心凍小品百分百:果凍‧布丁(中英對照)

  • 作者:梁淑嫈
  • 規格:23.5×18.5 cm/ 平裝 / 全彩 / 120頁
  • 定價:280 元
  • 優惠價:238 元 節省42
  • 出版社:朱雀
  • 出版日:2000/07/01
  • ISBN:9789570309171
  • 類別: / 好吃的書 / 學烘焙點心

        本書運用坊間可買到的各種天然凝固劑,設計出各式各樣的甜、鹹小品。從最傳統的洋菜粉、布丁粉,到葛粉、地瓜粉,以及吉利丁、聚力T,甚至豬皮都可以烹調出各種食物,不僅可製作甜點、果凍、冰寶,還可以做出各式各樣冰涼的菜餚。無論是夏日消暑小品或平日的開胃小點均適宜。

 In the cookbook,we use natural thickening agents available in the market to create various sweet desserts and meat jello fit for a feast.From the traditional thickening agents such as agar-agar,pudding powder, arrowroot powder, yam flour, gelatin, jeiiy T, even pork skin can be used to cook practically any dish. Not only can desserts, jello, sherbets be made from them, but an endless number of cold dishes as well. Serve jello as cold dishes or ordinary appetizers would fit perfectly.

  前5,000本附贈蒟蒻果凍粉。

冰涼甜點
洛神仙楂凍
什錦水果凍
五彩優格果凍
番茄果凍
綠茶亞答子凍
蜜汁胡蘿蔔凍
南瓜布丁
雞蛋布丁
草莓涼糕
綠豆涼糕
紅豆軟糕
西米布丁
椰汁雪花糕
桂花蓮子凍
杏仁豆腐
草莓冰寶
芒果冰寶
可樂冰寶
香草冰淇淋
核桃巧克力冰淇淋
香橙軟糖
枸杞馬蹄糕
芋頭涼糕
綠豆蓮藕糕
綠茶紅豆糕
藍莓優格慕斯
草莓慕斯
柳橙慕斯
蘋果慕斯
榴槤慕斯
巧克力慕斯
櫻桃乳酪慕斯
優酪乳慕斯
巧克力慕斯球
咖啡乳酪派
水果派
芋泥派
芒果塔
戚風蛋糕做法
派皮的做法

沁涼小菜
玉米豆腐凍
素肉凍
翡翠豆腐
虎皮凍
雞凍
牛肉凍
雞肉玉米凍
蔬菜米腿凍
甜椒鮭魚凍
石榴海鮮凍
冰涼魷魚卷

【序】
讓人胃口大開的心凍小品
(梁淑嫈  Emily Liang)

        想寫一本這樣的食譜已經好多年了,幾年前吉利丁這個名詞對於許多人來說還是非常陌生的,市面上很難得看得到,常常會接到讀者的電話詢問;漸漸的,這幾年西風東漸,突然之間書店裡出現了好多西點食譜,西點材料專賣店也一家一家開,吉利丁在西點裡廣泛的被運用,因此現在已經很容易購買得到了,而一般人也都知道吉利丁的用途。

        本來我只是計畫寫一本如何使用吉利丁的食譜,但在製作這本書的過程中,不斷地回想起自己小時候酷愛吃的,媽媽親手做的牛肉凍,還有夏天和姊妹們邊做邊玩邊吃的雞蛋布丁,就決定把目前坊間常用的的各種天然凝固劑放進書裡,設計出各式各樣的甜、鹹小品,所以你會發現從最傳統的洋菜粉、布丁粉,到葛粉、地瓜粉,甚至豬皮都可以烹調出各種食物,不僅可製作甜點、果凍,還可以做出各式各樣冰涼的菜餚。

        在炎熱的夏日或家人胃口不佳時,不妨在烹飪上來點變化,一客冰涼的甜品降低了不少暑氣,而一道冰涼的菜餚則讓人胃口大開;對家有小朋友的主婦來說,我相信只要以果凍方式呈現的點心或菜餚,都會讓孩子們食欲大增。生活是需要多點創意的,希望這本食譜的誕生,讓你的生活增添更多情趣。

       I have been thinking about writting a book like this for many years.  Just a few years ago, even the word "gelatin" was a mystery to most people.  It was difficult to find it in the market.  Frequently readers would call and ask just what it was.  Over the last few years, as Western influences have gradually made themselves felt here in the East, suddenly bookstore shelves are packed with Western cookbooks.  Western food restaurants are springing up everywhere.  In Western desserts gelatin is a common sight.  As a result, it is easy to purchase gelatin, and ordinary people are familiar with its use.

      Originally I thought I'd just write a book about how to use gelatin.  However, as I was writing this book, I kept thinking back to the things I liked to eat when I was little, my mother's beef jello or my sisters and I ate egg pudding as we played.  Consequently, I decided to put in the book all the natural thickening agents available in the market.  I designed this book to contain a tremendous variety of dishes, from sweet desserts to meat jello fit for a feast.  You will discover that traditional thickening agents such as agar-agar, pudding powder, arrowroot powder, yam flour, and even pork skin can be used to cook practically any dish.  Not only can desserts be made from them, but an endless number of cold dishes as well.

     On hot summer days or when the family just doesn't feel like eating, why not give the family a change of pace?  A chilled, sweet dish can stimulate the appetite. As for housewife with children , I believe that gelatin-based sweets and dishes would increase the appetite of kids.
Life requires a little creativity now and then.  I hope that this book will be an enriching and energizing experience for you and your cooking.