具体描述
别惊讶，绝对是素料理无误！
义大利面、咸派、煎饼、苹果派等人气料理，
Step by step 超详细说明，让新手快速掌握料理关键，
让你的餐桌大加分，在家也能做出媲美餐厅的美味素料理！
义大利面、咸派、煎饼、苹果派等人气料理，
Step by step 超详细说明，让新手快速掌握料理关键，
让你的餐桌大加分，在家也能做出媲美餐厅的美味素料理！
谁说素食不能吃的新奇有创意？只要能灵活运用厨具、蔬食、香料等食材工具，就能烹调出异国感十足的素食料理。让新手也能微笑上菜，让餐餐新鲜又新奇！
不管是义大利面、咸派、煎饼、苹果派、大坂烧、披萨、越南春卷等人气料理，跟着步骤、重点提醒，带你快速看懂料理眉角，上菜不NG！
※附基础刀工影片QRcode 中英对照
本书特色
‧东西素料理技巧大公开
义大利面、义式烘蛋、咸派、荞麦面、大坂烧、咸糕、三杯杏鲍菇等异国料理烹调方法，零藏私大公开！让你的餐桌天天都有新菜色。
‧step by step详细烹调步骤解说
照片详细说明料理步骤，带你快速看懂料理眉角，让新手也能轻松跟着操作，上菜不NG！
‧条列料理重点、提醒，新手绝对OK
每个菜餚都条列重点提醒，并将这道料理可配搭的口味一併写出，让你学一道料理，还能进一步变化出特色料理，也让爱吃的你，餐餐都能满足挑剔的味蕾！
著者信息
作者简介
杨雅涵（Ya-Han Sophie Yang）
现任 （Current role）
代课幼保老师 （Childcare teacher）
代课幼保厨师 （Childcare chef）
专长 （Skills）
做料理（Cooking）
插花 （Flower arranging）
幼保老师（Childcare teacher）
杨雅涵（Ya-Han Sophie Yang）
现任 （Current role）
代课幼保老师 （Childcare teacher）
代课幼保厨师 （Childcare chef）
专长 （Skills）
做料理（Cooking）
插花 （Flower arranging）
幼保老师（Childcare teacher）
图书目录
Chapter 1 基础技巧Basic Skills
材料介绍 Ingredients Introduction
基本刀工 Basic Cutting Technique
高汤 Vegetable Stock/Broth
Chapter 2 酱汁Sauces
万用番茄酱 Universal Tomato Sauce
披萨底酱 Pizza Base Sauce
白酱 Cream Sauce
青酱 Pesto Sauce
哇沙米、美乃滋、海苔丝 Wasabi, Mayonnaise, Seaweed Shreds
酪梨酱 Avocado Dip
墨西哥沙沙酱 Salsa Dip
烤合椒酱 Capsicum Dip
素肉燥 Vegetarian Mince
Chapter 3 前菜Appetizer
腌黄瓜 Soy Pickle Cucumber
千层饼 Qian Cheng Savory Cake
香椿饼 Toona Chinese Pancake
蔬菜煎饼 Vegetable Chinese Pancake
义大利面沙拉 Pasta Salad
蔬菜沙拉 Cold Salad
Chapter 4主菜 Main Course
◆西式主菜 Western Main Course
蔬菜义式烘蛋 Frittata
菠菜咸派 Spinach Quiche
蔬菜饼／堡 Veggie Patty Burger
蔬菜墨西哥卷 Mexican Tortilla
酥皮菜卷 Vegetarian Sausage Roll
牧羊蔬菜派 Vegetarian Cottage Pie
披萨 Pizza
焗烤大白菜 Bake Chinese Cabbage
柑橘白酱义大利面 White Pasta with Orange Tint
焗烤马铃薯 Bake Cheese Potato
炖饭 Risotto
◆日式主菜 Japanese Main Course
冷汤面 Cold Noodle
荞麦面 Buckwheat Noodle
大坂烧 Japanese Okonomiyaki
◆中式主菜 Chinese Main Course
电锅煮咸稀饭 Salty Porridge/Congee
素肉松 Soy Floss
卤味 Braised Dish
水饺跟煎饺Dumplings and Fried Dumplings
豆浆 Homemade Soy Milk
炒饭 Fried Rice
炒米粉 Fried MeeHoon
咸糕 Chinese Savory Cake
面肠做法Gluten Flour Intestinal Roll Method
辣味炒面肠Stir Fried Chili Gluten Flour Intestinal Dish
三杯杏鲍菇King Mushroom Chinese Casserole
炒茄子 Stir Fried Eggplant
越南春卷 Vietnamese Spring Roll
Chapter 5 汤品Soup
义式浓汤及法式面包 Thick Soup with Toasted Bread
义式汤块 Thick Chunky Soup
羹汤 Chinese Thick Soup
芋头米粉汤 Taro Rice Noodle Soup
Chapter 6 点心Dessert
面包布丁 Bread Pudding
紫菜豆皮干 Seaweed Snack
果酱酥皮卷 Jam Pastry Twist
松饼 Pancake
吐司苹果派 Apple Pie
杏仁千层饼干 Almond Puff Pastry
材料介绍 Ingredients Introduction
基本刀工 Basic Cutting Technique
高汤 Vegetable Stock/Broth
Chapter 2 酱汁Sauces
万用番茄酱 Universal Tomato Sauce
披萨底酱 Pizza Base Sauce
白酱 Cream Sauce
青酱 Pesto Sauce
哇沙米、美乃滋、海苔丝 Wasabi, Mayonnaise, Seaweed Shreds
酪梨酱 Avocado Dip
墨西哥沙沙酱 Salsa Dip
烤合椒酱 Capsicum Dip
素肉燥 Vegetarian Mince
Chapter 3 前菜Appetizer
腌黄瓜 Soy Pickle Cucumber
千层饼 Qian Cheng Savory Cake
香椿饼 Toona Chinese Pancake
蔬菜煎饼 Vegetable Chinese Pancake
义大利面沙拉 Pasta Salad
蔬菜沙拉 Cold Salad
Chapter 4主菜 Main Course
◆西式主菜 Western Main Course
蔬菜义式烘蛋 Frittata
菠菜咸派 Spinach Quiche
蔬菜饼／堡 Veggie Patty Burger
蔬菜墨西哥卷 Mexican Tortilla
酥皮菜卷 Vegetarian Sausage Roll
牧羊蔬菜派 Vegetarian Cottage Pie
披萨 Pizza
焗烤大白菜 Bake Chinese Cabbage
柑橘白酱义大利面 White Pasta with Orange Tint
焗烤马铃薯 Bake Cheese Potato
炖饭 Risotto
◆日式主菜 Japanese Main Course
冷汤面 Cold Noodle
荞麦面 Buckwheat Noodle
大坂烧 Japanese Okonomiyaki
◆中式主菜 Chinese Main Course
电锅煮咸稀饭 Salty Porridge/Congee
素肉松 Soy Floss
卤味 Braised Dish
水饺跟煎饺Dumplings and Fried Dumplings
豆浆 Homemade Soy Milk
炒饭 Fried Rice
炒米粉 Fried MeeHoon
咸糕 Chinese Savory Cake
面肠做法Gluten Flour Intestinal Roll Method
辣味炒面肠Stir Fried Chili Gluten Flour Intestinal Dish
三杯杏鲍菇King Mushroom Chinese Casserole
炒茄子 Stir Fried Eggplant
越南春卷 Vietnamese Spring Roll
Chapter 5 汤品Soup
义式浓汤及法式面包 Thick Soup with Toasted Bread
义式汤块 Thick Chunky Soup
羹汤 Chinese Thick Soup
芋头米粉汤 Taro Rice Noodle Soup
Chapter 6 点心Dessert
面包布丁 Bread Pudding
紫菜豆皮干 Seaweed Snack
果酱酥皮卷 Jam Pastry Twist
松饼 Pancake
吐司苹果派 Apple Pie
杏仁千层饼干 Almond Puff Pastry
图书序言
序
第一次下厨是七岁的时候，大家可能觉得很不可思议，那个时候三代一起移民到纽西兰，一个屋子里住着二十几个人，父母与家里的长辈人手不足的情况下，身为大孙女的我，只好跟在大人身边一起下厨。
起初觉得料理很好玩，但由于家里吃素，早期在国外取材不易，想吃什么料理就必须自己做，12 岁那年全家又移民到澳洲，又开始对于新的环境与新的食材重新了解，慢慢的我也开始四处取经，像是从认识的前辈学习与购买书籍，当时国外素食食谱并非盛行，所以我时常看荤食食谱做料理并将它改成素食，创造成新的菜色，没想到不断尝试新菜色的成果，让有吃过我的料理的人询问我是不是能为他们开课，这也让我更全心全意的投入烹饪美食的行列。
当我成年可以自己坐飞机四处旅行时，我发现原来有许多美食是国外吃不到的，我要如何把这些琳瑯满目的美食带回澳洲？那时我买了很多食谱回家研究，不断想到底有什么食材是可以取代的，什么香料是在澳洲可以唾手可得的，或是当我回到我最初的家乡台湾探亲时，是否我也可以亲手做我喜爱的外国料理不论是美式、印度、台湾……等，让我都能亲手做，这次透过书籍的传递我想把我所学从入门到进阶传授给大家，让素食料理不只好吃也能结合各国美食并变化。
这是一本很幸福的书，很多人说美味的食物可以使人感到幸福，我希望这本书可以让大家都感受到幸福的氛围。
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 back 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
第一次下厨是七岁的时候，大家可能觉得很不可思议，那个时候三代一起移民到纽西兰，一个屋子里住着二十几个人，父母与家里的长辈人手不足的情况下，身为大孙女的我，只好跟在大人身边一起下厨。
起初觉得料理很好玩，但由于家里吃素，早期在国外取材不易，想吃什么料理就必须自己做，12 岁那年全家又移民到澳洲，又开始对于新的环境与新的食材重新了解，慢慢的我也开始四处取经，像是从认识的前辈学习与购买书籍，当时国外素食食谱并非盛行，所以我时常看荤食食谱做料理并将它改成素食，创造成新的菜色，没想到不断尝试新菜色的成果，让有吃过我的料理的人询问我是不是能为他们开课，这也让我更全心全意的投入烹饪美食的行列。
当我成年可以自己坐飞机四处旅行时，我发现原来有许多美食是国外吃不到的，我要如何把这些琳瑯满目的美食带回澳洲？那时我买了很多食谱回家研究，不断想到底有什么食材是可以取代的，什么香料是在澳洲可以唾手可得的，或是当我回到我最初的家乡台湾探亲时，是否我也可以亲手做我喜爱的外国料理不论是美式、印度、台湾……等，让我都能亲手做，这次透过书籍的传递我想把我所学从入门到进阶传授给大家，让素食料理不只好吃也能结合各国美食并变化。
这是一本很幸福的书，很多人说美味的食物可以使人感到幸福，我希望这本书可以让大家都感受到幸福的氛围。
杨雅涵
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 back 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
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