超美味义大利面（中英对照） pdf epub mobi txt 电子书 下载 2025

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义大利面统称Pasta，原意是「经搓揉过的面团」，虽然只有面条与配料的简单组合，搭配酱汁却能变化出万千风情，而这正是义大利面的美妙之处！

　　义大利面材料容易准备，作法上也没有太困难的技巧，但如果想要煮得好吃，仍然大有学问，本书教您各式义大利酱料的美味作法，以步骤图解，就算是新手也能一学就会。

　　不论是经典的红酱、白酱、黄酱、青酱、黑酱、清酱或创意的苹果咖哩酱、柠檬酸辣酱、洋葱肉汁酱等口味，本书通通收录，同时说明如何选择义大利面、面条怎么煮最好吃、香辛料怎么搭配增添风味，轻松做出好滋味的义大利面！

本书特色

　　介绍形形色色的义大利面，解说煮面的技巧要领，和增添风味、提点香气的各式辛香料，轻松做出一盘盘Q弹好吃的义大利面，满足挑剔的味蕾。

　　11种义大利面常用酱料制作剖析，只要按部就班，不管红酱（番茄酱）、白酱（奶油酱）、青酱（罗勒酱）、黄酱（南瓜酱）、黑酱（黑橄榄酱）、清酱（橄榄油酱）哪种口味，通通轻而易举。

作者简介

李建轩 Jian-Hsuan Li

　　得奖经历
　　2011
　　THERMOS「膳魔师盃」台湾厨神大赛／职业组　铜牌
　　牛头牌型男主厨&美女厨师美味料理比赛　金牌
　　第一届统一肉燥料理大赛　金牌
　　2010
　　一禽好友厨艺创意料理大赛／社会组　银牌
　　2009
　　台北国际食尚秀青年厨师选拔赛　金牌
　　2008
　　第四届龟甲万盃厨艺大赛／社会组　铜牌
　　第三届CamPania坎佩尼亚盃义大利面创意比赛　金牌
　　2007
　　美国美食创意厨艺比赛　铜牌
　　法国国际美食协会台湾区首届年轻厨师菁英选拔赛　金牌
　　第三届龟甲万盃厨艺大赛／社会　金牌
　　2006
　　中国首届杭州国际西餐厨艺大赛／西餐三文鱼现场烹饪　铜牌
　　中国首届杭州国际西餐厨艺大赛／西餐牛肉现场烹饪　银牌
　　中国首届杭州国际西餐厨艺大赛／西餐展示　金牌
　　FHA新加坡国际烹饪大赛／三道亚洲风味佳餚　铜牌
　　万家香盃厨艺烹饪比赛　银牌
　　黄金笋盃烹饪大赛　铜牌
　　2004
　　全国稻香料理米酒烹饪大赛（全国赛）　银牌
　　全国稻香料理米酒烹饪大赛（北区）　金牌

作者序 Foreword
热情与坚持的料理之路
A Journey to Culinary World with My Passion and Persistence
Part 1  义大利面美味祕密
Tasty Tips of Italian Pasta
义大利面种类花样多
A Variety of Pasta
Ｑ弹义大利面这样煮
Ways to Cook Al Dente Pasta
义面常用各种辛香料
Frequently Used Herbs and Spices in Italian Pasta Dishes
琳瑯满目的义面酱料
Multitudinous Italian Pasta Sauces

Part 2 红酱──番茄酱
Red Sauce (Tomato Sauce)
波隆那肉酱直面
Spaghetti with Bolognese Meat Sauce
炖番茄蔬菜螺旋面
Fusilli with Stewed Tomatoes and Vegetables
番茄鳀鱼芥末籽水管面
Rigatoni with Tomatoes, Anchovies, and Mustard Seeds
番茄鲔鱼蝴蝶面
Farfalle with Tomatoes and Tuna
红酒番茄牛腩直面
Spaghetti with Red Wine, Tomatoes, and Beef
地中海酸豆水管面
Rigatoni with Mediterranean Capers
义式海鲜番茄宽面
Italian Tomato Tagliatelle with Seafood
义式番茄培根扁面
Italian Tomato Tagliatelle Nest with Bacon
匈牙利牛肉宽面
Hungarian Beef Tagliatelle
辣味番茄罗勒墨鱼面
Spicy Squid Ink Pasta with Tomatoes and Basil

Part 3 白酱──奶油酱
White Sauce (Cream Sauce)
奶油培根直面
Creamy Spaghetti with Bacon
野菇奶油斜管面
Creamy Penne with Wild Mushrooms
奶油菠菜起司水管面
Creamy Rigatoni with Spinach and Cheese
奶油金鲑鱼卵宽面
Creamy Tagliatelle with Salmon Roe
燻鲑鱼奶油蝴蝶面
Creamy Farfalle with Smoked Salmon
白花椰奶香菠菜面
Creamy Spinach Tagliatelle with Cauliflower
奶油燻鸡橄榄贝壳面
Creamy Conchiglie with Smoked Chicken and Olives
奶油蘑菇鸡肉直面
Creamy Spaghetti with Chicken and Meadow Mushrooms
奶油彩椒螺旋面
Creamy Fusilli with Bell Peppers
总汇海鲜奶油扁面
Creamy Linguine with Assorted Seafood
奶油蛤蜊蝴蝶面
Creamy Farfalle with Clams
翡翠鲜菇奶油直面
Creamy Spaghetti with Emerald-Green Vegetables and Mushrooms
顶尖皇海鱼子墨鱼面
Squid Ink Pasta with Luxurious Mullet Roe

Part 4 黄酱──南瓜酱
Yellow Sauce (Pumpkin Sauce)
南瓜海鲜墨鱼面
Squid Ink Pasta with Pumpkins and Seafood
切达起司通心面
Macaroni with Cheddar Cheese
黄海金沙彩椒菠菜面
Spinach Pasta with Yellow Sauce
鲜虾南瓜椰奶水管面
Coconut-Milk Flavored Rigatoni with Shrimps and Pumpkins
南瓜鸡肉螺旋面
Fusilli with Pumpkins and Chicken Breast
油封蒜头蔬菜直面
Garlicky Spaghetti with Vegetables
南瓜蟹肉松子扁面
Linguine with Pumpkins, Crabmeat, and Pine Nuts
蛋包南瓜乳酪通心面
Macaroni Omelette with Pumpkins and Cheese

Part 5 青酱──罗勒酱
Green Sauce (Basil Sauce)
松子青酱直面
Green Sauce Spaghetti with Pine Nuts
青酱海鲜宽面
Green Sauce Tagliatelle with Seafood
绿海鲜虾螺旋面
Green Sauce Fusilli with Fresh Shrimps
青酱鸡肉贝壳面
Green Sauce Conchiglie with Chicken Breast
蛤蜊罗勒斜管面
Penne with Clams and Basil
青酱奶油鲑鱼扁面
Green Sauce Linguine with Creamy Salmon
漂浮青酱培根直面
Puffing Green Sauce Spaghetti with Bacon

Part 6 黑酱──黑橄榄酱
Black Sauce (Black Olive Sauce)
橄榄时蔬千层面
Lasagne with Olives and Seasonal Vegetables
辣味墨鱼贝壳面
Spicy Squid Ink Conchiglie
海陆百鲜斜管面
Penne with Sea-and-Land Combination
墨西哥辣味黑橄榄直面
Spicy Mexican Spaghetti with Black Olives
野菇奶香黑橄榄扁面
Linguine with Wild Mushooms and Black Olives
白翡翠黑橄榄蝴蝶面
White-Jade Farfalle with Black Olives

Part 7 清酱──橄榄油酱
Plain Sauce (Olive Oil Sauce)
蒜味蘑菇直面
Garlicky Spaghetti with Meadow Mushrooms
黑橄榄酸豆螺旋面
Fusilli with Black Olives and Capers
香蒜白酒蛤蜊扁面
Garlicky Linguine with White Wine and Clams
白酒海鲜宽面
Tagliatelle with White Wine and Sea Food
香酥坚果仔鱼贝壳面
Conchiglie with Crispy Nuts and Whitebaits
鲜虾蒜味菠菜面
Garlicky Spinach Pasta with Fresh Shrimps
蒜香栉瓜橄榄墨鱼面
Garlicky Squid Ink Pasta with Zucchinis and Olives

Q弹义大利面这样煮
Ways to Cook Al Dente Pasta

煮面是做出义大利面的重要第一步。煮义大利面重要口诀：「锅大、水多、火大、搅拌」。由这口诀可知在煮面的时候锅子要够大，水就装的多，并且保持大火煮沸面条，面条足以于锅中尽情奔跑，如此才能保留面条本身的口感及原味，并且要不时搅拌，才不会使面条黏锅或相黏在一块，煮出Q而不烂的义大利面。

The first important step to cook perfect pasta depends on how you cook the noodles. When cooking pasta, just keep the following tricks in mind: use a large pot, fill in plenty of water, bring the pot of water to a fast boil, and have a great stir. These tricks tell a truth that cooking pasta needs a large pot so as to load a large amount of cold water, and that allows the pasta to move around vigorously when boiling over high heat. Cooking pasta with correct steps will make the pasta original and al dente. In addition, giving the pasta a good stir will keep noodles from sticking, completing perfect pasta.

煮面步骤 Steps to cook perfect past

1 取锅装水煮沸（锅要大，通常以100公克面条至少要1000c.c.的水）。
Fill a pot with water and bring it to a boil. (Use a large pot; normally, 1000c.c. water is about right for 100g pasta.)

2 水锅中加少许盐及橄榄油（加盐是提早入味，加油是防止面条沾黏）。
Add small quantity of salt and olive oil into the water. (Salted water flavors pasta and oil helps pasta from sticking.)

3 放入面条。
Put pasta in the water.

4 设定时间后搅动面条（让水保持滚沸状态，让面条均匀跳动防止沾黏及容易煮熟）。
Stirring time is crucial. (Keep the water boil vigorously so that the pasta can move around in the water. That keeps noodles from sticking and helps cook perfect pasta.)

5 捞起面条，沥干多余水分。
Drain the pasta to remove the excess water.

6 保存（煮好的面条如果没有马上与酱料拌匀，可浸泡冷水至面条冷却）。
Keep the pasta (Put the cooked pasta in cold water if it’s not mixed with sauces immediately.)

波隆那肉酱直面
Spaghetti with Bolognese Meat Sauce

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