本书是旅游饭店英语系列教材之一，是国际劳工局语言专家罗伯特·马杰尔(Robert Majure)先生专门为中国饭店管理专业学生编写的厨房英语基础教材。它以对话的形式将厨房专业英语词汇糅在其中，内容丰富，难易适中，且图文并茂，情景交融，生动形象，是一本实用性很强的教材。可用于大专院校旅游饭店专业英语的课堂教学，对旅游业广大英语爱好者进行自学亦有帮助，尤其适合作宾馆饭店员工的英语培训教材。

第一篇 厨房简介

Lesson 1 Titles'Used in the Kitchen

Lesson 2 Floor Plan

Lesson 3 Rodents and Insects

Lesson 4 Food Poisoning

第二篇 厨房用具

Lesson 1 Frying Baskets

Lesson 2 Skimmers and Spiders 

Lesson 3 Colander

Lesson 4 Sieves

Lesson 5 Mixing Bowls

Lesson 6 Cutlet Bats

Lesson 7 Roasting Forks

Lesson 8 Skewers 

Lesson 9 Cook' s Knives

Lesson 10 Frying Pans

Lesson 11 Serving Spoons

Lesson 12 Whisks

Lesson 13 Graters

Lesson 14 Bone Saws

Lesson 15 Mallets

Lesson 16 Steels

Lesson 17 Palette'Knives

Lesson 18 Ladles

Lesson 19 Brushes

Lesson 20 Spatulas

Lesson 21 Bain Marie Inserts

Lesson 22 Sauce Pans

Lesson 23 Chopping Boards

Lesson 24 Cloths

Lesson 25 Rolling Pins

Lesson 26 Sponges

Lesson 27 Cloches

Lesson 28 Conical Strainers

Lesson 29 Soup Tureens

Lesson 30 Chinois

Lesson 31 Stockpots

Lesson 32 Consomme Pans

Lesson 33 Salmon Kettles

Lesson 34 Saute Pans

Lesson 35 Roasting Trays

Lesson 36 Stew Pans

Lesson 37 Braising Pans

Lesson 38 Slicers

Lesson 39 Electric Slicers

Lesson 40 Mincers or Grinders

Lesson 41 Liquidizers

Lesson 42 Slotted Spoons and Spiders 

Lesson 43 Corkscrews

Lesson 44 Tenderizers

Lesson 45 Spoons

Lesson 46 Fish Scissors

Lesson 47 Poultry Shears

Lesson 48 Kitchen Cutters

Lesson 49 Choppers

Lesson 50 Knives

Revision Exercise Ⅰ

Revision Exercise Ⅱ

Revision Exercise Ⅲ

第三篇 蔬菜

Lesson 1 Potatoes

Lesson 2 Spring Onions

Lesson 3 Onions

Lesson 4 Carrots

Lesson 5 Garlic

Lesson 6 Tomatoes

Lesson 7 Green and Red Peppers

Lesson 8 Artichokes

Lesson 9 Aubergines or Eggplants

Lesson 10 Cauliflower

Lesson 11 Cabbage

Lesson 12 Lettuce

Lesson 13 Peas

Lesson 14 Celery

Lesson 15 Cucumbers

Lesson 16 Mushrooms

Lesson 17 Asparagus

Lesson 18 Fruits

Lesson 19 Fruits and Vegetables

第四篇 食谱

Lesson 1 Hors-d' oeuvre(1)--Aubergine Dip

Lesson 2 Hors-d'oeuvre(2)--Stuffed Vine Leaves

Lesson 3 Soup(1)--French Onion Soup

Lesson 4 Soup(2)--Eel Soup

Lesson 5 Soup(3)--Lamb and Chicken Soup

Lesson 6 Rice(1)--Rice with Mushrooms

Lesson 7 Rice(2)--Steamed Rice & Boiled Rice

Lesson 8 Eggs(1)--Cheese Omelette

Lesson 9 Eggs(2)--Aubergine Omelette

Lesson 10 The Entree(1)--Swiss Cheese Pie

Lesson 11 Fish(1)--Baked Fish with Sesame Seed

Lesson 12 Fish(2)--Marinated Fish Cooked in Olive Oil

Lesson 13 Meat(1)--Beef Stroganoff

Lesson 14 Meat(2)--Roast Lamb with Tomatoes and Potatoes ..

Lesson 15 Poultry(1)--Chicken in Red Wine

Lesson 16 Poultry(2)--Chicken with Prunes and Honey

Lesson 17 Vegetables(1)--Nicoise Salad

Lesson 18 Vegetables(2)--Tuna Fish Salad

Lesson 19 Dessert(1)--Black Forest Cake

Lesson 20 Dessert(2)--Cheese Cake

Lesson 21 Dessert(3)--Almond Crescents

Revision Exercise Ⅳ

Revision Exercise Ⅴ

Revision Exercise Ⅵ