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首頁> 生活館>生活娛樂>飲食生活> 西班牙廚房

西班牙廚房

World Kitchen SPAIN

出版品牌:遠足文化

作者:梅鐸圖書

譯者:李淑寧

ISBN:9789869260411

出版日期:2017-12-20

定價:NT$  650

優惠價:NT$585

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。

作者簡介 |

梅鐸出版 Murdoch Books

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)                                                                                                                                                                  

 

詞彙表

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詳細資料 |

書籍代號:0WMA0012

商品條碼EAN:9789869260411

ISBN:9789869260411

印刷:

頁數:256

裝訂:

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