大廚小宴(第二版)(中英對照)


	入廚新手必學宴會祕笈　　依法選料，把握重點，炮製零失敗宴客菜　　榮獲2013年 Gourmand World Cookbook Awards 香港最專業食譜和最佳主廚食譜大獎　　作者特別設計了六款不同主題的宴客餐單，適合夏季、秋季、春節、賀年及素食享用，每款餐單包含前菜、湯羹、主菜、飯麵及甜品，例如適合夏天宴客的酥脆響鈴（前菜）、白玉火鴨卷（主菜）、綠茶凍糕（甜品）等。作者以他豐富的烹飪及教學經驗，從購買材料開始，為讀者介紹材料的特性及選購要點，並且預早一天恰當地處理食材，在飯宴當天不慌不忙、輕鬆烹調。每款餐單以不同的烹調方法組合而成，包括滷、蒸、炒、炸、焗、燜等，針對菜式靈活運用不同烹調技巧，只要懂得安排烹飪的先後程序，在家宴客其實不難，更可與友人共聚歡樂時光。廚房四寶是甚麼？蒜茸、薑汁酒、冬菇及金華火腿。這些材料經常使用，但製作卻花點時間，何不預早在家準備，毋須每次入廚時花時間準備，節省烹調程序及時間。


	目錄廖師傅的廚房必備四寶 7 The Four Essential Condiments in the Kitchen 夏天饗客前菜酥脆響鈴 14 Crisp Beancurd Skin Rolls 湯羹魚肚豆腐羹 16 Fish Maw and Tofu Thick Soup 主菜白玉火鴨卷 19 Winter Melon and Roast Duck Rolls 鮮露筍炒蝦片 22 Stir-fried Asparagus and Shrimp Slices 香橙脆肉脯 25 Deep-fried Pork in Spiced Orange Sauce 香茅鹽焗烏頭魚 28 Salt-baked Grey Mullet with Lemongrass 飯麵上湯水餃麵 30 Dumplings and Noodles in Soup 甜品綠茶凍糕 34 Cold Green Tea Pudding 秋天宴會前菜麻辣蒜香鴨舌 38 Spicy Garlic Duck Tongues 湯羹砂窩雲吞雞 41 Wontons and Chicken in Casserole 主菜荷葉籠仔蒸糯米腩排 44 Steamed Loin Ribs with Glutinous Rice on Lotus Leaf 菊花炒三絲 46 Stir-fried Pork and Vegetable Shreds with Chrysanthemum 蜜汁叉燒拼法包 49 Honey Glazed Roast Pork with Baguette 芝士百花球 52 Cheese Stuffed Shrimp Balls 飯麵鹹魚蝦乾菜粒炒飯 56 Fried Rice with Salted Fish, Dried Prawns and Vegetables 甜品荔芋椰香西米露 58 Taro Sago Sweet Soup with Coconut Cream 特色秋宴前菜瑞士口水雞 62 Sweet and Spicy Chicken 湯羹瑤柱冬茸羹 66 Dried Scallop and Winter Melon Thick Soup 主菜順德焗膏蟹鉢 69 Baked Mud Crabs in Shunde Style 百花煎釀小棠菜 72 Fried Shrimp Stuffed Shanghainese Bok Choy 雙色炒蝦仁 76 Stir-fried Shrimps in Two Flavours 柱候荔芋燜鴨 80 Stewed Taro and Duck in Chu Hou Sauce 飯麵雜菌蝦籽燜伊麵 83 Braised E-Fu Noodles with Assorted Mushrooms and Shrimp Roe 甜品薑汁撞奶 86 Ginger Milk Pudding 春節盛宴前菜芥末沙律蝦 90 Wasabi Shrimp Salad 湯羹花旗參燉竹絲雞 94 Double-Steamed Black-skinned Chicken with American Ginseng 主菜梅子蒸花蟹 96 Steamed Blue Crabs with Pickled Plums 法式焗釀青口 100 Baked Stuffed Mussels in French Style 翡翠金銀帶子 103 Dual-flavours Scallops with Vegetables 蠔豉臘味生菜包 106 Dried Oyster and Preserved Meat Wrapped in Lettuce 飯麵鳳梨海鮮炒飯 109 Stir-fried Rice with Seafood and Pineapple 甜品白玉雪影 112 Almond Sweet Soup with White Fungus and Egg Whites 豐盛賀年飯前菜香芹脆拌雞絲 116 Celery with Shredded Chicken 湯羹迷你佛跳牆 118 Double-steamed Chicken Soup with Abalones, Dried Scallops and Fish Maw 主菜古法蒸桂花魚 121 Steamed Mandarin Fish with Mushroom and Jinhua Ham 西施炒蝦仁 124 Stir-fried Shrimps with Egg Whites 生財紅燒元蹄 128 Braised Pork Knuckle with Chinese Lettuce 脆皮沙薑雞 131 Crisp Chicken with Sand Ginger 飯麵臘味糯米飯 134 Glutinous Rice with Preserved Meat 甜品銀耳紅蓮雪梨糖水 137 Pear Sweet Soup with White Fungus and Lotus Seeds 清新素宴前菜脆皮滷豆腐 142 Deep-fried Spiced Tofu 湯羹雪耳野菌羹 146 White Fungus and Mushroom Thick Soup 主菜碧綠玉子環 149 Hairy Melon Rings with Egg Tofu 羅漢腐皮卷 152 Beancurd Skin Rolls with Vegetables 素瑤柱百合炒金粟 156 Stir-fried Lily Bulbs and Corn Kernels with Vegetarian Scallop 椰香南瓜盅 159 Pumpkin Bowl with Coconut Milk 飯麵素丁雙色炒飯 162 Stir-fried Two-colour Rice with Diced Vegetables 甜品花旗參桂花糕 166 Sweet Osmanthus Pudding with American Ginseng 英文版食譜 169-216 Recipes in English