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作者陳氏伉儷一直提倡"在家吃飯"的概念，以科學的角度改良烹飪技術，使菜更美味；曾出版不同菜系食譜。本書所選的45款家常菜，包括蒸、炒、燜、燴菜，還有粥粉麵飯，更有豬腳薑醋和芋頭糕，都是香港最受歡迎的菜式和點心，無論老少都愛吃。
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