<P align=center><STRONG><FONT color=#ff0000>本書收集60多道中英對照的中式家常料理，全都是作者CC老師家中百吃不膩的家常菜，更是在烹飪班中，學生口耳相傳、點菜率超高的佳餚。</FONT></STRONG></P>
<P>　　CC老師以「百吃不膩的家常菜」為主題，設計了易學易做的美味料理，客家菜、台灣菜、外省菜應有盡有，內容包含了從小吃到大最愛的料理、媽媽的拿手菜、最受烹飪教室裡學生喜歡的菜，以及最受鄰居婆媽稱讚的道地料理，每一道都是精選的好味道。愛上烹調料理是幸福的開始，CC老師希望讀者能學會書中每道料理，樂於分享美食給家人、朋友，讓做菜變成一件開心的事，不再只是煩惱。</P>
<P><STRONG>本書特色</STRONG></P>
<P>　　．一次全收錄最受學生、家人和朋友好評的中式料理食譜，大家都按讚！<BR>　　．全書中英文對照，自用或送外國友人都合適。<BR>　　．客家菜、台灣菜、外省菜，只要是好吃的家常料理全都有，讓你品嘗美味的中式料理。<BR>　　．沒有繁複、昂貴的材料，菜市場或超市都買得到，省荷包省工夫。</P>
<P><STRONG>作者簡介</STRONG></P>
<P><STRONG>洪白陽</STRONG></P>
<P>　　英文名 Cecilia，大家都叫他CC老師。十幾年的烹調料理經驗，對做菜真是又愛又恨。</P>
<P>　　恨的是：美食讓身材長成這樣；<BR>　　愛的是：美食讓學生和讀者享受到幸福！<BR>　　希望的是：將好吃的、溫暖的愛的料理傳授給更多的學生、讀者和觀眾，希望美食讓大家都幸福的理念不斷地傳遞出去……</P>
<P>　　經歷： <BR>　　．「于美人生活好自在」、「于美人生活好開心」、「郁方生活好事兒」、「焦志方料理美食王」、「郁方健康早點名」等美食節目特約老師<BR>　　．「瑞康屋廚藝教室」暨「台北SOGO文化教室」、「中壢SOGO文化教室」、「稻江技術管理學院推廣中心」等處專業烹飪老師<BR>　　．「瑞士KUHN RIKON」亞洲區專業顧問<BR>　　．「英商瑞康國際企業股份有限公司」顧問<BR>　　．「淡水京采餅舖」負責人<BR>　　．出版《最想學會的外國菜》食譜（朱雀文化）。</P>
<P><STRONG>譯者簡介</STRONG></P>
<P><STRONG>許妍飛</STRONG></P>
<P>　　英文名 Alice。清大外語系學士，台師大翻譯所碩士。曾任新聞電視台節目翻譯，清大外語系講師，現居美國，專事書籍翻譯。</P><P>自序╱百吃不膩的家常菜2&nbsp;<BR>Preface∕CC’s Delicious Home Cooking</P>
<P><STRONG>Part1 蔬菜、豆腐、蛋類<BR>Vegetables and Eggs Section</STRONG></P>
<P>素炒三絲8<BR>Stir-Fried Chinese Cabbage, Enoki Mushroom and Carrots <BR>涼拌海帶絲9<BR>Shredded Seaweed Salad<BR>油香蒜茸地瓜葉10<BR>Sweet Potato Leaves in Garlic Sauce<BR>蠔油芥蘭11<BR>Chinese Broccolis in Oyster Sauce<BR>黑胡椒漬毛豆13<BR>Pickled Edamames with Black Peppercorns<BR>紫茄韭菜15<BR>Eggplants with Chinese Chives<BR>烤白菜17<BR>Baked Chinese Cabbages<BR>牛蒡天婦羅19<BR>Burdock Root Tempura<BR>上海南瓜羹21<BR>Shanghai-style Pumpkin Soup<BR>豆瓣燒苦瓜23<BR>Braised Bitter Squash in Soybean Paste<BR>鹹蛋香酥杏鮑菇25<BR>Crispy King Oyster Mushrooms with Salty Eggs<BR>客家風味燒豆腐27<BR>Hakka-style Braised Tofu<BR>麻婆豆腐29<BR>Ma-Po Tofu<BR>芹香菜脯蛋31<BR>Radish Omelet with Minced Celery<BR>香香蛋33<BR>Aromatic Eggs</P>
<P><STRONG>Part2 海鮮類<BR>Seafood Section</STRONG></P>
<P>五味花枝36<BR>Calamari in Five Flavor Sauce<BR>蒜苗炒鯊魚37<BR>Stir-fried Shark Meat with Leeks<BR>油條鮮蚵39<BR>Oyster and Chinese Crullers<BR>油燜冬瓜鮮干貝41<BR>Oil-Simmered Winter Gourd with Fresh Scallops<BR>潮洲風味虱目魚43<BR>Chaozhou Style Steamed Milkfish<BR>醬淋吳郭魚45<BR>Sauteed Tilapia in Soy Sauce<BR>破布子蒸鱈魚47<BR>Steamed Cod with Preserved Cummingcordia<BR>沙茶鮮蝦粉絲煲49<BR>Shrimp and Green Bean Noodles Casserole in Shacha Sauce<BR>蜆肉韭黃煲51<BR>Clams and Yellow Chives Casserole<BR>砂鍋魚頭53<BR>Fish Head Casserole</P>
<P><STRONG>Part3 肉類<BR>Meat Section</STRONG></P>
<P>檸檬香味雞57<BR>Lemon Chicken<BR>香蔥翡翠雞59<BR>Emerald Chicken with Green Onions<BR>湘味蒜辣雞丁61<BR>Hunan-style Spicy Chicken with Garlic<BR>宮保雞丁63<BR>Kung Pao Chicken <BR>荷香蒸雞65<BR>Steamed Chicken with Lotus Leaf<BR>怪味雞67<BR>Cold Chicken Appetizer with Hot Sauce <BR>銀芽雞柳69<BR>Stir-fried Chicken Strips with Silver Sprouts<BR>沙茶燜鴨71<BR>Braised Duck in Shacha Sauce<BR>梅子蒸小排73<BR>Steamed Spareribs with Plums<BR>回鍋肉75<BR>Double-cooked Pork Slices<BR>紅燒獅子頭77<BR>Braised Lion’s Head Meatballs<BR>東北燒肉79<BR>Northeastern Style Stew Pork<BR>彩頭南乳蒜燒肉81<BR>Braised Pork with Chinese Radish, Fermented Red Beancurd and Garlic<BR>台式紅糟肉83<BR>Taiwanese Red Vinasse Pork Belly<BR>芋香酥拌肉85<BR>Shredded Pork with Crispy Shredded Taro<BR>蛋黃蒸肉87<BR>Steamed Ground Pork with Salted Egg Yolk<BR>客家小炒89<BR>Hakka Stir-Fried Dish<BR>客家高麗菜封肉91<BR>Hakka-Style Braised Pork Belly with Taiwanese Cabbages<BR>Q彈豬腳花生93<BR>Braised Pork Knuckles with Peanuts<BR>津白牛肉煲95<BR>Beef with Chinese Cabbage Casserole</P>
<P><STRONG>Part4 飯、麵、粥類<BR>Rice, Noodles and Congee Section</STRONG></P>
<P>嘉義雞肉飯99<BR>Chiayi Chicken Rice<BR>香菇肉燥飯101<BR>Rice with Shitake Mushroom Flavored Pork<BR>焢肉飯103<BR>Rice with Braised Pork <BR>薑母鴨肉糯米飯105<BR>Glutinous Rice with Ginger Duck<BR>台式海鮮燴飯107<BR>Taiwanese-Sytle Rice with Seafood<BR>什錦菜飯109<BR>Combination Fried Rice<BR>酢醬麵111<BR>Noodles with Zha Jiang Sauce<BR>紹子麵113<BR>Noodles with Shaozi Sauce<BR>川味擔擔麵115<BR>Sichuan Dan-Dan Noodles<BR>台南擔仔麵117<BR>Tainan Tan-Tsi Noodles<BR>古早風味魷魚粥119<BR>Traditional Congee with Squids<BR>美味黃金粥120<BR>Pumpkin Congee<BR>豆漿排骨糙米粥121<BR>Brown Rice Congee with Soymilk and Pork Ribs </P>
<P><STRONG>Part5湯類<BR>Soup Section</STRONG></P>
<P>莧菜吻仔魚羹124<BR>Amaranth and Miniature Silver Fish in Thick Soup<BR>山藥蛤蜊雞湯125<BR>Chicken Soup with Yam and Clams<BR>瓜仔雞湯126<BR>Chicken Soup with Pickled Cucumber<BR>胡椒豬肚湯127<BR>Pig Stomach Soup with White Peppercorns<BR>香菇肉羹129<BR>Shiitake Mushroom and Pork in Thick Soup<BR>酸辣湯131<BR>Hot and Sour Soup<BR>清燉牛肉湯133<BR>Stewed Beef Soup<BR>香釀黃瓜湯134<BR>Stuffed Cucumber Soup<BR>酸菜豬血湯135<BR>Pig’s Blood and Pickled Mustard Soup<BR></P>