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    （1）“粤厨宝典丛书”分为《候镬篇》《砧板篇》《味部篇》《食材篇》《点心篇》《菜肴篇》《宴会篇》及《厨园篇》共8 册，将在2017年内陆续推出。

    （2）设计上，本书最大的特色是作者既能写书，又能画关于图书内容的手绘图。书中配有很多仿真性极强的手绘图，全是作者精心贴合图书内容来绘制的，令本书增色不少。

    （3）内容上，本书分为开篇语、汁酱章、卤水章、浓汤章、涨发章、攻略章、名词章等共7章，系统而详细地介绍了在粤菜厨房内“候镬”这个岗位上日常工作中接触的汁酱、卤水、浓汤等的制作及常见干货的涨发技巧，一目了然，实用性强，读者阅读后能很快地掌握菜肴是如何制作以及制作过程中的精妙部分所在之处。

    （4）在书的边栏位置上，作者附有书中内容的图注及文字注解，令读者对菜肴的历史来源、制作方法等有更深入的理解。

开篇语.................................1
汁酱章........................5
南洋咖喱汁......................9
    咖喱的由来....................10
咖喱香辛料分量表..............11
说香叶......................12
说姜黄......................12
镬与锅.....................14
淮阳咖喱酱......................15
    说八角........................16
印尼咖喱汁......................18
    说南姜......................18
越南咖喱汁......................20
印度咖喱汁......................21
    说沙姜......................22
    说石栗......................23
附：印度马萨拉酱................24
    说野胡椒....................24
    说桂皮......................26
附：印度嘎拉姆马萨拉............29
    说肉果......................30
    说丁香........................31
泰式咖喱汁......................32
    说青柠檬....................33
泰国红咖喱......................33
    罗勒与金不换................34
泰国青咖喱......................35
白咖喱..................... ... 36
……
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京都汁.........................99
    说“炆”与“焖”..... ....100
西柠汁......................100
    说“熥”..................101
香橙汁........................101
橙花汁........................102
泰式鱼酱......................103
泰式鱼辣酱....................103
泰式辣椒酱....................104
泰式虾酱......................104
泰式香虾酱....................105
泰汁..........................105
泰国辣鸡汁....................105
泰国辣椒膏....................106
怪味汁................... ....106
纸包鸡汁......................107
奶汁..........................107
    说杏仁....................107
焗骨汁........................109
果汁..........................109
西汁..........................110
花旗汁........................111
川酱..........................112
川汁..........................113
    说“燂”...................113
黄汁..........................114
煎封汁........................114
    煎封与清蒸..................115
海鲜豉油（黑鱼汁）........... 116
    说生抽.......................118
    说老抽.......................118
    说佛手柑.....................119
白鱼汁....................... 120
越南辣鱼汁...................120
    说柠檬.......................120
越南酸甜汁...................121
茶皇酱......................122
豉汁........................122
    说豆豉......................123
梅子磨豉酱...................124
    说梅子......................124
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卤水章................. 231
白卤水........................235
    说“浸”话“卤”.................236
    着色与栀子..................237
一般卤水......................238
精卤水........................239
    说红曲米.....................241
    说蛤蚧.......................242
精卤水渊源..................242
    说酱油......................243
潮州卤水.....................244
    说蒜.........................246
脆皮乳鸽卤水..................247
火踵汁........................248
太白卤汁......................248
客家盐焗卤水..................249
四川卤水......................249
    说砂仁.......................250
    说凉粉草.....................252
五香卤水......................252
道口卤水......................253
安徽卤水........................253
滋补卤水........................254
    说海马.......................254
    说白芷.......................255
    说海龙.......................256
    说杞子.......................256
    说淮山.......................257
    说藿香.......................258

浓汤章..................... 259
蛇羹汤........................263
说圆肉.......................263
说火腿.......................264
说马蹄.......................265
说竹蔗.......................265
顶汤..........................266
淡顶汤........................267
    说梅肉.......................267
上汤..........................267
    说上汤.......................268
上汤再炖......................268
    说田鸡.......................269
淡上汤........................269
    说老鸡乸.....................270
二汤..........................270
火腿汁........................271
奶汤..........................272
    说奶汤......................272
北方清汤......................273
鸡汤..........................273
素上汤........................274
    说红枣.......................274
说草菇.......................276
说冬菇.......................277
说栗子.......................278
素汁汤........................279
    说竹笋.......................280
红汤..........................281
粉面汤........................282
    说粉面汤....................282
火锅汤........................283
    说萝卜.......................283
涨发章..................... 285
发杂翅........................289
发散翅........................289
    说鱼翅.......................290
    煨与 㸆 .......................293
发鲍翅........................294
    说鲍翅.......................295
    鱼翅加工的演变...............295
发鲨鱼头......................297
发鲨鱼皮......................298
    说鱼皮.......................298
发龙趸皮........................299
    说龙趸皮.....................299
发公鱼皮........................300
发黄鱼皮........................300
发鱼唇........................301
    说鱼唇.......................301
发鱼肚........................303
过犹不及....................304
说鱼肚.......................305
发鱼白........................306
发海参........................306
    说硼砂.......................308
    说海参.......................308
发桂花蚌......................311
说桂花蚌.....................312
发鱼筋........................312
    说鱼筋.......................313
发明骨........................313
 说明骨.......................313
……
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发鹿尾........................350
    说鹿尾.......................350
发鹿鞭........................351
    说鹿鞭.......................351
发鹿茸........................351
    说鹿茸.......................351
发牛鞭........................352
发海蜇........................352
    说海蜇.......................353
发海带........................353
发大虾干......................354
    说虾米.......................355
发虾籽........................355
    再说虾籽.....................356
发蟹黄干......................356
    说蟹黄干.....................357
发海螺干......................357
发龙须菜......................358
说龙须菜 （发菜）..............358
发龙须菜（发菜）.................. 358
    说龙须菜 （发菜）..............358

攻略章..................... 359
色拉油........................361
酸梅汤........................361
五香花生......................361
    说花生.......................362
酱黄豆........................363
    说黄豆.......................363
金银蒜........................364
神奇辣椒油....................364
蒜椒油........................365
姜汁酒........................365
    说姜.........................365
甜脆奶........................366
沙湾小吃....................367
咸脆奶........................367
有种脆浆......................368
    说面（麪）种...................368
    说陈村枧水...................368
脆浆（急浆）...................369
说泡打粉.....................370
说伊士.......................370
说糯米粉.....................370
脆皮鸡糖浆....................371

攻略章..................... 407
食盐.........................408
食糖.........................408
麦芽糖.......................409
蜜糖.........................409
乳糖.........................409
葡萄糖.......................409
棕榈糖.......................410
木糖醇.......................410
山梨糖醇......................410
甜菊糖.......................410
甜蜜素.......................410
糖精.........................411
味精.........................411
甜酱油........................415
美极鲜酱油................... 415
虾油........................415
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鸡油........................440
镬气........................440
标虫柴........................441
打冷........................441
大佬........................441
太史........................441
宫保........................442
宫保鸡丁....................442
老饕........................442
礼云子........................442
靓仔........................443
僆仔........................443
猛镬阴油......................443
急火短炒......................443
泡嫩油.........................443
包尾油........................443
抛镬........................444
摁镬........................444
搪镬........................444
码..........................444
码兜........................444
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