蔬菜王

　　                                                                                                      Part1煲汤常识                                                                                                   适宜做汤的6种蔬菜 014                                                                                 煲汤须记住的事项 015                                                                                                                                                  炖肉汤的窍门 016                                                                                                                                   畜肉及畜肉制品的鉴别 017                                                                                               肉类食用禁忌 019                                                                                                                  鸡、鸭、鹅肉的营养价 020                                                                                                   如何选购水产品 021                                                                                                  水产品的处理及烹饪技巧 023                                                                                                  常用的甜品汤食材 024                                                                                                     甜品的烹饪技巧及注意事项 025                                                                                   喝甜汤对人体的好处 026                                                                                  Part2健康素菜汤                                                                                          甜椒白菜 032
　　芥末白菜墩 033
　　佛手白菜 033
　　腐乳白菜 034
　　芥末白菜 034
　　陈醋白菜 035
　　千层包菜 035
　　芥末拌娃娃菜 036
　　韩国泡菜 036
　　双椒泡菜 037
　　菠萝泡菜 037
　　吉祥萝卜丝 038
　　四川泡菜 039
　　时蔬大拼盘 039
　　拌什锦菜 040
　　冰镇萝卜 040
　　萝卜丝拌鱼皮 041
　　辣拌萝卜 041
　　菊花萝卜丝 042
　　泡萝卜条 043
　　风味白萝卜片 043
　　甜酸白萝卜条 044
　　                                                                                                       Part3美味畜肉汤                                                                                         Part4营养禽蛋汤                                                                                       Part5鲜美水产汤                                                                                              Part6甘润甜品汤

　　陈志田，国际烹饪艺术大师、中华名厨、国家高级烹调技师、国家高级营养配餐师、中国饭店业金牌大厨、亚洲蓝带白金五星级勋章。1977年生于河北省承德市丰宁县的中医世家，学历经济管理本科，现任北京名人美食保健协会理事，首都保健美食学会特约理事，荣获建国60周年酒店职业经理人国际精英论坛精英新锐大奖，担任第二届全国乡土菜大赛副秘书长，第二届搜厨国际烹饪大赛评委，中国饭店协会采购专业委员会评委，事迹录入《中国当代名厨》大师篇。擅长官府保健菜，师承“唐朝药王”孙思邈第48代传人——孙耀祖先生，凭借多年的烹饪经验，将中医、官府菜、融合菜三者有机结合为保健菜系，倡导“以自然之道养自然之身”的健康理念，在我国美食界享有盛誉。

　　   本书是您进入蔬菜烹饪世界的最佳选择，将最好吃、最健康的蔬菜全部收录其中，这本全新打造的菜谱将带给你烹饪蔬菜更好吃、更营养的秘诀。
　　    600道健康蔬菜，涵盖200道凉拌、200道热炒、200道蒸煮。国际烹饪大师、中华名厨陈志田全程指导，教你用拌、炒、蒸、煮等各式烹调技巧做出口味多样、营养丰富的蔬菜美食。书中不仅涵盖了国人最爱吃的蔬菜菜式，更提供最详尽、最完整的健康饮食信息。超精美的版式设计、高清晰的蔬菜写真图片，让检索变得更加赏心悦目。只要翻开这本书，你立刻就能知道今天想吃哪一道菜。