《鑄鐵鍋就該這樣用：超清新的蔬菜料理》是中信出版集團股份有限公司出版的圖書，作者是大橋由香。
基本介紹
- 中文名：《鑄鐵鍋就該這樣用：超清新的蔬菜料理》
- 作者：大橋由香
- 出版社：中信出版集團股份有限公司
- 定價：49.00 元
- 開本：16 開
- 裝幀：平裝
- ISBN：9787521717952
內容簡介,圖書目錄,作者簡介,
內容簡介
本書詳細介紹了鑄鐵鍋的特點和適合用其烹飪的食材，側重講蔬菜的烹飪，圖文結合地解讀了如何用鑄鐵鍋烹飪出美味。
鍋，是廚房的靈魂，菜餚的口感和掌勺人的心情都由它決定。鑄鐵鍋以其“顏值”博得了許多人的青睞。相比於精煉過後延展性較好的熟鐵——大多數人家裡用的鐵鍋的材質，鑄鐵鍋所採用的主要原料生鐵更加堅硬粗獷。鍋體厚重、儲存熱量能力強等材質特點使得鑄鐵鍋導熱均勻，蓄熱時間長，可以將大量熱能傳遞給食材，做菜時無須額外加水，就可以保留食物的口感和本來的滋味。
圖書目錄
目錄
序言··················· 4
鑄鐵鍋的特點··············· 6
無水烹飪小竅門：食材篇·········8
無水烹飪小貼士·············· 9
迷迭香烘土豆·············· 11
鮪魚芝士土豆············· 12
黃油奶香土豆泥············· 13
咖喱小土豆燉肉············· 15
金平風味土豆條············· 16
味噌捲心菜燉雞翅············ 18
捲心菜香燜蝦·············· 20
捲心菜香拌熏鮭魚············ 21
培根捲心菜··············· 22
腰果捲心菜炒雞肉·········· 23
日式鹽味蘿蔔燉雞······ 25
茄汁青花魚燉蘿蔔······ 26
苦菊梅乾蘿蔔絲······· 27
味噌蘿蔔辣炒豬肉······ 29
黃油烤胡蘿蔔········ 31
沖繩風魚糕雜炒蔬菜····· 32
韓國小菜風胡蘿蔔青椒絲··· 33
芝麻香炒胡蘿蔔紅薯條····· 33
法式蒜香燉根菜······· 35
麻婆茄子················ 37
味噌芝士烤茄子············· 38
烤茄子················· 39
檸檬鹽燒茄子雞胗············ 40
白菜肉末燉冬粉············· 42
簡易八寶菜··············· 43
燒白菜················· 44
白菜蒸花蛤··············· 45
茄汁辣炒蘿蔔乾············ 46
日式豆渣羊棲菜············ 46
蔥段燒豬肉··············· 47
蔥拌小銀魚··············· 48
蔥炒雞胸肉··············· 49
芝士燜蓮藕··············· 50
糖醋根菜燒豬肉············· 51
胡蘿蔔牛蒡炒肉············· 52
蒜香油燜牛蒡·············· 53
酒蒸蕪菁白身魚············· 54
蕪菁雞肉豆乳鍋············· 55
豆芽辣炒肉末·············· 56
韓式拌豆芽··············· 57
油炸豆腐燜南瓜············· 58
黃油焗鯷魚西藍花············ 58
黃油嫩煎南瓜·············· 59
蘆筍紅果嫩煎扇貝············ 59
油燜菌菇鮪魚············ 62
生薑金針菇·············· 63
蚝油菌菇··············· 63
乾炸蓮藕芋頭·············· 64
苦瓜天婦羅··············· 66
乾炸土豆泥餃·············· 67
乾炸蘆筍蝦仁餅············· 68
乾炸茼蒿扇貝餅············· 68
蒸蠶豆················· 70
蠶豆蒸豬排··············· 71
煮新土豆················ 72
檸檬味黃油蒸豌豆白身魚········· 73
鯷魚丁乾炒抱子甘藍··········· 74
春季時蔬燉雞湯 · ············ 75
羅勒風味蒸毛豆············· 76
烤玉米················· 77
味噌苦瓜炒豬肉············· 78
番茄醬················ 80
意式豆乳醬·············· 80
焦香洋蔥醬·············· 80
洋蔥濃湯················ 81
蔥香芋頭濃湯·············· 83
南瓜胡蘿蔔濃湯············· 84
蘑菇濃湯················ 85
紅薯濃湯················ 86
蕪菁濃湯················ 86
番茄濃湯················ 87
白米飯················· 88
玉米飯················· 90
生薑白蘿蔔飯·············· 90
蔬菜小銀魚燴飯············· 92
蔬菜糯米飯··············· 93
意式番茄燴飯·············· 94
中華雞肉粥··············· 95
作者簡介
大橋由香
烹飪研究家，“Staub Bistro 春日飯”店主。協同企業開發食譜，在雜誌及網站上介紹食譜和食物搭配，擔任活動講師。每月開設多次烹飪班。著有《鑄鐵鍋就該這樣用》（誠文堂新光社）、《愛不釋手！湯類食譜》（EI 出版社）、《“小工夫”創造美味和幸福之今日晚餐》（Natsume 出版社）、《鑄鐵鍋入門》（家之光協會）。
