About this ebook
本書輯錄了家常小菜1288款，集煎、炒、煮、炸、燜、涼拌之大成，以水產類、肉類、蔬果類和乾貨類分類。 專題介紹粵菜滋味---集中介紹廣東菜三大主流之一的廣府菜，而當中包括順德、羊城和當代粵菜，突出粵式烹調風格。 廣府菜 順德菜：順德公（河鮮、家作料理）代表菜：煎釀鯪魚、煎焗魚咀、污糟雞 羊城菜：桃花源（米芝蓮二星）（江太史經典粵菜）代表菜：太史五蛇羹、玻璃蝦球 當代粵菜：新同樂（米芝蓮二星）（由傳統走向時尚粵菜而獲米芝蓮三星的變化） 代表菜：百花乳豬件、燒汁牛肋骨 健康粵菜：大班樓（米芝蓮一星）（本土產本土吃、無味精為概念，口碑極佳的傳奇餐廳） 並介紹數十種食材，包括性味、營養成分和選購要點等。分類清晰明確，集經典傳統和創意新穎的菜式。包裝典雅精美，有王者之尊，為家庭湯水製作的珍藏工具書。
Ratings and reviews
3.9
29 reviews
Rate this ebook
Tell us what you think.
Reading information
Smartphones and tablets
Install the Google Play Books app for Android and iPad/iPhone. It syncs automatically with your account and allows you to read online or offline wherever you are.
Laptops and computers
You can listen to audiobooks purchased on Google Play using your computer's web browser.
eReaders and other devices
To read on e-ink devices like Kobo eReaders, you'll need to download a file and transfer it to your device. Follow the detailed Help Center instructions to transfer the files to supported eReaders.
