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一般香港家庭都以白飯為主食，最適合配搭好下飯的餸菜，讓人多多添飯。本書介紹刺激香辣菜、開胃甜酸菜、順喉醬汁菜及鹹香惹味菜四個種類，示範如三杯雞、泰式打拋炒肉碎、豉椒味菜炒魷魚、西檸雞、豆卜腐乳魚、薑汁醬燒豚肉、黑椒牛仔骨等等，特別適合新手人妻炮製暖心暖胃的住家飯。
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