梅鐸出版《西班牙廚房》 [遠足文化]

本書精心收錄一百個食譜，最能彰顯西班牙美食的精髓和獨特之處。透過美麗的人文景觀照片、令人驚艷的美味料理、道地的廚藝技巧，本書不僅給

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9789869260411

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遠足文化

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品牌：遠足文化
所属分类：西式料理
商品编号：9789869260411

西班牙廚房 
World Kitchen SPAIN


	詳細資料


	ISBN：9789869260411 
叢書系列：Master 
規格：平裝 / 256頁 / 21 x 26 cm / 普通級 / 全彩印刷 / 初版 
出版地：台灣 
作者： 梅鐸出版  
原文作者： Murdoch Books 
譯者： 李淑寧 
出版社：遠足文化  
出版日期：2017/12/20 
語言：繁體中文 
定價：650元


	 
內容簡介


	融合地中海和東方料理精華 
從酒館小菜、海鮮、家常料理到甜點 
收錄100道最具代表性的食譜


	　　本書精心收錄一百個食譜，最能彰顯西班牙美食的精髓和獨特之處。透過美麗的人文景觀照片、令人驚艷的美味料理、道地的廚藝技巧，本書不僅給愛下廚的朋友們靈感，也喚起曾到西班牙旅行的朋友美麗的回憶，同時也給未去過西班牙的朋友們一個旅行的想法。這本書裡包含一些深受西班牙家庭喜愛並且在餐廳菜單裡的地方菜。除此之外，這本書也增加美食之旅單元，討論範圍包括橄欖、雪莉、火腿肉等，著重在農業生產的方面。


	　　【精彩內容搶先看】 
　　 
　　◎什麼酒不害怕空氣？ 
　　空氣是所有酒的的天敵，但雪莉酒卻是特例，可以和空氣接觸，這是雪莉酒的奧秘。氣化可加強雪莉酒的味道和顏色。


	　　◎在西班牙， 仍然找得傳統製法的橄欖油 
　　某些西班牙的橄欖油仍是以傳統方式生產。橄欖一旦被採收洗淨，壓碎後放進芧草製的容品裡。橄欖糊被壓縮到擠出最大的油和汁出來，接著把橄欖油和汁分離，倒入不鏽鋼的容器裡。接著把橄欖油裝瓶，上面以臘密封。橄欖油和紅酒不同，開瓶後最好盡快食用。


	　　【特別收錄 探索在地風味的〈食材之旅〉專欄】


	本書特色


	　　??澳洲知名圖文書出版社Murdoch Books 2010年度鉅作 
　　??台灣第一套依國家別，逐一詳細介紹當地代表性菜色的食譜書系 
　　??全套共五本，已出版義大利、泰國及印度。


	 
作者介紹


	譯者簡介


	李淑寧


	　　出生成長於台灣，比利時魯汶大學碩士，曾任駐法國特約記者，從事法英中翻譯工作多年，譯作包括《經典設計150年》、《夢想可以成真──蘇珊大嬸的美聲傳奇》、《孩子的情慾世界，你知道？》、《奇蹟女孩》、《藝術的熱情》等。旅居歐洲十多年後，自2005年定居美國。 
  
目錄


	第一章    酒館小菜                                                                                
馬鈴薯蛋餅(Tortilla;Potato Omelette                                                             
醋香朝鮮薊(Alcachofas en Vinagreta Aromática; Artichokes in vinaigrette)        
柯爾多瓦豬肉餡捲(Flamenquines Cordobeses; Cordoban Pork Rolls)                  
炸花枝 (Calamares Fritos; Fried Calamari)                                                       
西班牙國飲桑格利亞酒(Sangria)                                                                   
西班牙三明治(Bocadillos; Little Sandwiches)                                                     
蒜味烤蝦(Gambas Al Ajillo; Garlic  Prawns)                                                      
利馬豆火腿小菜(Habas con Jamón                                                                  
鮪魚餡餅(Empanadas de  Atún;  Tuna Empanadas)                                                  
美食之旅：橄欖                                                                                  
炸蝦餅(Tortillitas de Gambas; Prawn Fritters)                                                   
蘋果風味西班牙酒辣香腸(Chorizo en Sidra; Chorizo in Cinder)                            
炸丸子(Croquetas; Croquettes)                                                                   
辣橄欖(Aceitunas Picantes; Chilli Olives)                                                       
蒜味蛋黃醬烤炸馬鈴薯(Patatas Allioli ;Fried Potatoes with Garlic Mayonnaise)   
鮪魚烤串(Banderillas; Tuna Skewers)                                                             
蒜味雞(Pollo en Salsa de Ajo ; chiken in Garlic  Sauce)                                         
醃漬紅椒(Pimientos Escabechados ; Marinated Capsicums)                                     
美食之旅：雪莉酒                                                                                
綠蘆筍炒蛋(Revelto de Espárragos; Scrambled Eggs with Asparagus)                   
西班牙辣香腸和鷹嘴豆(Garbanzos con Chorizo ; Chickpeas with Chorizo)         
填料淡菜(Mejillone Rellenos; Stuffed Mussels)                                                   
香蒜磨菇(Champiñones Al Ajillos; Garlic Mushrooms)                                             
番茄烤麵包(Pan con Tomate; Toast with Tomato)                                                   
俄式沙拉(Ensaladilla Russa;Russian Salad)                                                       
辣番茄醬馬鈴薯(Patatas Bravas; Potatoes in Spicy Tomato Sauce)                      
炸魚小品(Buñuelos De Bacalao ;  Salted Cod Fritters)                                            
西班牙肉丸(Albóndigas; Meatballs)                                                               
炸麵包蛋(Migas con Huevos; Fried Breadcrumbs with Eggs)                                  


	第二章    海鮮                                                                                    
白酒蒜味蛤蜊(Almejas Al Vino Blanco;Clams in White Wine)                                
羅曼醬汁蝦(Gambas con Salsa Romesco; Prawns with Romesco Sauce)              
青醬鱈魚(Merluza en Salsa Verde; Hake in Green Saue)                                           
杏仁蒜香章魚(Pulpo En Salsa De Almendras;  Octopus in Almond Garlic Sauce)  
蒜味蛋黃醬海鮮湯(Caldo De Mariscos; Sefood  Soup with Allioli)                           
蘋果酒鮭魚(Salmón  A La Sidra; Salmon in Cider)                                                 
加泰隆尼亞比薩(Coca; Catalan Pizza)                                                             
填塞烏賊飯(Calamares Rellenos con Arroz; Stuffed Squid with Rice)                      
番茄鮪魚(Atún con Tomate; Tuna with Tomato)                                                     
酸菜魚( Escabeche ; Pickled Fish)                                                               
鹽花烤魚(Pescado A La Sal; Fish Baked in Salt)                                                  
美食之旅：鹹鱈魚(Bacalao)                                                                       
填塞蟹肉(Txangurro; Stuffed Crabs)                                                              
烤鯛魚(Besugo Al Horno ; Baked Bream with Capsicum,chilli and Potatoes)          
西班牙辣海鮮湯(Zazuela; Spicy Seafood Soup)                                                     
加利西亞魷魚(Pulpo Galleg; Galician-style Otopus)                                               
紅椒鹹鱈魚(Bacalao Al Ajo Arriero; Bacalao with Red Capsicum)                          
鹹鱈魚、鮪魚、鯷魚沙拉(Ensalada de Bacalao, Atún y Anchoas; Salad of Salt Cod,Tuna and Anchovy) 
西班牙海鮮飯(Paella Marinera; Seafood Rice)                                                     
莫夕亞沙丁魚(Sardinas Murcianas; Sardines Murcia Style)                                     
鱒魚西班牙火腿(Trucha Con Jamón; Trout with Jamón)                                         
熱炒魷魚(Calamares  A La Planha;Pan-fried Calamari)                                              


	第三章       家庭料理                                                                             
榲桲糊(Dulce de Membrillo; Quince  Paste)                                                       
杏仁冷湯(Ajo Blanco; Chilled Almond Soup)                                                       
西班牙冷湯(Gazpacho; Chilled Tomato Soup)                                                       
復活節守夜禮湯(Pure De Vigilia; Lenten Soup)                                                    
加利西亞熱湯(Caldo Gallego; Galician-style Soup)                                                
鷹嘴豆搭配莙薘菜(Garbanzos y  Acelgas ; Chickpeas and Silverbeet)                  
孤寡馬鈴薯( Patatas  A La Importancia ; Widowed Potatoes)                                
瓦倫西亞豌豆(Guisantes A La Valenciana; Valencian Peas)                                    
炭烤蔬菜(Escalivada;Barbecued Vegetable Salad)                                                  
西班牙烤蛋(Huevos A La Flamenca; Baked Eggs)                                                    
窮人的馬鈴薯(Patatas A La Pobre; Poor Man’s Potatoes)                                       
美食之旅：酒                                                                                    
燉貝特蔬菜(Tumbet; Baked Layered Vegetables)                                                    
鑲肉紅椒(Pimientos Rellenos; Stuffed Capsicums)                                                 
加泰隆尼亞麵(Fideos A La Catalana;Catalan Noodles)                                          
馬德里火鍋菜(Cocido Madrileño; Madrid Hotpot)                                                 
茄子鑲肉(Berenjenas Rellenas; Stuffed Eggplant)                                                 
燉羊肉(Caldereta De cordero; Lamb Caldreta)                                                     
扁豆香腸(Lentejas con Chorizo; Stewed Lentils with Chorizo)                               
巴塞隆納肉餡捲(Canalones A La Barelonesa;  Barelona-style Cannelloni)          
填塞雞( Pllo Relleno; Stuffed Chicken)                                                          
燉小羊肉(Cochifrito; Lamb Stew)                                                                 
瓦倫西亞海鮮飯(Paella Valenciana de La Huerta; Valencian Paella)                    
梨鴨(Pato Con Peras; Duck with Pears)                                                           
鱈魚碎片麵 (Andrajos con Bacalao; Tatters and Rags)                                             
美食之旅：起司                                                                                  
番紅花燉雞(Guisado De Pollo Al Azafrán; Chicken in Saffron Stew)                     
西班牙燉湯(Guisado De Cerdo Estofado con Legumbres; Spanish Pork and Vegetables Stew)           
瓦倫西亞羊肉燉飯(Arroz Rosetxat; Valencian Lamb and Rice)                              
啤酒燉雞(Pollo A La  Cerveza; Chicken in Beer)                                                  
雪莉鹿肉佐卡布拉里斯藍紋起司(Venison con Jerez y Cabrales; Venison in Sherry with Cabrales Cheese)                                                                                         
吉普賽燉湯( Guisado Gitano; Gypsy Stew)                                                         
紅酒燉兔肉(Conejo En Vino Tinto; Rabbit in Red Wine)                                          
加泰隆尼亞鷓鴣白菜濃湯(Perdices con Col A La Catalana; Catalan-style Partridge with Cabbage) 
葡萄葉鵪鶉(Cordonices en Hojas De Parra;Quails in Vine Leaves)                      
阿斯圖亞斯燉菜(Fabada Asturiana; Asturian Stew)                                              
珊斐伊娜燉雞(Pollo En Samfaina; Chicken in Ssamfaina Sauce)                         
烤羊腿 ( Pierna De Cordero Asado; Roast Leg of Lamb)                                        


	第四章   甜點和甜食                                                                             
西班牙粉酥餅( Polvorones; Almond Shortbread)                                                  
吉事果與熱巧克力(Chocolate con Churros; Churros and Hot  Chocolate)      
檸檬海綿蛋糕(Bizcocho De Limón; Lemon Sponge Cake)                                    
加泰隆尼奶餡( Crema Catalana; Catalan Custard)                                                
杏仁巧克力無花果(Higos Rellenos; Stuffed Figs)                                                  
吉普賽手臂蛋糕(Brazos De Gitano; Gypsy’s Arm Cake)                                       
無花果糕(Pand De Higos; Fig Bread)                                                              
蜂蜜烤麵包(Torrijas; Fried Bread with Honey)                                                    
西班牙杏仁牛軋糖冰淇淋(Helado De Turrón; Almond Turrón Ice Cream)     
美食之旅：糕點                                                                                  
格拉納達杏仁奶油霜甜品(Soplillos Granadinos; Moorish Almond  Meringues) 
橄欖油洋茴香餅(Tortas De Aceite y Anís; Aniseed Wafers)                                     
柳橙布丁(Flan De  Naranja; Orange Custard)                                                      
酒醉蛋糕(Bizcochos Borrachos; Drunken Cakes)                                                    
聖地牙哥杏仁蛋糕(Torta De  Santiago; Almond Torte)                                            
紅酒燉梨(Peras En Vino Tinto; Par Cooked in Red Wine)                                          
米布丁(Arroz con Leche; Rice Pudding)                                                           
天堂美味布丁(Tocino de Cielo; Heaven’s Bacon)                                                  
炸奶糕(Lehe Frita; Fried Milk)                                                                                         
基礎知識 
去皮番茄(Tomates Pelados; Peeled Tomates)                                                       
烤紅椒(Pimientos Asados;Roasted Capsicums)                                                      
香蒜蛋黃醬(Allioli; Garlic Mayonnaise)                                                                                                                                                          


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