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Jingdong book

完美牛排烹饪全书:大师级美味关键的一切秘密

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Jingdong book

完美牛排烹饪全书:大师级美味关键的一切秘密

Name: 完美牛排烹饪全书:大师级美味关键的一切秘密
Brand: Jingdong book
SKU: 3139002581
Price: 38.26 USD
Availability: OutOfStock

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Editer Recommend

大师级美味关键的一切秘密，远不止于食谱！

这本书从基本的知识开始，绝不省略任何一个步骤，将做好一块完美牛排所必备的食材、工具、烹调等相关知识和细节都一一提供给读者，新手一学就会零失败，在家亦可享受主厨级的top牛排。最后收录全世界都在享用的12道经典牛排，让你的味蕾感受正宗的奢华滋味。

Content Description

有关大师级美味关键的一切秘密，

远不止于食谱！

锅具、刀具的选择/

牛肉的分级、产区、品种与部位/

牛肉的选择、保存与准备/

酱汁、高汤、烹调酒等的基本功/

煎、炭烤、锅炙、波煮、黄油煮等花样烹调方式/

制作过程中的主厨不传秘技/

…………

最后奉上全世界都在享用的12道经典牛排食谱！

“建议读者看这本书时，不要直接翻到食谱制作部分开始动手。之所以将其安排在最后，就是希望大家能先有基本认知，既知其然，又知其所以然，才能享受制作甚至是创作乐趣。”

Author Description

王永贤

空军退役飞行员，曾经获得美国路克基地“TOP GUN”炸射冠军殊荣，在美期间对牛排产生浓厚兴趣而开始厨艺探索之路。退伍后经营东西小栈牛排餐厅，以开战斗机的严谨精神坚持着对品质的追求，主推top和牛牛排、“干式熟成”牛排等高档牛排，“老饕称赞比美国高级餐厅一客300美元的还好吃”（媒体报道）。

示范/王淑芬跟随先生王永贤到美国学习西餐厨艺，目前跟先生一起经营牛排餐厅。

东西小栈官网 https://www.weast.com.tw

Catalogue

Chapter 1 牛排美味的终极关键 Kitchen Essentials

1-1 刀具的选择 Knife to Choose

1-2 刀具的保养 Honing or Sharping

1-3 锅具的选择 Cook Tops to Choose

1-4 不粘锅，铸铁锅，还是不锈钢锅 Non-Stick, Cast Iron, or Stainless Steel

1-5 终极锅具—铜锅 Cookware the Paramount—Copper Pans

1-6 调味料之王—盐 King of All Spices—Salt

Chapter 2牛肉，味蕾的极致之旅 Let’s Beef, Let’s Enjoy

2-1 牛肉，非食不可？！To Beef or Not to Beef

2-2 牛肉好营养 Nutrition

2-3 牛肉分级制度 Beef Grading System

2-3-1 美国 U.S.A.

2-3-2 日本 Japan

2-3-3 加拿大 Canada

2-3-4 澳大利亚 Australia

2-3-5 新西兰 New Zealand

2-4 谷饲还是草饲 Grain Fed VS Grass Fed

Chapter 3牛肉产区、品种与部位 Beef Origins, Beef Breeds, and Beef Cuts

3-1 牛肉产区和品种 Origins and Breeds

3-1-1 日本 Japan

3-1-2 美国 U.S.A.

3-1-3 澳大利亚、新西兰 Down Under

3-1-4 中国 China

3-1-5 欧洲Europe

3-1-6 阿根廷Argentina

3-2 牛肉部位的选择 Choose Your Favorite Cuts

3-2-1 肋眼 Ribeye

3-2-2 菲力（小里脊） Tenderloin

3-2-3 纽约克 Strip Loin

3-2-4 丁骨 T-Bone

3-2-5 牛小排 Short Rib

3-2-6 上后腰脊肉（沙朗） Top Sirloin

Chapter 4牛肉的选择、保存与准备 Choosing, Handling, and Pr eparing

4-1 牛肉的选择 What to Look for

4-2 牛肉的保存 Handling

4-3 牛肉的准备 Preparing

4-4 适合搭配的食材 Food

4-5 餐酒 Wine

Chapter 5基本功总结 Confluence of Basic Skills

5-1 酱汁 Sauces

5-1-1 锅底酱汁 Pan Sauce

5-1-2 常用酱汁 Common Sauces

5-2 面糊 Roux

5-3 高汤 Stock

5-4 烹调酒 Cooking Wine

5-5 调味蔬菜香料 Vegetables

5-6 烹调油脂 Cooking Fat

Chapter 6烹调方式 Cooking Methods

6-1 烹饪 Cooking

6-2 煎 Saute

6-3 炭烤 Grill

6-4 上火烤 Broil

6-5 锅炙 Pan Broil

6-6 炉烤 Roast

6-7 波煮 Poach

6-8 黄油煮 Beurre Monte

6-9 熟度 Doneness

6-10 完成后静置5~10 min Rest Meat

6-11 先用大火锁住肉汁 Searing Meat, Sealing Juices

Chapter 712 道全世界都在享用的经典牛排食谱 Recipe

7-1 原味牛排 Basic Steak

7-2 罗西尼牛排 Rossini Style

7-3 牛仔牛排 Cowboy Steak

7-4 贵妃牛排 Poached Beef

7-5 黄油酱牛排 Beurre Monte

7-6 黑胡椒烈酒白酱牛排Steak Au Poivre

7-7 大块烤牛排 Roast Beef

7-8 威灵顿牛排 Beef Wellington

7-9 辣味牛排 Chili Paste Steak

7-10 生牛肉片沙拉 Carpaccio

7-11 鞳鞳生牛肉 Steak Tartare

7-12 红酒炖牛肉─茱莉亚•查尔德 Julia Child

Introduction

前言

在家就能够享受到世界级的牛排料理！

在家中料理，以简单为上策。如果食材特殊很难取得，或是难度太高根本做不来，那就是纸上谈兵；又如果虽是名料理，但自己不喜欢吃，那也不用强求，换个自己喜欢的料理方式吧。

很多人都问：“你把做牛排的诀窍都写出来了，不怕别人复制吗？”

我们只想要阅读本书的读者跟我们一样，在家就能够享受到世界级的牛排料理！

在开始动手做牛排之前

很多美食书翻开第一页就是食谱，但是明明按照食谱一步一步来，却怎么做都是怪怪的。外国有几本流传至今的经典食谱，大致可分三部分，一开始先介绍食材特性与烹调原理、基本装饰、锅具器材等，这是先“扎好马步”；再来介绍实际操作方式，这时才开始“动刀放火”；最后提供利于自由发挥的建议及提示。

建议读者看这本书时，不要直接翻到食谱制作部分开始动手。之所以将其安排在最后，就是希望大家能先有基本认知，既知其然，又知其所以然，才能享受制作甚至是创作乐趣。

本书以牛排为主题，所以在料理专题知识介绍部分均以牛肉做示范。

阅读特定的专题可以从前面的目录来查找对应的页码，方便快捷。

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Jingdong book

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