Ch 1牛排美味的終極關鍵 Kitchen Essentials
1-1 選一把好刀讓牛排更美味 Knife To Choose
1-1-1 刀具保養 Honing or Sharping
1-2 選只好鍋來烹調 Cook Tops To Choose
1-3不沾鍋，鐵鍋還是不鏽鋼鍋 Non-Stick, Cast Iron, or Stainless Steel
． 不沾鍋 Non Stick
． 鐵鍋 Cast Iron
．不鏽鋼鍋 Stainless Steel
1-4終極鍋具-銅鍋 Cookware The Paramount - Copper Pans
1-5調味料之王-鹽 King of All Spices, Salt
Ch 2 牛一下吧 Let's Beef
2-1為什麼要牛肉 To Beef or Not To Beef
2-2牛肉有甚麼營養 Nutrition
2-3牛肉分級制度 Beef Grading System
2-3-1美國 U.S.A.
2-3-2日本 Japan
2-3-3加拿大 Canada
2-3-4澳洲 Australia
2-3-5紐西蘭 New Zealand
Ch 3 牛肉產區，品種與部位 Beef Origins, Beef Breeds, and Beef Cuts
3-1牛肉產區，品種 Origins and Breeds
3-1-1和牛，日本 Wagyu, Japan
3-1-2美國 U.S.A.
3-1-3澳洲，紐西蘭 Australia and New Zealand
3-1-4台灣 Taiwan
3-2牛肉部位選擇 Choose Your Favorite Cuts
3-2-1肋眼 Ribeye
3-2-2菲力 Tenderloin
3-2-3紐約克 Striploin
3-2-4丁骨 T-Bone
3-2-5牛小排 Boneless Short Rib
3-2-6上後腰脊肉 Top Sirloin
Ch 4 基本功總結-醬汁 Confluence of Basic Skills
4-1麵糊 Roux
4-2高湯 Stock
4-2-1牛清高湯 Basic Beef Stock
4-2-2棕色牛高湯 Brown Beef Stock
4-2-3濃縮牛清湯 Beef Consomme
4-3烹調酒 Cooking Wine
4-3-1用酒烹煮 Cook With Wine
4-4調味蔬菜香料 Vegetables
4-5基本醬汁製作方式 Common Sauces
4-5-1萃取 Deglaze, Pan Sauce
4-5-2馬德拉醬 Madeira Sauce
4-5-3瑪莎拉醬 Marsala Sauce
4-5-4蘑菇醬 Mushroom Sauce
4-5-5 蕃茄醬 Tomato Sauce
4-6 烹調油脂 Cooking Fat
Ch 5牛肉選擇，保存與準備 Choosing, Handling, and Preparing
5-1牛肉選擇 What To Look For
5-1-1顏色 Color
5-1-2價格 Price
5-1-3品種 Breed
5-1-4部位 Cut
5-1-5等級 Grade
5-1-6嫩度與特性 Tenderness and Flavor
5-1-7哪裡買 Where To Buy
5-2牛肉保存 Handling
5-2-1生菌控制 Food-Borne Illness
5-2-2家中保存方式 Storing at Home
5-2-3牛肉熟成 Aged Beef
5-3牛肉準備 Preparing
5-3-1解凍 Thawing
5-3-2回溫 Room Temperature
5-3-3調味 Seasoning
5-3-4洗淨 Washing
5-3-5適合搭配的食材 Food Paring
5-3-6餐酒 Wine Paring
Ch 6烹調方式 Cooking Methods
6-1甚麼是烹調 What is Cooking
6-2煎 Saute
6-3碳烤 Grill
6-3-1生火 Building a Fire
6-3-2大型炭烤爐 Larger Size Grill
6-3-3小型炭烤爐 Smaller Size Grill
6-3-4烙印鍋 Grill Pan
6-4上火烤 Broil
6-5爐烤 Roasting
6-5-1烤箱溫度 Oven Temperature
6-5-2上火下火的差異 Roasting or Broiling
6-5-3如何處理焦褐表面 How to Brown Meat
6-6波煮 Poach
6-7奶油煮 Beurre Monte
6-8熟度 Doneness
6-8-1熟度定義 Definition
6-8-2計時法 Timing
6-8-3按壓+觀察肉色法 Feel and Look
6-9完成後，休息5~10分鐘 Rest Meat
6-10先用大火鎖住肉汁，誰說的？Searing Meat, Sealing Juices. Who Said That?
6-10-1高溫焦褐 Searing
6-10-2封住肉汁 Sealing Juices
6-10-3熱封焦褐不能封住肉汁，為什麼還要這樣處理 Why Searing Meat
Ch 7食譜 Recipe
7-1原味牛排 Basic Steak
7-2羅西尼牛排 Rossini Style
7-3牛仔牛排，Cowboy Steak
7-4貴妃牛排 Poached Beef
7-5奶油醬牛排 Beurre Monte
7-5-1調味奶油 Flavored Butter
7-5-2羅勒奶油 Basil Butter
7-5-3紅酒奶油 Shallot Butter With Red Wine
7-6黑白牛排 Steak Au Poivre
7-7大塊烤牛排 Roast Beef
7-8威靈頓牛排 Beef Wellington
7-9辣味牛排 Chili Paste Steak
7-10生牛肉片沙拉 Carpaccio
7-11鞳鞳生牛肉 Steak Tartare
7-12紅酒燉牛肉，茱莉亞．查爾德 Boeuf Bourguignonne- Julia Child
