潘英俊，早年在广州著名饭店烧卤部工作，获香港“美食天王”、镛记酒家第二代传人甘键成指点，对烧卤有精深研究。此前曾著一套6册堪称粤菜工具书的“粤厨宝典丛书”（本次新出版的为升级版），广获业界口碑。现在从事食品工业化研究，对食品质感提出新的概念，为烹饪制作摆脱农业化作坊式旧理论建立新思维的专家。

　　编排图文并茂，趣味横生，突出“候镬”对于粤菜鲜、香、爽、嫩、滑的重要意义，介绍了各种汁酱、卤水、浓汤的详细配方、制法和适用的菜式，以及常见干货原料的涨发技巧。书中绝非仅是单纯讲述菜式的制作，而是既有古今菜式的延续，又有南北制作的对照，而且还把烹调的关键逐一归纳及对比，有些部分更是历来秘而不宣的配方，是目前不可多得的既有实用性又有资料性的工具书。

　　◎港式鱼香汁
　　用料：豆瓣酱500克，霉香咸鱼300克，淡二汤400克，味精10克，鸡精15克，白糖30克，绍兴花雕酒50克，蒜茸15克，姜米10克，干葱茸15克，红椒米20克，花生油150克。
　　制法：先将霉香咸鱼剁成鱼茸并用滚油拉香，用滤网去油留渣。然后猛火起镬（锅）下油，爆香蒜茸、姜米、干葱茸和红椒米；接着加入豆瓣酱、霉香咸鱼茸、淡二汤及调味料，在镬（锅）上慢火不断翻铲至香及煮滚便完成。
　　菜式：鱼香滑肉
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开篇语.................................1
汁酱章........................5
南洋咖喱汁......................9
咖喱的由来....................10
咖喱香辛料分量表..............11
说香叶......................12
说姜黄......................12
镬与锅.....................14
淮阳咖喱酱......................15
说八角........................16
印尼咖喱汁......................18
说南姜......................18
越南咖喱汁......................20
印度咖喱汁......................21
说沙姜......................22
说石栗......................23
附：印度马萨拉酱................24
说野胡椒....................24
说桂皮......................26
附：印度嘎拉姆马萨拉............29
说肉果......................30
说丁香........................31
泰式咖喱汁......................32
说青柠檬....................33
泰国红咖喱......................33
罗勒与金不换................34
泰国青咖喱......................35
白咖喱..................... ... 36
京都汁.........................99
说“炆”与“焖”..... ....100
西柠汁......................100
说“熥”..................101
香橙汁........................101
橙花汁........................102
泰式鱼酱......................103
泰式鱼辣酱....................103
泰式辣椒酱....................104
泰式虾酱......................104
泰式香虾酱....................105
泰汁..........................105
泰国辣鸡汁....................105
泰国辣椒膏....................106
怪味汁................... ....106
纸包鸡汁......................107
奶汁..........................107
说杏仁....................107
焗骨汁........................109
果汁..........................109
西汁..........................110
花旗汁........................111
川酱..........................112
川汁..........................113
说“燂”...................113
黄汁..........................114
煎封汁........................114
煎封与清蒸..................115
海鲜豉油（黑鱼汁）........... 116
说生抽.......................118
说老抽.......................118
说佛手柑.....................119
白鱼汁....................... 120
越南辣鱼汁...................120
说柠檬.......................120
越南酸甜汁...................121
茶皇酱......................122
豉汁........................122
说豆豉......................123
梅子磨豉酱...................124
说梅子......................124
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卤水章................. 231
白卤水........................235
说“浸”话“卤”.................236
着色与栀子..................237
一般卤水......................238
精卤水........................239
说红曲米.....................241
说蛤蚧.......................242
精卤水渊源..................242
说酱油......................243
潮州卤水.....................244
说蒜.........................246
脆皮乳鸽卤水..................247
火踵汁........................248
太白卤汁......................248
客家盐焗卤水..................249
四川卤水......................249
说砂仁.......................250
说凉粉草.....................252
五香卤水......................252
道口卤水......................253
安徽卤水........................253
滋补卤水........................254
说海马.......................254
说白芷.......................255
说海龙.......................256
说杞子.......................256
说淮山.......................257
说藿香.......................258
浓汤章..................... 259
蛇羹汤........................263
说圆肉.......................263
说火腿.......................264
说马蹄.......................265
说竹蔗.......................265
顶汤..........................266
淡顶汤........................267
说梅肉.......................267
上汤..........................267
说上汤.......................268
上汤再炖......................268
说田鸡.......................269
淡上汤........................269
说老鸡乸.....................270
二汤..........................270
火腿汁........................271
奶汤..........................272
说奶汤......................272
北方清汤......................273
鸡汤..........................273
素上汤........................274
说红枣.......................274
说草菇.......................276
说冬菇.......................277
说栗子.......................278
素汁汤........................279
说竹笋.......................280
红汤..........................281
粉面汤........................282
说粉面汤....................282
火锅汤........................283
说萝卜.......................283
…
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鸡油........................440
镬气........................440
标虫柴........................441
打冷........................441
大佬........................441
太史........................441
宫保........................442
宫保鸡丁....................442
老饕........................442
礼云子........................442
靓仔........................443
僆仔........................443
猛镬阴油......................443
急火短炒......................443
泡嫩油.........................443
包尾油........................443
抛镬........................444
摁镬........................444
搪镬........................444
码..........................444
码兜........................444
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主题索引........ .... ......493
后记....... .... .... .......501