《满汉全席:金牌菜》主要内容：真正的“满汉全席”，我在香港吃过，那是三天三夜，一共九顿豪宴。桌上除了碗筷之外，还有一枝羽毛，咦，干什么的？是吃得太饱，用来挖喉咙让东西吐出来，这又何苦呢？ 全国电视烹饪擂台赛在限定的时间做出三道菜，将范围缩小，是明智的。 主料也由主办者指定，以常用的蔬菜和肉类烹调，更是合理的选择。将我在香港吃过猴脑、驼峰、象拔、雀舌等除掉，不残忍，也不伤害到正因空气污染，大量伐林而数量逐渐减少的动物。这些奇珍异兽得来不易，要用它们当食材，练习的机会不多，也烧不出什么好菜来，不如以最普通的鸡猪牛羊，烧出千变万化的佳肴，才见大师傅们的功夫。

Explore the world of French food and wine through the pages of this book. Shop in the markets of Paris and Provence, learn how Camembert is made in Normandy and visit the vineyards of Champagne. With 100 eaay to follow recipes this book will add a Gallic touch to any kitchen.

By the age of eight, Jamie Oliver was already cooking in his parents' pub and restaurant in Essex. From Westminster Catering College, he went straight to the apron strings of Antonio Carluccio as his head pastry chef. Spotted in the kitchens of "The River Cafe", Jamie's cheeky chappy image won him his own TV series, "The Naked Chef", by the tender age of 22. A monster advertising deal with Sainsbury's was soon to follow, allowing Jamie and his mates - strewn through his series as effortlessly as he chucked herbs on his easy dishes - to come into our sitting rooms several times a night. We watched him marry his sweetheart, become a father twice, and chewed our fingernails with Jools in "Jamie's School Dinners", willing him to come home more often. His latest campaign," Jamie's Fowl Dinners", highlights the animal welfare implications for chickens of our constant demand for cheap food. The story of Jamie Oliver is the story of a culinary revolution. Speaking to people at the very heart of this revolution, from chefs and food stars to politicians and media commentators, Gilly Smith asks if it was Jamie who struck the match, or whether it was simply time to turn up the heat under a world finally ready to feed itself.

《中华吉祥菜》遴选了108道反映中国传统文化特色的具有代表性的吉祥菜品，分别按“福、禄、寿、禧”分为四篇。收录的菜肴既有高档精品菜，也有中档菜肴，还有部分家常菜。这些菜品可以充分满足各种类型喜庆宴席的需要，比如：寿宴、婚宴、满月宴、晋升宴等场合。 中华吉祥菜巧妙地将菜肴与传统吉祥文化相结合，相得益彰，为就餐者在饮宴、小酌中平添喜庆欢乐的祥和气氛，以活跃就餐氛围，同时令人感受到中华饮食文化博大精深的丰富内涵。

《高效甜味剂》是国内第一本论述高效甜味剂的专著，内容新颖，科学性强，实用性大。全书共六章，第一章 论述甜味与甜昧剂理论，后续五章分别讨论阿斯巴甜、纽甜、阿力甜及其他高效甜味肽，三氯蔗糖及其他蔗糖衍生物，甜菊苷、甜菊双糖苷、二氢查耳酮、甘草甜素及其他高效糖苷，嗦吗甜、莫奈林、奇异果素，Brazzeln、Neocutin、Curculin、Mabinlin及其他高效甜蛋白，糖精、甜蜜素、安赛蜜及其他人工合成甜味剂等的物化性质、甜昧特性、代谢特性、安全毒理学分析、生产技术、应用技术和发展前景等。高效甜味剂对现代食品工业发挥重要的作用，近年来发展迅速，市场潜力巨大。

Experiencing the sensual pleasures of Rome for the first time, student Laura Patterson decides she wants to go out with a chef. So when she meets handsome Tommaso Massi, who tells her that he works at the best restaurant in Rome, she’s ready to be bowled over by the fantastic dishes he cooks her. But Tomasso has a secret - the real chef is actually his best friend, Bruno. And Bruno has a secret too - he’s fallen head over heels in love with Laura himself… So begins a delicious comedy of errors, a romance as light and dazzling as one of Bruno’s own chocolate desserts, in which Laura has to choose between beauty and passion, Bruno has to decide between friendship and love, and Tommaso realises he’s bitten off more than he can chew.