本書收藏了三十五道她近年新做的菜式,雖說技巧不外煎燜煮燴,但用料有和牛、魚翅瓜等新穎食材,也有傳統而少用的茭筍、鳳眼果,所做的菜融合大江南北,帶讀者在味蕾了解多姿多采的美食滋味。
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本書收藏了三十五道她近年新做的菜式,雖說技巧不外煎燜煮燴,但用料有和牛、魚翅瓜等新穎食材,也有傳統而少用的茭筍、鳳眼果,所做的菜融合大江南北,帶讀者在味蕾了解多姿多采的美食滋味。
本書收藏了三十五道她近年新做的菜式,雖說技巧不外煎燜煮燴,但用料有和牛、魚翅瓜等新穎食材,也有傳統而少用的茭筍、鳳眼果,所做的菜融合大江南北,帶讀者在味蕾了解多姿多采的美食滋味。
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