《大董中國意境菜2019·二十四節氣》是2019年12月電子工業出版社出版的圖書，作者是大董。
基本介紹
- 中文名：大董中國意境菜2019·二十四節氣
- 作者：大董
- 出版時間：2019年12月
- 出版社：電子工業出版社
- 頁數：344 頁
- ISBN：9787121381584
- 定價：658 元
- 開本：12 開
內容簡介,圖書目錄,
內容簡介
大董——董振祥先生提倡把中國菜與中國的文學、陶瓷、繪畫、音樂等藝術形式相結合，創造出獨具特色的“意境中國菜”，讓食客在品味美食的同時體會到中國文化的魅力。大董的菜品保留中國飲食文化的精髓，有選擇地吸收運用了西式烹飪中原料和配料，並把分子廚藝運用到中式菜餚的製作中，創造性地用菜品詮釋了中國美食的精義。
圖書目錄
立春
RAIN WATER
雨水
INSECTS AWAKEN
驚蟄
SPRING EQUINOX
春分
PURE BRIGHTNESS
清明
GRAIN RAIN
穀雨
YEARNING FOR SPRING 17
“渴”春
FRESH ASPARAGUS ON ICE BED 18
上春尋芳
FISH FILLETS IN FERMENTED RICE WINE 21
糟溜春塘片
BEAN SPROUTS IN SPRING ROLL 23
豆芽春卷
SPRING VEGETABLE SALAD 24
春光乍現
BRUSSEL SPROUTS AND SPRING BAMBOO SHOOTS 25
抱子甘藍春筍
EATING SNACKS AT THE SPRING EQUINOX 57
春分“吃小”
GEODUCK CLAM FILLETS WITH GREEN SICHUAN PEPPERCORN 61
鮮花椒熗象拔蚌
TRADITIONAL LAYERED PIE 63
糊餅
SOUR AND SPICY CUCUMBER SALAD 64
黃瓜沙拉
SHREDDED CHERRY RADDISH 67
櫻桃蘿蔔
TORO WITH KALUGA CAVIAR 69
鮪魚腩卡露伽魚子醬
EATING AUTUMN 29
吃“秋”
PETITE TENDER GREEN PEAS AND HAM WITH OLIVE OIL 32
橄欖油上蔣小嫩豆
DARK GREEN BEAN SPROUTS SALAD 33
墨綠青豆沙拉
WANTON STUFFED WITH SHEPPERD‘S PURSE 35
薺菜餛飩
TENDER PETITE PEAS 36
嫩豆小時候
JELLY BEAN CAKE 39
豌豆黃
DINING TABLE OF JINGZHE 43
驚蟄的餐桌
WAGYU BEEF WITH SICHUAN PEPPER AND PICKLED VEGETABLE 44
椒麻沖菜牛肉
CHINESE TOON AND EGG PANCAKE 47
香椿雞蛋餅
SEASONAL PEAR WITH WARM AMARANTH 49
驚蟄梨煮莧菜
CRISGY PAN CAKE WITH CHEESE AND CHINESE TOON 51
芝士香椿薄脆餅
TRADITIONAL BEIJING ZHAJIANG NOODLES WITH SOYBEAN PASTE, PORK AND TOON 52
香椿炸醬麵
THE JOURNEY IN SPRING: THOUGHTFUL CARE FOR GUESTS 73
食春記：春天有蔥蔥的靈感
RAPE FLOWERS WITH SAFFRON SAUCE 75
紅花汁油菜花
SAUTEED RAPE FLOWERS WITH PURPLE FLOWERING STALK 76
油菜花炒紫菜苔
SAUTEED CHINESE BURCLOVER 79
炒草頭
NUTMEG STRAWBERRIES 81
肉蔻草莓
APRIL IN SUICHANG 85
遂昌四月天
YELLOW CROAKER WITH PICKLED VEGETABLES 88
雪菜黃魚
CRISPY MEAT PANCAKE 91
書皮肉餅
WISTERIA CAKE 93
藤蘿餅
SLOW-BAKED HILSA HERRING IN FERMENTED RICE WINE 94
低溫熳烤膏脂鰣魚
FRIED SMALL FISHES 97
乾炸小魚
SALT AND PEPPER SKEKETAL ANCHOVY 99
椒鹽刀魚骨
PUCAI COMES, SUMMER STARTS 103
蒲菜上市，夏天開始
MUSHROOM CELEBRATION 106
灰騰梁蘑菇圈
DAMINGHU CATTAIL CREAM SOUP 109
奶湯大明湖蒲菜
DRUNKEN LOBSTERS 110
醉龍蝦
GRILLED BABY CHINESE CABBAGE WITH SHRIMP ROE 112
鮮蝦子焗娃娃菜
MOUSSE IN VARIATED HUES 113
漸變慕斯
VAN GOGH AND LAVENDER BOUILLI 141
梵谷與薰衣草紅燒肉
TRADITIONAL ORANGE PEEL SORBET 142
陳皮冰淇淋
BROAD BEAN WITH OLIVE AND LEAF MUSTARD 144
欖菜蠶豆
GREEN SCALLOP SALAD 145
綠蔭帶子
JARDIN DE MONET 147
夏天的莫奈花園
SLOW BAKE NORTHERN WHITEFISH 149
山居獨釣高白鮭
LEARN COLOR FROM MONET 117
向莫奈學色彩
DADONG SEA CUCUMBER WITH YOUNG WHEAT 119
董氏新麥燒海參
POACH CHICKEN WITH BLACK TRUFFLE CAVIAR 120
水墨松露芙蓉雞片
MATSUTAKE MUSHROOMS 121
松茸刺身
GINGER GLAZED ICED PERSIMMON 123
薑糖凍柿子
ANTIQUE WRAP 124
殘卷
DONG RICE DUMPLING OF THE DRAGON BOAT FESTIVAL 129
端午節“董粽”
PEPEROLI POT STICKERS 130
尖椒煎餃
DRY BRAISED SQUAB WITH LEMON GRASS 133
利佬香茅焗乳鴿
DRIED SEASONAL RIVER SHRIMPS WITH GARLIC 134
蒜蓉醬芒種蝦
GREEN LOBES WITH PESTO 136
羅勒醬貓耳朵
SOY WAXBERRY 137
醬油楊梅
IMPRESSION OF XIATA ANCIENT ROAD 153
夏塔古道感懷
CUTTLEFISH ROE COLD SOUP WITH LIME 155
青檸烏魚蛋冷湯
CRYSTALINE JELL OF GREEN MONGBEAN AND PORK ELBOW 156
綠豆水晶肘
YUMMY RICE NOODLE 159
棒棒的釀皮
TRADITIONAL KAOLAOLAO ROLLS WITH BOLOGNESE SAUCE 160
義大利肉醬栲栳栳
WINTER MELON BALL WITH NIGHT JASMINE 161
夜香花冬瓜球
Where is Tricholoma Matsutake? Visiting Yuchenglong 165
松茸在哪裡——參觀“譽誠隆”
PINK PICKLED GINGER 166
粉紅糖醋仔姜
ASPARAGUS LETTUCE SHOOT KIMCHI 168
老壇泡菜
BEEF WITH LEMON ZEST AND SEA SALT 169
青檸海鹽牛肉
GREEN MONGBEAN RICE WITH SALTED EGG IN LEMON LEAVES 171
鹹蛋黃綠豆飯
BEETROOT SALAD 173
綺霞紅菜頭沙拉
立秋
THE END OF HEAT
處暑
WHITE DEW
白露
AUTUMNAL EQUINOX
秋分
COLD DEW
寒露
FROST‘S DESCENT
霜降
CONTENTS
目錄
SEARCH FOR CRAB IN TAIHU LAKE 177
太湖尋蟹
HAIRY CARB CONGEE 181
六月黃蟹粥
FRIED HAIRY CARB ROE WITH STEAM RICE NOODLE 182
蟹粉炒釀皮
CRUB PUDDING 185
蟹糊布丁
FISH IN CARB STYLE 187
賽螃蟹
CUVEE GRAND CHENE NOBLE ROT SWEET WHITE WINE WITH A TWIST 189
卡瑪隆貴腐甜白葡萄酒松露
THE DEATH OF LARGE YELLOW CROAKER 223
大黃魚之殤
BEIJING HAWTHORN WITH WHITE CHOCOLATE 226
北京果丹皮配白朱古力碎
OSMANTHUS CAKE 229
桂花糕
POMEGRANATE SALAD 231
石榴沙拉
RED WINE QINGDAO PEAR WITH HUILI POMEGRANATE 232
紅酒青島秋月梨會理軟籽石榴沙拉
PORK FEET WITH SICHUAN SPICY OIL 233
紅油豬手
DELICIOUS CUISINE IN THE YELLOW RIVER BASIN 193
黃河美食的味道
COIX SEEDS AND TENDER BEANS 197
薏仁米小嫩豆
BAKED MATSUTAKE MUSHROOM 199
焗松茸
STEANED EGG WITH MATSUTAKE 201
松茸蒸蛋
HIBISCUS FISH BALL IN YELLOW WINE 202
花雕芙蓉魚圓
AVOCADO SHRIMPS SALAD 205
牛油果湖蝦沙拉
Sleeves With A Subtle Fragrance 209
有暗香盈袖
PEACH SALAD WITH JAMON IBERICO 212
水蜜桃伊比利亞火腿沙拉
ORANGE SALAD WITH JAMON IBERICO 215
鮮橙伊比利亞火腿沙拉
CRISPY TOFFEE APPLE 217
拔絲蘋果
SLOW BAKED COREGONUS PELED SALMON 219
低溫熳烤高白鮭
TASTE OF AUTUMN AND WINTER 237
秋冬況味
PERSIMMON SALAD 240
柿子沙拉
SUNFLOWER WHITE CHICKEN 241
葵花雞
CARAMELIZE PERSIMMON 243
焦糖凍柿子
GREEN OLIVES SALAD 245
青橄欖沙拉
DADONG’S AUTUMN 249
大董的秋
FRIED GREEN VEGETABLE IN FIRST FROST 251
霜降震澤繡花錦
PAN-FRIED MARBLED BEEF WITH YELLOW PORCINI 252
煎熏雪花牛肉配黃牛肝菌
BRAISED PORCINI 255
燒牛肝菌
RISOTTO WITH TRUFFLE OIL AND BRAISEL ABALONE 256
松露汁燒鮑魚配義大利米
POTATO PUREE WITH TRUFFLE AND LOTUS 257
黑松露土豆泥陽荷
THE TASTE OF FROST 261
“霜”味
PICKED WILD KOHLRABI RADISH 265
憋辣菜
STICKY RICE BALL STUFFED WITH BLACK SESAME IN COCONUT MILK 266
椰汁湯圓
RDDISH WITH PESTO SOUR CREAM 269
羅勒優酪乳油櫻桃小蘿蔔
SLOW BAKED LAMB CHOP 271
低溫熳烤羊排
THE TASTE OF DADONG 305
大董的味道
PICKLED WHITE RADISH AND ASPARAGUS LETTUCE 307
泡菜
UNFINISHED DUMPLING 309
沒包完的餃子
EGG 310
雞蛋
FRIED CHESTNUT WITH SUGAR 313
糖炒栗子
YOUTH OF BAMBOO SHOOTS 275
冬筍的青蔥歲月
SPICY SMOKED BAMBOO SHOOT 281
香辣熏筍
BRAISED CABBAGE WITH CHESTNUT IN SAFFRON SAUCE 283
紅花栗子白菜
HAWTHORN CAKE WITH SHREDDED PEARS 284
京糕梨絲
SHELL MEET CHOCOLATE 286
貝殼邂逅白芝士朱古力
THE FRUIT OF GOD-A TRIP FOR WHITE TRUFFLE TO ALBA 317
上帝之果—ALBA 白松露之旅
CHINESE CABBAGE PATCH 321
白菜墩
EIGHT TREASURE RICE 323
八寶飯
TOFU JULIENNE IN SQUID INK SOUP 324
墨魚汁文思豆腐
POACH GOOSE LIVER IN SPICE STOCK WITH BLACK TRUFFLE 327
黑松露配滷水鵝肝
WHAT ARE YOU, SESAME OIL? 291
麻油是個什麼東西
GORGON FRUIT SALAD WITH BLACK OLIVE 295
黑橄欖雞頭米沙拉
SICHUAN SPICY PAN CAKE SOUP 297
川辣皇轉轉餅湯
SUNFLOWER CHICKEN RICE WITH BLACK TRUFFLE 298
黑松露葵花雞飯
PAN-FRIED FOIE-GARS WITH HAWTHORN JELLY 301
煎鵝肝配山楂糕
THE TASTE OF THE WEST LAKE 331
味道西湖
STEAM HAIRY CARB ROE WITH EGG 333
蛋羹禿黃油
SEEKING PLUM ON SNOW 334
踏雪尋梅
DADONG SUPERLEAN PEKING ROAST DUCK 337
大董酥不膩烤鴨製作方法
SWEET PORK RIBS AT SNOWY RIVER 338
江雪糖醋小排
