Wallace Lo 盧浩邦

Head Sommelier at Le Comptoir, Graduate of Higher Diploma in International Hotel Management Programme, Hong Kong Institute of Vocational Education (IVE), 2009 Le Comptoir首席品酒師，香港專業教育學院2009年國際酒店管理高級文憑畢業

Cooking the books 書中自有美滋味

The latest releases from top chefs and food writers 頂級廚師及美食評論家的最新著

All about truffles 一切盡在松露

Get to know the facts about the famous fungus 帶你認識松露這種舉世聞名的高級食

For the love of chocolate 情迷朱古力

Everything you wanted to know about the sexiest treat 為你介紹各種有關朱古力這種最性感美食的趣

Rolling in dough 「麵麵」俱佳

Perfect pasta made easy 輕鬆製作完美麵

Seeing Red 迷人紅茄

Though the tomato is a fruit, many cooks treat them as vegatables, and they are integral to cuisines across the world. Store tomatoes at room temperature rather than in the fridge to maintain their texture and flavour 儘管番茄屬於水果類，但很多廚師都把它當作蔬菜；而番茄也是世界各地不少菜餚的主要材料。要保存番茄的質感和味道，切記不可冷藏，而必須在室溫存

Go with the grain 百搭主食

Domesticated in Mexico some 10,000 years ago, maise, or corn, is one of the world\u27s most versatile grains. The most common variety is yellow, but you can also find black, purple, blue, pink and red corn. Whichever you choose, there are myriad ways to prepare this humble ingredient. 玉蜀黍或粟米為一萬年前原生於墨西哥，堪稱世上種類最多元化的穀物，除了最常見的黃色，粟米還有黑色、紫色、藍色、粉紅色和紅色等品種。然而，不管什麼顏色，這種價廉物美的食材有很多不同的烹調方式

One for the team 美酒佳餚

When it comes to pairing fine wines with Asian cuisine, Jeannie Cho Lee is the undisputed authority, and she offers up some East-meets-West advice. 談到亞洲菜如何配搭葡萄酒，李志延堪稱箇中權威。且聽這位葡萄酒大師細說東西匯聚的飲食心得

On the Rocas Roca兄弟: 三人行必有我師

Each a master in his own way, but all with creativity in their DNA, three Spanish brothers boast their greatness in cooking, wine stewarding and dessert making. 西班牙Roca三兄弟各有專長，他們的基因蘊含創意天賦，在烹飪、品酒及製作甜點方面各擅勝場

Fine-dining print 精緻美食圖鑑

Chefs\u27 favourite recipes for your bookshelf 收藏名廚食