《巧製燒臘三弄》一書,是群生飲食技術人員協會,近幾年的新著作之一,繼承了《粵式酒樓美食60》和《名廚粵點60》之後的作品,內裡資料一脈相承前後呼應,將「粵菜」範疇的(廚房、點心、燒臘)製作出品連貫展現出來。本書通過師傅們的手藝,將懷舊或面臨失傳菜式的烹調方法展現出來,亦豐富了創新燒味、臘味有關的附帶美食,變化成更富創意的菜式。
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