嶺南美饌盡羊城. Cantonese cuisine-the essence ofKwangchou / 粵菜篇 = 劉少文著 ; 施如瑛譯
名廚私房菜 = Chef's specialities:cantonese / 劉少文著 ; 施如瑛譯
粉鬆粉菜 = Totally tuber / 梁瓊白著
吃辣上癮 = Addicted to chili / 梁瓊白著 ; 施如瑛譯
四季好菜 = Four seasons gourmet / 蕭廣安,陸仁萍著 ; 施如瑛譯
咱的拿手菜 = Top secret recipes from the kitchen / 江婕著
好食雞 = Chicken-the delicious way / 梁瓊白著 ; 施如瑛譯
