沈炎萧和帝修污文:那里可以买到烹饪英语这本书?

煮 cook
煎 fry
炒 stir fry
炸 deep fried
烘(烤) bake
烤 (用架子) grill
炖 stew
烹 boil
蒸 steam (steamed rice - 白饭)
搅拌 stir, mix

)SALTED CHICKEN CANTONESE STYLE（粤式盐驹鸡）
Combine 1 Tablespoon salt, cooking wine, 1 teaspoon ground toasted peppercorn or white pepper. Rub on outside and inside of chicken. Put inside chicken with 2 slices of ginger and green onion. Use aluminum paper to wrap the whole chicken and set aside for 2-3 hours. Bake chicken over 400F for 60 min. or until done.

2)CHICKEN CASSEROLE TAIWAN STYLE（台湾沙锅鸡）

Cut chicken into pieces. Place a pot over medium-high heat until hot. Add 1 cup sesame oil, add 4-6 slices of ginger, onion and stir until fragrant (about 5 saconds). Add chicken pieces, stirring occasionally until brown. Pour in 1 cup soysauce, 1 cup michiu, rock sugar. Bring to a boil. Reduce heat to low, cover, and simmer until chicken pieces are tender and the sauce thickens slightly. Garnish with basil leaves.

3)TERIYAKI CHICKEN（红烧鸡块）

Marinate chicken with lite soysauce, cooking wine, pepper for a hour. Add oil into frying pan. Place in marinated chicken, fry over medium-high heat until chicken is just done. Pour in teriyaki sauce, and cook until sauce boils and thickens.

4)STEAMED FISH（清蒸鱼）

Steam fish with 2 slices ginger over high heat for about 15 min. Until done. Meanwhile, in a fry-pan, heat 1 Tbsp oil, stir in shredded ginger, green onion, and steamed fish sauce; bring to a boil (about 3 seconds). Then pour sauce over steamed fish, garnish with cilantro.

Steamed Fish Sauce: 1 Tbsp soysauce, cooking wine, 1/2 Tbsp sesam oil, vinegar, sugar, and pepper.
呵呵 ！我就是知道这些了，书我还没有发现，不过你可以去新华书店看看

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《烹饪英语口语》
著者：苏州市旅游中等专业学校
编译者：
丛书名：
出版社：汉语大词典
ISBN：7543203863
版次：
开本：32开
装帧：平装
页数：0

全书为基础知识（原材料、基本操作、炊具、养）基本菜点和常用词汇三个部分组成。前并配有四面彩色插图。作者系国外归来的留学生和职业中学教联合编写而成。内容浅显、活泼生动。适合职业中学师生应用，对于一般饪爱好者也是一本很好的参考书。

我也是北京的西餐厨师,我的QQ是15902199,原版的英文烹饪书在图书大厦地下一层有卖