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欧洲家庭最喜爱的西餐食谱·意面篇

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1.最经典 最正宗 酱汁 意面灵魂 做出意面美食关键!
2.全欧洲 新潮 最灵动 舌尖上的美食意面的秘诀,酱汁的魔力!
3.意面是最百变,最不可或缺,最简约的西餐美食。
4.蝴蝶面、千层面、猫耳面、意式馄饨、意式肉饺等款款浓情,尽在本套意面篇。
《BBC美食(BBC Good Food)》撰稿人乔安娜·法罗编写的意面食谱,精挑细选70种欧洲最经典的意面做法。
市面上较为少见的地道意面食谱,步骤清晰,图文并茂,将近200幅图,手把手教你做意面。
乔安娜·法罗烹饪小Tips,保证你在每款意面里都能尝到欧洲最经典的味道。
给出替代的食材,破除西餐烹饪书的国界壁垒,令本书的食谱拥有无穷无尽的操作空间。

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Content Description

《欧洲家庭最喜爱的西餐食谱·意面篇》是《BBC美食(BBC Good Food)》撰稿人乔安娜?法罗的意面食谱,精挑细选76道还原欧洲浪漫情怀的意面,附有30余种酱汁——不可或缺的意面灵魂。除此外,乔安娜?法罗开篇详解烹饪意面必备器具,从揉面团开始,教你自制调味面条—— 菠菜味、蘑菇味、香草味…… 即使在西餐厅,也绝对吃不上这么多种类的调味面条。本书意面食谱囊括细面条、宽扁面、蝴蝶面、千层面、猫耳面、皮影面、意式馄饨、意式肉饺等,你听过的、没听过的各种意面,但每一款都是欧洲家庭最常吃的经典意面。
Author Description

乔安娜·法罗(Joanna Farrow),《BBC美食(BBC Good Food)》撰稿人,已经出版的40多本畅销美食图书,被无数欧洲读者在厨房里奉为经典;作为著名美食评论家,乔安娜·法罗专业点评美食超过30年,曾任多家美食杂志自由撰稿人与图书、杂志、广告食品造型师。
Catalogue

001 手工意面坊
002 意面的种类
003 干意面与新鲜意面
004 制作意面的工具
008 基础意面面团
012 自制各色意面
020 煮出完美意面
022 烹煮意式土豆球
025 花样意面小吃
027 意式蔬菜汤
029 利马豆青酱西兰花汤
030 肉汤意面
032 鸡肉豌豆蜜桃沙拉
035 香脆鱿鱼意面沙拉
037 鸡肉姜汁肉汤细面
038 甜椒大虾螺旋面佐罗勒酸奶酱汁
040 卷轴面佐烤圣女果
041 细扁面佐火腿鸡蛋
044 西班牙香肠藏红花意式肉饺
045 无花果奶酪火腿拌意式宽面
047 烤牛肉细扁面佐帕玛森奶酪酱
048 镶贝壳面
050 熏三文鱼意大利饺佐莳萝奶油酱
052 松露薄片宽扁面
053 意面裹芦笋
055 蚕豆奶酪煮意式土豆球
059 油香烤肉配意面
061 辛辣香肠螺旋面
063 意式千层面
064 牛肉茴香烤通心面
066 甜菜宽扁面佐烤鸭
070 荞麦意面佐胡椒粉牛排
071 罗勒鸡肉意大利饺
073 意式羊肉馄饨
077 鸡肉蘑菇意面烘蛋饼
079 小牛肉洋蓟细扁面
083 鲜美海鱼烤意面
084 炙烧金枪鱼佐天使细发面
087 三文鱼烤韭葱千层面
088 大虾猫耳面
089 剑鱼蒜酥笔管面
092 鱿鱼汁意面佐炙烧扇贝
093 西班牙海鲜面
096 贻贝配白酒奶油贝壳面
097 海鲜胡椒粉意面
100 鲽鱼皮影面
103 乌鱼子意式细面条
104 三文鱼香草蝴蝶面佐辣味莎莎酱
107 清新蔬菜拌意面
108 山羊奶酪红椒千层面
111 焦糖洋葱烤意面
112 南瓜意大利饺
114 茄子意面卷
117 什锦烤意面
119 柠檬香草菌菇意面
121 番茄面包酥意大利细面条
122 菊苣软酪全麦意面
123 春日意面
125 辣味炸豌豆丸宽扁面
128 辣扁豆意面
129 翠绿土豆球
133 辛香甜辣意面酱
134 香肠栗子腌核桃酱汁
135 阿马翠斯辣味酱汁
138 酥脆培根洋姜酱汁
140 奶油蛋汁意式细面
143 辣味肉丸酱汁
144 意式番茄肉酱
146 羊肉韭葱胡椒籽酱汁
149 鸡肉龙蒿酱汁
150 鸡肝鼠尾草酱汁
152 野味菌菇酱汁
155 烟熏三文鱼生姜青柠黄油
156 安康鱼藏红花马斯卡彭奶酪酱汁
159 鱿鱼番茄鞑靼酱汁
160 粗粒橄榄酱汁
162 小龙虾龙蒿酱汁
163 蛤蜊酱汁
166 三色奶酪酱汁
167 法国白酱
168 青椒香菜青酱
170 新鲜番茄酱汁
171 日晒番茄杏仁青酱
173 烤时蔬酱汁
174 烤大蒜菠菜蘑菇酱汁
177 核桃酱汁
181 番茄橄榄兔肉酱汁
182 柠檬伏特加酱汁
185 红薯鹰嘴豆酱汁
Book Abstract

Mushroom tagliatelle with gremolata
柠檬香草菌菇意面
意大利人把这种香草、柠檬皮、大蒜的搭配称为“gremolata”,它能带给料理鲜活的香氛。
时间:
准备:30分钟,干燥时间另计
烹饪:10分钟
分量:4人份
食材:
菌菇味意面团1份(见第15页)
干牛肝菌15克
黄油50克
橄榄油4汤匙
小洋葱1个,切细
洋菇或蘑菇200克,切薄片
香草碎,如欧芹、龙蒿、茴香、罗勒,4汤匙
柠檬1个,取皮磨细
大蒜2瓣,切细
盐和黑胡椒粉
帕玛森奶酪,磨碎,盛盘用(视个人喜好添加)
1.用意面面团按第13页做法制作宽扁面,静置干燥。将牛肝菌放入碗中,用沸水淹过并静置15分钟。
2. 在煎锅中用1汤匙橄榄油融化黄油,煎洋葱3分钟直至软化。将牛肝菌切薄片,和洋菇或蘑菇、1/4的各色香草一同加入锅中,小火煎5分钟。
3. 混合剩余的香草、柠檬皮、大蒜、大量黑胡椒粉。
4. 煮沸一大炖锅盐水,加入意面,重新沸腾后煮约2分钟直至变软,沥干并倒回锅中。加入煎锅中的食材,与剩余的油拌匀。盛入温热的餐盘中,与柠檬香草酱汁一同上桌。
……
Introduction

什么是欧洲的地道风情?
什么是欧洲的正宗滋味?
西餐越来越受到国人的喜爱,然而碍于不能经常走出国门,国人对原汁原味的西餐没有明确的评判。市面上的西餐烹饪书籍,大都为了适应中国的厨房做出了一定程度的改良,其简易与美味当然值得称道,但在正宗上就有待商榷了。
一套六本的《欧洲家庭最喜爱的西餐食谱》正是为此引进。这是英国著名出版公司hamlyn,携手美食经典畅销书作家乔安娜?法罗,重磅推出的一套食谱。肉食、意面、海鲜、酱汁、蛋糕和馅饼六大主题单独成书,一套囊括了欧洲家庭最常吃的各类食谱。
乔安娜?法罗是《BBC美食(BBC Good Food)》撰稿人,已经出版了40多本畅销美食图书,被无数欧洲读者奉为厨房里的经典;她在过去三十多年里为多家美食杂志撰稿,也担任图书、杂志和广告食品造型师。在欧洲美食界浸润三十多年的乔安娜?法罗,她的独到眼光无疑十分值得称道。而hamlyn作为英国著名的出版公司,成立于1950年,向来坚持“好书平易近人”的宗旨。这次汇编成书的料理,无一不是欧洲最正宗的做法、最日常的口味。当你跟随这些清晰明了的步骤去烹制和烘焙,便能很轻易地了解欧洲家庭日常爱吃什么主食,下午茶享受什么点心,用什么招待朋友。这不仅仅是味觉与视角的享受,还是一种跨文化的体验。
这是本系列的意面篇。意大利面,又称之为意粉,是西餐品种中最接近中国人饮食习惯,最容易被接受的西餐。关于意大利面条的起源,有说是源自古罗马,也有的说是由马可?波罗从中国经由西西里岛传至整个欧洲的讲法。无论起源是什么,意面已经是广为我们接受的西餐主食了。我们已经熟悉意面,但我们还不了解意面。什么是正宗的意面?欧洲怎么做意面?乔安娜?法罗带来了欧洲最日常的意面做法大全。而日常,即是经典。
全书开篇详解烹饪意面必备器具,从揉面团开始,教你自制调味面条—— 菠菜味、蘑菇味、香草味…… 即使在西餐厅,你也绝对吃不上这么多种类的调味面条。多达76种意面做法,一一囊括细面条、宽扁面、蝴蝶面、千层面、猫耳面、皮影面、意式馄饨、意式肉饺等,你听过的和未听过的种类。还附带30种酱汁调法,让你掌握意面不可或缺的灵魂。

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Jingdong book