95道名廚口袋開胃菜，必學必嚐特選菜色！　　這本「主廚經典開胃菜Hors d’uvre」是作者在飯店任職與學校任教多年來的精選菜色，將開胃菜分為：冷Hors d’uvre Froids、熱Hors d’uvre Chauds兩大類，包含各類食材：肉類、海鮮貝類、蔬菜、蛋、水果、乳酪及豆類；以及凍派Terrine、布蕾Brulee、舒芙蕾Souffle、　　慕司Mousse、塔Tarte、麵餃Ravioli、派Quiche、酥皮捲Fillo…等千變萬化的料理法，挑選最具代表性的開胃菜，再加上不可缺少的豐富醬汁與盛盤變化，共有95道完整配方。　　書中詳細傳授細節與訣竅，不僅有料理重點、醬汁變化還有組合盛盤…等完整內容。 　　按步就班，人人都能料理出絕佳美味！　　烹調佳餚沒有捷徑，唯有不求快、不省料，掌握食材特性與練習技巧，按步就班從高湯做起，不使用化學香料及添加物，如此不僅能享受美食、更能吃得健康，人人都能料理出絕佳美味。　　希望這本「主廚經典開胃菜Hors d’uvre」在收藏細讀後能豐富您的餐桌、增進全家的生活樂趣！ 　　專業傾囊相授　讀者輕鬆上手

作者簡介陳寬定 Eddie Chen　　國立高雄餐旅學院助理教授　　君悅大飯店行政副總廚　　開平高中教師　　行政院勞委會國際技能競賽裁判　　法國里昂國際技能競賽裁判　　景文技術學院兼任教師　　實踐大學生活應用科學兼任教師　　芬蘭赫爾辛基國際技能競賽裁判　　出版食譜書：主廚經典菜單---肉類篇、人氣焗烤燒烤大公開、人氣義大利麵大公開、湯的基礎課、一定可以輕鬆學會！三明治．鬆餅．醬料100種、會做醬汁就會做菜。獲獎Awards　　1986台北金廚獎金牌　　1986新加坡美食展隊金牌　　1987台北金廚獎金牌　　1988德國法蘭克福奧林匹克雙金牌　　1989中華美食展金牌　　第二十八屆觀光旅館業優良廚師從人員　　第二十九屆觀光旅館業模範廚師　　1996中華美食展校園傳承金牌　　1997中華美食展校園傳承金牌　　2001中華民國第八屆十大技術楷模金技獎　　2004上海美食展團隊金牌獎　　2004中華美展南區隊金牌　　2005第七屆FHC上海烹飪藝術特金牌獎　　2006第六屆FHC北京烹飪藝術特金牌獎　　2007榮獲美國肉類出口協會”傑出貢獻獎”

作者序---將烹調的樂趣帶入家庭 4本書用法 5熱開胃菜 Hors d’uvre Chauds 9炸龍蝦沙拉附西芹原汁Tempura Lobster Salad with Basil-celery Dressing 10醬青蔥烤圓鱈Grilled Cod Fillet with Spring Onion Sauce 12豬肉鑲蜜蘋果Pork mined stuffed in apple candy 12蘆筍布蕾附炒蘑菇Asparagus brulee with sauteed mushroom and chicken jus 12干貝蝦仁球Shrimps and scallop stuffed cabbage 16鑲香菇附醃甜菜頭Stuffed mushroom and marinated beet root 17蔬菜布蕾Vegetable Brulee：carrots,pumpkin,broccoli ,beat roots 18翡翠黃瓜球附法脂鴨肝奶油泡沫Pork minced stuffed in cucumber with foie gras cream foam 20燒烤北海道干貝附燉煮白豆Grilled scallops with white bean cream sauce 21普羅旺斯明蝦king Prawn Provencal 22海鮮酥盒Seafood Volauvent 23明蝦海皇泡沫醬King prawn and pumpkin confit with bisque foam 24蜜汁法脂鴨肝Foie gras on grape confit and honey gravy 26普羅旺斯蛙腿Frog leg Province 27香橙沙巴雍鮮蠔杯Oyster timbale with orange sabayon 28烤甜椒芝麻葉沙拉Roasted stuffed peppers with arugula salad 30蒸烤干貝蕪菁湯Scallops and mousse with baby turnip soup 31燻干貝附檸檬奶油醬汁Smoked scallops with lemon butter sauce 32 燻圓鱈附鯷魚彩椒醬汁Smoked cod fillet with anchovy pepper sauce 33炸芒果明蝦附青胡椒醬汁Prawn and mango tempura on green peppercorn cream and beet roots foam 34 北非米蛙腿附鳳梨醬汁Frog Leg Crusted with Cous cous and Pineapple Puree 36蜜汁洋蔥法脂鴨肝Foie gras on Red onion Confit garnished with Gold paper and jus 37辣味焦糖法脂鴨肝Seared Foie Gras Pickled Mango and Spicy Caramel 38培根起司無花果捲Stuffed Mozzarella cheese in Figs wrapped with Bacon 39 茄子醬海鮮餃Seafood Ravioli with Eggplant Caviar 40起士肉丸附燉煮白豆Beef Meat and Cheese Ball on White Bean Cream 42蘑菇起酥皮捲Mushroom and mozzarella cheese in fillo pastries 44烤鮭魚薄肉片附香橙沙巴雍Carpaccio of Salmon with Orange Sabayon 46法脂鴨肝蘑菇酥皮捲Mushroom and Foie gras in fillo pastries 47法式田螺起酥盒Snail in a puff pastry Hat 48雞肉可樂餅Chicken croquette 50乳酪派Cheese Quiche 51 蘑菇雞肉塔Chicken and Mushroom tart 52軟殼蟹芙蓉蛋Scrambled Eggs with Soft Shall Crab and Bisque Foam 54櫛瓜花蛤蠣泡沫汁Zucchini Flower with Clam jus and Foam 56青花菜舒芙蕾Broccoli and cheese souffle 57百里香煙燻鮭魚附芒果餃Thyme smoked salmon fillet and Mongo Ravioli 58響螺肉丸沙拉串佐番茄醬汁Conch fritter on tomato sauce 60白酒奶油菠菜起司餃Spinach and blue cheese ravioli with white wine cream sauce 62烤雞肉鳳梨餃附番紅花油Pineapple and Chicken Meat Ravioli with Saffron Oil 64羊菌菇羊柳Tomato and anchovy cursted lamb chop with morel sauce 65龍蝦腸附龍蝦泡泡醬Lobster sausage with bisque foam 66雪花鮮蠔附甜菜根泥Oyster and Spinach with Whisked Egg White on Beet Root Puree 68 炒蘑菇法脂鴨肝附烤蛋Sauteed foie gras and mushroom on egg cocotte 70法式烤角螺Baby turban with snail butter sauce 71檸香帝王蟹腿King crab and egg custard with lemon butter sauce 72玉米布丁烤鮮蠔Roasted oysters with corn pudding 74辣味焦糖魟魚Grilled skate fillet with spicy caramel and green salad 76烤開陽白菜排Chinese cabbage steak 77野米馬蹄蛤Wild rice in king clam 78冷開胃菜 Hors d’uvre Froids 80海膽蘆筍布蕾Asparagus brulee stuffed sea urchin or with sea urchin and chicken consomme jelly 81醃漬柳葉魚Marinated baby fish 82高麗菜泡菜Pickled cabbage 84蜜紅棗酸羊乳酪Feta cheese stuffed in Red Date on Beet roots sliced and balsamic glaze 85四季壽司Sushi four season smoked salmon scallops tuna 86煙燻鮭魚慕司&鴨肝醬慕司Smoked salmon mousse in crispy crepes & Foie gras mousse in crispy crepes 88雞肉捲Chicken galantine 89兔肉鴨肝捲Rabbit galantine with foie gras 90 生牛肉附血腥瑪麗雪碧Beef Tartar with consomme jelly and blood marry sorbet 92煙燻鮭魚附水波鴿蛋盅Smoked salmon and poached quail egg with sour cream 94西瓜羊乳酪Feta cheese and grilled watermelon with balsamic glazed 95生牛肉片沙拉Beef Capriccio with frise salad 96 石斑魚芒果餃Garoupa Carpaccio with mango Ravioli 98蜜洋蔥鮮蠔凍Oyster and onion confit in seafood consomme jelly 99鴨肉捲附蕃茄沙沙醬Duck galatine with tomato salsa 100番茄冷湯附炸鮮蚵Tomato Gazpacho with fried oyster 102豬肉凍派附蘋果蜜醬Pork pate with apple chutney 104香茅雞肉椰奶凍Spiced coconut Panna cotta with lemon grass chicken fillet 105鴨胸酪梨沙拉Duck ham confit figs and avocado sliced with orange oil and Balsamic 106風乾火腿無花果Prosciutto wrapped grilled figs on melon Carpaccio 107蜜汁蕃茄附田園沙拉Tomato confit with green salad and basil celery Jus 108生鮭魚附田園沙拉Salmon Tartar with Green Salad 110辛香蜜汁小蕃茄Red wine tomato confit dip with fresh herb 112蕃茄鮪魚附鳳梨莎莎醬Tuna fish crusted tomato and pineapple salsa flakes 113 蕃茄蜜乾鰻魚綠蓉醬Tomato confit and grilled eel with pesto 114海鮮凍Seafood Terrine 116 海鮮凍Scallops Saffron terrine 118番紅花干貝凍Scallops Saffron terrine 120法脂鴨肝凍附無花果蜜醬Foie gras terrine with fig chutney 121九孔海鮮捲附芒果醬Baby abalone seafood roulades with mango chutney 122鰻魚鴨肝凍Foie gras and grilled Eel terrine with fig chutney 123蘑菇凍派附小紅莓醬Mushroom Terrine with Red Currant Compote and Walnut Vinaigrette 125南瓜冷湯附小黃瓜魚子醬Pumpkin Cold soup with Cucumber caviar 126甜菜頭冷湯附哈蜜瓜魚子醬Beet Roots cold soup with Honey dew melon caviar 127馬鈴薯冷湯附覆盆子魚子醬Potato Cold soup with Raspberry caviar 128鴿胸芒果餃田園沙拉Pigeon Breast Mango ravioli with Green salad and Raspberry vinaigrette 129番紅花寬扁麵附松露鴨肝奶油泡沫醬Saffron Tagliatelle with Foie gras Cream Foam and truffle 130法脂鴨肝奶油泡芙Cream puffs with Foie gras mousse and chicken consomme jelly 煙燻鮭魚奶凍附芒果魚子醬Smoked salmon Parfait with mango caviar 132燻鰻魚凍附蘋果蜜醬Smoked Eel and Fish consomme jelly with Apple chutney 133龍蝦燻鮭魚凍杯Smoked Salmon and Lobster timbale 134羊乳酪黃瓜杯配甜菜泡菜Feta cheese and pickled beet in cucumber cups 136費達起士鮭魚干貝凍佐蔬菜莎莎醬Terrine of salmon Feta cheese and scallop with vegetable salsa 137松露蘆筍附綠蓉醬天使麵Truffle Marinated Asparagus on Pesto Angel hair 138銀魚沙拉盅Marinated ice fish cocktail 139蒸蛋附鮭魚魚子醬、蛤蠣、蟹肉及海膽Egg custard in shell with salmon. Caviar. Clam. Crab meat. And sea urchin140