好康優惠

《素食也可以多滋多味：東西素食大不同(中英對照)》



別驚訝，絕對是素料理無誤！

義大利麵、鹹派、煎餅、蘋果派等人氣料理，

Step by step 超詳細說明，讓新手快速掌握料理關鍵，

讓你的餐桌大加分，在家也能做出媲美餐廳的美味素料理！

誰說素食不能吃的新奇有創意？只要能靈活運用廚具、蔬食、香料等食材工具，就能烹調出異國感十足的素食料理。讓新手也能微笑上菜，讓餐餐新鮮又新奇！

不管是義大利麵、鹹派、煎餅、蘋果派、大阪燒、披薩、越南春捲等人氣料理，跟著步驟、重點提醒，帶你快速看懂料理眉角，上菜不NG！

※附基礎刀工影片QRcode 中英對照

本書特色

?東西素料理技巧大公開

義大利麵、義式烘蛋、鹹派、蕎麥麵、大阪燒、鹹糕、三杯杏鮑菇等異國料理烹調方法，零藏私大公開！讓你的餐桌天天都有新菜色。

?step by step詳細烹調步驟解說

照片詳細說明料理步驟，帶你快速看懂料理眉角，讓新手也能輕鬆跟著操作，上菜不NG！

?條列料理重點、提醒，新手絕對OK

每個菜餚都條列重點提醒，並將這道料理可配搭的口味一併寫出，讓你學一道料理，還能進一步變化出特色料理，也讓愛吃的你，餐餐都能滿足挑剔的味蕾！

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  作者介紹

  
  
  
  
  
  
  楊雅涵（Ya-Han Sophie Yang）
  
  現任 （Current role）
  
  代課幼保老師 （Childcare teacher）
  
  代課幼保廚師 （Childcare chef）
  
  專長燒烤 龜山 （Skills）
  
  做料理（Cooking）
  
  插花 （Flower arranging）
  
  幼保老師（Childcare teacher）
  
  

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  Chapter 1基礎技巧Basic Skills
  
  材料介紹Ingredients Introduction
  
  基本刀工Basic Cutting Technique
  
  高湯Vegetable Stock/Broth
  
  Chapter 2醬汁Sauces
  
  萬用番茄醬Universal Tomato Sauce
  
  披薩底醬Pizza Base Sauce
  
  白醬 Cream Sauce
  
  青醬 Pesto Sauce
  
  哇沙米、美乃滋、海苔絲 Wasabi, Mayonnaise, Seaweed Shreds
  
  酪梨醬Avocado Dip
  
  墨西哥沙沙醬Salsa Dip
  
  烤合椒醬Capsicum Dip
  
  素肉燥Vegetarian Mince
  
  Chapter 3前菜Appetizer
  
  醃黃瓜Soy Pickle Cucumber
  
  千層餅Qian Cheng Savory Cake
  
  香椿餅Toona Chinese Pancake
  
  蔬菜煎餅Vegetable Chinese Pancake
  
  義大利麵沙拉Pasta Salad
  
  蔬菜沙拉Cold Salad
  
  Chapter 4主菜 Main Course
  
  ◆西式主菜 Western Main Course
  
  蔬菜義式烘蛋Frittata
  
  菠菜鹹派Spinach Quiche
  
  蔬菜餅／堡Veggie Patty Burger
  
  蔬菜墨西哥捲Mexican Tortilla
  
  酥皮菜捲Vegetarian Sausage Roll
  
  牧羊蔬菜派Vegetarian Cottage Pie
  
  披薩Pizza
  
  焗烤大白菜Bake Chinese Cabbage
  
  柑橘白醬義大利麵White Pasta with Orange Tint
  
  焗烤馬鈴薯Bake Cheese Potato
  
  燉飯Risotto
  
  ◆日式主菜 Japanese Main Course
  
  冷湯麵Cold Noodle
  
  蕎麥麵Buckwheat Noodle
  
  大阪燒Japanese Okonomiyaki
  
  ◆中式主菜 Chinese Main Course
  
  電鍋煮鹹稀飯Salty Porridge/Congee
  
  素肉鬆Soy Floss
  
  滷味Braised Dish
  
  水餃跟煎餃Dumplings and Fried Dumplings
  
  豆漿Homemade Soy Milk
  
  炒飯Fried Rice
  
  炒米粉Fried MeeHoon
  
  鹹糕Chinese Savory Cake
  
  麵腸做法Gluten Flour Intestinal Roll Method
  
  辣味炒麵腸Stir Fried Chili Gluten Flour Intestinal Dish
  
  三杯杏鮑菇King Mushroom Chinese Casserole
  
  炒茄子Stir Fried Eggplant
  
  越南春捲Vietnamese Spring Roll
  
  Chapter 5湯品Soup
  
  義式濃湯及法式麵包Thick Soup with Toasted Bread
  
  義式阿基師年菜食譜大全湯塊Thick Chunky Soup
  
  羹湯Chinese Thick Soup
  
  芋頭米粉湯Taro Rice Noodle Soup
  
  Chapter 6點心Dessert
  
  麵包布丁Bread Pudding
  
  紫菜豆皮乾Seaweed Snack
  
  果醬酥皮捲Jam Pastry Twist
  
  鬆餅Pancake
  
  吐司蘋果派Apple Pie
  
  杏仁千層餅乾Almond Puff Pastry
  
  

楊雅涵

The first time I cooked was when I was seven. Many of you may think that is unbelievable. At the time, three generations of my family migrated to New Zealand and there were over twenty people living under the same roof. My parents and my uncles and aunties were often shorthanded hence, being the oldest granddaughter; I had no choice but to cook with the adults.

At the start, I thought cooking was fun but since our family were vegetarians it was difficult to obtain the ingredients overseas. Whatever we wanted to eat, we had to make it ourselves. When I was twelve years old, our family migrated to Australia. I grew anappreciationtowards the new environment and new ingredients. Slowly, I began to explore different resources such as learning from different teachers and also studying books. At that time, there were not many vegetarian recipes overseas hence I often needed to read non-vegetarian recipes and adjust the recipe to become vegetarian and create new cuisines. I could not imagine that through experimenting with new foods made those that tried my cooking ask whether I can start a class to teach them. This made me more determined to fully devote myself in the culinary arts.

When I was old enough to travel on my own, I realized there were many delicacies not available in Australia. I wondered how could I bring these delicacies ba台中伴手禮第一名ck to Australia? At that time, I brought back many recipe books with me to study and would constantly be thinking of which ingredients could be substituted and which condiments can be easily obtained in Australia. I would also think about when I returned to my home country to visit my relatives whether I am able to make my favourite exotic cuisine whether it is American, Indian or Taiwanese etc. on my own. Through this book, I wish to pass on to you what I have learnt starting from the very basics through to advanced levels of cooking.Vegetarian cuisine will not only taste good but can also be fused with foods from different cultures.

This is a book of happiness. Many say that great food can bring happiness to people. I hope this book can bring you happiness.

Ya-Han Sophie Yang