Title (English)	:	Martin Yan's Entertainment at Home
Title (Chinese)	:	甄文達宴客美食
ISBN	:	9621415586
Author / Translator	:	Martin Yan
Publisher / Pub. Date	:	Wan Li Book / 1999/2
Pages / Size	:	112 Pages / 210mm (W) × 280mm (H)
Binding / Printing	:	Paperback / Colour
Language	:	English / Traditional Chinese
Series	:

本書簡介 本書本書是名廚甄文達先生的首批中英對照的著作之一，全書清晰而詳盡的闡釋了50個菜譜，並附有製作訣竅及精美彩圖，故此在具實用價值之餘，更有欣賞價值。全書所介紹的有關菜式均具有簡單易做，造型精美的特點，是宴請朋友、節日歡聚時的最佳菜式選擇。

Contents

Preface
About the Author
Appetizer
Minced Lobster in Pastry Cups	P. 12
Minced Pineapple Duck	P. 14
Lobster and Fresh Fruit Salad	P. 16
Crispy Crab Claws with Spicy Sauce	P. 18
Fish Shrimp & Scallop
Fish Fillet in Creamy Corn Sauce	P. 20
Fish in Eight Treasures Sauce	P. 22
Steamed Fish Fillet with Quail Eggs	P. 24
Five-flavored Smoked Fish	P. 26
Sweet and Sour Pinecone Fish	P. 28
Eel and Garlic in Clay Pot	P. 30
Braised Oysters with Chinese Sausage	P. 32
Poached Seafood Bundles	P. 34
Shrimp and Egg White Puffs	P. 36
Pan-fried Prawns with Spicy Lemongrass	P. 38
Scallops and Crispy Milk Custards	P. 40
Pei Pa Jumbo Prawns	P. 42
Fish Mousse in Tofu Puffs	P. 44
Steamed Crabs with Wine Sauce	P. 46
Poultry & Meat
Begger ' s Chicken	P. 48
Braised Shark ' s Fin and Mushrooms	P. 50
Chicken with Chrysanthemum	P. 52
Chicken and Beef Rolls	P. 54
Double-boiled Chicken with Ginseng	P. 56
Chicken Wings in Butter Sauce	P. 58
Drunken Pigeons with Chinese Herbs	P. 60
Steamed beef in Lotus Leaves	P. 62
Meat Balls with Straw Mushroom	P. 64
Two-flavored Beef	P. 66
Beef Rolls with Satay Sauce	P. 68
Beef Stew with Bean Curd Sticks	P. 70
Eight-flavored Pork Chops	P. 72
Steamed Cabbage Meat Pillows	P. 74
Pork with Spicy Garlic Sauce	P. 76
Lotus Root Cakes	P. 78
Tofu & Vegetables
Pan-fried Tofu with Shrimp Paste	P. 80
Winter Melon Pockets	P. 82
Assorted Vegetables in Pumpkin Bowl	P. 84
Asparagus and Potato Croquettes	P. 86
Bamboo Piths with Tofu	P. 88
Grilled Rainbow Vegetables	P. 90
Asparagus Seaweed Bundles	P. 92
Soup & Starchs
Meat Balls in Savory Broth	P. 94
Eel and Pickled Vegetable Soup	P. 96
Curried Seafood Over Rice	P. 98
Vegetarian Rice Noodle Soup	P. 100
Pan-fried Noodles Soup	P. 102
Desserts
Seasonal Fruit Napoleon	P. 104
Poached Pear in Red Wine	P. 106
Eight Treasures Rice Pudding	P. 108
Mango Pudding and Coconut Pudding	P. 110
Appendix
The Usage of Cleaver & Cutting Board	P. 112