本書簡介 這是一本西式料理入門到提高的書，由基礎知識說起，按部就班地把物料、用具，以及湯底、醬汁、調味等介紹給讀者，再利用食譜作示範，講解西廚的基本烹調技法。全書以中、英雙語演繹，兼附製作步驟圖解，務求讓讀者容易掌握箇中竅門。

 

	Foreword	P. 002
	Contents	P. 004
Part 1	Become Professionals
I.	Division of Labor	P. 010
I.1	Classic Kitchen Organization Chart	P. 010
I.2	Job Descripiton	P. 011
II.	The Design of Menu	P. 012
II.1	Factors Affecting Menu Design	P. 012
II.2	Types of Menu	P. 014
III.	Cooking Skills	P. 016
III.1	Basic Cooking Methods of Western Cuisine	P. 016
Part 2	Secrets in a Kitchen
I.	Cooking Tools Galleries	P. 020
I.1	Classification of Knives	P. 022
I.2	Basic Cutting Skills	P. 022
II.	Grains and Pasta Galleries	P. 023
III.	Vegetables Galleries	P. 024
IV.	The Relationship Between Choosing Ingredients & Cooking	P. 026
V.	The Use of Herbs & Spices	P. 027
VI.	Cooking with Grape Wine	P. 029
VII.	Basic Stocks	P. 030
	Bouquet Garni	P. 030
	With Stock	P. 030
	Brown Stock	P. 031
	Fish Stock	P. 032
	Storage of Stock	P. 033
	Types of Roux	P. 033
VIII.	Precious Sauces and Dressings	P. 034
VIII1	Assorted Sauces	P. 034
VIII1.1	Bechamel Sauce	P. 034
VIII1.2	Veloute Sauce	P. 035
VIII1.3	Basic Brown Sauce	P. 036
VIII2	Assorted Dressing	P. 037
VIII2.1	Butter Sauce: Basic Hollandaise	P. 037
VIII2.2	Mayonnaise	P. 038
VIII2.3	Vinaigrette	P. 039
VIII2.4	Rouille	P. 040
IX.	Making Pasta Dough, Rolling and Cutting Pasta	P. 041
IX1	Making Pasta Dough	P. 041
IX1.1	Rolling and Cutting Pasta	P. 042
Part 3	Cookery Workshops
I.	Delicious Soups	P. 046
I.1	Beef Consomme	P. 046
I.2	French Onion Soup	P. 048
I.3	Pureed Carrot Soup	P. 050
I.4	Creole Bouillabaisse with Rouille Sauce	P.052
I.5	England Seafood Chowder	P. 054
II.	Refreshing Salads and Vegetables	P. 056
II.1	Caesar Salad	P. 056
II.2	Avocado and Orange Salad	P. 058
II.3	Modern Salad Nicoise	P. 060
II.4	Shrimp Cocktail	P. 062
II.5	Mashed Potatoes	P. 064
II.6	Zesty Ratatouille	P. 066
II.7	Spinach Timbale	P. 068
III.	Generously Rice, Grains and Pasta	P. 070
III.1	Cashew – Rice Pilaf	P. 070
III.2	Mushroom Risotto	P. 072
III.3	Spanish Paella with Chicken, Prawn and Squid	P. 074
III.4	Cous cous	P. 076
III.5	Polenta	P. 078
III.6	Spaghetti Bolognese	P. 080
III.7	Linguine with Pesto Sauce	P. 082
III.8	Fusilli Carbonara	P. 084
IV.	Freshly Fish and Shellfish	P. 086
IV.1	Gravadlax with Mustard Dill Sauce	P. 086
IV.2	Steaming Fish Plaits	P. 088
IV.3	Barbecuing Whole Fish	P. 090
IV.4	Baking en Papillote	P. 092
IV.5	Deep-frying Fish in Batter	P. 094
IV.6	Broiling Cajun-style Salmon Steak	P. 096
IV.7	Lobster Thermidor	P. 098
IV.8	Mussels with Garlic Herb Butter	P. 100
V.	Fragrant Poultry and Game	P. 102
V.1	Roasting a Whole Chicken	P. 102
V.2	Stufed Chicke Roll	P. 104
V.3	Coq au Vin	P. 106
V.4	Chikcen Liver Pate	P. 108
V.5	Pan-fried Duck Breast	P. 110
V.6	Boned Quail, Filled with Wild Rice, Foie Gras and Mushroom	P. 112
VI.	Juicy Meat (Beef, Veal, Lamb and Pork)	P. 114
VI.1	Beef Steak Tartare	P. 114
VI.2	Roasting Beef Tenderloin	P. 116
VI.3	Baked Beef Wellington	P. 118
VI.4	Saltimbocca	P. 120
VI.5	Osso Buco	P. 122
VI.6	Crown Roast of Lamb	P. 124
VI.7	Stuffed and Roasting leg of Lamb	P. 126
VI.8	Braising Pork in Milk	P. 128

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