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李吉川老師以其多年教學之經驗，針對廚師考照、學生進修學習和在職進修等各界人士，提供最正統最扎實的廚藝技法，不僅能輕鬆上手，更習得烹調密技。
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【風味小菜】FLAVORED SIDE DISH
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美味黃瓜Small cucumber salad
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香蒜秋葵Garlic gumbo
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酸辣白菜Sour and hot cabbage
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芹菜乾絲Celery and bean curd strips salad
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剝皮辣椒Spicy bell peppers
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黃金脆蜇Crispy jellyfish salad
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【魚類食譜】FISH
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蒜子魚片Fish in garlic sauce
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糖醋魚球Sour and sweet fish balls
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糖醋鱸魚Sour and sweet bass
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松鼠黃魚Tasty yellow croaker
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麒麟鯧魚Steamed pomfret
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豆瓣鯽魚Spicy crucian carp
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鴛鴦魚片Two tastes of bream
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乾煎鮭魚Fried salmon
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樹子蒸魚Steamed green wrasse
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豆豉鱈魚Steamed Cod
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【蔬菜豆腐食譜】VEGETABLE AND TOFU
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鳳凰茄餅Phoenix eggplant cake
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柳松芥菜Mushroom with vegetable
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蟹肉椰花Broccoli with crab meat
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洋菇生菜Mushroom with lettuce
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家常豆腐Family style Tofu
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招牌豆腐Chef’s recommended tofu
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翡翠豆腐Jade tofu
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【點心食譜】SNACK AND DESSERT
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南瓜小包Steamed pumpkin bun
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鹹蛋瓜棗Deep fried sweet potato bun
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西米芋露Sago in coconut milk
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杏位薯餅Two colors potato cake
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- 出版地 ： 臺灣
- 語言 ： 繁體中文
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