"將繁複的燒味方法簡單化,讓讀者在家一展身手。"~廖教賢師傅"了解初學者的困難與顧慮,將繁複的烹製過程,以簡易的家庭式做法介紹。"~陳永瀚師傅我相信,用心,是完美的開始。廖師傅及陳師傅,用心設計每個菜式,突破固有的燒味概念,將燒味滷水的烹調原素融入菜式,更以製燒味的做法煮海鮮,桂花汁鐵板叉燒、醬烤鳳翼扎、脆皮鰻魚......肉香惹味,令人耳目一新!
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