大桥由香，料理研究家、「ストウブビストロはるひごはん」店主。与行业相关企业一起进行菜谱研发，经常为杂志和网页供稿。也经常出席烹饪交流类活动。曾出版《无水烹饪》（诚文堂新光社）、《想反复做！浓缩食谱》等多部作品。

锅，是厨房的灵魂，菜肴的口感和掌勺人的心情都由它决定。近几年铸铁锅以其“颜值”博得了许多人的青睐。相比于精炼过后延展性较好的熟铁——大多数人家里用的铁锅的材质，铸铁锅所采用的主要原料生铁更加坚硬粗犷。锅体厚重、储存热量能力强等材质特点使得铸铁锅导热均匀，蓄热时间长，可以将大量热能传递给食材，做菜时无须额外加水，就可以保留食物的口感和本来的滋味。

本书详细介绍了铸铁锅的特点和适合用其烹饪的食材，侧重讲蔬菜的烹饪，图文结合地解读了如何用铸铁锅烹饪出美味。

我每月都会开设几次使用铸铁锅烹饪的料理课。课上我一直在传达“烹饪应当是简单易行的”这一理念。

与西餐厅和日式饭馆不同，家庭烹饪不可能每天都花费大量的时间和心血，而且上班族也很难有太多时间用于烹饪。是，正因“吃”这件事情要伴随我们一生，所以掌握“简便快捷的美味烹饪法”，是我们能够长年累月坚持烹饪的秘诀。

无水烹饪，只须将冰箱里的蔬菜、肉类和鱼类放入铸铁锅中加热即可，这种烹饪法更适用于我们忙碌的每一天。调整好烹饪时间和火候之后，就可以完全交给铸铁锅了，我们可以充分利用加热的这段时间做其他事情。此外，由于无水烹饪利用的是食材本身的水分，所以不会淡化食材的味道，反而可以很好地凝聚食材的鲜美。不用多添加调料，这也有益于健康。最为关键的是，无水烹饪做出的每一道料理都很美味（这是最重要的）。

本书除了介绍无水烹饪的食谱，还介绍了一些无水烹饪的基本知识，如通过改变刀法、加热方法、加热时间等使烹饪花样百出，创造无限的可能。熟悉并掌握无水烹饪的基本流程之后，我们就可以不必再依赖书本，而是基于冰箱中的食材灵活烹饪了。体验到铸铁锅的简单便捷之后，原本每日感觉负担沉重的烹饪便会变得有趣很多，甚至会让你爱上烹饪！熟练掌握无水烹饪后，你可以挑战使用喜欢的食材自由发挥，做出自己独特的菜品。随着拿手菜越来越多，烹饪也会变得越来越有趣。最后，衷心祝愿本书的读者们都能更加轻松愉快地烹饪！

序言··················· 4

铸铁锅的特点··············· 6

无水烹饪小窍门：食材篇·········· 8

无水烹饪小贴士·············· 9

迷迭香烘土豆·············· 11

金枪鱼芝士土豆············· 12

黄油奶香土豆泥············· 13

咖喱小土豆炖肉············· 15

金平风味土豆条············· 16

味噌卷心菜炖鸡翅············ 18

卷心菜香焖虾·············· 20

卷心菜香拌熏鲑鱼············ 21

培根卷心菜··············· 22

腰果卷心菜炒鸡肉·········· 23

日式盐味萝卜炖鸡······ 25

茄汁青花鱼炖萝卜······ 26

苦菊梅干萝卜丝······· 27

味噌萝卜辣炒猪肉······ 29

黄油烤胡萝卜········ 31

冲绳风鱼糕杂炒蔬菜····· 32

韩国小菜风胡萝卜青椒丝··· 33

芝麻香炒胡萝卜红薯条····· 33

法式蒜香炖根菜······· 35

麻婆茄子················ 37

味噌芝士烤茄子············· 38

烤茄子················· 39

柠檬盐烧茄子鸡胗············ 40

白菜肉末炖粉丝············· 42

简易八宝菜··············· 43

烧白菜················· 44

白菜蒸花蛤··············· 45

茄汁辣炒萝卜干············ 46

日式豆渣羊栖菜············ 46

葱段烧猪肉··············· 47

葱拌小银鱼··············· 48

葱炒鸡胸肉··············· 49

芝士焖莲藕··············· 50

糖醋根菜烧猪肉············· 51

胡萝卜牛蒡炒肉············· 52

蒜香油焖牛蒡·············· 53

酒蒸芜菁白身鱼············· 54

芜菁鸡肉豆乳锅············· 55

豆芽辣炒肉末·············· 56

韩式拌豆芽··············· 57

油炸豆腐焖南瓜············· 58

黄油焗鳀鱼西蓝花············ 58

黄油嫩煎南瓜·············· 59

芦笋红果嫩煎扇贝············ 59

油焖菌菇金枪鱼············ 62

生姜金针菇·············· 63

蚝油菌菇··············· 63

干炸莲藕芋头·············· 64

苦瓜天妇罗··············· 66

干炸土豆泥饺·············· 67

干炸芦笋虾仁饼············· 68

干炸茼蒿扇贝饼············· 68

蒸蚕豆················· 70

蚕豆蒸猪排··············· 71

煮新土豆················ 72

柠檬味黄油蒸豌豆白身鱼········· 73

鳀鱼丁干炒抱子甘蓝··········· 74

春季时蔬炖鸡汤 · ············ 75

罗勒风味蒸毛豆············· 76

烤玉米················· 77

味噌苦瓜炒猪肉············· 78

番茄酱················ 80

意式豆乳酱·············· 80

焦香洋葱酱·············· 80

洋葱浓汤················ 81

葱香芋头浓汤·············· 83

南瓜胡萝卜浓汤············· 84

蘑菇浓汤················ 85

红薯浓汤················ 86

芜菁浓汤················ 86

番茄浓汤················ 87

白米饭················· 88

玉米饭················· 90

生姜白萝卜饭·············· 90

蔬菜小银鱼烩饭············· 92

蔬菜糯米饭··············· 93

意式番茄烩饭·············· 94

中华鸡肉粥··············· 95