餐桌上的人間田野

詹宏志推薦序
馬世芳推薦序∣一本溫柔有愛的書
自序∣餐桌上的人間田野

【Part 1 我家的餐桌】
Tips∣套餐的概念
Tips∣計量說明
Tips∣有關氣炸鍋

紅燒肉∣Shanghai Style ”Red-Cooked” Pork Belly
糟鹵拼盤∣Prawns, Gizzards and Edamame in Shaoxing Wine Lees
雪菜筍片∣Sautéed Bamboo Shoots with Salted Mustard Green

泰式烤豬頸肉∣Grilled Pork Neck with Spicy Thai Dipping Sauce
南瓜椰漿咖哩∣Pumpkin Coconut Curry
辣炒空心菜∣Stir-fried Water Spinach

孜然肋排∣Roasted Spareribs with Cumin and Chili
芹菜豆乾∣Chinese Celery and Marinaded Tofu
蓑衣黃瓜∣Cucumber Dragon

烤煙燻紅椒里肌∣Pan-roasted Paprika-rubbed Pork Tenderloin
焦脆孢子甘藍∣Caramelized Brussels Sprouts
鼠尾草焦褐奶油拌蕃薯泥∣Sweet Potato Mash with Brown Butter and Sage

手撕柑橘汁燉豬肉∣Mojo Pulled Pork
燉黑豆∣Spiced Black Beans
青檸香菜飯∣Cilantro Rice

沙嗲雞肉串∣Sate Ayam (Chicken Satay)
加多加多∣Gado Gado
手磨參巴辣醬∣Sambal Terasi

龍蒿芥末奶油汁燉蘑菇雞∣Sautéed Chicken and Mushroom with Tarragon Mustard Cream Sauce
杏仁片炒四季豆∣Sautéed Green Beans Almondine
奶油炊飯∣Buttered Rice Pilaf

川味椒麻雞∣Poached Chicken with Scallion and Sichuan Pepper Sauce
乾煸四季豆∣Dry Fried Green Beans
麻婆豆腐∣Mapo Tofu

花椒油封鴨∣Duck Confit with Sichuan Peppercorns
皮蛋豆腐∣Century Egg and Silken Tofu
紅棗鑲糯米∣Steamed Dates and Sticky Rice with Osmanthus Syrup

椒香牛肉大餅∣Layered Griddle Pie Stuffed with Spicy Minced Beef
老虎菜∣Tiger Salad
番茄蛋花湯∣Tomato Egg Drop Soup

沙茶蘿蔔牛肉煲∣Beef and Daikon Casserole with Taiwanese Satay Sauce
Tips∣有關燉牛肉
燒椒茄子∣Eggplant with Roasted Green Chilis
麻醬菠菜∣Poached Spinach with Sesame Dressing

粉蒸牛肉∣Sichuan Style Steamed Beef in Toasted Rice
手撕包菜∣Dry-dried Spicy Cabbage
涼拌黑木耳∣Spicy Wood-ear Salad

乾煸牛肉∣Dry-fried Chili Beef
清炒豆苗∣Stir-fried Pea Sprouts
紹子蒸蛋∣Steamed Egg Custard with Soy-braised Minced Pork

烤牛排配鯷魚青醬∣Grilled Flank Steak with Anchovy Chimichurri
帕瑪沙拉∣Parma Salad
手風琴馬鈴薯∣Hasselback Potatoes

檸檬大蒜烤鱈魚∣Roasted Cod with Lemon and Garlic
蒜炒花椰菜苗∣Pan-fried Broccolini
香腸燉白豆∣White Bean and Chorizo Stew

煎鮭魚∣Seared Salmon
寶石沙拉∣Jewel Salad
蒸煮藜麥∣Steamed Plain Quinoa

酸菜魚∣Poached Fish in Pickled Mustard Broth
燒烤魚香茄子∣Roasted Eggplant with Garlic and Chili Sauce
薑汁豇豆∣Ginger Flavored Long Beans

蟹粥∣Crab Porridge
鹹肉筍片蒸豆腐∣Tofu Steamed with Salted Pork and Bamboo Shoots
虎皮青椒∣Tiger-Skinned Peppers

美式烤起司三明治∣Grilled Cheese Sandwich
羽衣甘藍脆片∣Kale Chips
番茄濃湯∣Tomato Cream Soup

墨西哥起司烤餅∣Quesadilla
番茄莎莎醬與酪梨醬∣Pico de Gallo & Guacamole
墨西哥烤玉米∣Elotes (Mexican Street Corn)


【Part 2有時候一道菜就滿足了】

豆湯飯∣Chengdu-style Chickpea Rice Porridge
低窪地什錦飯∣Lowcountry Perloo
培根炒飯∣Bacon Fried Rice
雪菜黃魚麵∣Yellow Croaker and Pickled Mustard Noodle Soup
擔擔麵∣Dandan Noodles
印尼雞湯∣Soto Ayam


【Part 3佐餐好味道】

豆豉辣椒油∣Chili Oil with Fermented Soy Beans
泡椒、泡薑、酸豇豆、酸菜∣Sichuan Style Fermented Vegetables
Tips∣泡菜的科學與哲學


後記∣生活的痕跡

莊祖宜

莊祖宜

師大英語系畢業，哥倫比亞大學人類學碩士。留學期間發展出做菜的第二專長，三十出頭終於決心轉行入廚，歷經廚藝學校與飯店學徒的磨練，煙燻火燎之餘並勤寫作分享餐飲見聞，著有《廚房裡的人類學家》、《其實，大家都想做菜》。婚後隨外交官夫婿四海為家，餐桌從台北延伸至波士頓、香港、上海、華府，到目前的雅加達，育有兩子述海、述亞。隨遇而安的性格孕育獨特飲食見解，以飽覽群書、吃遍四方，並認真思考一切與飲食有關的課題為人生志業。

謝謝堅強的祖宜，寫出這本溫柔有愛的書。讀完，我只想好好逛一逛菜場，好好做幾個菜――吃飽了，才更有力氣面向未來。
――馬世芳（廣播人、作家）