书籍介绍
轉眼間教授烹飪已有二十多年，回想起1989年4月 11日，當天情景還歷歷在目，那可算是我人生中最難忘 的一天，當日下午2時30分，我正式投身烹飪行業，展 開人生新的一頁。
能以自己的興趣作為終生事業，除了要感謝上天的恩賜外，最使我銘感於心 的，是一直以來給予我莫大支持和鼓勵的各界前輩和烹飪學生們。我深切盼望， 能在有生之年，將我所學所得的烹飪知識，盡量留給我的學生和與我一樣熱愛烹 飪的人士，以回謝各位對我的厚愛。
在芸芸食品中，甜品、點心和小食，是我最喜愛的一環，這亦是許多人心 中的美食。製作點心，就如學做人一樣，不能草率輕浮、得過且過。每次當我 拿起材料製作時，都有一股推動力不停的自我反省。這也正是我喜愛做點心的 原因之一。
本書寫作方法較一般的烹飪書更為詳盡。由材料開始至完成的每一個環節， 都有清晰講解和流程圖，能使讀者清楚瞭解和掌握箇中竅門，是一本讓讀者容易 學習的書籍。
一款好的點心，除了入口好吃外、精緻的造型更是吸引人的魅力所在。一般 而言，學習製作點心比烹調其他家常菜式困難。一般菜式大多可自由加減調配， 鹹、淡、脆、軟，悉隨尊便，縱然比例稍有偏差，亦可將之變化為創新佳餚，無 傷大雅。做點心卻不然，必須留意的事項十分多，如材料的份量、比例、濕度、 氣溫變化以至揉捏的力度等等……。草率了事，可能難以成型及破壞效果。此 外，最重要的還是必須配合製作者的手藝、熱誠和耐性，多學多做、屢敗屢試， 才能使其盡善盡美。
by 蔡潔儀
Before I come to aware of it, I have been teaching cooking over 20 years. Looking back on the day of April 11, 1989, at 2:30 in the afternoon, I know it is the most unforgettable time in my life: the start of my cooking career.
Being able to make personal interest as a life career, other than thank god's care for me, I would hold most appreciation to personage from various circles and my cooking students, who have been giving me great support all the way up. Deep in my heart, in return for their kindness, I hope in my life time, I can pass the cooking knowledge I've got as much as possible to my students and those who loving cooking.
Among all sorts of courses, dessert, pastry and snack are my favorites. They are also the most delicious stuffs for many people. Making dessert is like conducting oneself in the society: you can't be rash and frivolous; you can't muddle things along. Every time I take up the ingredients, there is always a force driving me to do some self-examination. This is also the reason why I love making dessert.
This book of is written with the aim to make it a cooking textbook. For every steps from preparing ingredients to finishing, there are detailed explanations and flow charts, which helps readers clearly understand and grasp all the necessary keys. In a word, this is a cooking book easy to learn.
Besides the taste, delicate mould is where the charm comes from a good dessert. In my own opinion, learning to make dessert is more difficult than learning to cook other daily dishes. The ingredients, the saltiness, the lightness, the crispiness and the softness of general dishes mostly can be adjusted freely to your taste. The differences from the standard ones don't matter much and can be made the base for further created dishes. But it's not the case for making dessert. There are many to notice, e.g., the amount and portion of ingredients, the humidity, the change of temperature and the strength used to knead dough, etc. If you deal with these at your please, it is very possible that you can't make it in form or destroy the effect. In addition, the maker's skills, enthusiasm and patience are important. And the key to make your dessert as perfect as possible is to learn more and do it yourself more; fail many times and try more times again.
Kitty Choi
Z-Library