豆腐煮到体无完肤？鱿鱼变“油鱼”？非鲜勿蒸？煲鸡汤需不断撇油？煮绿豆沙不“起沙”？……拥有30多年入厨和烹饪培训经验的国家级大厨廖教贤和黎耀成一一解答厨房新手的奇难杂症，并示范50多道美味又易学的家常菜肴，包括肉类、海鲜、蔬菜、蛋、粥粉面饭和糖水。全书用词简洁有趣，让读者即时掌握做菜秘诀。让大厨手把手教你入厨，享受入厨乐趣吧！
　 How to keep tofu intact? What is the right way to deep frysquids? Steam only the freshest food? Why so busy skimming thegrease off your chicken soup? How come your green bean sweet soupnever turns starchy? Especially written for novice cooks withemphasis on commonly encountered problems,concise and witty, thisbook will definitely bring you both skills and fun of cooking