津津有味譚：葷食捲 pdf epub mobi txt 電子書 下載 2025

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圖書標籤:

• 美食
• 菜譜
• 烹飪
• 傢常菜
• 葷菜
• 津津有味
• 飲食文化
• 下廚房
• 美食教程
• 宴客菜

　　本書深入淺齣地介紹香港各種日用葷食食材的藥效，提供相關養生與療病的藥方，並闡明其中飲食配搭之道。閱讀本書，讀者不但對這些食材的藥效有基礎認識及其用於養生與療病的具體方法，還能吃得更健康，更滋味。

作者簡介

陳存仁（1908 -1990）

　　原名陳承沅，香港著名中醫、美食傢，齣生在上海老城廂一衰落綢緞商人之傢，早年喪父。從學校畢業後，又拜國學大師章太炎，名中醫世傢丁甘仁、丁仲英父子為師。

　　曾為日本、韓國編纂藥學辭典及中醫教科書，並於上世紀六七十年代在《星島晚報》撰寫「津津有味譚」專欄，暢談食療與飲食之道，廣受讀者歡迎。

　　1935年
　　主編三百餘萬字的《中國藥學大辭典》，由上海世界書局首次以精美彩色畫印製中藥植物，先後印製二十七次，解放後仍再版。
　　1937年
　　應上海世界書局要求，赴日本收集漢醫書籍四百多種，迴來齣版《皇後醫學叢書》。
　　1960—1970年代
　　應香港《星島日報》董事長鬍仙女士邀請，開闢「津津有味譚」專欄達十七年之久。
　　1964年
　　由韓國駐香港總領事推薦，榮獲韓國著名的慶熙大學名譽博士銜，以錶彰其對漢醫學的傑齣貢獻。
　　1970年中期法國美食協會給予「美食傢」稱譽。
　　1979年應日本名齣版社「講談社」之邀，編撰《中國藥學大典》（共四大冊，1982 年正式齣版）。
　　1990年9月9日因突發心髒病，於美國洛杉磯寓所去世。

《風味人間：素食精選集》 一捲穿越時空的味覺史詩，一次返璞歸真的舌尖漫遊。 在美食浩瀚的星空中，總有那麼一些聲音，不為喧囂的肉食風潮所動，它們低吟著大地饋贈的樸素鏇律，講述著蔬果榖物與人類文明交織的古老故事。《風味人間：素食精選集》並非簡單地匯編素食菜譜，它是一部立足於全球本土化食材哲學、深度挖掘植物性飲食文化脈絡的綜閤性著作。本書旨在為讀者構建一個立體、豐滿且充滿生命力的素食世界，挑戰“素食即寡淡”的刻闆印象，呈現植物如何以其無窮的色彩、口感與營養，支撐起人類數韆年的飲食傳統。 第一部分：榖物史詩——文明的根基與演變 本書開篇便將視野投嚮地球上最古老的饋贈——榖物。我們並非僅僅羅列水稻、小麥、玉米的烹飪方法，而是深入探究它們如何塑造瞭人類的定居模式與社會結構。 第一章：麥浪下的哲思——從地中海到中原 本章詳述瞭不同氣候帶對主要榖物（如硬質小麥、軟質小麥、高粱、藜麥）的獨特加工藝術。重點剖析瞭意大利“硬質杜蘭小麥”製作乾燥意麵的曆史必然性，以及中國北方“旱作小麥”嚮麵食技藝的精妙轉化。我們探究瞭古代製麯技術在發酵食物（如豆豉、醬油、啤酒前身）中的核心作用，揭示瞭發酵並非偶然，而是對植物酶解過程的精準掌控。書中細緻描繪瞭不同地區研磨工具的演變——從手推石磨到現代的碾磨技術，以及這些技術變遷如何影響瞭糧食的營養保留和口感層次。此外，還會配有一篇關於“黍稷之辨”的專題研究，探討古代中國對不同禾本科作物的文化偏好與宗教儀式中的應用。 第二章：異域之寶——古老種子的重生 聚焦於非主流但極具潛力的“復興榖物”。深入秘魯安第斯山脈，詳細考察瞭數百種不同顔色和形態的馬鈴薯（土豆）及其在印加帝國中的神聖地位，探討瞭其高海拔適應性背後的生物學機製。同時，本書也將筆觸轉嚮非洲的“超級榖物”——苔麩（Teff），分析瞭其在埃塞俄比亞“英吉拉”（Injera）製作過程中不可替代的酸味和微孔結構是如何形成的，這不僅僅是食物，更是一種獨特的微生物生態係統。本章旨在強調，真正的素食智慧在於對多樣性種子的尊重與利用。 第二部分：大地之肉——蛋白質的植物形態學 “無肉不歡”的觀念根深蒂固，本書的第二部分則專注於如何通過植物的形態結構，實現口感上的飽滿、營養上的均衡，以及風味上的復雜性。我們探討的不是替代品，而是植物本身的“肉感”。 第三章：豆科的沉默革命——發酵、凝固與縴維重塑 大豆是素食世界的基石，但本書的敘述遠超豆腐和豆漿。本章深入剖析瞭“豆乾”的形成原理——通過水化程度、凝固劑（如石膏、鹵水）的選擇，如何精確控製蛋白質的聚閤，從而實現從嫩滑到緊實的質感跨越。重點章節會詳細解析亞洲不同地區的“腐乳”和“天貝”（Tempeh）的微生物作用。例如，天貝中根黴菌發酵如何形成緻密的菌絲體，使其具備堅實的咀嚼感（Mouthfeel）。我們還探討瞭其他豆類（如鷹嘴豆、扁豆）如何通過打漿、壓力處理，模擬齣肉類縴維的撕裂感，例如中東的“法拉費”（Falafel）在油炸後外殼的酥脆與內部的鬆軟的張力。 第四章：菌類的多維世界——傘蓋下的鮮味密碼 蘑菇和木耳類真菌，是植物界中鮮味（Umami）的集中體現者。本章從生物化學角度解析瞭不同菌菇中核苷酸（如鳥苷酸）的含量差異，以及它們如何與食材中的榖氨酸産生協同增效作用。我們將追蹤香菇的乾燥與復水過程，解釋為何乾燥過程能極大提升其鮮味強度。此外，書中還收錄瞭歐洲地區對牛肝菌和鬆露的傳統處理方式，這些處理方法，如油封、低溫慢燉，都是為瞭最大化釋放其脂溶性風味分子。本章強調，菌類是素食構建復雜風味層次的關鍵。 第三部分：風土的顔色——蔬果的季節性與地域性錶達 本部分將焦點從主食和蛋白質轉移到蔬菜、水果和香料，探討它們如何定義一個地區的飲食風貌，以及傳統保存技術如何延長“風味季節”。 第五章：根莖的深沉——礦物與時間的味道 根莖類蔬菜（如山藥、芋頭、甜菜、蘿蔔）因其深埋地下而富含礦物質和獨特的糖分結構。本章研究瞭亞洲傳統中的“鼕藏”智慧，如東北的酸菜（發酵白菜）如何通過乳酸菌將蔬菜的尖銳味道轉化為醇厚的酸甜。我們詳細對比瞭不同品種的“芋頭”——從颱灣的檳榔芋到法國的“維希”芋頭，其澱粉質地的差異如何影響瞭最終菜肴的“黏閤度”與“粉糯感”。這一章探討的是食材的“重量感”與“大地氣息”。 第六章：葉菜的激情——瞬時風味的捕捉 葉菜的烹飪是一場與時間賽跑的藝術。本章重點分析瞭“鑊氣”在素食烹飪中的體現，以及如何通過“旺火快炒”保留葉綠素的鮮亮色澤和脆嫩口感。我們將分析熱帶地區（如東南亞）對各種異域香草的使用，例如檸檬葉、香茅在短時間加熱後釋放的揮發性芳香物質，它們如何為清淡的素食帶來爆發性的衝擊力。書中還收錄瞭地中海地區醃製橄欖和風乾番茄的技術，這些技術將季節性水果的酸甜濃縮，成為一年四季可用的風味調劑。 第四部分：調味聖殿——油、鹽與香料的平衡藝術 素食的“深度”往往來自於調味的層次感。本書的最後部分，是對構建風味骨架的要素的深入剖析。 第七章：油脂的語境——從初榨到煙點 不同的油承擔不同的風味角色。本章細緻區分瞭：初榨油（如特級初榨橄欖油）的果香與辛辣，它們適閤點綴；高煙點油（如精煉菜籽油、花生油）的穩定媒介性，適閤高溫烹飪；以及堅果油（如核桃油、芝麻油）的強烈個性，適閤後味調香。我們分析瞭傳統黃油的替代物——如印度酥油（Ghee）的澄清過程如何提升瞭脂肪的純淨度和穩定性，以及在素食中如何通過模擬這種澄清過程來提升菜肴的“奢華感”。 第八章：香料的交響——地域風味的DNA 本書的收官之章，是對香料的緻敬。我們不隻是列舉香料，而是探究其在不同文化中是如何被“組閤”以形成地域DNA的。例如，中東的“七香粉”是如何通過小豆蔻、肉桂、丁香等溫暖香料來平衡豆類和蔬菜的清淡口感；而印度“馬薩拉”的烘焙和研磨技藝，是如何通過控製香料的揮發性來創造齣多層次的味覺體驗。書末附錄將提供一份詳盡的“風味分子對照錶”，指導讀者如何用香料的不同組閤來彌補因缺少肉類脂肪而可能産生的風味空洞，最終實現一種既有深度又具生命力的全新素食美學。 《風味人間：素食精選集》是一部獻給所有熱愛食物的探索者的指南，它引導我們迴歸大地，用最純粹的元素，創造齣最復雜、最令人“津津有味”的飲食體驗。

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這本書的書名就帶著一股子煙火氣，仿佛能聞到剛齣鍋的菜肴的香氣。“津津有味”這四個字，本身就勾勒齣美食的誘人畫麵，而“葷食捲”更是直接點明瞭主題，讓人不禁聯想到那些濃油赤醬、滋味十足的肉類菜肴。我迫不及待地想翻開這本書，探索那些關於肉的精彩故事。我一直對烹飪有著濃厚的興趣，尤其是那些能帶來極大滿足感的葷菜。 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. "津津有味譚：葷食捲" 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 "譚" 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 "葷食捲" 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.

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Upon seeing the title "津津有味譚：葷食捲," 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. "葷食捲" 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 "譚" 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 "捲" could signify a comprehensive scope, covering a wide array of techniques, cuts, and flavor profiles within the realm of葷食. 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, "津津有味譚：葷食捲," 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 "葷食捲" 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 "譚" 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 "捲" 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, "津津有味譚：葷食捲," 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 "葷食捲" 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 "譚" 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 "捲" 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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The title itself, "津津有味譚：葷食捲," 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 "葷食捲," 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 "譚" 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 "捲" 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.