第一次下廚是七歲的時候，大家可能覺得很不可思議，那個時候三代一起移民到紐西蘭，一個屋子裡住著二十幾個人，父母與家裡的長輩人手不足的情況下，身為大孫女的我，只好跟在大人身邊一起下廚。
起初覺得料理很好玩，但由於家裡吃素，早期在國外取材不易，想吃什麼料理就必須自己做，12 歲那年全家又移民到澳洲，又開始對於新的環境與新的食材重新了解，慢慢的我也開始四處取經，像是從認識的前輩學習與購買書籍，當時國外素食食譜並非盛行，所以我時常看葷食食譜做料理並將它改成素食，創造成新的菜色，沒想到不斷嘗試新菜色的成果，讓有吃過我的料理的人詢問我是不是能為他們開課，這也讓我更全心全意的投入烹飪美食的行列。
當我成年可以自己坐飛機四處旅行時，我發現原來有許多美食是國外吃不到的，我要如何把這些琳瑯滿目的美食帶回澳洲？那時我買了很多食譜回家研究，不斷想到底有什麼食材是可以取代的，什麼香料是在澳洲可以唾手可得的，或是當我回到我最初的家鄉台灣探親時，是否我也可以親手做我喜愛的外國料理不論是美式、印度、台灣……等，讓我都能親手做，這次透過書籍的傳遞我想把我所學從入門到進階傳授給大家，讓素食料理不只好吃也能結合各國美食並變化。
這是一本很幸福的書，很多人說美味的食物可以使人感到幸福，我希望這本書可以讓大家都感受到幸福的氛圍。
楊雅涵

The first time I cooked was when I was seven. Many of you may think that is unbelievable. At the time, three generations of my family migrated to New Zealand and there were over twenty people living under the same roof. My parents and my uncles and aunties were often shorthanded hence, being the oldest granddaughter; I had no choice but to cook with the adults.
At the start, I thought cooking was fun but since our family were vegetarians it was difficult to obtain the ingredients overseas. Whatever we wanted to eat, we had to make it ourselves. When I was twelve years old, our family migrated to Australia. I grew anappreciationtowards the new environment and new ingredients. Slowly, I began to explore different resources such as learning from different teachers and also studying books. At that time, there were not many vegetarian recipes overseas hence I often needed to read non-vegetarian recipes and adjust the recipe to become vegetarian and create new cuisines. I could not imagine that through experimenting with new foods made those that tried my cooking ask whether I can start a class to teach them. This made me more determined to fully devote myself in the culinary arts.
When I was old enough to travel on my own, I realized there were many delicacies not available in Australia. I wondered how could I bring these delicacies back to Australia? At that time, I brought back many recipe books with me to study and would constantly be thinking of which ingredients could be substituted and which condiments can be easily obtained in Australia. I would also think about when I returned to my home country to visit my relatives whether I am able to make my favourite exotic cuisine whether it is American, Indian or Taiwanese etc. on my own. Through this book, I wish to pass on to you what I have learnt starting from the very basics through to advanced levels of cooking.Vegetarian cuisine will not only taste good but can also be fused with foods from different cultures.
This is a book of happiness. Many say that great food can bring happiness to people. I hope this book can bring you happiness.
Ya-Han Sophie Yang

第一次下廚是七歲的時候，大家可能覺得很不可思議，那個時候三代一起移民到紐西蘭，一個屋子裡住著二十幾個人，父母與家裡的長輩人手不足的情況下，身為大孫女的我，只好跟在大人身邊一起下廚。
起初覺得料理很好玩，但由於家裡吃素，早期在國外取材不易，想吃什麼料理就必須自己做，12 歲那年全家又移民到澳洲，又開始對於新的環境與新的食材重新了解，慢慢的我也開始四處取經，像是從認識的前輩學習與購買書籍，當時國外素食食譜並非盛行，所以我時常看葷食食譜做料理並將它改成素食，創造成新的菜色，沒想到不斷嘗試新菜色的成果，讓有...

Chapter 1 基礎技巧Basic Skills
材料介紹　Ingredients Introduction
基本刀工　Basic Cutting Technique
高湯　Vegetable Stock/Broth

Chapter 2 醬汁Sauces
萬用番茄醬　Universal Tomato Sauce
披薩底醬　Pizza Base Sauce
白醬 Cream Sauce
青醬 Pesto Sauce
哇沙米、美乃滋、海苔絲 Wasabi, Mayonnaise, Seaweed Shreds
酪梨醬　Avocado Dip
墨西哥沙沙醬　Salsa Dip
烤合椒醬　Capsicum Dip
素肉燥　Vegetarian Mince

Chapter 3 前菜Appetizer
醃黃瓜　Soy Pickle Cucumber
千層餅　Qian Cheng Savory Cake
香椿餅　Toona Chinese Pancake
蔬菜煎餅　Vegetable Chinese Pancake
義大利麵沙拉　Pasta Salad
蔬菜沙拉　Cold Salad

Chapter 4主菜 Main Course
◆西式主菜 Western Main Course
蔬菜義式烘蛋　Frittata
菠菜鹹派　Spinach Quiche
蔬菜餅／堡　Veggie Patty Burger
蔬菜墨西哥捲　Mexican Tortilla
酥皮菜捲　Vegetarian Sausage Roll
牧羊蔬菜派　Vegetarian Cottage Pie
披薩　Pizza
焗烤大白菜　Bake Chinese Cabbage
柑橘白醬義大利麵　White Pasta with Orange Tint
焗烤馬鈴薯　Bake Cheese Potato
燉飯　Risotto

◆日式主菜 Japanese Main Course
冷湯麵　Cold Noodle
蕎麥麵　Buckwheat Noodle
大阪燒　Japanese Okonomiyaki

◆中式主菜 Chinese Main Course
電鍋煮鹹稀飯　Salty Porridge/Congee
素肉鬆　Soy Floss
滷味　Braised Dish
水餃跟煎餃Dumplings and Fried Dumplings
豆漿　Homemade Soy Milk
炒飯　Fried Rice
炒米粉　Fried MeeHoon
鹹糕　Chinese Savory Cake
麵腸做法Gluten Flour Intestinal Roll Method
辣味炒麵腸Stir Fried Chili Gluten Flour Intestinal Dish
三杯杏鮑菇King Mushroom Chinese Casserole
炒茄子　Stir Fried Eggplant
越南春捲　Vietnamese Spring Roll

Chapter 5 湯品Soup
義式濃湯及法式麵包　Thick Soup with Toasted Bread
義式湯塊　Thick Chunky Soup
羹湯　Chinese Thick Soup
芋頭米粉湯　Taro Rice Noodle Soup

Chapter 6 點心Dessert
麵包布丁　Bread Pudding
紫菜豆皮乾　Seaweed Snack
果醬酥皮捲　Jam Pastry Twist
鬆餅　Pancake
吐司蘋果派　Apple Pie
杏仁千層餅乾　Almond Puff Pastry

Chapter 1 基礎技巧Basic Skills
材料介紹　Ingredients Introduction
基本刀工　Basic Cutting Technique
高湯　Vegetable Stock/Broth

Chapter 2 醬汁Sauces
萬用番茄醬　Universal Tomato Sauce
披薩底醬　Pizza Base Sauce
白醬 Cream Sauce
青醬 Pesto Sauce
哇沙米、美乃滋、海苔絲 Wasabi, Mayonnaise, Seaweed Shreds
酪梨醬　Avocado Dip
墨西哥沙沙醬　Salsa Dip
烤合椒醬　Capsicum Dip
素肉燥　Vegetarian Mince

Chapter 3 前菜Appetizer
醃黃瓜　Soy Pickle Cucumber
千層餅　Qian Cheng Savory Cake
香椿餅　Toona Chines...