靓汤王

　　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                                                                                                                                  杞子原味白菜心 028                                                                                                     什锦蔬菜汤 029                                                                                                                                         上汤油菜 029                                                                                                                                          上汤鲜黄花菜 030                                                                                                                                                                  上汤西洋菜 030                                                                                                    菠菜忌廉汤 031                                                                                                                                                                    酸笋菜心汤 031                                                                                                   芥丝姜汤 032                                                                                                     双耳桂圆蘑菇汤 032                                                                                                   药膳银耳汤 033                                                                                                                                                                                                                         百合参汤 033                                                                                                      西红柿豆腐汤 034                                                                                                   西红柿豆芽汤 035                                                                                               银耳西红柿汤 035                                                                                                佛手胡萝卜马蹄汤 036                                                                                                                                                                                                                                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。

　　   一碗家常滋味的靓汤，采用了无可替代的天然养生烹饪法，清爽健康、营养丰富。自己动手煲制出的汤既精细又鲜醇，是滋养健康的最佳补品。爱生活，爱自己，从品味靓汤开始。
　　    本书是您进入靓汤烹饪世界的最佳选择。书中精选600道滋补靓汤，由国际烹饪大师、中华名厨陈志田倾情示教，将各类食材、不同烹调方法的美味靓汤尽收其中，按食材分为素菜汤、畜肉汤、水产汤等五大类。本书让您再也不用为煮什么汤而伤脑筋！您可以轻轻松松做出色、香、味俱全的好汤，让家人都沉浸迷恋在汤的好滋味当中！