED WITH MANGO SAUCE 34-35千層蛋白蝦肉酥 EGG WHITE AND SHIRMP PASTRY 36-37香煎比目魚佐冬蔭功汁 PAN-FRIED FILLET IN TOM YAM KUNG 38-39脆香豆腐佐紹興芝麻醬 DEEP-FRIED TOFU SERVED WITH WINE AND SESAME SAUCE 40-41蒸帶子佐泰式酸辣汁 STEAMED SCALLOPS SERVED WITH THAI-STYLE SAUCE 紅色+RED 44-45三杯羊排 BRAISED THREE-CUP LAMB RACK 46-47鹹菜豬肚黃豆胡椒湯 PICKLE, PORK TRIPE AND SOY BEAN SOUP 48-49香煎黑豬肉佐富士蘋果黑醋汁 BAKED KUROBUTA PORK SHOP IN FUJI APPLE AND BALSAMIC VINEGAR SAUCE 50-51泰式火鴨絲沙拉 THAI-STYLE ROASTED DUCK SALAD 52-53 烤安格斯肋眼牛排佐香草奶油 GRILLED ANGUS RIBEYE STEAK WITH HERB BUTTER 54-55祖傳酸梅鴨佐天使麵 GRANDMA’S SOUR PLUM AND DUCK WITH ANGEL HAIR 56-57甜醋鴨胸 SWEET AND SOUR DUCK BREAST 58-59荷香嫩鴿 STEAMED PIGEON WRAPPED IN LOTUS LEAF 60-61香煎羊肉佐香草味噌醬汁 PAN-FRIED MUTTON IN HERBAL MISO SAUCE 62-63鱷魚肉湯 CROCODILE SOUP 64-65番茄起士卷 TOMATO CHEESE ROLL 黃色+YELLOW 68-69酥炸番薯片佐咖哩沙拉醬 DEEP-FRIED SWEET POTATO SLICES SERVED WITH CURRY SALAD DRESSING 70-71鯷魚吐司佐洋芋蛋沙拉 ANCHOVY FILLET TOAST WITH EGG & POTAOT SALAD 72-73金瓜瘦肉竹笙腐皮湯 PUMPKIN AND PORK SOUP 74-75金黃蘆筍蝦卷 DEEP-FRIED GOLDEN SHRIMP ROLL 76-77 黃金豬腳尖 GOLDEN PIG’S TROTTERS 78-79泰式羅勒金柚雞絲沙拉 THAI-STYLE BASIL, POMELO AND CHICKEN SALAD 80-81金瓜海老 MASHED PUMPKIN WITH SHRIMPS 82-83玉米斑塊 FILLET IN CREAMY CORN SAUCE 84-85酒香竹笙羊肝菌蒸蛋 STEAMED WINE EGG WITH MUSHROOMS 86-87凍豆腐佐南瓜汁 CHILLED TOFU WITH PUMPKIN SAUCE 黑色+BLACK 90-91 自漬梅乾 DIY PRUNES 92-93麻香紫菜 SEAWEED WITH SESAME OIL 94-95黑芝麻鮪魚佐小黃瓜七味汁 TUNA IN CUCUMBER NANAMI SAUCE 96-97魚香茄盅 SAUTE EGGPLANTS WITH MINCED PORK 98-99紅酒燴冬菇 BRAISED MUSHROOMS IN RED WINE 100-101蒜香炒義大利墨魚麵 SAUTEED GARLIC SPAGHETTI NERI 102-103牛蒡焗飯 BURDOCK RICE CASSEROLE 104-105麻醬蕎麥涼麵 CHILLED SOBA WITH SESAME SAUCE 106-107黑木耳秋葵拌章魚 BLACK FUNGUS, OKRA AND OCTOPUS SALAD 綠色+GREEN 110-111涼拌苦瓜 BITTER MELON WITH SESAME SAUCE 112-113香炒蛤蜊肉末配紫高麗 SAUTEED CLAMS WITH BASIL AND JICAMA WITH PURPLE CABBAGE 114-115芫荽湯皮蛋酸薑 CILANTRO JELLY WITH PRESERVED EGG AND PICKLED GINGER 116-117鮮蝦瑤柱冬瓜羹 SHRIMP, DRIED SCALLOP AND WINTER MELON SOUP 118-119家傳□菜餅 HOMEMADE GARLIC CHIVE PATTY 120-121紫蘇雞佐香柚汁 PERILLA-FLAVOURED CHICKEN WITH POMELO SAUCE 122-123帶子瑤柱扒豆苗 STIR-FRIED PEA SHOOT TOPPED WITH SCALLOPS 124-125薑香嫩炒鮮百合甜豆 STIR-FRIED SNOW PEAS WITH FRESH LILY BULB AND GINGER JUICE 126-127 份量對照表