ÔÚ¼Òѧ×ö·¨Ê½Î÷²Í-Éú»î¾ÍÊÇÒ»³¡Åëâ¿

**Õ ʳ²ÄµÄ´¦ÀíÓëëçÖÆ£¯ 16 Chapter 1 Processing and Marinationof Ingredients £¯16 ³£ÓÃÏã²Ý£¯18 Common Vanilla £¯ 18 ³£ÓÃË®¹û£¯19 Common Fruit £¯ 19 ÑòÅŵÄëçÖÆ £¯ 20 Marination of Lamb Chop £¯ 20 ÈýÎÄÓãµÄëçÖÆ £¯ 22 Marination of Salmon £¯ 22 öÔÓãµÄëçÖÆ £¯ 24 Marination of Bass £¯ 24 ÷¨ÓãµÄëçÖÆ £¯ 25 Marination of Cod £¯ 25 Å£ÈâµÄëçÖÆ £¯ 26 Marination of Beef £¯ 26 µÚ¶þÕ ÌÀÖ­Óë½´Ö­ £¯ 28 Chapter 2 Soup and Sauce£¯28 »ÆÉ«»ù´¡ÌÀ £¯ 30 Yellow Basic Soup£¯30 Öí¹ÇÌÀ £¯ 30 Pig Bone Soup £¯ 30 Å£ÈâÌÀ £¯ 31 Beef Soup £¯ 31 °×É«»ù´¡ÌÀ £¯ 32 White Basic Soup£¯32 ÓãÌÀ £¯ 32 Fish Soup £¯ 32 ÄÌÓÍ°×ÌÀ £¯ 33 Butter and Milk Soup £¯ 33 ÇåÉ«»ù´¡ÌÀ £¯ 34 Clear Basic Soup£¯34 Ê߲˸ßÌÀ £¯ 34 Vegetable Soup £¯ 34 »ù´¡µ÷ÁÏ £¯ 35 Basic Seasoning£¯35 ÃÔµüÏãÑÎ £¯ 35 Rosemary Salt £¯ 35