圖書描述
還可以如何為料理重新定義?
就從懂得吃花開始吧!
從花園到餐桌
挖掘，意想不到的味道
1980年6月，法國廚神Michel Bras在Aubrac牧場散步時，撲鼻而來的牧場清香及花綠繽紛的遍地美景，讓廚神有瞭靈感，創造齣Gargouillou（田園沙拉）這道經典菜。這道嚮自然、原味與Everyday Life緻敬的料理，使用超過30種隨季節更替的鮮花、生菜與香草，深深地影響瞭料理界麵對食用花的態度，廚師們開始發現，花不隻美麗，還可以給予不同的味覺驚艷與美感想像。
以花入菜，其實從來沒有離我們太遠：湯圓愛用的桂花釀、阿嬤清炒的油菜花、土司抹上的玫瑰花醬、下午茶喝的茉莉花茶……如果把花當成大自然食材的一部分，對於它，我們還可以有更多的想像。
颱中Hero Restaurant的主廚蕭淳元與林凱維，在南投屋頂的微型農場種植玫瑰、鳳梨鼠尾草、琉璃苣等食用花，秉持著「從種菜就開始做料理」的精神，細緻感受花、葉、籽在不同階段裏的滋味，將食材與味道的挖掘做到細膩精緻。
晏廷歐亞農場的主人林晏廷，喜歡用花來妝點料理，她說：「就讓花來挑逗你的視覺吧！」農場裏的花豐姿綽約，隻要在甜點擺上一朵，立刻優雅起來，她還發展齣把鮮花最美一刻凝結住的花晶凍。
颱灣香草之父尤次雄，在陽明山上有一座屬於自己的小花園，每年11月到4月的香草束花火鍋，一次把十幾種旬味花食材通通下鍋，創造齣讓火鍋界不可忽視的視覺與味譜感受。
這一期的《好吃》，請跟著我們把眼界打開，從料理、甜點、飲料到擺盤，跟著我們一起來吃花：原來金蓮花有芥末味，芳香萬壽菊像百香果、海棠口感脆脆的、鳳梨鼠尾草超甜的呢。
花有意想不到的口感、味道與香氣，
而且，還很美麗。
本期特色
＊從花園到餐桌，告訴您常用、好用的料理花品項與特色。
＊從料理、甜點、飲料到擺盤，告訴您花兒的使用方法。
＊花沙拉、花晶凍、花火鍋、花釀、花米果……分享烹調心法與製作步驟。
＊樂沐、MUME、可可法朋、種籽設計，一覽職人們的花食創作。
＊咀嚼花，咀嚼設計：透視花擺盤，讓食物更點睛！
＊迴到閱讀，看看幾本經典花料理書。
特彆推薦
＊苦味怎麼談？聽聽徐仲、顧瑋怎麼說！
＊Hally Chen用罐頭來旅行
＊德文部落裏的雲端咖啡館
＊好樣Grace的餐桌日常
＊新專欄：王詩鈺的颱日咖啡連綫、遊惠玲（皮蛋媽）對米食的講究、王力之以版畫呈現港口部落。
著者信息
好吃研究室
颱灣第一本慢食生活實踐誌《好吃》雜誌幕後編輯團隊，緻力於飲食相關報導近八年，從對食材的關心齣發，上山下海，尋找好食材與精彩的飲食故事。秉持著人文、科學、實用、感性兼具的角度，傳遞正確飲食觀念。認為「好吃」不隻是口腹之慾，也是用心理解原因、脈絡的「好好吃飯」。
除有一係列《好吃》雜誌，也齣版過《跟阿嬤學做菜》、《餐桌上的香料百科》、《餐桌上的調味百科》、《嚮咖啡大師學習》等書。從産地裏，挖掘達人農夫的堅毅精神；從阿嬤口中，記錄即將遺落的傳統作法；從菜市場裏，看到隱身在常民裏的料理智慧…… 相信食物可以予人幸福與療癒，希望以飲食為媒介，創造更好的生活與世界。
相關著作:《來喝颱灣茶！從傳統到創新，帶你懂知識、玩美學、找好茶的全方位茶事典》《嚮咖啡大師學習！從生豆、烘焙、沖煮到拉花，走入12位領潮者的咖啡風味課》《好吃24：泡泡的力量！日常裏的迷人發酵食》《好吃25：麵包的科學！麵粉 X 酵母 X 鹽 X 水的美味方程式》《好吃26：我們熱愛的廚房道具》《好吃28：颱灣水果大探險！》《好吃29：Coffee Blend！私房調豆 咖啡館裏的靈魂風味》《餐桌上的五榖雜糧百科：從産地、料理到營養，關心身體與土地的全食材事典》《餐桌上的香料百科：廚房裏的玩香實驗！從初學到進階，料理、做醬、調香、文化的全食材事典》
圖書目錄
[ 封麵故事 ]
PART 1 Edible Flower Lover
＊我們都愛吃花
＊凝住最美的瞬間!生菜女王林晏廷的花晶凍
＊讓當季花兒通通下鍋!香草之父尤次雄的香草束花火鍋
＊野得燦爛的滋味 英雄餐廳蕭淳元、林凱維的花園沙拉
PART 2 The Basic of Edible Flower
＊有特色的料理花朋友
＊基礎的基礎 解決你的吃花疑惑
＊颱灣人最愛的花香：桂花釀Step by Step
＊花釀X零食：土生土長花米果
PART 3 Eating By Season（The 24 Solor Terms）
＊種籽節氣飲食研究室：花草食X新鮮食X保存食X發酵食
＊蕓之香： 鮮花X花乾 在杯中佈置一座花園
PART 4 The Art of Edible Flower
＊透視擺盤：咀嚼花，咀嚼設計
＊解構花擺盤概念
＊Ｈannah Miles：以花裝飾，擺脫濃厚糖衣、甘那許的裸感蛋糕
＊樂沐法式餐廳 陳嵐舒：以玫瑰與牛舌，創造視覺上的色階
＊樂沐糕餅舖 Makito Hiratsuka：用不同手法，取得同種花最棒的呈現
＊ MUME林泉：不隻漂亮，還要有味道、口感或食材對應上的意義
＊可可法朋李依錫：找到辨識度高的花味道，做齣颱灣花係列巧剋力
Plus
＊Restaurants & Shops about Edible flowers
＊ Books about Edible flowers
＊記憶裏的花 深夜女子的公寓料理
[Eat Local]
＊蜂蜜與風土 你不知道的特色風味蜜
＊雲端咖啡館Karavayan：落在互亞羅山與神山間的咖啡森林
[A Better Life]
＊真實不造作，Grace的「好樣」生活
＊探索食物真滋味-Nom Nom餐廳
[ Column ]
＊港口部落osaw 王力之：那雙會做酒的手
＊小吃大餐 Hally Chen：漫步美味罐頭
＊米食裏的祝福 遊惠玲：油飯，慶新生
＊味覺相對論 徐仲VS.顧瑋：關於苦味
＊咖啡人的颱日連綫：王詩鈺:從日本咖啡職人身上看見
圖書序言
圖書試讀
為料理，
下一個美麗的定義
「吃花？」當身邊的人聽到這次的封麵 主題時，都忍不住為我們捏瞭把冷汗。「現在雜誌很難賣，要做這麼冷僻的題目嗎？」、「花要怎麼吃？好像很難普及耶！」、「隻做花嗎？要不要蔬菜水果一起？」……麵對著種種關心的詰問，反倒讓我們升起瞭一股信心，想著，如果大部分的人都不理解某種食材時，身為關心土地與飲食生活的《好吃》，是不是該帶著大傢一起跨過去？
世界好大，我們一路走，一路遇見美麗的風景。
從種植香草花卉20年經驗的尤次雄身上，我們聞到看到摸到嘗到，令人驚艷的香草束花火鍋，那一波波堆疊起來的五感經驗，絕非僅用一般食材所能比擬；生菜女王林晏廷的花晶凍，把食用花最美的一刻凝結住，盡力展現花朵誘人食慾的一麵；英雄餐廳雙主廚蕭淳元、林凱維，從種花裏習得花、葉、籽味道上的細膩，交織齣一道道的田園景緻；甫獲得「2017亞洲最佳五十餐廳」的樂沐法式餐廳與MUME，陳嵐舒、Makito Hiratsuka、林泉和我們分享以花創作的思維與態度；剛從「東京巧剋力沙龍展」迴國的李依錫說：「我想用花做齣不同風味的巧剋力。」
擅長食物設計的「種籽節氣研究室」，將花兒糖漬、油漬、鹽漬，並以此為妝點，創作齣富有鮮活生命力的節氣米丸子。而果乾界的LV「蕓之香」，則以水果與鮮花，為我們在杯中佈置齣一座花園；還有颱灣難得一見的手採桂花「茶鄉桂花農園」，帶給我們私房的桂花釀法與食譜；以及「土生土長」今年春天的祕密武器－花米果、「深夜女子的公寓料理」毛奇的吃花記憶。
從料理、甜點、飲料到擺盤，我們一路看到瞭食用花的不同麵嚮， 最後讓我們迴到閱讀，分享幾本經典書。
吃遍各式美食， 讓我們為食材重新下定義：金蓮花有芥末味、琉璃苣嘗起來像生蠔，芳香萬壽菊有濃濃的百香果香 ……如果你從沒吃過海棠，你將永遠不知道海棠是什麼滋味。
請跟著我們一起開闊眼界，以花入菜，嚮自然、原味與Everyday Life緻敬。
用户评价
As a seasoned home cook who’s always on the lookout for that extra spark to elevate my meals, I have to say this book has truly captured my imagination. It’s rare to find a culinary resource that manages to be both innovative and deeply inspiring. The focus on flowers as an ingredient isn’t just a fleeting trend; it feels like a thoughtful exploration of an often-overlooked aspect of our food system. I’m particularly drawn to the sections that emphasize the natural synergy between certain flowers and existing flavor profiles. It’s not about forcing an unusual ingredient into a dish, but rather about understanding how to harness its inherent qualities to create something harmonious and exciting. The detailed descriptions of different edible flowers, their characteristics, and their best culinary applications are invaluable. It’s like having a knowledgeable guide leading you through a botanical garden, explaining the unique contributions of each bloom to the world of taste. I'm already thinking about incorporating nasturtiums for their peppery bite in a stir-fry, or perhaps using hibiscus to add a tart, fruity note to a glaze. The book seems to strike a wonderful balance between sophisticated techniques and practical, achievable recipes. It’s the kind of book that you can pore over for hours, soaking in the knowledge and the sheer beauty of the imagery, and then confidently turn to the recipes and create something truly special. The emphasis on seasonality and sustainability also resonates deeply with me, as it encourages a more mindful and connected approach to cooking. It feels less like a collection of recipes and more like a philosophy for a richer, more flavorful way of life. This book has definitely ignited a new passion for culinary exploration, and I'm excited to see where it takes my cooking.
评分Wow, I just stumbled upon this cookbook, and honestly, it’s completely blown me away. I’ve always been a bit intimidated by the idea of cooking with flowers. It sounds so delicate and perhaps a bit fussy, something reserved for fancy restaurants or perhaps very specific, almost artisanal cooking. But this book, oh my goodness, it makes it feel so accessible and, dare I say, *fun*! I love how they’ve approached it, not just as a novelty, but as a genuine way to add new dimensions of flavor and visual appeal to everyday dishes. The photography alone is stunning; each page is a work of art, showcasing vibrant colors and elegant presentations that make you want to jump right into the kitchen and recreate everything. I’m particularly excited about the sections that seem to delve into the subtle nuances of different floral flavors. It’s not just about pretty garnishes; it’s about understanding how a rose petal might add a certain perfume to a dessert, or how lavender can bring a herbaceous depth to a savory dish. I can already picture myself experimenting with edible pansies in a salad or perhaps infusing elderflower into a summer drink. The promise of transforming simple ingredients into something extraordinary is incredibly appealing, and this book seems to hold the key to unlocking that potential. It feels like a gateway to a whole new culinary adventure, one that’s both sophisticated and surprisingly down-to-earth. The way the recipes are presented, with clear instructions and helpful tips, suggests that even a novice like me can achieve beautiful and delicious results. This isn't just a cookbook; it's an invitation to explore a forgotten corner of gastronomy. I'm eager to see how the book guides me in selecting, preparing, and integrating these botanical beauties into my cooking repertoire. The thought of impressing my friends and family with dishes that are as visually captivating as they are delicious is a huge motivator.
评分This cookbook is a revelation! I’ve always associated floral elements in food with very niche, perhaps overly complicated dishes. But this book has completely shifted my perspective. It presents cooking with flowers not as an esoteric art, but as a wonderfully accessible and delicious way to enhance everyday meals. The way it’s structured, with clear explanations and stunning visuals, makes you feel empowered to try something new. I’m particularly excited about how the book seems to break down the art of infusing and incorporating floral flavors into a variety of dishes, from simple teas and cocktails to more complex main courses and desserts. The emphasis on understanding the unique taste profiles of different edible flowers is a game-changer. It’s not just about adding color; it’s about unlocking new layers of flavor that can truly elevate a dish. I can already imagine experimenting with rose petals in a subtle syrup for a panna cotta or using lavender in a savory rub for lamb. The photography is absolutely breathtaking, making every recipe look like a masterpiece waiting to happen. It’s the kind of book that inspires you to be creative in the kitchen and to present your food in a way that’s not only delicious but also visually stunning. The promise of adding a touch of elegance and natural beauty to my cooking is incredibly appealing. I feel like this book is going to open up a whole new world of culinary possibilities, and I can't wait to dive in and start experimenting with these beautiful and flavorful ingredients. It feels like a journey into a more vibrant and delicious way of eating.
评分I’ve always been fascinated by the aesthetic aspect of food, and this book takes that to an entirely new level. It’s not just about taste; it’s about creating an experience that delights all the senses. The way the flowers are incorporated isn’t just for decoration; it’s clear from the descriptions that they are integral to the flavor profiles and the overall character of the dishes. I’m particularly intrigued by the potential for adding subtle floral notes to both sweet and savory dishes, something I hadn't really considered before. The recipes seem to be thoughtfully designed, offering a diverse range of applications, from delicate desserts to more robust main courses. The visual presentation of the book itself is exceptional, with stunning photography that makes each dish look incredibly appealing. It’s the kind of book that makes you want to invest in beautiful serving dishes and present your creations with pride. I’m eager to explore the recipes that utilize flowers in infusions and marinades, as I believe this is where some of the most interesting flavor developments can occur. The book seems to provide clear guidance on which flowers are best suited for different culinary purposes, which is crucial for anyone looking to venture into this area. It’s about more than just following instructions; it’s about understanding the ingredients and how to coax the best out of them. This book feels like a treasure trove of inspiration for anyone who wants to add a touch of elegance and originality to their cooking. The emphasis on creating beautiful, memorable meals is something I truly appreciate, and this book delivers on that promise in spades. I’m excited to start experimenting and see how I can transform my everyday cooking into something truly extraordinary.
评分Honestly, I picked this up with a bit of skepticism, thinking cooking with flowers might be a bit of a gimmick. But I was so wrong! This book has completely changed my mind and ignited a genuine passion for this unique culinary approach. It’s not just about pretty garnishes; it’s about understanding how to weave the delicate and often surprising flavors of edible flowers into a wide array of dishes. The way the recipes are explained makes it feel entirely achievable, even for someone who might be a little hesitant to experiment. I’m especially drawn to the practical advice on identifying, sourcing, and preparing flowers safely and effectively. It’s clear that the authors have put a lot of thought into making this accessible to everyone. The visual aspect is stunning – each photograph is a feast for the eyes and truly showcases the transformative power of flowers in cooking. I’m already picturing myself adding calendula petals to a lemon tart for a pop of color and a subtle earthy note, or perhaps incorporating violets into a delicate shortbread. The book seems to offer a beautiful balance between classic techniques and innovative ideas, making it relevant for both seasoned cooks and those just starting out. It’s more than just a collection of recipes; it’s an invitation to explore the natural world in a delicious and creative way. This book has definitely opened my eyes to a whole new dimension of flavor and presentation, and I'm incredibly excited to bring these vibrant ideas into my own kitchen. It feels like a journey to discover hidden culinary gems.
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