推薦序 Forewords
束煥新 天馬行空的創意與美不勝收的藝術
Cuisine, Creation and Art by Mary Soh
謝怡芬 丹尼爾這個人
My Friend Daniel by Janet Hsieh
范格斯 不只食譜而已──一場想像力與創意飛舞的魔幻遊戲
A Magical Game of Imagination and Creation by Miguel Angel Vargas
銘師傅 一個值得尊敬的廚師
A Respectable Cook by Chef Ming
艾琳 你永遠存在我的心裡
You Are Always in My Heart by Erin de SANTIAGO
邱美熒 「食」的快樂
There Is More to Food than Eating by Terri Chiu
作者自序 Author’s preface
前言 Introduction
分子料理沒那麼難
About Molecular Gastronomy by Chef Daniel
冷盤 COLD APPETIZERS
1. 波士頓龍蝦肉佐荔枝、番紅花和辣醬油
BOSTON LOBSTER “SALPICON” WITH LITCHI, SAFFRON AND TABASCO
2. 「夏娃版」凱撒沙拉 “AVE CAESAR”
3. 伊比利「陳」 IBERICO “CHEN”
4. 百分百鮭魚 100% SALMON
5. 挪威醫生 “DOCTOR NORWAY”
6. 吧台海鮮盅 SEAFOOD ON THE BAR
7. 糖與鹽 SUGAR AND SALT
8. 中伊法「情結」IBERICO-CHINA “FRENCH CONNECTION”
熱前菜 HOT APPETIZERS
1. 蘆筍田 “THE ASPARAGUS FIELD”
2. 爐烤香蕉佐鵝肝泡沫襯開心果與月桂葉香氣
FOIE GRAS FOAM WITH ROASTED BANANA, CANE SUGAR, PISTACHIO, COOKIES AND BAY LEAVES AROMA
3. 「豬」蛋 “THE PIG EGG”
4. 印度沉船 “THE INDIAN SHIPWRECK”
5. 大和體，西班牙魂JAPANESE BODY-SPANISH SOUL
6. 濱海茶趣 “TEA TIME BY THE SEA”
7. 甜蜜生活 “LA DOLCE VITA”
8. 皮蛋 “PI-DAN”
主菜 MAIN COURSE
1. i-神戶牛 i-KOBE
2. 宜蘭五彩墨魚 STEWED YILAN BABY SQUID WITH “COLORS”
3. 低溫烹調小羊肋排佐檳榔花、小茴香仔與仿松露
LOW TEMPERATURE RACK OF BABY LAMB WITH “PINGLAN” FLOWERS, FIGS, CUMIN, AND MIMETIC TRUFFLE
4. 串起來 ”SKEWERED UP”
5. 龍肉 ”DRAGON PORK”
6. 蜂巢板 “THE BEE PANEL”
7. 「木頭」雞 “CHICKEN OF THE WOODS”
甜點 DESSERT
1. 黑莓蛋糕佐黑莓酒BLACKBERRY
2. 糖漬栗子慕斯、「12秒」柳橙海綿蛋糕佐黑醋栗
MARRON GLACE MOUSSE WITH ORANGE 12 SECONDS SPONGE AND RASPBERRY
3. 不一樣的起司蛋糕 A DIFFERENT CHEESE CAKE
4. 看著我的眼 LOOK INTO MY EYES
5. 「尚未完工」巧克力
CHOCOLATE “UNDER CONSTRUCTION”
6. 香腸蛋「早餐」 “THE BREAKFAST”
7. 2012新版西班牙法式吐司 “TORRIJAS 2012”
8. 速成草莓液態氮雪酪佐馬丁尼
INSTANT STRAWBERY NITRO-SOBRET WITH MARTINI
9. 埃及之眼THE EGYPTIAN EYE
10. 甜蜜蜜 SWEET MARINETTI
麵包的小秘密 SECRETS OF THE BREAD
1. 面對恐懼 “FACE YOUR FEARS”
2. 洋蔥麵包 ONION BREAD
3. 龍蝦麵包 LOBSTER BREAD
4. 西班牙的午茶小點 “LA MERIENDA”
