《鑄鐵鍋就該這樣用：超濃郁的肉類料理》是中信出版集團股份有限公司出版的書籍，作者是大橋由香。
基本介紹
- 中文名：鑄鐵鍋就該這樣用：超濃郁的肉類料理
- 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：9787521718355
內容簡介,圖書目錄,作者簡介,
內容簡介
鍋，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”博得了諸多家庭煮婦的青睞。相比精煉過後延展性較好的熟鐵(也就是你們家裡都用過的傳統鐵鍋材質)，鑄鐵鍋的主要原料生鐵更加堅硬粗獷。厚重、儲存熱量能力強(比熱容較大)等材質特點使得鑄鐵鍋導熱均勻，蓄熱時間長，可以將熱能大限度地傳遞給食材，保證了食物的口感。相反，熟鐵鍋傳熱快、鍋面溫度過高容易導致食物焦化。這本書詳細介紹了鑄鐵鍋的特點和適合的食材，側重講肉類的烹飪。
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
法式蔬菜燉肉·········· 10
蒜香黃油蔬菜燉肉········ 12
青椒洋蔥肉蛋羹········· 13
蜂蜜芥末蔬菜燉肉········ 14
日式豬肉沙拉·········· 14
雜燴味噌湯··········· 15
雜燴玉米濃湯·········· 15
無水燉雞············ 16
雞肉蔬菜卷··········· 18
異國風情燉雞·········· 19
醋烹雞············· 20
西班牙蒜香雞肝········· 21
燜蒸雞············· 22
泰式甜辣雞飯·········· 23
酒蒸雞············· 24
異國風情胡蘿蔔拌雞絲······ 25
越南牛肉粉··········· 26
秋葵梅乾面··········· 26
雞肉拌飯············ 27
茄子烤雞翅··········· 28
辣味蘿蔔燉翅根············· 29
奶油雞肉濃湯·············· 30
印度唐杜里風味燉雞···········32
味噌照燒雞···············34
日式炸雞················36
芝士風味炸雞··············38
咖喱風味豆腐炸雞··········39
炸雞柳················40
日式炸豬排··············41
燒豬肉················42
和風叉燒肉··············44
香草黃油燉豬肉··········45
煎豬排················46
茄子燒豬肉··············48
豬肉生薑燒···············49
香燉排骨················50
台式滷肉················52
香鹵豬肉················53
韓式炒雜菜···············53
糖醋豬肉················ 56
番茄燉肥腸 ·····58
豬肉豆乳鍋··············· 60
豬肉土豆番茄鍋············· 61
無水清蒸雞··············· 64
混合肉餅················ 66
蔬菜炒肉末··············· 68
雞肉親子鍋··············· 68
肉餡油炸豆腐盒子············ 70
豆芽雞肉末··············· 71
塔利亞塔牛排·············· 72
奶香蘑菇牛肉·············· 74
紅酒燜牛肉··············· 76
啤酒燉牛肉··············· 78
雞肉末什錦燜飯············ 80
牛肉咖喱················ 81
豬肉黃咖喱··············· 83
秋葵羊肉咖喱·············· 83
奶油雞肉咖喱·············· 84
雞翅咖喱鍋··············· 86
乾拌咖喱················ 88
煙燻雞翅················ 90
煙燻雞腿················ 92
煙燻雞胸················ 92
煙燻蔬菜················ 93
煙燻豬裡脊··············· 93
油浸煙燻芝士堅果············ 94
油燜煙燻雞胗·············· 94
煙燻蔬菜拌雞胸············· 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）。
