{ "item_title" : "The Joy of Eating", "item_author" : [" 戴爱群 "], "item_description" : "Curated by gourmets, created by 22 renowned chefs, and captured by professional photographers, presenting the ultimate charm of 100 classic Chinese dishes from ten major culinary traditions. 美食家精选，22位名厨出品，专业摄影师拍摄，呈现十大菜系100道经典中国菜的极致魅力 In Dai Aiqun's eyes, the experience of savoring fine food is akin to an aesthetic practice. As he himself puts it: Regard exquisite cuisine, fine wine, and premium tea as the foremost pursuits in life. Devote one's lifetime to chasing them, and take great delight in sharing them with kindred spirits. Braised Sea Cucumber with Scallions, Nine-Turn Large Intestine, Lotus-Flower Crab Roe, Stir-Fried Soft-Shelled Turtle, Sanyuan Ox Head, Blanched Conch Slices at Table... Food connoisseur Dai Aiqun, 22 renowned chefs from China's ten major cuisines, and photographer Wang Tong have joined forces to present 100 classic Chinese dishes, complemented by elegant prose, delicious delicacies and stunning photographs. The book features insightful tasting interpretations brimming with literary grace, key culinary techniques that reveal the critical details determining success or failure, and chefs' personal insights that highlight their years of accumulated expertise. From the perspective of a food connoisseur, this book recommends 100 iconic dishes representing China's ten major cuisines. It explains the rationale behind each recommendation and guides readers on how to appreciate and savor them. It also includes in-depth interactions between the author and celebrated chefs on specific dishes, paired with flawless visual reproductions by a prominent photographer. For enthusiasts of Chinese cuisine who are unsure how to begin their culinary journey, this book serves as an expert guide. It offers a concise and structured overview, enabling them to step into the grand hall of Chinese gastronomy intuitively and efficiently, grasping its core essence. 在戴爱群眼中，品尝美食的过程更像是一场审美修行。亦如他自己所说：把美食、美酒、好茶当作人生第一需要，用毕生的时间、精力去追求，并乐与知己共赏。 葱烧海参、九转大肠、芙蓉蟹粉、生炒甲鱼、三元牛头、堂灼螺片......美食家戴爱群、十大菜系22位名厨、摄影师王同，用美文美肴美图，联袂呈献100款传统中国菜。 品鉴解读，颇具文人之趣；关键技术，点出成败细节；厨师心得，凸显多年功力。 本书是从美食家的角度推荐十大菜系100款代表性名菜，说明推荐理由、如何品尝欣赏，并就具体菜品与名厨们互动，加上知名摄影师的完美还原，使爱好中国美食又不得其门而入者能够得到一个向导，通过此书直观、便捷地初步进入中国美食的殿堂，提纲挈领，得其大要。", "item_img_path" : "https://covers3.booksamillion.com/covers/bam/7/80/768/460/7807684607_b.jpg", "price_data" : { "retail_price" : "38.99", "online_price" : "38.99", "our_price" : "38.99", "club_price" : "38.99", "savings_pct" : "0", "savings_amt" : "0.00", "club_savings_pct" : "0", "club_savings_amt" : "0.00", "discount_pct" : "10", "store_price" : "" } }

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