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全書以五種味道作主線發展，按照食物的味型︰甜、酸、苦、辣和鹹等食譜設計分類，其內容包括了小吃、前食、菜餚、湯品和甜食，包羅萬有。食譜編寫方法，除了基本食譜製作，還添加品嚐要點、烹調技法解讀，務求達到味、型、菜合一，讓讀者能做、能嚐和能講。
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