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臺灣100名廚
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中華美食交流協會百大名廚 | |
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2011年8月18日
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833.00 元
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HK$ 708.05
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詳
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叢書系列：吃喝玩樂
規格：精裝 / 252頁 / 34*32cm / 普級 / 全彩 / 初版 / E
出版地：台灣
吃喝玩樂
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台灣料理名廚薈萃，演譯最具『台灣味』廚藝魅力。
台灣美食界幕後英雄特輯，為台灣百年盛事寫下廚藝界的傳奇！
中華美食交流協會為傳承台灣美食百年來的淵源故事，秉持記錄百廚經典之使命，一本代表＜臺灣100名廚＞廚藝理念的專書。
精心蒐羅百家名廚拿手料理，施建發、許堂仁、張和錦、陳兆麟、郭宏徹…….等，台灣一百名廚，陣容堅強，盡覽台灣名家名菜風華。
本書內容涵蓋百位名廚履歷、190多道名廚的精心料理與創意食譜，更加難能可貴的是百位名的學藝心路歷程，與堅持料理事業的座右銘，對於想要認識台灣名廚、或正邁向廚師養成之路、又或是想要學習名菜以及想要得到廚藝靈感的中外讀者都是一大盛事。
中英對照
作者簡介
中華美食交流協會 百大名廚
中華料理名聞中外，但事實上並未發揚光大。中華料理在日本也許可以勉強成為一流的餐飲，但在歐美可能是便宜快速餐飲的代名詞。
由於中國近代的戰亂，讓台灣因緣際會成為中國各地料理的中心，特別是台北可以說是集各式中華美食於大成的都會，在台北可以嚐遍大江南北形形色色的中華美食。
台灣各式的中華料理都是來自中國大陸，歷經40餘年的發展，可以說已經達到青出於藍更勝於藍的境界。中國人說富貴三代方之飲食，在台灣的中國人經過40年來的努力，雖不敢說已達到富貴的境地，但應離富貴不遠，我們應該是到了需要充分了解並發揚中華美食的時代。我們認為中華美食應該可以在台灣發揚光大成為項法國餐飲般的高貴。
因此，我們集合美食的創造者、美食的經營者與美食的欣賞者，共同成立中華美食交流協會。我們希望這各協會不僅是中華美食的傳承人，更是中華美
食的創新者。希望能藉由民間的力量、組織的功能致力於：
◎美食技藝之提昇推廣
◎美食制度之研究發展
◎餐飲管理之教育訓練
◎中華美食之國際交流
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推薦序Preface
臺灣名廚 饗宴天堂 世界驚豔 行政院長 吳敦義 008
Gourmet Chefs Make Taiwan a Culinary Paradise
美食名廚，讓好味道永遠存在！
Gourmet Chefs Make Good Taste Stay！ 交通部部長 毛治國 009
將台灣美食 推向國際舞台
Bring ing Taiwan Gourmet to the Global Stage 經濟部部長 施顏祥 010
以人為本．美食台灣
Taiwan’s cuisine- a reflection of its lifestyle
交通部觀光局長 賴瑟珍 012
打造美食王國 營造國際品牌
Building a Gourmet Kingdom, Creating a Global Brand
經濟部商業司長 葉雲龍 013
形塑味覺與感覺價值並重的台灣美食！ 台灣美食展籌委會執行長 蔡金川 014
Creating Delicious and Sensual Taiwanese Cuisine!
創意、創新、發揚台灣美食新生命！
Enhance the New Life of Taiwanese Gourmet food with creativities and innovations!
立法委員 朱鳳芝 015
美味的傳承．主廚的使命
The Pass-on of Gourmet is a Chef’s Mission
中華美食交流協會創會理事長 施性賢 016
用台灣美食的軟實力，驚豔全球！
Dazzle the World with the Soft Power of Taiwan Gourmet Cuisine!
中華美食交流協會現任理事長 施建發 017
Open頁
從「心」開始，以「愛」連結
中華美食交流協會的歷史與沿革
Begin with Heart-felt Sincerity, Connect with Love
- History and Development of Chinese Gourmet Association 018
Open頁
台灣廚藝的領航者
中華美食交流協會歷任理事長
The Navigator of Taiwan Culinary Industry
- The Successive List of Chairman of Chinese Gourmet Association 026
許堂仁Tony HSU
紅糟炒珍珠 Red Rice Yeast Stir-fry Rice and Assorted Greens
雪菜魚片Pickled Potherb Mustard Steam with Boneless Fish Fillet 028
謝聰烽 Tsang Fong HSIEH
蔥火靠婆參 Leek Braised with Sea Cucumbers 030
徐旺火 Wong Hou HSU
玫瑰明蝦Rosy Deep-fried Prawns 032
張和錦 Ho Chin CHANG
金沙焗苦瓜Salty Egg Yolk Sauce Sautee with Bitter Melon
家常香根龍筋Home-Style Coriander Roots Stir-fry with “Dragon Tendon” 034
施建發Chien Fa SHIH
龍蝦鮮果金縷衣Golden Crispy Crawfish with Fresh Fruits
藥膳龍蝦水晶球Chinese Herbs with Crystal Lobster Balls 036
Open頁
與世界餐飲一起脈動的廚界尖兵
北區名廚
The Culinary Vanguard Share Pulse with World Culinary Industry
Master Chefs from Northern Taiwan 038
王火東Huo Tong WANG
阿東握壽司 Ah-Tong’s Nigiri Sushi 040
王政彰Cheng Chang WANG
香芝蠔汁鮑魚Abalone braised with Oyster Sauce with Mango
金杯海鱺雙椒Black King Fish Tart with Red and Yellow Peppers 042
江鴻賓Hong Bin CHIANG
鳳尾蝦搭魚子干貝Phoneix-tail Prawn with Caviar and Scallop
京都養生牛肉卷Kyoto Healthy Beef Roll 044
池一明I Ming CHIH
海棠春景三味碟Assorted Delicacy Sampler Plate
金凌花開戲蹯龍Lobster and Mango with Honey and Red Rice Yeast Sauce 046
何京寶Jin Bao HO
XO醬豬腳Pork Knuckle in XO sauce
XO醬海鮮卷Seafood Roll in XO Sauce 048
余秉軒Bin Hsueh Yu
台灣啤酒西洋肩排Mutton Shoulder Stew with Taiwan Beer
蟠龍明蝦柱Deep-fried Prawn Roll with Assorted Delicacies 050
何信霖Hsin Lin HO
干貝塔塔壽司Scallop Tartar Sushi
和風鮑魚莎莎醬Japanese Style Abalone with Salsa Sauce 052
李家成Chia Cheng LI
山掛燒霜刺身品Fresh Tuna Sashimi with Chum Salmon Eggs and Japanese Yam
香蘋海老柿品Tiger Shrimps with Green Apple, Sun-dried Persimmon Cake 054
杜漢松Han Song DU
脆皮流沙包Crispy-Skin Cream and Salty Duck Egg Yolk Paste Bun 058
李龍翔Long Hsiang LEE
山形玫瑰櫻桃鴨Rose Cherry Duck
蘋果起士雞肉卷Apple Cheese Chicken Roll 060
邱仕振Shih Cheng CHIU
南瓜起司海鮮盅Cheese Seafood Pumpkin Cup
羅勒青醬九孔鮑Abalone, Basil with Pesto Sauce 062
邱志義Ji Yi CHIU
蘆筍鮮蝦生菜Asparagus with Fresh Shrimp on Green
紫蘇山藥排骨Pork Chop Braised with Perilla Sauce and Yam 064
吳萬帝Wan Di WU
金錢蝦餅Shrimp Cake 066
林燕吟Yen Yin LIN
香椿玉帶子Chinese Toon Tree Sprouts Stir Fry with Fresh Scallops
巷上食璞三味Three Flavors of Humble Diner inside Alley 068
林鴻義Hong Yi LIN
芋絲蔬果鮮蝦餅Shrimp Cake with Shredded Taro and Assorted Fruits and Veggies 070
洪昌維Chang Wei HUNG
乾煎鵝肝配慢煮鵝胸肉佐波特巴沙米可酒醋 Pan-fried Foie Gras and Ragout Goose Breast with Port Wine and Balsamic Vinegar
脆皮香烤無骨春雞釀牛肝菌小麵糰配紅酒洋蔥泥醃漬彩椒 Crispy-roasted Boneless Spring Chicken Stuffed with Porcini Mushroom Spatzer and Red Wine Onion Paste and White-wine marinated Peppers 072
范德忠Te Chung FAN
金桔土雞Kumquat Chicken 074
唐文浚Wen Chuan TANG
Whisky鮑汁松露丸Whisky and Abalone Stock Truffle Ball
鵝肝吊燒雞Pan-fried Foie Gras with Hanging-roast Garlic Chicken 076
翁加恩Chia En WENG
紅燒牛肉麵Braised Beef Noodle in Brown Sauce 078
翁茂安Mao An WENG
起士山藥鮮貝Chesses-baked Yam with Fresh Scallop
和風胡麻藏珍Japanese Sesame Sauce with Assorted Delicacies 080
徐 敏Antonio Hsu
匙起彼落Cannot Stop Your Spoon – Assorted Delicacy
松阪豬肉鍋Matsusaka Pork Casserole (Pork Neck) 082
麥可溫德Michael WENDEL
日耳曼鹽燒鱸魚佐奶油鮮蔬 Salian Salt-crusted Sea Bass
皇家萊姆鬆糕Emperor’s Delight 084
梁幼祥Yo Hsiang LIANG
黃袍烏參Braised Sea Cucumbers with Oyster Sauce
玉子燕窩Edible Nest of Cliff Swallows with Egg-white Sauce 086
張智泉Chih Chuan CHANG
梅汁蔥燒鮮河鰻River Eel Cooked in Plum Sauce with Scallion
栗子醬燒玫瑰肉Pork Cooked with Chestnut Sauce 088
郭宏徹Hong Che KUO
桂香腐皮米糕卷Sticky Rice Tofu Roll with Longan Sauce
杏仁蝦佐翡翠羹Fried Shrimp with Chopped Almond in Fresh Seaweed Thick Soup 090
許志明Chi Ming HSU
柳菇魚酥Deep Fried Grass Carp with Brown Swordbelt
准山魚卷Yam and Fish Roll 092
陳志昇Chih Shen CHEN
龍魚□宴Sea Grouper Feast
寶島仙果杯Formosa Fruit Cup 094
梁振業Cheng Yeh LIANG
煙燻玫瑰焗深海圓鱈 Rose-smoked Round Codfish
紅酒香料燜羊排Red Wine & Spice Lamb Chap Stew 096
陳振興Cheng Hsing CHEN
東方美人魚Oriental Beauty Tea Steam Grass Carp Tails
豆瓣鯉魚、蘿蔔絲鯉首湯二吃Thick Bean Paste Carp & Shredded Turnip with Carp Head Soup 098
陳葦融Wei Jung (Rita) Chen
金錢蝦餅Golden Crispy Shrimp Cake
春秋Steam Blue Diamond Shrimps with Quail Eggs
乾坤Blue Diamond Shrimp with Red Tomato and Thin Noodles 100
陳肇豐Chao Fong CHEN
香煎鮮醬佐明蝦Prawn with Pan-fry Fresh Sauce
芋香米糕塔鰻卷Taro Rice Cake with Eel Roll 102
許燕斌Yen Bin HSU
香橙迷迭香烤雞Rosemary and Orange Sauce Roasted Chicken
三杯竹筍Three-Cup Sauce Bamboo Shoots 106
黃仁傳Jen Chuan HUANG
養生石砵山藥羹Yam Thick Soup in Hot Pot 108
張水田Shui Tien CHANG
美人魚鍋Beauty Fish Hot Pot
百足蜈蚣Centipede 110
彭志強Ji Chiang PENG
香烤甜薯鑲虎蝦卷襯金桔醬
Roasted King Prawn with Sweet Potato served with seasonal vegetable and kumquat sauce
文山包種茶燻嫩雞襯茶麵
Pachung Tea Smoked Roast Chicken with Tea Noodle 112
游朝雄Chao Hsiung YU
百合玻璃明蝦Lily Prawn
金沙墨魚球Golden Squid Balls 114
黃景龍Arron Huang
魚子蛋沙拉Caviar and Egg Salad
沙拉火腿香蕉卷Vietnamese Rice Paper Roll with Ham and Banana 116
董瑞福Ralf DOHMEIER
油封乳豬佐蜂巢甘藍捲心菜
Suckling Pig Confit, Champagne Cabbage, Honey Comb and Thyme
龍蝦酪梨沙拉佐鮮蔬
Lobster, Avocado, Lime, Micro Greens 118
黃寶元Pao Yuan HUANG
布列塔尼岩蠔佐煙燻鮭魚襯海令魚卵
Bretagne Oyster with Smoked Salmon and Kaspia Sevruga 120
溫國智Kuo Ji WEN
晨曦、南方澳、早起的期待
Dawn, Nanfonau, Morning Expectation
日出、賦歸、思念故鄉情
Sunrise, Home-coming, Nostalgia 122
蔡世岳Shih Yue TSAI
烏□燴鳳翼Braised Sea Cucumber with Chicken Wings
和風蔬果鮑Japanese Style Abalone with Assorted Greens 124
趙曉翌Sam CHAO
春風得意璞石風Spring Dish at Pause Landis 128
盧金龍Jin Long LU
淡水舢舨巧酥佐鐵蛋Tamshui Crispy Cookie with Iron-hard Preserved Eggs
鐵蛋生菜沙拉Iron-hard Eggs with Green Salad 130
駱進漢Ching Han Ro
百合圓滿慶有餘Deep Fried Lily Root and Fish Liver Ball with Pan-fried Chicken Wings
芥末牛肉蝦Mustard Sauce Sautee Beef and Shrimps 132
戴于益Yu Yi Tai
香煎泉水鱸配豌豆鮮蔬佐喬頭紅酒醬Pan-fry Mountain Spring Perch with Pea Kernels, Mixed Greens and Silver Onion Red Wine Sauce
鵝肝芒果派Pan-fried Foie Gras with Fresh Mango 134
顏永裕Yun Yu YEN
悄悄話Whisper 136
謝和江Joan HSIEH
五行燴時蔬Assorted Fresh Vegetables
XO醬龍肉Ocean Sunfish Stir-fry with XO Sauce 138
魏禧之Gi YOSHIYUKI
龍蝦魚子佐酪梨醬Lobster and Caviar with Avocado Sauce 140
羅明達Ming Da RO
星式黑椒螃蟹Singapore Style Black Pepper Crab
蒜香鵝肝菲力Foie Gras Fillet Mignon with Golden Crispy Garlic 142
蘇琩絟Chang Chuan SU
千層海陸鮮
Lasagna-style Assorted Delicacy with Chinese Cabbage, Bacon, Squid Paste and Duck Chest
144
Open頁
海納百川創造話題的廚藝達人
中區名廚
The Diversity Spirit - Culinary Experts as well as Topic-Makers
Master Chefs from Central Taiwan 146
田文輝Wen Huei TIEN
紅酒合鴨
Red Wine Duck
日式干貝饅頭佐南瓜醬
Japanese Style Scallop Manju with Pumpkin Sauce 148
江金助Ching Chu CHIANG
錦繡鮮蝦Steam Shrimp Roll with Assorted Seafood and Veggies 150
李耀堂Yaw Tang LEE
紅麴薏仁映采碟Multi Color Dish with Red Koji and Job’s tears
生耕致富慶團圓Harvest, Prosperity and Reunion 152
吳文智Wen Chih WU
香煎翡翠雞腿Saute Jade Drumstick
杏仁羊排佐巴薩米克醋Chopped Almond Lamb Chop with Basamic Vinegar 154
康志偉Chih Wei KANG
香煎胡麻鮪魚佐酸辣木瓜莎莎醬Saute Flax Tuna with Sour Spicy Papaya Salsa
荔枝龍蝦水晶凍Litchi Lobster Jelly 156
陳崇師Tseng Shih CHEN
蘿蔓金絲干貝酥Lettuce Golden Crispy Scallop
上湯魚翅Shark Fin Stew with Soup Stock 160
張晉華Ching Hua CHANG
澎湖海鱺舞春風Penghu Black King Fish & Assorted Delicacy
翠玉豆酥圓鱈Steam Sponge Cucumber and Round Cod Roll with Savory Crispy Beans Sauce
162
劉恆宏Heng Hung LIU
紹興宣紙蔗香扣肉Pork Stew with Yellow Wine and Sugar Cane
發財金雞母Golden Hen of Fortune 164
簡茂陽Mao Yang JIAN
鮮果左宗棠雞
General Tsao’s Chicken with Fresh Fruits
百敬翠飄香
Fresh White Mushroom Sautee with Bacon, Chili, Basil and Broccoli 166
蘇勝盛Sheng Sheng SU
八幡鰻魚凍Eel Jelly
精緻前菜東瀛風Exquisite Japanese Style Appetizers 168
Open頁
傳統與創新兼容並蓄的料理天行者
東區名廚
The Culinary Skywalker Eyeing Both Tradition and Innovation
Master Chefs from Eastern Taiwan 170
李阿正Ah Cheng LI
草莓芙蓉蛋糕Strawberry Custard Cake 172
何育任Yu Jen Ho
開心果鵝肝燒羊排Roast Lamb Chap with Pistachio and Foie Gras
墨腸鮮蔬雞肉卷Chicken Roll with Squid Sausage and Fresh Vegetables 174
林佳模Alex Lin
纖細(鱈魚) Cod
稚嫩(雞肉) Chicken 176
邱清澤Ching Tse CHIU
綻放Blossom
結果Result 178
邱浩然Hao Ran CHIU
至尊海中仙Golden Crispy Cuttlefish
春之雪─櫻花蝦Spring Snow – Sakura Shrimp 180
胡榮福Rong Fu HU
沙母粥佐魚子醬Giant Mud Crab Porridge with Flying Fish Caviar 182
陳兆麟Chao Lin CHEN
五柳鯖魚卷Steam Mackerel with Five-color Veggie Roll 184
陳冠宇Kuan Yu CHEN
原點Origin 186
陳韻如Yun Ru CHEN
鯖之味Flavor of Mackerel
鯖涼玉露豆花Tomato Mackerel with Peanut Flavor Soy Custard 188
莊忠銘Chung Ming CHUANG
仙草雞蓉凍佐北海道鮮帶子Grass Jelly and Chicken Jelly with Fresh Scallops 192
莊育賢Yu Hsiang CHUANG
旭日東昇Smoked Ocean Sunfish 194
陳明德Ming Te CHEN
創意蘭陽三寶~糕渣、肝花、棗餅
Creative Three Treasures of Lanyang – Gaozha (deep-fried meat nugget), Liver Flower and Kumquat Cake 196
曹俊明Chun Ming TSAO
鴛鴦成雙Double Makes Perfects – Two Dishes 198
黃文炳Wen Bin HUANG
烏魚子佐海膽Mullet Roe with Sea Urchin 200
黃健銘Chien Ming HUANG
滋補帝王雞Empire Style Chinese Medicine Herbs Chicken Stew
藏書羊肉Chinese Medicine Herbs Lamb Stew 202
葉榮華Rong Hua YEH
野果曼波大拼盤Breadfruit & Ocean Sunfish Sampler
海宴小勾翅Seafood Feast with Shark Fin 204
蔡依迪Yi-ti Tsai
鮮筍, 銀魚, 鮑魚
Fresh Bamboo Shoots, Silver Fish, Abalone 206
Open頁
南方豔陽淬煉出的熱情料理人
南區名廚
The Passionate Culinary Specialists Polished by Southern Sun
Master Chefs from Southern Taiwan 208
李子于Tzu Yu LEE
港式鮑魚豬腳Abalone and Pork Knuckle in Hong Kong Style
沖繩黑糖雞米花佐脆皮椒Brown Sugar Glazed Chicken Bits with Chili Snack 210
杜孟家Meng Chia Tu
玄龍鳳舞Dance of Dragon and Pheonix
臥虎藏龍Crouching Tiger, Hidden Dragon 212
李建興Chien Hsing LEE
海中胗寶Gizzard Treasure from Deep Sea
烏金魯肉Golden Braised Meat with Mullet 214
呂瑞義Ruei Yi LU
富貴福盤Dish of wealth and fortune
一品蓮花齋Veggie with Superior Lotus 216
林秀美Hsiu Mei LIN
元蹄獅子頭Meat Balls with Pig Trotters
咖啡雞湯Chicken Soup with Coffee 218
林佳燕Jia Yen LIN
寒天和風鮮蝦Agar Shrimp in Japanese Style
元寶烏魚子醬Boat of Fortune with Mullet Roe Sauce 220
林進添Chin Tien LIN
白玉山藥石斑卷Green Lake Grouper Roll
脆皮明蝦石榴花Crispy Prawn Roll 222
周敬喜Ching Hsi CHOU
腐皮鯛魚梅肉卷拼炙鮪紫蘇蘋果
Grilled Tuna with Perilla Plum and Apple Tofu Skin
豆味噌昆布沙朗牛
Sirloin Steak with Kelp in (Miso) Bean Paste 224
馬龍煌Lung Huang MA
雞絨豆腐南瓜醬Creamy Chicken Tofu with Pumpkin Sauce
梅汁涼麵冷番茄Cold Noodles with Tomatoes in Plum Juice 226
陳正忠Cheng Chung CHEN
港都特調三滋味Special Blend of 3 Tastes in Kaohsiung
紅麴醬子排Ribs with Anka Sauce 230
許佳晉Jia Jin HSU
三杯羊排Lamb Chops with 3-Cup Sauce
干貝鮑魚盅Abalone Pot with Scallops 232
陳嘉謨Jia Mo CHEN
上湯香煎大明蝦 Grilled Prawn
蜜汁松阪虎咬豬Pork in a Bum with Sweet Sauce 234
陳慶麟Ching-lin Chen
海洋風味拼盤
Assorted dish of ocean：Pan-fried Mackerel Pike, Roast Squid and Ahi Tuna Fish 236
覃孟雄Meng Hsiung TAN
禪意佳餚尋層境Delicious Dish Seeking a Higher Layer of Zen
杏然迴意呈圓融Harmonious Mushrooms 238
許全輝Chuan Huei HSU
鱔魚意麵Eel Noodles
藥膳鱔魚Chinese Herbal Medicine Eel Stew 240
劉文得Wen Te LIU
情人果滑溜魚片Fish Fillet Served with Preserved Green Papaya
風味紫蘇梅雞丁Perilla Preserved Plum Seasoned Chicken 242
蕭山祥Shan Hsiang HSIAO
原山排翅扣瑤柱Yuanshan Harayama Shark Fins mounted with scallops
紅燒原山魚唇翅Braised Harayama fish Snout with Shark Fin 244
蕭受發Shao Fa HSIAO
梅酒龍骨髓Bone Marrow with Plum Wine
松阪黑鮪魚Matsusaka Bluefin Tuna Fish 246
廣告索引 Index of AD 250
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