推薦序一：呂昇達........................ 2
推薦序二：方任利莎.................... 3
推薦序三：Chef Alan.................. 4
推薦序四：Vincent Lai ............... 5
自序............................................ 6

Chapter 1港式麵包
港式麵包發酵法— 中種法 12
菠蘿包...................................... 16
雞尾包 ..................................... 20
椰絲奶油包 ............................... 26
港式麵包發酵法— 直接法 30
(QR CODE) 丹麥條 ............................... 31
叉燒餐包 .................................. 34
(QR CODE) 椰檳 .................................. 38
爐底提子大麥包 ........................ 42
奶油脆豬 .................................. 46
(QR CODE) 鹹豬仔包（芝麻豬仔包）....... 50

Chapter 2懷舊西餅
黃梅果花籃 ............................... 56
朱古力三角蛋糕 ........................ 60
紙包蛋糕 .................................. 64
Chef Chu 撻皮製作技巧 67
港式牛油蛋撻 68
(QR CODE) 椰撻 .................................. 72
荷蘭撻 ..................................... 76

Chapter 3中西酥點
層層酥香的正摺千層酥皮 82
港式蛋白拿破崙 ........................ 84
經典的反摺千層酥皮 88
蝴蝶酥 ..................................... 92
杏仁條 ..................................... 96
忌廉筒 ....................................100
經典雞批 .................................104
中式酥皮 110
老婆餅 ....................................114
子薑皮蛋酥 ..............................118
腰果酥 ....................................122

Chapter 4傳統小吃
(QR CODE) 芝麻卷（懷舊菲林卷） ........128
傳統豆沙燒餅 ..........................132
(QR CODE) 冷糕 .................................136
(QR CODE) 紅豆缽仔糕 .......................140
(QR CODE) 港式混醬腸粉 ....................144
龍鬚糖 ....................................148
(QR CODE) 芒果糯米糍 .......................152
(QR CODE) 懷舊西米布丁 ....................156
酒樓芒果布丁 ..........................160
繽紛香蕉船 ..............................164
鮮果汁啫喱糖 ..........................170