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誰說煮一道好菜一定要多種材料？ 本書告訴你，其實只要配搭得宜，三種材料也可煮出令人垂涎的美食。冷盤：千層豬耳凍、汽水梅漬苦瓜、麻醬辣腰花等主菜：韓式蜜桃醬烤豬肋骨、油鹽香茅焗奄仔蟹、富貴黃金蝦、烤焗田螺、七味椒鹽素鮮魷、魚露浸乳鴿等等甜品：焗棉花糖紫薯批、蜜瓜荳奶燉蛋、甘栗地瓜茶巾包等菜式快靚正，切合讀者需要！
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