最新圖書(shū)

  本書(shū)編排圖文并茂，趣味橫生，突出“候鑊”對于粵菜鮮、香、爽、嫩、滑的重要意義，介紹了各種汁醬、鹵水、濃湯的詳細配方、制法和適用的菜式，以及常見(jiàn)干貨原料的漲發(fā)技巧。書(shū)中絕非僅是單純講述菜式的制作，而是既有古今菜式的延續，又有南北制作的對照，而且還把烹調的關(guān)鍵逐一歸納及對比，有些部分更是歷來(lái)秘而不宣的配方，是目前不可多得的既有實(shí)用性又有資料性的工具書(shū)。

編輯推薦

    （1）“粵廚寶典叢書(shū)”分為《候鑊篇》《砧板篇》《味部篇》《食材篇》《點(diǎn)心篇》《菜肴篇》《宴會(huì )篇》及《廚園篇》共8 冊，將在2017年內陸續推出。

    （2）設計上，本書(shū)最大的特色是作者既能寫(xiě)書(shū)，又能畫(huà)關(guān)于圖書(shū)內容的手繪圖。書(shū)中配有很多仿真性極強的手繪圖，全是作者精心貼合圖書(shū)內容來(lái)繪制的，令本書(shū)增色不少。

    （3）內容上，本書(shū)分為開(kāi)篇語(yǔ)、汁醬章、鹵水章、濃湯章、漲發(fā)章、攻略章、名詞章等共7章，系統而詳細地介紹了在粵菜廚房?jì)取昂蜩Z”這個(gè)崗位上日常工作中接觸的汁醬、鹵水、濃湯等的制作及常見(jiàn)干貨的漲發(fā)技巧，一目了然，實(shí)用性強，讀者閱讀后能很快地掌握菜肴是如何制作以及制作過(guò)程中的精妙部分所在之處。

    （4）在書(shū)的邊欄位置上，作者附有書(shū)中內容的圖注及文字注解，令讀者對菜肴的歷史來(lái)源、制作方法等有更深入的理解。

開(kāi)篇語(yǔ).................................1
汁醬章........................5
南洋咖喱汁......................9
    咖喱的由來(lái)....................10
咖喱香辛料分量表..............11
說(shuō)香葉......................12
說(shuō)姜黃......................12
鑊與鍋.....................14
淮陽(yáng)咖喱醬......................15
    說(shuō)八角........................16
印尼咖喱汁......................18
    說(shuō)南姜......................18
越南咖喱汁......................20
印度咖喱汁......................21
    說(shuō)沙姜......................22
    說(shuō)石栗......................23
附：印度馬薩拉醬................24
    說(shuō)野胡椒....................24
    說(shuō)桂皮......................26
附：印度嘎拉姆馬薩拉............29
    說(shuō)肉果......................30
    說(shuō)丁香........................31
泰式咖喱汁......................32
    說(shuō)青檸檬....................33
泰國紅咖喱......................33
    羅勒與金不換................34
泰國青咖喱......................35
白咖喱..................... ... 36
……
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京都汁.........................99
    說(shuō)“炆”與“燜”..... ....100
西檸汁......................100
    說(shuō)“熥”..................101
香橙汁........................101
橙花汁........................102
泰式魚(yú)醬......................103
泰式魚(yú)辣醬....................103
泰式辣椒醬....................104
泰式蝦醬......................104
泰式香蝦醬....................105
泰汁..........................105
泰國辣雞汁....................105
泰國辣椒膏....................106
怪味汁................... ....106
紙包雞汁......................107
奶汁..........................107
    說(shuō)杏仁....................107
焗骨汁........................109
果汁..........................109
西汁..........................110
花旗汁........................111
川醬..........................112
川汁..........................113
    說(shuō)“燂”...................113
黃汁..........................114
煎封汁........................114
    煎封與清蒸..................115
海鮮豉油（黑魚(yú)汁）........... 116
    說(shuō)生抽.......................118
    說(shuō)老抽.......................118
    說(shuō)佛手柑.....................119
白魚(yú)汁....................... 120
越南辣魚(yú)汁...................120
    說(shuō)檸檬.......................120
越南酸甜汁...................121
茶皇醬......................122
豉汁........................122
    說(shuō)豆豉......................123
梅子磨豉醬...................124
    說(shuō)梅子......................124
……
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鹵水章................. 231
白鹵水........................235
    說(shuō)“浸”話(huà)“鹵”.................236
    著(zhù)色與梔子..................237
一般鹵水......................238
精鹵水........................239
    說(shuō)紅曲米.....................241
    說(shuō)蛤蚧.......................242
精鹵水淵源..................242
    說(shuō)醬油......................243
潮州鹵水.....................244
    說(shuō)蒜.........................246
脆皮乳鴿鹵水..................247
火踵汁........................248
太白鹵汁......................248
客家鹽焗鹵水..................249
四川鹵水......................249
    說(shuō)砂仁.......................250
    說(shuō)涼粉草.....................252
五香鹵水......................252
道口鹵水......................253
安徽鹵水........................253
滋補鹵水........................254
    說(shuō)海馬.......................254
    說(shuō)白芷.......................255
    說(shuō)海龍.......................256
    說(shuō)杞子.......................256
    說(shuō)淮山.......................257
    說(shuō)藿香.......................258

濃湯章..................... 259
蛇羹湯........................263
說(shuō)圓肉.......................263
說(shuō)火腿.......................264
說(shuō)馬蹄.......................265
說(shuō)竹蔗.......................265
頂湯..........................266
淡頂湯........................267
    說(shuō)梅肉.......................267
上湯..........................267
    說(shuō)上湯.......................268
上湯再燉......................268
    說(shuō)田雞.......................269
淡上湯........................269
    說(shuō)老雞乸.....................270
二湯..........................270
火腿汁........................271
奶湯..........................272
    說(shuō)奶湯......................272
北方清湯......................273
雞湯..........................273
素上湯........................274
    說(shuō)紅棗.......................274
說(shuō)草菇.......................276
說(shuō)冬菇.......................277
說(shuō)栗子.......................278
素汁湯........................279
    說(shuō)竹筍.......................280
紅湯..........................281
粉面湯........................282
    說(shuō)粉面湯....................282
火鍋湯........................283
    說(shuō)蘿卜.......................283
漲發(fā)章..................... 285
發(fā)雜翅........................289
發(fā)散翅........................289
    說(shuō)魚(yú)翅.......................290
    煨與 㸆 .......................293
發(fā)鮑翅........................294
    說(shuō)鮑翅.......................295
    魚(yú)翅加工的演變...............295
發(fā)鯊魚(yú)頭......................297
發(fā)鯊魚(yú)皮......................298
    說(shuō)魚(yú)皮.......................298
發(fā)龍躉皮........................299
    說(shuō)龍躉皮.....................299
發(fā)公魚(yú)皮........................300
發(fā)黃魚(yú)皮........................300
發(fā)魚(yú)唇........................301
    說(shuō)魚(yú)唇.......................301
發(fā)魚(yú)肚........................303
過(guò)猶不及....................304
說(shuō)魚(yú)肚.......................305
發(fā)魚(yú)白........................306
發(fā)海參........................306
    說(shuō)硼砂.......................308
    說(shuō)海參.......................308
發(fā)桂花蚌......................311
說(shuō)桂花蚌.....................312
發(fā)魚(yú)筋........................312
    說(shuō)魚(yú)筋.......................313
發(fā)明骨........................313
 說(shuō)明骨.......................313
……
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發(fā)鹿尾........................350
    說(shuō)鹿尾.......................350
發(fā)鹿鞭........................351
    說(shuō)鹿鞭.......................351
發(fā)鹿茸........................351
    說(shuō)鹿茸.......................351
發(fā)牛鞭........................352
發(fā)海蜇........................352
    說(shuō)海蜇.......................353
發(fā)海帶........................353
發(fā)大蝦干......................354
    說(shuō)蝦米.......................355
發(fā)蝦籽........................355
    再說(shuō)蝦籽.....................356
發(fā)蟹黃干......................356
    說(shuō)蟹黃干.....................357
發(fā)海螺干......................357
發(fā)龍須菜......................358
說(shuō)龍須菜 （發(fā)菜）..............358
發(fā)龍須菜（發(fā)菜）.................. 358
    說(shuō)龍須菜 （發(fā)菜）..............358

攻略章..................... 359
色拉油........................361
酸梅湯........................361
五香花生......................361
    說(shuō)花生.......................362
醬黃豆........................363
    說(shuō)黃豆.......................363
金銀蒜........................364
神奇辣椒油....................364
蒜椒油........................365
姜汁酒........................365
    說(shuō)姜.........................365
甜脆奶........................366
沙灣小吃....................367
咸脆奶........................367
有種脆漿......................368
    說(shuō)面（麪）種...................368
    說(shuō)陳村枧水...................368
脆漿（急漿）...................369
說(shuō)泡打粉.....................370
說(shuō)伊士.......................370
說(shuō)糯米粉.....................370
脆皮雞糖漿....................371

攻略章..................... 407
食鹽.........................408
食糖.........................408
麥芽糖.......................409
蜜糖.........................409
乳糖.........................409
葡萄糖.......................409
棕櫚糖.......................410
木糖醇.......................410
山梨糖醇......................410
甜菊糖.......................410
甜蜜素.......................410
糖精.........................411
味精.........................411
甜醬油........................415
美極鮮醬油................... 415
蝦油........................415
……
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雞油........................440
鑊氣........................440
標蟲(chóng)柴........................441
打冷........................441
大佬........................441
太史........................441
宮保........................442
宮保雞丁....................442
老饕........................442
禮云子........................442
靚仔........................443
僆仔........................443
猛鑊陰油......................443
急火短炒......................443
泡嫩油.........................443
包尾油........................443
拋鑊........................444
摁鑊........................444
搪鑊........................444
碼..........................444
碼兜........................444
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主題索引........ .... ......493
后記....... .... .... .......501