美食
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Michelle Lo 私房越菜Authou 编著資深廚藝導師勞淑玲女士,是著名的越南菜名廚,也是經驗豐富的烹飪導師。做的菜既有濃厚的越南風味,也融和中式和法式烹飪精粹。本書中,作者把傳統味和創新互相結合,透過精湛的廚藝煮出一道一道誘人的菜式,包括前菜、主菜、湯羹、甜品,共五十多款越南美食。
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消失的名菜广州博物馆“食在广州”是广州的城市名片。近年来,广州博物馆携手中国大酒店打造的“消失的名菜”项目,依托博物馆百年老菜谱藏品文物,以中国大酒店专业餐饮团队为基础,高度还原一批“消失的名菜”,成就了“文物活化 文化粤菜”文旅融合创新品牌。本书稿乃依托“消失的名菜”系列素材编写而成,通过“百年老菜单”微视角,探寻粤式饮食的流变,深入发掘名菜背后的历史文化,再现广州市民的生活与时代变迁,为城市留住美食的乡愁记忆。
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苏州美食手册叶正亭 著苏州美食与时俱进,各酒店、菜馆、点心铺又不断地创新或复古许多苏州美食,这些又可以称为“新苏州美食”。基于此,《苏州美食手册》作者用两年时间深入大街小巷、田野乡镇,找寻并品尝这些苏州美食,同时写了四十余篇介绍这些美食的文章,内容包含三虾面、母油鸭面、全蟹宴、春季“五头”、鸡汤碗、慈姑片、六月黄、鱼羊宴等,配以精美图片。《苏州美食手册》既是对苏州美食文化的介绍,又可以作为新时代的苏州美食导览。
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灌南味道成树华 等著本选题共分为十章,全面呈现了灌南县独有的饮食文化。章探寻历史,从厨祖伊尹、食基农耕、酒制祭礼等着手,让人感悟历史传承和发展的脉动。第二章着重描写灌南本土食材,从时令生鲜、河中美鲜、渔港海鲜到草里“虫”鲜,全方位展现了灌南特有的饮食习惯。第三章到第七章,传统宴席的变迁、新淮扬菜系的传承与发展、节日食俗的规范、特殊食俗的讲究勾画着古今的脉络。第八章“老酒”“新宠”,汤沟酒、食用菌、小龙虾等,展现饮食发展的魅力。第九章轶事趣闻,偷苜蓿草、挖野荠菜、打槐树花等生活画面,凝结着过去生活的艰辛。第十章艺食同根,描述了与美食相关的楹联、方言、随笔等,令人沉醉。咀嚼“味道灌南”,一种“尝尽海西珍馐方知味,饮完汤沟佳酿始觉香”的感觉油然而生。
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地中海烹饪本社 编From the rustic mountain cuisine of the Pyrenees that lines the stomach and warms the cockles of the heart in winter, to the light, sun-soaked spring and summer dishes of the Mediterranean South, lovers of French cuisine can revel in the pleasures of good food.In this book, a total of 11 master chefs introduce recipes of varying degrees of difficulty,from elegant appetizers and soups, via typical regional dishes, to enticing desserts. These include oyster fritters, guinea fowl with garlic, and a creme brOlee with Muscatel wine.Readers can follow step-by-step instructions on how to prepare all these delicacies.Planning the perfect menu is child's play with detailed information on the degree ofdifficulty, cooking time, and method. Immerse yourself in the refinement of French cuisine and treat yourself and your guests to delicacies from the land of the gourmet.
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地中海烹饪本社 编Mozzarella, pesto, Parma ham and balsamic vinegar: Italian products and recipes still enjoy top ranking in the world, equal to no other cuisine. This is for good reason, for la cucina italiana is very healthy, tasty, and easy to master by any cook -beginner or experienced.The 11 Italian master chefs of this book have brought together a very exciting selection of regional recipes and personal creations: a delicious lasagne enhanced with arugula,spaghetti with fresh langoustines, salmon trout with orange sauce, aromatic lamb Abruzzi style, or delicious truffle dishes from the Marche region. Here, every Italian region comes into its own, with the very best that the cuisine has to offer. The detailed step-by-step instructions enable trouble-free and successful preparation of even complicated recipes:the only thing that remains is to wish you and your guests "buon appetito"!
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地中海的烹饪风格本社 编Landscapes of legendary beauty and unchanged nature, crystal clear waters, with the southern sun shining overhead: this truly is paradise on earth and is found on Mediterranean islands. But what would oaradise be without the delights prepared so lovingly on the isles of Crete, Corsica, Sardinia, Malta and the Balearics? Freshly harvested fruit and vegetables, fish, seafood and meat are transformed into sun-rich delicacies using traditional family recipes, with wonderfu results to be enjoyed by guests everywhere.In this book, eleven master chefs present some of their favorite recioes, ranging from clever appetizers through main dishes that are typica of the various regions, to seductive desserts: fish soup from Bastia, Corsican cheese crenes, veal schnitzel with eggplant, or maybe a wonderful Parmesan ice cream with cookies ...?The recipes are of vanous levels of difficulty, and each one includes detailed step-by-step instructions for readers to follow, along with information on cooking times and methods making preparing a perfect menu child's play!
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简单烹饪的艺术[加] 艾丽丝·沃特斯本书是写给那些想渴望学习烹饪、精进厨艺的人。全书分为上下两篇,在上篇中,艾丽丝·沃特斯如一位老友一般,将自己数十年来积累的烹饪秘诀和饮食态度向读者一一道来:怎样选择新鲜食材,怎样储备食品,如何决定菜单,各类食材的烹饪技巧以及经典食谱的烹饪原理。下篇则按照食材分类,详细讲解了充满法国南部、意大利风情的250道食谱。书中收录的烹饪要诀和所有食谱都传达着艾丽丝· 沃特斯的饮食哲学——以简单的方法烹煮新鲜应季的本地有机食材,体现食物的天然美味。
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跟大廚煮Pasta傅季馨 编著暂缺简介...
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原來法國菜很XL陸以心 著來一場紙上法國食色玩樂之旅素黑、彭浩翔特別推薦離開26攝氏度冷氣房走進- 4℃百年巴黎閣樓丟下沒有四季的擁擠都市出走白雪紛飛的第戎古城忘記Low-fat輕盈套餐擁抱分量eXtra Large法國美食素黑:食物背後要有故事,才有真味道。陸以心的法國菜是她口裡心裡骨子裡的情感歷史。蘸染浪蕩色香味的餘溫。說她是懂得替旅行調味,替故事調情的新生代漫遊作家,一點都不過分。彭浩翔:喜歡陸以心的文字,主要原因是小妮子一向夠坦白,大膽披露其感情內心世界,滿足如我這類中年瞥伯窺探少女心事的慾望。看著這書,你根本不用花力氣去想,來這裡幹什麼?你就放鬆自己,讓她牽著你的手,把你四處拉著跑呀跑,逛呀逛,自然有著一份自得其樂的快感。