大廚小貼士

內(nèi)容概要

　 豆腐煮到體無完膚？魷魚變“
油魚”？非鮮勿蒸？煲雞湯需不斷撇油？煮綠豆沙不“起沙”？……擁有30多年入廚和烹飪培訓(xùn)經(jīng)驗的國家級大廚廖教賢和黎耀成一一解答廚房新手的奇難雜癥，并示范50多道美味又易學(xué)的家常菜肴，包括肉類、海鮮、蔬菜、蛋、粥粉面飯和糖水。全書用詞簡潔有趣，讓讀者即時掌握做菜秘訣。讓大廚手把手教你入廚，享受入廚樂趣吧！
　 How to keep tofu intact? What is the right way to deep fry
squids? Steam only the freshest food? Why so busy skimming the
grease off your chicken soup? How come your green bean sweet soup
never turns starchy? Especially written for novice cooks with
emphasis on commonly encountered problems,concise and witty, this
book will definitely bring you both skills and fun of cooking.

作者簡介

　 廖教賢，在本地及海外掌勺30多年，1997
至2011年任職于香港專業(yè)教育學(xué)院酒店、服務(wù)及旅游學(xué)系，任職中菜廚藝導(dǎo)師，桃李逾千。曾在各大報章雜志撰寫食譜，現(xiàn)為顧問公司之餐飲顧問、廚藝中心導(dǎo)師、英國環(huán)境衛(wèi)生協(xié)會特許導(dǎo)師、酒店中式餐飲學(xué)會顧問、香港餐飲專業(yè)技師（國家職業(yè)資格）協(xié)會委員，具國家職業(yè)技能鑒定中式烹調(diào)高級技師的專業(yè)資格，并曾獲第五屆全國烹飪技術(shù)比賽團(tuán)體賽銀獎。
　 A veteran chef active in the business for over 30 years， Liu
worked as an instructor in Chinese cuisine in the Department of
Hotel， Service and Tourism Studies of the Hong Kong Institute of
Vocational Education from 1997 to 2011， having taught over a
thousand students。 Currently a catering consultant， a culinary
training instructor， Chartered Institute of Environmental Health
（CIEH） Trainer Charter， executive committee member of the Hotel
Chinese Catering Society and a member of Hong Kong Catering Masters
（National Occupational Qualification） Association， Liu has attained
the title of Senior Technician in the mainland professional charter
system。 He was also named the Overall Silver Medal Winner in the
team category of the 5th National Culinary Competition。
　
黎耀成，擁有逾30年飲食行業(yè)的經(jīng)驗，1997年起加入香港專業(yè)教育學(xué)院酒店、服務(wù)及旅游學(xué)系，出任中菜廚藝導(dǎo)師，培訓(xùn)學(xué)生過千。先后取得內(nèi)地及香港多間機構(gòu)頒發(fā)職業(yè)資格證書（技師）及食品衛(wèi)生證書等，并曾獲第五屆全國烹飪技術(shù)比賽團(tuán)體賽銀獎。
　 With over 30 years of experience in the food and beverage
industry， Lai has joined the Department of Hotel， Service and
Tourism Studies of IVE to be an instructor in Chinese cuisine since
1997。 Over a thousand students accomplished their study under the
guidance of Lai and he has acquired a number of professional
qualifications from various local and mainland institutions，
including Technician-China National Occupational Qualification， and
Food Hygiene Certificate， etc。 He also won the Overall Silver Medal
in the team category of the 5th National Culinary Competition。

書籍目錄

前言（by楊貫一）
序一（by作者之一大廚廖教賢）
序二（by作者之一大廚黎耀成）
1）裝備篇
基本廚具
食油和調(diào)味料
香辣配料
湯底
2）肉類
肉不擲不成器？　　　　 陳皮馬蹄蒸肉餅
豬扒要按摩？　　　　　 番茄洋蔥豬扒
糖醋汁改寫炸物的命運？ 菠蘿咕嚕肉
……
3）海鮮
鮮魚竟然又毒又苦？　　 清蒸紅you魚
白鱔去潺有法？　　　　 豉汁蒸白鱔
煎魚煎得甩皮甩骨？　　 番茄煮紅杉魚
……
4）蔬菜
洗菜也有學(xué)問？　　　　 蒜蓉炒白菜苗
炒菜要夠姜？　　　　　 姜汁炒芥藍(lán)
想蔬菜炒得更翠和脆？　 腐乳炒通菜
……
5）湯水
6）粥粉面飯
7）糖水

編輯推薦

廖教賢、黎耀成編寫的《給入廚新鮮人的大廚小貼士》和坊間食譜不同。全書均從廚房新丁常見問題入手，提供實用的入門知識和烹飪貼土，配合易學(xué)的家常菜食譜，由三菜一湯、粥粉面飯到糖水一一俱備，用詞簡潔，務(wù)求讓廚房新手在短時間內(nèi)掌握基本技巧，做出好菜。    相信讀者閱畢本書，學(xué)懂的將不單是50多個菜肴，還會明白個中烹調(diào)竅門，從而減少出錯機會，并融會貫通，發(fā)揮創(chuàng)意，繼續(xù)進(jìn)步。

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