Title (English)	:	Marco's Western Cuisine
Title (Chinese)	:	名廚西餐
ISBN	:	9628888617
Author / Translator	:	Marco Wong  / Sweelian Ng
Publisher / Pub. Date	:	Characters Pub / 2006/4
Pages / Size	:	128 Pages / 185mm (W) × 235mm (H)
Binding / Printing	:	Paperback / Colour
Language	:	English / Traditional Chinese
Series	:	名廚教室系列

本書簡介 西餐中包括前菜、頭盤、主菜、甜品與飲品，吃得講究，配搭亦要得宜，而菜式的擺設更近乎藝術。Marco Wong入廚近三十年，曾任多間酒店的大廚，亦曾遊學歐洲，學習各地廚藝。他在書內示範的，均是酒店級數的西餐菜餚，讓喜歡西餐的朋友，親自煮一頓高質素、可堪與酒店媲美的西餐。他並會分享各菜式應配搭的食物或飲品，讓讀者享受一頓完美的真正西餐。

	Contents
P.2	Foreword
P.4	About Chef
P.8	Understanding Western Food Culture
P.10	Three Keys To Learning How To Cook Western Food
P.12	Ideal Western Cuisine: Healthy Low Fat Cooking
	Soup
P.16	Chicken Peas and Tomato Soup
P.18	Pumpkin Cream Soup
P.20	Chicken and Laak Soup
	Appetizer
P.24	Mozzarella Capres
P.26	Grilled Scallop Mango and Roasted Capsicum
P.28	Baked Filo Pastry Stuffed with Potato Pesto
P.30	Roulade of Marinated Salmon
P.32	Seared Sesame Tuna on Green Bean Salad
P.34	Mango and Shrimp Cocktail
P.36	Crab Meat and Cucumber Roulade with Crab Roe Remoulade
P.38	Carpacclo of Beef
P.40	Pan-fried Foie Gras Mixed Salad Lettuce and kamquat Juice
P.42	Braised Escargot and Foie Gras in Apple Lasagna
P.44	Sauteed Fresh Clam with White Wine
	Main Course
P.48	Penne Pasta with Leek and Sausage
P.50	Braised Ox Tail with Cumin and Tomato Sauce with Polenta
P.52	Baked Salmon in Foil with Lemon and White Wine Sauce
P.54	Pan-fried Chicken Breast with Lemon Gravy with Spinsch Spatzel
P.56	Oven Baked Cod Fillet with Spinach Mousse in Filo on Red Bell Pepper Sauce
P.58	Vegetable Cannelloni Gratinated with Mozzarella Cheese
P.60	Pan Fried Pork Chop with Caramelised Apple Sauce
P.62	Grilled Chicken Breast on Green Pea Potato with Wild Mushroom Sauce
P.64	Crispy Skin Baby Snapper Fillet
P.66	Roasted King Prawn with Magic Sauce
P.68	Baked Sea Bass Fillet with Capsicum and Pitted Oilve
P.70	Grilled Fillet of Lamb with Lemon Thyme Jus
P.72	Baked Lamb Provence
P.74	Roasted Veal Chop with Wild Mushroom Strudel
P.76	Roulade of Dover Sole Fillet with Porcini Pesto
P.78	Spicy Barbecue Duck Breast
	Dessert
P.82	New York Cheese Cake
P.84	French Style Apple Tart
P.86	Blueberry Chocolate Chip Muffin
P.88	Ice Almond Chocolate Parfait
P.90	Hot Chocolate Pudding
P.92	Honey Dew Melon Vanilla Sorbet
P.94	Oatmeal Macadamia Nut Cookies
P.96	Tiramisu
P.98	Ginger Souffle
P.100	Foie Gras Chesnut Napoleon
P.103	"Marco's Cooking Friends Club " Application Form