　　入廚新手必學宴會祕笈<br />
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　　依法選料，把握重點，炮製零失敗宴客菜<br />
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　　榮獲2013年 Gourmand World Cookbook Awards 香港最專業食譜和最佳主廚食譜大獎<br />
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　　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。<br />
&nbsp;廖師傅的廚房必備四寶&nbsp;&nbsp; 7<br />
The Four Essential Condiments in the Kitchen<br />
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<strong>夏天饗客</strong><br />
前菜<br />
酥脆響鈴&nbsp;&nbsp; 14<br />
Crisp Beancurd Skin Rolls<br />
&nbsp;<br />
湯羹<br />
魚肚豆腐羹&nbsp;&nbsp; 16<br />
Fish Maw and Tofu Thick Soup<br />
&nbsp;<br />
主菜<br />
白玉火鴨卷&nbsp;&nbsp; 19<br />
Winter Melon and Roast Duck Rolls<br />
鮮露筍炒蝦片&nbsp;&nbsp; 22<br />
Stir-fried Asparagus and Shrimp Slices<br />
香橙脆肉脯&nbsp;&nbsp; 25<br />
Deep-fried Pork in Spiced Orange Sauce<br />
香茅鹽焗烏頭魚&nbsp;&nbsp; 28<br />
Salt-baked Grey Mullet with Lemongrass<br />
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飯麵<br />
上湯水餃麵&nbsp;&nbsp; 30<br />
Dumplings and Noodles in Soup<br />
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甜品<br />
綠茶凍糕&nbsp;&nbsp; 34<br />
Cold Green Tea Pudding<br />
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<strong>秋天宴會</strong><br />
前菜<br />
麻辣蒜香鴨舌&nbsp;&nbsp; 38<br />
Spicy Garlic Duck Tongues<br />
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湯羹<br />
砂窩雲吞雞&nbsp;&nbsp; 41<br />
Wontons and Chicken in Casserole<br />
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主菜<br />
荷葉籠仔蒸糯米腩排&nbsp;&nbsp; 44<br />
Steamed Loin Ribs with Glutinous Rice on Lotus Leaf<br />
菊花炒三絲&nbsp;&nbsp; 46<br />
Stir-fried Pork and Vegetable Shreds with Chrysanthemum<br />
蜜汁叉燒拼法包&nbsp;&nbsp; 49<br />
Honey Glazed Roast Pork with Baguette<br />
芝士百花球&nbsp;&nbsp; 52<br />
Cheese Stuffed Shrimp Balls<br />
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飯麵<br />
鹹魚蝦乾菜粒炒飯&nbsp;&nbsp; 56<br />
Fried Rice with Salted Fish, Dried Prawns and Vegetables<br />
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甜品<br />
荔芋椰香西米露&nbsp;&nbsp; 58<br />
Taro Sago Sweet Soup with Coconut Cream<br />
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<strong>特色秋宴</strong><br />
前菜<br />
瑞士口水雞&nbsp;&nbsp; 62<br />
Sweet and Spicy Chicken<br />
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湯羹<br />
瑤柱冬茸羹&nbsp;&nbsp; 66<br />
Dried Scallop and Winter Melon Thick Soup<br />
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主菜<br />
順德焗膏蟹鉢&nbsp;&nbsp; 69<br />
Baked Mud Crabs in Shunde Style<br />
百花煎釀小棠菜&nbsp;&nbsp; 72<br />
Fried Shrimp Stuffed Shanghainese Bok Choy<br />
雙色炒蝦仁&nbsp;&nbsp; 76<br />
Stir-fried Shrimps in Two Flavours<br />
柱候荔芋燜鴨&nbsp;&nbsp; 80<br />
Stewed Taro and Duck in Chu Hou Sauce<br />
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飯麵<br />
雜菌蝦籽燜伊麵 &nbsp;&nbsp;83<br />
Braised E-Fu Noodles with Assorted Mushrooms and Shrimp Roe<br />
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甜品<br />
薑汁撞奶&nbsp;&nbsp; 86<br />
Ginger Milk Pudding<br />
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<strong>春節盛宴</strong><br />
前菜<br />
芥末沙律蝦&nbsp;&nbsp; 90<br />
Wasabi Shrimp Salad<br />
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湯羹<br />
花旗參燉竹絲雞&nbsp;&nbsp; 94<br />
Double-Steamed Black-skinned Chicken with American Ginseng<br />
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主菜<br />
梅子蒸花蟹&nbsp;&nbsp; 96<br />
Steamed Blue Crabs with Pickled Plums<br />
法式焗釀青口&nbsp;&nbsp; 100<br />
Baked Stuffed Mussels in French Style<br />
翡翠金銀帶子&nbsp; &nbsp;103<br />
Dual-flavours Scallops with Vegetables<br />
蠔豉臘味生菜包&nbsp;&nbsp; 106<br />
Dried Oyster and Preserved Meat Wrapped in Lettuce<br />
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飯麵<br />
鳳梨海鮮炒飯&nbsp;&nbsp; 109<br />
Stir-fried Rice with Seafood and Pineapple<br />
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甜品<br />
白玉雪影&nbsp;&nbsp; 112<br />
Almond Sweet Soup with White Fungus and Egg Whites<br />
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<strong>豐盛賀年飯</strong><br />
前菜<br />
香芹脆拌雞絲&nbsp;&nbsp; 116<br />
Celery with Shredded Chicken<br />
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湯羹<br />
迷你佛跳牆&nbsp;&nbsp; 118<br />
Double-steamed Chicken Soup with Abalones, Dried Scallops and Fish Maw<br />
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主菜<br />
古法蒸桂花魚&nbsp;&nbsp; 121<br />
Steamed Mandarin Fish with Mushroom and Jinhua Ham<br />
西施炒蝦仁&nbsp;&nbsp; 124<br />
Stir-fried Shrimps with Egg Whites<br />
生財紅燒元蹄&nbsp;&nbsp; 128<br />
Braised Pork Knuckle with Chinese Lettuce<br />
脆皮沙薑雞&nbsp;&nbsp; 131<br />
Crisp Chicken with Sand Ginger<br />
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飯麵<br />
臘味糯米飯&nbsp;&nbsp; 134<br />
Glutinous Rice with Preserved Meat<br />
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甜品<br />
銀耳紅蓮雪梨糖水&nbsp;&nbsp; 137<br />
Pear Sweet Soup with White Fungus and Lotus Seeds<br />
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<strong>清新素宴</strong><br />
前菜<br />
脆皮滷豆腐&nbsp;&nbsp; 142<br />
Deep-fried Spiced Tofu<br />
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湯羹<br />
雪耳野菌羹&nbsp;&nbsp; 146<br />
White Fungus and Mushroom Thick Soup<br />
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主菜<br />
碧綠玉子環&nbsp;&nbsp; 149<br />
Hairy Melon Rings with Egg Tofu<br />
羅漢腐皮卷&nbsp;&nbsp; 152<br />
Beancurd Skin Rolls with Vegetables<br />
素瑤柱百合炒金粟&nbsp;&nbsp; 156<br />
Stir-fried Lily Bulbs and Corn Kernels with Vegetarian Scallop<br />
椰香南瓜盅&nbsp;&nbsp; 159<br />
Pumpkin Bowl with Coconut Milk<br />
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飯麵<br />
素丁雙色炒飯&nbsp;&nbsp; 162<br />
Stir-fried Two-colour Rice with Diced Vegetables<br />
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甜品<br />
花旗參桂花糕&nbsp;&nbsp; 166<br />
Sweet Osmanthus Pudding with American Ginseng<br />
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英文版食譜&nbsp;&nbsp; 169-216<br />
Recipes in English<br />
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