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大厨小贴士

作者: 廖教贤著 , 黎耀成著

出版社: 世界图书出版公司

出版时间: 2012-03

版次: 1

ISBN: 9787510037924

定价: 48.00

装帧: 平装

开本: 16开

纸张: 胶版纸

页数: 146页

字数: 23千字

正文语种: 简体中文

原版书名: Cook Like a Master Chef Tips for Kitchen Novice

分类: 生活

51人买过

豆腐煮到体无完肤？鱿鱼变“ 油鱼”？非鲜勿蒸？煲鸡汤需不断撇油？煮绿豆沙不“起沙”？……拥有30多年入厨和烹饪培训经验的国家级大厨廖教贤和黎耀成一一解答厨房新手的奇难杂症，并示范50多道美味又易学的家常菜肴，包括肉类、海鲜、蔬菜、蛋、粥粉面饭和糖水。全书用词简洁有趣，让读者即时掌握做菜秘诀。让大厨手把手教你入厨，享受入厨乐趣吧！

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.
廖教贤，在本地及海外掌勺30多年，1997 至2011年任职于香港专业教育学院酒店、服务及旅游学系，任职中菜厨艺导师，桃李逾千。曾在各大报章杂志撰写食谱，现为顾问公司之餐饮顾问、厨艺中心导师、英国环境卫生协会特许导师、酒店中式餐饮学会顾问、香港餐饮专业技师（国家职业资格）协会委员，具国家职业技能鉴定中式烹调高级技师的专业资格，并曾获第五届全国烹饪技术比赛团体赛银奖。

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，拥有逾30年饮食行业的经验，1997年起加入香港专业教育学院酒店、服务及旅游学系，出任中菜厨艺导师，培训学生过千。先后取得内地及香港多间机构颁发职业资格证书（技师）及食品卫生证书等，并曾获第五届全国烹饪技术比赛团体赛银奖。

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。
前言（by杨贯一）

序一（by作者之一大厨廖教贤）

序二（by作者之一大厨黎耀成）

1）装备篇

基本厨具

食油和调味料

香辣配料

汤底

2）肉类

肉不掷不成器？陈皮马蹄蒸肉饼

猪扒要按摩？番茄洋葱猪扒

糖醋汁改写炸物的命运？菠萝咕噜肉

……

3）海鲜

鲜鱼竟然又毒又苦？清蒸红you鱼

白鳝去潺有法？豉汁蒸白鳝

煎鱼煎得甩皮甩骨？番茄煮红杉鱼

……

4）蔬菜

洗菜也有学问？蒜蓉炒白菜苗

炒菜要够姜？姜汁炒芥蓝

想蔬菜炒得更翠和脆？腐乳炒通菜

……

5）汤水

6）粥粉面饭

7）糖水
内容简介:
豆腐煮到体无完肤？鱿鱼变“ 油鱼”？非鲜勿蒸？煲鸡汤需不断撇油？煮绿豆沙不“起沙”？……拥有30多年入厨和烹饪培训经验的国家级大厨廖教贤和黎耀成一一解答厨房新手的奇难杂症，并示范50多道美味又易学的家常菜肴，包括肉类、海鲜、蔬菜、蛋、粥粉面饭和糖水。全书用词简洁有趣，让读者即时掌握做菜秘诀。让大厨手把手教你入厨，享受入厨乐趣吧！

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.
作者简介:
廖教贤，在本地及海外掌勺30多年，1997 至2011年任职于香港专业教育学院酒店、服务及旅游学系，任职中菜厨艺导师，桃李逾千。曾在各大报章杂志撰写食谱，现为顾问公司之餐饮顾问、厨艺中心导师、英国环境卫生协会特许导师、酒店中式餐饮学会顾问、香港餐饮专业技师（国家职业资格）协会委员，具国家职业技能鉴定中式烹调高级技师的专业资格，并曾获第五届全国烹饪技术比赛团体赛银奖。

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，拥有逾30年饮食行业的经验，1997年起加入香港专业教育学院酒店、服务及旅游学系，出任中菜厨艺导师，培训学生过千。先后取得内地及香港多间机构颁发职业资格证书（技师）及食品卫生证书等，并曾获第五届全国烹饪技术比赛团体赛银奖。

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。
目录:
前言（by杨贯一）

序一（by作者之一大厨廖教贤）

序二（by作者之一大厨黎耀成）

1）装备篇

基本厨具

食油和调味料

香辣配料

汤底

2）肉类

肉不掷不成器？陈皮马蹄蒸肉饼

猪扒要按摩？番茄洋葱猪扒

糖醋汁改写炸物的命运？菠萝咕噜肉

……

3）海鲜

鲜鱼竟然又毒又苦？清蒸红you鱼

白鳝去潺有法？豉汁蒸白鳝

煎鱼煎得甩皮甩骨？番茄煮红杉鱼

……

4）蔬菜

洗菜也有学问？蒜蓉炒白菜苗

炒菜要够姜？姜汁炒芥蓝

想蔬菜炒得更翠和脆？腐乳炒通菜

……

5）汤水

6）粥粉面饭

7）糖水

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大厨小贴士

内容简介:

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目录: