"將繁複的燒味方法簡單化，讓讀者在家一展身手。"～廖教賢師傅"了解初學者的困難與顧慮，將繁複的烹製過程，以簡易的家庭式做法介紹。"～陳永瀚師傅我相信，用心，是完美的開始。廖師傅及陳師傅，用心設計每個菜式，突破固有的燒味概念，將燒味滷水的烹調原素融入菜式，更以製燒味的做法煮海鮮，桂花汁鐵板叉燒、醬烤鳳翼扎、脆皮鰻魚......肉香惹味，令人耳目一新！
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