<p style="text-align: center;">
 　　<span style="color:#0000ff;"><strong>美味的義大利麵法則=食材x醬汁x高湯<br />
 　　從醬汁的做法，到製作麵條不藏私大公開<br />
 　　運用各種食材搭配出創新的組合，<br />
 　　讓你煮出義大利麵的隱藏版好味道！</strong></span></p>
<p>
 　　傅季馨運用多年經驗，把平常教學和在義大利一星米其林餐館的實戰經驗結合，策畫出5款常用高湯、4款自製的麵條、2款萬用醬汁、製作出45盤的Pasta。從認識義大利麵的種類、到實際製作義大利麵都有詳細的介紹，由淺入深讓新手第一次煮義大利麵就能輕鬆上手！<br />
 <br />
 　　<strong>本書為中英對照</strong><br />
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 2&nbsp; 前言　Foreword<br />
 8&nbsp; 認識義大利麵　About Pasta<br />
 10 義大利麵的種類和烹調　Types and Cooking of Pasta<br />
 12 自製義大利蛋麵　Hand-made Egg Pasta<br />
 15 義大利餃　Ravioli<br />
 16 馬鈴薯麵疙瘩　Potato Gnocchi<br />
 18 手打墨魚汁麵　Hand-made Squid-ink Pasta<br />
 20 煮出最好吃的義大利麵　Look Good Taste Good<br />
 <br />
 <strong>清新蔬素 Pasta</strong><br />
 22 蒜香橄欖義麵　Spaghetti All&rsquo; olio, Aglio e Peperoncino　<br />
 24 茄醬天使細麵　Capellini with Salsa Pomodoro<br />
 26 奶油乳酪醬拌義式寬麵　Fettuccine Alfredo<br />
 28 羅勒香草醬寬扁麵　Tagliatelle with Pesto, New Potatoes &amp; French Beans<br />
 30 帕瑪森起士奶油醬拌寬扁麵　Tagliatelle with Parma Ham, Peas&amp; Parmesan Cream<br />
 32 黑松露白醬起士焗烤通心麵　Macaroni &amp; Cheese<br />
 34 自製義式寬麵拌蘑菇奶油醬　Home-made Fettuccine with mushroom Cream Sauce　<br />
 36 絲帶寬麵拌雞油菌菇、烤蒜及奶油起士醬 Pappardelle with Chanterelle, Roasted Garlic &amp; Mascarpone<br />
 38 核桃藍起士奶油醬拌粗通心麵 Rigatoni with Blue Cheese Cream &amp; Walnuts<br />
 40 西西里茄子水管麵 Rigatoni alla Norma<br />
 42 南瓜義大利餛飩拌焦奶油 Pumpkin Tortelli with Burnt Butter<br />
 44 茄醬水管麵拌瑞可塔起士佐茄子及櫛瓜 Rigatoni with Ricotta, Eggplants &amp; Zucchini in Tomato Sauce<br />
 46 馬鈴薯麵疙瘩拌黑松露佐南瓜醬　Gnocchi with Black Truffle Paste &amp; Pumpkin Sauce<br />
 <br />
 <strong>滋味海鮮 Pasta</strong><br />
 48 鮪魚茄汁義大利麵　Spaghetti with Tuna in Tomato Sauce<br />
 50 番紅花淡菜奶油醬義麵　Spaghetti with Mussels in Saffron Cream Sauce<br />
 52 優格醬拌煙燻鮭魚螺旋麵　Smoked Salmon Fusilli Salad with Yoghurt Dressing<br />
 54 南義香草番茄汁螺旋麵　Fusilli with Puttanesca Sauce<br />
 56 辣茄醬蛤蜊肉燴菠菜義式寬麵　Spinach Fettuccine with Clams in Spicy Tomato Sauce<br />
 58 龍蝦義式細扁麵　Lobster Linguine<br />
 60 龍蝦湯義式米型麵拌紅蝦　Red Prawns in Lobster Bisque with Orzo<br />
 62 鮪魚米型麵沙拉拌日式沙拉醬　Tuna &amp; Orzo Salad with Japanese Dressing<br />
 64 白醬鮪魚焗烤貝殼麵　Baked Conghiglioni with Tuna in White Sauce<br />
 66 鮮魷、小番茄及酸豆拌蝴蝶麵　Farfalle with Squid, Cherry Tomatoes &amp; Capers<br />
 68 貝殼麵拌鮮蝦及巴西里醬　Conghiglioni with Parsley Pesto &amp;Prawns<br />
 70 紅蝦、蠶豆、青花菜拌貓耳麵　Orecchiette with Red Shrimps, Fava Beans &amp; Broccoli<br />
 72 清涼天使細麵拌龍蝦及魚子醬　Chilled Capellini with Lobster &amp; Caviar<br />
 74 海膽燴特色長通心麵　Maccheroni with Sea Urchin Sauce<br />
 76 義大利扁麵拌蛤蜊白酒奶油醬　Linguine with Clams in White Wine Cream Sauce<br />
 78 酥炸軟殼蟹拌檸檬奶油義式寬麵　Deep-fried Soft Shell Crab with Fettuccine in Lemon Butter Sauce<br />
 80 金蒜蟹肉炒捲通心麵　Garganelli with Crab &amp; Golden Garlic<br />
 82 義式馬鈴薯麵疙瘩拌蟹肉　Potato Gnocchi with Crab Meat<br />
 84 墨魚汁海鮮扁麵　Linguine with Squid Ink &amp; Seafood Sauce<br />
 86 手打墨魚汁麵拌韭葱鮮蝦白酒醬　Squid-ink Pasta with Braised Leek &amp;Prawn Sauce<br />
 <br />
 <strong>香濃肉類 Pasta</strong><br />
 114 醬汁的製作　Sauce Base Making<br />
 115 白醬　B&eacute;chamel Sauce<br />
 116 基本清雞湯　Basic Chicken Stock<br />
 117 濃雞高湯　Brown Chicken Stock<br />
 118 魚高湯　Fish Stock<br />
 119 鮮蝦高湯　Shrimp stock<br />
 120 番茄醬汁　Tomato Sauce<br />
 121 蔬菜高湯　Vegetable broth<br />
 122 常用材料　Common Ingredients<br />
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