津津有味谭：荤食卷 pdf epub mobi txt 电子书 下载 2025

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图书标签:

• 美食
• 菜谱
• 烹饪
• 家常菜
• 荤菜
• 津津有味
• 饮食文化
• 下厨房
• 美食教程
• 宴客菜

　　本书深入浅出地介绍香港各种日用荤食食材的药效，提供相关养生与疗病的药方，并阐明其中饮食配搭之道。阅读本书，读者不但对这些食材的药效有基础认识及其用于养生与疗病的具体方法，还能吃得更健康，更滋味。

作者简介

陈存仁（1908 -1990）

　　原名陈承沅，香港着名中医、美食家，出生在上海老城厢一衰落绸缎商人之家，早年丧父。从学校毕业后，又拜国学大师章太炎，名中医世家丁甘仁、丁仲英父子为师。

　　曾为日本、韩国编纂药学辞典及中医教科书，并于上世纪六七十年代在《星岛晚报》撰写「津津有味谭」专栏，畅谈食疗与饮食之道，广受读者欢迎。

　　1935年
　　主编三百余万字的《中国药学大辞典》，由上海世界书局首次以精美彩色画印制中药植物，先后印制二十七次，解放后仍再版。
　　1937年
　　应上海世界书局要求，赴日本收集汉医书籍四百多种，回来出版《皇后医学丛书》。
　　1960—1970年代
　　应香港《星岛日报》董事长胡仙女士邀请，开辟「津津有味谭」专栏达十七年之久。
　　1964年
　　由韩国驻香港总领事推荐，荣获韩国着名的庆熙大学名誉博士衔，以表彰其对汉医学的杰出贡献。
　　1970年中期法国美食协会给予「美食家」称誉。
　　1979年应日本名出版社「讲谈社」之邀，编撰《中国药学大典》（共四大册，1982 年正式出版）。
　　1990年9月9日因突发心脏病，于美国洛杉矶寓所去世。

《风味人间：素食精选集》 一卷穿越时空的味觉史诗，一次返璞归真的舌尖漫游。 在美食浩瀚的星空中，总有那么一些声音，不为喧嚣的肉食风潮所动，它们低吟着大地馈赠的朴素旋律，讲述着蔬果谷物与人类文明交织的古老故事。《风味人间：素食精选集》并非简单地汇编素食菜谱，它是一部立足于全球本土化食材哲学、深度挖掘植物性饮食文化脉络的综合性著作。本书旨在为读者构建一个立体、丰满且充满生命力的素食世界，挑战“素食即寡淡”的刻板印象，呈现植物如何以其无穷的色彩、口感与营养，支撑起人类数千年的饮食传统。 第一部分：谷物史诗——文明的根基与演变 本书开篇便将视野投向地球上最古老的馈赠——谷物。我们并非仅仅罗列水稻、小麦、玉米的烹饪方法，而是深入探究它们如何塑造了人类的定居模式与社会结构。 第一章：麦浪下的哲思——从地中海到中原 本章详述了不同气候带对主要谷物（如硬质小麦、软质小麦、高粱、藜麦）的独特加工艺术。重点剖析了意大利“硬质杜兰小麦”制作干燥意面的历史必然性，以及中国北方“旱作小麦”向面食技艺的精妙转化。我们探究了古代制曲技术在发酵食物（如豆豉、酱油、啤酒前身）中的核心作用，揭示了发酵并非偶然，而是对植物酶解过程的精准掌控。书中细致描绘了不同地区研磨工具的演变——从手推石磨到现代的碾磨技术，以及这些技术变迁如何影响了粮食的营养保留和口感层次。此外，还会配有一篇关于“黍稷之辨”的专题研究，探讨古代中国对不同禾本科作物的文化偏好与宗教仪式中的应用。 第二章：异域之宝——古老种子的重生 聚焦于非主流但极具潜力的“复兴谷物”。深入秘鲁安第斯山脉，详细考察了数百种不同颜色和形态的马铃薯（土豆）及其在印加帝国中的神圣地位，探讨了其高海拔适应性背后的生物学机制。同时，本书也将笔触转向非洲的“超级谷物”——苔麸（Teff），分析了其在埃塞俄比亚“英吉拉”（Injera）制作过程中不可替代的酸味和微孔结构是如何形成的，这不仅仅是食物，更是一种独特的微生物生态系统。本章旨在强调，真正的素食智慧在于对多样性种子的尊重与利用。 第二部分：大地之肉——蛋白质的植物形态学 “无肉不欢”的观念根深蒂固，本书的第二部分则专注于如何通过植物的形态结构，实现口感上的饱满、营养上的均衡，以及风味上的复杂性。我们探讨的不是替代品，而是植物本身的“肉感”。 第三章：豆科的沉默革命——发酵、凝固与纤维重塑 大豆是素食世界的基石，但本书的叙述远超豆腐和豆浆。本章深入剖析了“豆干”的形成原理——通过水化程度、凝固剂（如石膏、卤水）的选择，如何精确控制蛋白质的聚合，从而实现从嫩滑到紧实的质感跨越。重点章节会详细解析亚洲不同地区的“腐乳”和“天贝”（Tempeh）的微生物作用。例如，天贝中根霉菌发酵如何形成致密的菌丝体，使其具备坚实的咀嚼感（Mouthfeel）。我们还探讨了其他豆类（如鹰嘴豆、扁豆）如何通过打浆、压力处理，模拟出肉类纤维的撕裂感，例如中东的“法拉费”（Falafel）在油炸后外壳的酥脆与内部的松软的张力。 第四章：菌类的多维世界——伞盖下的鲜味密码 蘑菇和木耳类真菌，是植物界中鲜味（Umami）的集中体现者。本章从生物化学角度解析了不同菌菇中核苷酸（如鸟苷酸）的含量差异，以及它们如何与食材中的谷氨酸产生协同增效作用。我们将追踪香菇的干燥与复水过程，解释为何干燥过程能极大提升其鲜味强度。此外，书中还收录了欧洲地区对牛肝菌和松露的传统处理方式，这些处理方法，如油封、低温慢炖，都是为了最大化释放其脂溶性风味分子。本章强调，菌类是素食构建复杂风味层次的关键。 第三部分：风土的颜色——蔬果的季节性与地域性表达 本部分将焦点从主食和蛋白质转移到蔬菜、水果和香料，探讨它们如何定义一个地区的饮食风貌，以及传统保存技术如何延长“风味季节”。 第五章：根茎的深沉——矿物与时间的味道 根茎类蔬菜（如山药、芋头、甜菜、萝卜）因其深埋地下而富含矿物质和独特的糖分结构。本章研究了亚洲传统中的“冬藏”智慧，如东北的酸菜（发酵白菜）如何通过乳酸菌将蔬菜的尖锐味道转化为醇厚的酸甜。我们详细对比了不同品种的“芋头”——从台湾的槟榔芋到法国的“维希”芋头，其淀粉质地的差异如何影响了最终菜肴的“黏合度”与“粉糯感”。这一章探讨的是食材的“重量感”与“大地气息”。 第六章：叶菜的激情——瞬时风味的捕捉 叶菜的烹饪是一场与时间赛跑的艺术。本章重点分析了“镬气”在素食烹饪中的体现，以及如何通过“旺火快炒”保留叶绿素的鲜亮色泽和脆嫩口感。我们将分析热带地区（如东南亚）对各种异域香草的使用，例如柠檬叶、香茅在短时间加热后释放的挥发性芳香物质，它们如何为清淡的素食带来爆发性的冲击力。书中还收录了地中海地区腌制橄榄和风干番茄的技术，这些技术将季节性水果的酸甜浓缩，成为一年四季可用的风味调剂。 第四部分：调味圣殿——油、盐与香料的平衡艺术 素食的“深度”往往来自于调味的层次感。本书的最后部分，是对构建风味骨架的要素的深入剖析。 第七章：油脂的语境——从初榨到烟点 不同的油承担不同的风味角色。本章细致区分了：初榨油（如特级初榨橄榄油）的果香与辛辣，它们适合点缀；高烟点油（如精炼菜籽油、花生油）的稳定媒介性，适合高温烹饪；以及坚果油（如核桃油、芝麻油）的强烈个性，适合后味调香。我们分析了传统黄油的替代物——如印度酥油（Ghee）的澄清过程如何提升了脂肪的纯净度和稳定性，以及在素食中如何通过模拟这种澄清过程来提升菜肴的“奢华感”。 第八章：香料的交响——地域风味的DNA 本书的收官之章，是对香料的致敬。我们不只是列举香料，而是探究其在不同文化中是如何被“组合”以形成地域DNA的。例如，中东的“七香粉”是如何通过小豆蔻、肉桂、丁香等温暖香料来平衡豆类和蔬菜的清淡口感；而印度“马萨拉”的烘焙和研磨技艺，是如何通过控制香料的挥发性来创造出多层次的味觉体验。书末附录将提供一份详尽的“风味分子对照表”，指导读者如何用香料的不同组合来弥补因缺少肉类脂肪而可能产生的风味空洞，最终实现一种既有深度又具生命力的全新素食美学。 《风味人间：素食精选集》是一部献给所有热爱食物的探索者的指南，它引导我们回归大地，用最纯粹的元素，创造出最复杂、最令人“津津有味”的饮食体验。

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The title itself, "津津有味谭：荤食卷," immediately piqued my interest with its evocative language. "津津有味" conjures up the very essence of deliciousness, the kind of flavors that linger on the palate and bring a deep sense of contentment. Coupled with "荤食卷," it suggests a comprehensive exploration of meat-based cuisine, perhaps a compendium of all things savory and satisfying. As a passionate home cook, I'm always on the lookout for new inspiration, especially when it comes to preparing hearty and flavorful meat dishes. I'm drawn to recipes that offer a perfect balance of taste and texture, and I believe that the true art of cooking lies in transforming simple ingredients into culinary masterpieces. The "谭" in the title hints at a narrative approach, which I find particularly appealing. I'm not just looking for a cookbook; I'm hoping for a book that weaves stories and insights into its culinary guidance. Perhaps it will delve into the origins of certain meat dishes, share anecdotes from renowned chefs, or explore the cultural traditions associated with different types of meat. The idea of a "卷" suggests a thorough and detailed presentation, covering a wide range of topics related to meat cuisine. I'm anticipating a book that will not only expand my culinary repertoire but also deepen my appreciation for the art and science of cooking meat. The promise of "津津有味" suggests that every page will be a delight, filled with the kind of recipes and information that will make every meal a truly memorable experience.

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Upon seeing the title "津津有味谭：荤食卷," my mind immediately started conjuring images of rich, succulent dishes and the comforting aroma that fills the kitchen when a hearty meal is being prepared. The phrase "津津有味" is a perfect descriptor for food that is not just flavorful but also leaves you wanting more, a sensation I constantly strive for in my own cooking. "荤食卷" strongly suggests a focus on the heartier, more indulgent side of gastronomy, the kind of dishes that are often the centerpiece of special occasions or simply provide a profound sense of satisfaction. I'm particularly intrigued by the "谭" part of the title, as it implies a collection of tales or discussions, hinting that this isn't just a sterile recipe book, but rather a volume rich with context, history, and perhaps even personal reflections on the art of preparing and enjoying meat. I’m imagining stories behind classic dishes, the evolution of certain meat preparations over time, or even explorations into different regional meat-centric cuisines. This promises a deeper dive than just a set of instructions; it suggests an immersion into the culture and passion that surrounds meat dishes. The "卷" could signify a comprehensive scope, covering a wide array of techniques, cuts, and flavor profiles within the realm of荤食. I'm hoping this book will be a guide not just for the palate, but also for the mind, enriching my understanding of what makes a meat dish truly "津津有味."

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The title, "津津有味谭：荤食卷," immediately conjures a sense of culinary richness and satisfaction. "津津有味" perfectly captures that delightful sensation of savoring truly delicious food, the kind that makes you pause and appreciate every bite. The "荤食卷" aspect clearly signals a deep dive into the world of meat dishes, a topic that holds a special place in many hearts and kitchens. I'm anticipating a book that goes beyond just listing ingredients and instructions. The inclusion of "谭" suggests a narrative element, perhaps a collection of stories, anecdotes, or historical context that enriches the culinary experience. I'm hoping for insights into the "why" behind certain preparations, the cultural significance of various meat dishes, or even the personal journeys of chefs and home cooks who have mastered these flavors. This promises to be more than just a cookbook; it sounds like a literary exploration of meat cuisine. The "卷" could indicate a comprehensive approach, aiming to cover a wide range of meat types, cooking methods, and flavor profiles, offering a thorough and well-rounded guide. My excitement stems from the potential for both practical culinary knowledge and engaging storytelling, creating a reading experience that is as satisfying as the dishes it might inspire.

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The very name of this book, "津津有味谭：荤食卷," resonates with a deep appreciation for the culinary arts, particularly those dishes that speak to the soul through their rich flavors and satisfying textures. "津津有味" itself is a promise – a promise of delightful experiences, of tastes that linger and memories that are made around the table. The "荤食卷" component directly addresses a significant and beloved category of food, one that often forms the backbone of memorable meals. I envision this book as an exploration of the diverse world of meat cookery, moving beyond mere recipes to delve into the nuances of preparation, the subtle interplay of ingredients, and the cultural tapestry that surrounds these dishes. The inclusion of "谭" suggests a narrative quality, hinting at stories, traditions, and perhaps even the personal journeys of those who craft these delectable meals. I'm hoping for a book that not only equips me with new skills and recipes but also transports me through its evocative prose, allowing me to virtually savor each creation. The term "卷" might imply a comprehensive approach, covering a broad spectrum of meat-based culinary traditions and techniques, making it a valuable resource for anyone seeking to elevate their understanding and execution of meat dishes. This book feels like an invitation to a culinary adventure, one that promises both delicious discoveries and enriching insights.

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这本书的书名就带着一股子烟火气，仿佛能闻到刚出锅的菜肴的香气。“津津有味”这四个字，本身就勾勒出美食的诱人画面，而“荤食卷”更是直接点明了主题，让人不禁联想到那些浓油赤酱、滋味十足的肉类菜肴。我迫不及待地想翻开这本书，探索那些关于肉的精彩故事。我一直对烹饪有着浓厚的兴趣，尤其是那些能带来极大满足感的荤菜。 Whether it's a slow-cooked braised pork belly that melts in your mouth, a perfectly grilled steak with a smoky char, or a fragrant stir-fry with tender strips of beef, meat dishes have always been my go-to for a truly satisfying meal. "津津有味谭：荤食卷" sounds like it will delve into the heart of these beloved dishes, perhaps offering insights into their history, preparation techniques, and the cultural significance they hold. I'm particularly curious about how the author will approach the "谭" aspect – will it be a collection of personal anecdotes, a historical exploration, or a blend of both? The title itself suggests a narrative quality, hinting at stories and experiences interwoven with the culinary descriptions. I'm hoping for a book that not only teaches me new ways to prepare delicious meat dishes but also entertains and engages me with its storytelling. The idea of "荤食卷" evokes a sense of completeness, as if covering all the essential aspects of meat cuisine, from everyday preparations to perhaps more celebratory or traditional recipes. This promises to be a journey of culinary discovery that I'm eager to embark on.