本书主要是为了适应酒店发展及食品雕刻爱好者的实际需要，从最基础的刀具用途和食品雕刻的基本刀法入手，由浅入深、从易到难，重点展示了由简单的鱼虾、花鸟到比较复杂的动物、龙凤的雕刻全过程。为了追求完美，我们对作品的细节技巧、制作手法、造型设计及原料搭配等都做了详细介绍。为了让作品有更加逼真的效果，我们对部分原料进行了上色处理。本书结构清晰，内容丰富实用，可作为各烹饪院校食品雕刻专业的教材，也希望广大读者和食品雕刻爱好者能从中受益。本书得到了长沙新东方烹饪学院院长王长平先生的大力支持，在此表示衷心的感谢。（This book is written mainly to meet the actual needs of hotels and food sculpture enthusiasts. It starts from basic knife techniques to more difficult ones, focuses on demonstrating the complete process of sculpting simple fish and shrimps, flowers and birds to the more complicated animals, dragons and phoenixes. We aim at perfection and introduce in detail the techniques, methods, design and coordination of ingredients of the works. To make the works more lifelike, we have colored some ingredients. The clearly structured, rich in content and practical book can be used as textbook in food sculpture department at cooking schools, or reference book for ordinary readers and food sculpture enthusiasts. This book has received the cordial support from Mr. Wang Changping, director of New East Cuisine School in Changsha. We would like to express our gratitude to him. ）