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本书分三部分：一是陕菜文论，介绍陕菜在中国历史上的地位及对中国菜系的影响；二是陕菜文化与故事，展了陕西饮食的文化性、包容性、多样性等特征；三是陕菜名店，介绍具有代表性的陕菜老店、名店；四是陕菜人物，介绍多位饮食文化专家及陕菜名厨。
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