大厨小贴士

书籍简介:

这是一本香港名大厨为初学入厨者量身定做的图书。工欲善其事，必先利其器。本书第一部分就是为读者详细介绍厨房装备，包括厨具、食油、调味料、香辣配料及汤底，其他部分分别介绍肉类、海鲜、蔬菜和蛋、汤水、粥粉面饭和糖水的烹煮妙招，每一招都十分实用，绝对是新新入厨人士的必备锦囊。

作者介绍:

廖教贤，在本地及海外掌勺30多年，1997 至2011年任职于香港专业教育学院酒店、服务及旅游学系，任职中菜厨艺导师，桃李逾千。曾在各大报章杂志撰写食谱，现为顾问公司之餐饮顾问、厨艺中心导师、英国环境卫生协会特许导师、酒店中式餐饮学会顾问、香港餐饮专业技师（国家职业资格）协会委员，具国家职业技能鉴定中式烹调高级技师的专业资格，并曾获第五届全国烹饪技术比赛团体赛银奖。 A veteran chef active in the business for over 30 years， Liu worked as an instructor in Chinese cuisine in the Department of Hotel， Service and Tourism Studies of the Hong Kong Institute of Vocational Education from 1997 to 2011， having taught over a thousand students。 Currently a catering consultant， a culinary training instructor， Chartered Institute of Environmental Health （CIEH） Trainer Charter， executive committee member of the Hotel Chinese Catering Society and a member of Hong Kong Catering Masters （National Occupational Qualification） Association， Liu has attained the title of Senior Technician in the mainland professional charter system。 He was also named the Overall Silver Medal Winner in the team category of the 5th National Culinary Competition。 黎耀成，拥有逾30年饮食行业的经验，1997年起加入香港专业教育学院酒店、服务及旅游学系，出任中菜厨艺导师，培训学生过千。先后取得内地及香港多间机构颁发职业资格证书（技师）及食品卫生证书等，并曾获第五届全国烹饪技术比赛团体赛银奖。 With over 30 years of experience in the food and beverage industry， Lai has joined the Department of Hotel， Service and Tourism Studies of IVE to be an instructor in Chinese cuisine since 1997。 Over a thousand students accomplished their study under the guidance of Lai and he has acquired a number of professional qualifications from various local and mainland institutions， including Technician-China National Occupational Qualification， and Food Hygiene Certificate， etc。 He also won the Overall Silver Medal in the team category of the 5th National Culinary Competition。

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大厨小贴士是世界图书出版广东有限公司于2011.8出版的中图分类号为 TS972.11 的主题关于 烹饪－基本知识 的书籍。