跟大廚做南洋醬汁菜（中英印對照）

内容概要

房武宜(William Fong)印尼華僑，具30多年烹製東南亞菜餚經驗，對食材和香料運用深有心得。曾任職於香港酒店的香味屋餐廳、淺水灣香辣軒、金鐘廣場的 Spices、美心集團的Tigers及蘭桂坊的Bamboo等著名餐廳，歷任總廚，主理廚房運作、餐牌設計。1991 年曾應邀赴菲律賓，在半島酒店任顧問廚師，協助 Spices Restaurant 開業。自1980年代至今，歷任港燈家政中心東南亞菜烹飪班（粵、英語）導師；現任工聯會東南亞菜烹飪導師；亦曾先後在煤氣烹飪中心、德信烹飪學校等任教。Chef William Fong’s originally Indonesian born Chinese. He has been cooking Southeast Asian Cuisine professionally for over 30 years. He is a chef with a rare understanding of ingredients and spices. He worked at the Spices Market in Hong Kong Hotel, the Spices at Repluse Bay, the Spices at Pacific Place, the Tigers Restaurant and the Bamboo Restaurant at Lan Kwai Fong as executive chef. In 1991, William has moved to Philippines, worked as consultant chef at the Spices Restaurant in Peninsula Manila Hotel. William now stays in Hong Kong. He shares his time between teaching and as demonstration chef at public events. He has been cooking mentor in Home Management Centre, Towngas Cooking Centre, HKFTUSTSC, etc for over 20 years.

作者简介

　　以星馬泰等地，娘惹醬汁為主，房師傅會親自調校醬汁，再搭配簡易食材，做成家常菜，食譜示範針對家庭用家，附設商業做法運作比較，講解家常與餐館食材運用不同之處，增加讀者對食材的認識和選購常識。全書會以綜合醬汁、燒烤醬汁、辛辣醬汁和配菜醬汁等作分界，做出約45款醬汁，再因應搭配食材如海產類、禽肉類和素菜類等家常菜。 

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