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
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