大董中国意境菜2019·二十四节气

本书特色

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大董——董振祥先生提倡把中国菜与中国的文学、陶瓷、绘画、音乐等艺术形式相结合，创造出独具特色的”意境中国菜”，让食客在品味美食的同时体会到中国文化的魅力。大董的菜品保留中国饮食文化的精髓，有选择地吸收运用了西式烹饪中原料和配料，并把分子厨艺运用到中式菜肴的制作中，创造性地用菜品诠释了中国美食的精义。

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内容简介

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大董 —— 董振祥先生提倡把中国菜与中国的文学、陶瓷、绘画、音乐等艺术形式相结合, 创造出独具特色的“意境中国菜”, 让食客在品味美食的同时体会到中国文化的魅力。内容包括: 立春 ; 雨水 ; 惊蛰 ; 春分 ; 清明 ; 谷雨等。

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作者简介

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国家中式烹调高级技师，中国烹饪大师，北京特级烹饪大师，北京市优秀厨师，全国最佳厨师，京华名厨联谊会会员，《Time out》”城市英雄”等荣誉称号。师承高级技师王文昌、烹饪大师孙仲才、鲁菜泰斗王义均先生。现任北京大董烤鸭店有限责任公司董事长、总经理。

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目录

立春 RAIN WATER 雨水 INSECTS AWAKEN 惊蛰 SPRING EQUINOX 春分 PURE BRIGHTNESS 清明 GRAIN RAIN 谷雨 YEARNING FOR SPRING 17 “渴”春 FRESH ASPARAGUS ON ICE BED 18 上春寻芳 FISH FILLETS IN FERMENTED RICE WINE 21 糟溜春塘片 BEAN SPROUTS IN SPRING ROLL 23 豆芽春卷 SPRING VEGETABLE SALAD 24 春光乍现 BRUSSEL SPROUTS AND SPRING BAMBOO SHOOTS 25 抱子甘蓝春笋 EATING SNACKS AT THE SPRING EQUINOX 57 春分“吃小” GEODUCK CLAM FILLETS WITH GREEN SICHUAN PEPPERCORN 61 鲜花椒炝象拔蚌 TRADITIONAL LAYERED PIE 63 糊饼 SOUR AND SPICY CUCUMBER SALAD 64 黄瓜沙拉 SHREDDED CHERRY RADDISH 67 樱桃萝卜 TORO WITH KALUGA CAVIAR 69 金枪鱼腩卡露伽鱼子酱 EATING AUTUMN 29 吃“秋” PETITE TENDER GREEN PEAS AND HAM WITH OLIVE OIL 32 橄榄油上蒋小嫩豆 DARK GREEN BEAN SPROUTS SALAD 33 墨绿青豆沙拉 WANTON STUFFED WITH SHEPPERD‘S PURSE 35 荠菜馄饨 TENDER PETITE PEAS 36 嫩豆小时候 JELLY BEAN CAKE 39 豌豆黄 DINING TABLE OF JINGZHE 43 惊蛰的餐桌 WAGYU BEEF WITH SICHUAN PEPPER AND PICKLED VEGETABLE 44 椒麻冲菜牛肉 CHINESE TOON AND EGG PANCAKE 47 香椿鸡蛋饼 SEASONAL PEAR WITH WARM AMARANTH 49 惊蛰梨煮苋菜 CRISGY PAN CAKE WITH CHEESE AND CHINESE TOON 51 芝士香椿薄脆饼 TRADITIONAL BEIJING ZHAJIANG NOODLES WITH SOYBEAN PASTE, PORK AND TOON 52 香椿炸酱面 THE JOURNEY IN SPRING: THOUGHTFUL CARE FOR GUESTS 73 食春记：春天有葱葱的灵感 RAPE FLOWERS WITH SAFFRON SAUCE 75 红花汁油菜花 SAUTEED RAPE FLOWERS WITH PURPLE FLOWERING STALK 76 油菜花炒紫菜苔 SAUTEED CHINESE BURCLOVER 79 炒草头 NUTMEG STRAWBERRIES 81 肉蔻草莓 APRIL IN SUICHANG 85 遂昌四月天 YELLOW CROAKER WITH PICKLED VEGETABLES 88 雪菜黄鱼 CRISPY MEAT PANCAKE 91 书皮肉饼 WISTERIA CAKE 93 藤萝饼 SLOW-BAKED HILSA HERRING IN FERMENTED RICE WINE 94 低温熳烤膏脂鲥鱼 FRIED SMALL FISHES 97 干炸小鱼 SALT AND PEPPER SKEKETAL ANCHOVY 99 椒盐刀鱼骨 PUCAI COMES, SUMMER STARTS 103 蒲菜上市，夏天开始 MUSHROOM CELEBRATION 106 灰腾梁蘑菇圈 DAMINGHU CATTAIL CREAM SOUP 109 奶汤大明湖蒲菜 DRUNKEN LOBSTERS 110 醉龙虾 GRILLED BABY CHINESE CABBAGE WITH SHRIMP ROE 112 鲜虾子?h娃娃菜 MOUSSE IN VARIATED HUES 113 渐变慕斯 VAN GOGH AND LAVENDER BOUILLI 141 梵高与薰衣草红烧肉 TRADITIONAL ORANGE PEEL SORBET 142 陈皮冰淇淋 BROAD BEAN WITH OLIVE AND LEAF MUSTARD 144 榄菜蚕豆 GREEN SCALLOP SALAD 145 绿荫带子 JARDIN DE MONET 147 夏天的莫奈花园 SLOW BAKE NORTHERN WHITEFISH 149 山居独钓高白鲑 LEARN COLOR FROM MONET 117 向莫奈学色彩 DADONG SEA CUCUMBER WITH YOUNG WHEAT 119 董氏新麦烧海参 POACH CHICKEN WITH BLACK TRUFFLE CAVIAR 120 水墨松露芙蓉鸡片 MATSUTAKE MUSHROOMS 121 松茸刺身 GINGER GLAZED ICED PERSIMMON 123 姜糖冻柿子 ANTIQUE WRAP 124 残卷 DONG RICE DUMPLING OF THE DRAGON BOAT FESTIVAL 129 端午节“董粽” PEPEROLI POT STICKERS 130 尖椒煎饺 DRY BRAISED SQUAB WITH LEMON GRASS 133 利佬香茅?h乳鸽 DRIED SEASONAL RIVER SHRIMPS WITH GARLIC 134 蒜蓉酱芒种虾 GREEN LOBES WITH PESTO 136 罗勒酱猫耳朵 SOY WAXBERRY 137 酱油杨梅 IMPRESSION OF XIATA ANCIENT ROAD 153 夏塔古道感怀 CUTTLEFISH ROE COLD SOUP WITH LIME 155 青柠乌鱼蛋冷汤 CRYSTALINE JELL OF GREEN MONGBEAN AND PORK ELBOW 156 绿豆水晶肘 YUMMY RICE NOODLE 159 棒棒的酿皮 TRADITIONAL KAOLAOLAO ROLLS WITH BOLOGNESE SAUCE 160 意大利肉酱栲栳栳 WINTER MELON BALL WITH NIGHT JASMINE 161 夜香花冬瓜球 Where is Tricholoma Matsutake? Visiting Yuchenglong 165 松茸在哪里——参观“誉诚隆” PINK PICKLED GINGER 166 粉红糖醋仔姜 ASPARAGUS LETTUCE SHOOT KIMCHI 168 老坛泡菜 BEEF WITH LEMON ZEST AND SEA SALT 169 青柠海盐牛肉 GREEN MONGBEAN RICE WITH SALTED EGG IN LEMON LEAVES 171 咸蛋黄绿豆饭 BEETROOT SALAD 173 绮霞红菜头沙拉 立秋 THE END OF HEAT 处暑 WHITE DEW 白露 AUTUMNAL EQUINOX 秋分 COLD DEW 寒露 FROST‘S DESCENT 霜降 CONTENTS 目录 SEARCH FOR CRAB IN TAIHU LAKE 177 太湖寻蟹 HAIRY CARB CONGEE 181 六月黄蟹粥 FRIED HAIRY CARB ROE WITH STEAM RICE NOODLE 182 蟹粉炒酿皮 CRUB PUDDING 185 蟹糊布丁 FISH IN CARB STYLE 187 赛螃蟹 CUVEE GRAND CHENE NOBLE ROT SWEET WHITE WINE WITH A TWIST 189 卡玛隆贵腐甜白葡萄酒松露 THE DEATH OF LARGE YELLOW CROAKER 223 大黄鱼之殇 BEIJING HAWTHORN WITH WHITE CHOCOLATE 226 北京果丹皮配白巧克力碎 OSMANTHUS CAKE 229 桂花糕 POMEGRANATE SALAD 231 石榴沙拉 RED WINE QINGDAO PEAR WITH HUILI POMEGRANATE 232 红酒青岛秋月梨会理软籽石榴沙拉 PORK FEET WITH SICHUAN SPICY OIL 233 红油猪手 DELICIOUS CUISINE IN THE YELLOW RIVER BASIN 193 黄河美食的味道 COIX SEEDS AND TENDER BEANS 197 薏仁米小嫩豆 BAKED MATSUTAKE MUSHROOM 199 ?h松茸 STEANED EGG WITH MATSUTAKE 201 松茸蒸蛋 HIBISCUS FISH BALL IN YELLOW WINE 202 花雕芙蓉鱼圆 AVOCADO SHRIMPS SALAD 205 牛油果湖虾沙拉 Sleeves With A Subtle Fragrance 209 有暗香盈袖 PEACH SALAD WITH JAMON IBERICO 212 水蜜桃伊比利亚火腿沙拉 ORANGE SALAD WITH JAMON IBERICO 215 鲜橙伊比利亚火腿沙拉 CRISPY TOFFEE APPLE 217 拔丝苹果 SLOW BAKED COREGONUS PELED SALMON 219 低温熳烤高白鲑 TASTE OF AUTUMN AND WINTER 237 秋冬况味 PERSIMMON SALAD 240 柿子沙拉 SUNFLOWER WHITE CHICKEN 241 葵花鸡 CARAMELIZE PERSIMMON 243 焦糖冻柿子 GREEN OLIVES SALAD 245 青橄榄沙拉 DADONG’S AUTUMN 249 大董的秋 FRIED GREEN VEGETABLE IN FIRST FROST 251 霜降震泽绣花锦 PAN-FRIED MARBLED BEEF WITH YELLOW PORCINI 252 煎熏雪花牛肉配黄牛肝菌 BRAISED PORCINI 255 烧牛肝菌 RISOTTO WITH TRUFFLE OIL AND BRAISEL ABALONE 256 松露汁烧鲍鱼配意大利米 POTATO PUREE WITH TRUFFLE AND LOTUS 257 黑松露土豆泥阳荷 THE TASTE OF FROST 261 “霜”味 PICKED WILD KOHLRABI RADISH 265 憋辣菜 STICKY RICE BALL STUFFED WITH BLACK SESAME IN COCONUT MILK 266 椰汁汤圆 RDDISH WITH PESTO SOUR CREAM 269 罗勒酸奶油樱桃小萝卜 SLOW BAKED LAMB CHOP 271 低温熳烤羊排 THE TASTE OF DADONG 305 大董的味道 PICKLED WHITE RADISH AND ASPARAGUS LETTUCE 307 泡菜 UNFINISHED DUMPLING 309 没包完的饺子 EGG 310 鸡蛋 FRIED CHESTNUT WITH SUGAR 313 糖炒栗子 YOUTH OF BAMBOO SHOOTS 275 冬笋的青葱岁月 SPICY SMOKED BAMBOO SHOOT 281 香辣熏笋 BRAISED CABBAGE WITH CHESTNUT IN SAFFRON SAUCE 283 红花栗子白菜 HAWTHORN CAKE WITH SHREDDED PEARS 284 京糕梨丝 SHELL MEET CHOCOLATE 286 贝壳邂逅白芝士巧克力 THE FRUIT OF GOD-A TRIP FOR WHITE TRUFFLE TO ALBA 317 上帝之果—ALBA 白松露之旅 CHINESE CABBAGE PATCH 321 白菜墩 EIGHT TREASURE RICE 323 八宝饭 TOFU JULIENNE IN SQUID INK SOUP 324 墨鱼汁文思豆腐 POACH GOOSE LIVER IN SPICE STOCK WITH BLACK TRUFFLE 327 黑松露配卤水鹅肝 WHAT ARE YOU, SESAME OIL? 291 麻油是个什么东西 GORGON FRUIT SALAD WITH BLACK OLIVE 295 黑橄榄鸡头米沙拉 SICHUAN SPICY PAN CAKE SOUP 297 川辣皇转转饼汤 SUNFLOWER CHICKEN RICE WITH BLACK TRUFFLE 298 黑松露葵花鸡饭 PAN-FRIED FOIE-GARS WITH HAWTHORN JELLY 301 煎鹅肝配山楂糕 THE TASTE OF THE WEST LAKE 331 味道西湖 STEAM HAIRY CARB ROE WITH EGG 333 蛋羹秃黄油 SEEKING PLUM ON SNOW 334 踏雪寻梅 DADONG SUPERLEAN PEKING ROAST DUCK 337 大董酥不腻烤鸭制作方法 SWEET PORK RIBS AT SNOWY RIVER 338 江雪糖醋小排

封面

书名:大董中国意境菜2019·二十四节气

作者:大董著

页数:336页

定价:¥658.0

出版社:电子工业出版社

出版日期:2020-01-01

ISBN:9787121381584

PDF电子书大小:79MB 高清扫描完整版