所謂美食就是既要味道，也要色彩 !一位喜歡用美食款待好友的女子，用盡心思， 端出繽紛的饗宴 ……
五色飲食近年大流行， 食物的五色是平衡健康的重要元素。 用五色食物做出健康餐飲並不難， 用五色食物做出美味料理，也很簡單。
在這本書裡作者以五種顏色來分類食物， 黃、白、紅、綠、黑為經， 結合中西合璧的食材及烹調技巧為緯， 引領大家步入視覺的享受， 繼而走進味覺的世界， 以嶄新的角度感受食物！
作者簡介
Karen Lau
喜歡烹飪又愛創作。 曾有一段很長的時間在中國內地工作， 因而走遍大江南北， 吃盡大中華的美食。 加上近年四處遊歷， 遍嘗各地美食， 鑽研烹調技術。 融會貫通， 創製色、香、味、型、美俱備的自家私房菜。 以美食待客，用味道俘獲朋友們的脾胃。 2010年10月建立了「愛食Karen Kitchen」 Facebook專頁， 以食會友， 分享廚藝， 推動飲食藝術。
www.facebook.com/karenlauty
食色佳餚
內容描述
目錄大綱
4-5 推荐序＋作者序10-11 寫在前面12-13 五色飲食
白色+WHITE18-19 鹵水鮮魷配鎮江汁SQUID IN CHINESE MARINADE SAUCE20-21白酒奶油鮑魚BRAISED ABALONES IN WHITE WINE22-23杏汁燉豬肺 DOUBLE BOILED PORK LUNG IN ALMOND JUICE24-25陳皮白鱔卷BAKED WHITE EEL KEBABS SERVED WITH TANGERINE PEEL SAUCE26-27泰式焗雞排THAI-STYLE BAKED CHICKEN STEAK28-29老薑炸雞 DEEP-FRIED GINGER CHICKEN30-31酒香焗蠔 BRAISED OYSTERS IN PORT WINE32-33香芒龍□柳卷佐薄荷百香芒果汁SOLE FILLET ROLLS SERVED WITH MANGO SAUCE 34-35千層蛋白蝦肉酥 EGG WHITE AND SHIRMP PASTRY36-37香煎比目魚佐冬蔭功汁PAN-FRIED FILLET IN TOM YAM KUNG38-39脆香豆腐佐紹興芝麻醬 DEEP-FRIED TOFU SERVED WITH WINE AND SESAME SAUCE40-41蒸帶子佐泰式酸辣汁STEAMED SCALLOPS SERVED WITH THAI-STYLE SAUCE
紅色+RED44-45三杯羊排BRAISED THREE-CUP LAMB RACK46-47鹹菜豬肚黃豆胡椒湯 PICKLE, PORK TRIPE AND SOY BEAN SOUP48-49香煎黑豬肉佐富士蘋果黑醋汁 BAKED KUROBUTA PORK SHOP IN FUJI APPLE AND BALSAMIC VINEGAR SAUCE 50-51泰式火鴨絲沙拉THAI-STYLE ROASTED DUCK SALAD52-53 烤安格斯肋眼牛排佐香草奶油GRILLED ANGUS RIBEYE STEAK WITH HERB BUTTER 54-55祖傳酸梅鴨佐天使麵GRANDMA’S SOUR PLUM AND DUCK WITH ANGEL HAIR56-57甜醋鴨胸 SWEET AND SOUR DUCK BREAST58-59荷香嫩鴿STEAMED PIGEON WRAPPED IN LOTUS LEAF60-61香煎羊肉佐香草味噌醬汁PAN-FRIED MUTTON IN HERBAL MISO SAUCE62-63鱷魚肉湯CROCODILE SOUP64-65番茄起士卷TOMATO CHEESE ROLL
黃色+YELLOW68-69酥炸番薯片佐咖哩沙拉醬DEEP-FRIED SWEET POTATO SLICES SERVED WITH CURRY SALAD DRESSING70-71鯷魚吐司佐洋芋蛋沙拉ANCHOVY FILLET TOAST WITH EGG & POTAOT SALAD72-73金瓜瘦肉竹笙腐皮湯PUMPKIN AND PORK SOUP74-75金黃蘆筍蝦卷DEEP-FRIED GOLDEN SHRIMP ROLL76-77 黃金豬腳尖GOLDEN PIG’S TROTTERS78-79泰式羅勒金柚雞絲沙拉THAI-STYLE BASIL, POMELO AND CHICKEN SALAD80-81金瓜海老MASHED PUMPKIN WITH SHRIMPS82-83玉米斑塊FILLET IN CREAMY CORN SAUCE84-85酒香竹笙羊肝菌蒸蛋STEAMED WINE EGG WITH MUSHROOMS86-87凍豆腐佐南瓜汁CHILLED TOFU WITH PUMPKIN SAUCE
黑色+BLACK90-91 自漬梅乾DIY PRUNES92-93麻香紫菜SEAWEED WITH SESAME OIL94-95黑芝麻鮪魚佐小黃瓜七味汁TUNA IN CUCUMBER NANAMI SAUCE96-97魚香茄盅SAUTE EGGPLANTS WITH MINCED PORK98-99紅酒燴冬菇BRAISED MUSHROOMS IN RED WINE100-101蒜香炒義大利墨魚麵SAUTEED GARLIC SPAGHETTI NERI 102-103牛蒡焗飯BURDOCK RICE CASSEROLE104-105麻醬蕎麥涼麵CHILLED SOBA WITH SESAME SAUCE106-107黑木耳秋葵拌章魚BLACK FUNGUS, OKRA AND OCTOPUS SALAD
綠色+GREEN110-111涼拌苦瓜BITTER MELON WITH SESAME SAUCE112-113香炒蛤蜊肉末配紫高麗 SAUTEED CLAMS WITH BASIL AND JICAMA WITH PURPLE CABBAGE114-115芫荽湯皮蛋酸薑 CILANTRO JELLY WITH PRESERVED EGG AND PICKLED GINGER116-117鮮蝦瑤柱冬瓜羹SHRIMP, DRIED SCALLOP AND WINTER MELON SOUP118-119家傳□菜餅HOMEMADE GARLIC CHIVE PATTY120-121紫蘇雞佐香柚汁PERILLA-FLAVOURED CHICKEN WITH POMELO SAUCE122-123帶子瑤柱扒豆苗STIR-FRIED PEA SHOOT TOPPED WITH SCALLOPS124-125薑香嫩炒鮮百合甜豆STIR-FRIED SNOW PEAS WITH FRESH LILY BULB AND GINGER JUICE126-127 份量對照表
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