Transforming Ordinary Ingredients into Treasures : Culinary Masters' Essays on Flavor/凡料成珍:烹饪名&
Overview
Three Decades of Unconventional Dining Experiences, Savoring the True Delights of One Hundred and Fifty Dishes 三十年奇特餐饮阅历,细品一百五十种肴馔真趣 With years of experience in cooking, teaching, and management, the author possesses a rich background and has developed a unique understanding and insight into Chinese culinary culture. This book features a curated selection of the author's essays on 150 Chinese delicacies and local snacks, covering anecdotes, key preparation techniques, historical evolution, past anecdotes, and personal experiences. It aims to explore and interpret these topics from a cultural popularize perspective, incorporating vivid personal descriptions even in the sections on cooking methods. This approach ensures clarity for both industry insiders and general readers, offering inspiration and enriching the culinary knowledge of the public while also providing engaging food-related topics for casual conversation. The content is thoroughly researched, rigorous, and major. Additionally, the author has befriended numerous master chefs and seasoned cooks from older generations, documenting the secrets and unique skills observed and learned through close interactions with them. Passed down through oral tradition and mentorship, the culinary artistry of these predecessors, combined with their practical insights, represents invaluable culinary cultural heritage. 作者从事烹饪、教学、管理工作多年,经历丰富,对中华美食文化有自己的理解和领悟。 本书精选作者关于150种中华美食佳肴、风味小吃的随笔,涉及典故逸闻、制作要点、兴衰演变、旧时趣事、亲身经历等,力求从文化普及的角度进行探究解读,即使是制作环节也融入了个人的生动描述,不论是行内还是行外之人均能了然,既可启发和丰富大众读者的烹饪经验,也可作为茶余饭后的美食谈资,且资料翔实,严谨专业。 另外,作者还结识了众多烹饪大师、老一辈庖厨,记录下与他们近距离互动时观察、了解的烹饪制作的秘诀、绝活。这些前辈当初拜师学艺均是口传心授而来的厨艺,加上他们的实践心得,都是不可多得的烹饪文化遗产。
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Details
- ISBN-13: 9787807684114
- ISBN-10: 7807684119
- Publisher: China National Publications Import & Export C
- Publish Date: February 2024
- Dimensions: 8.27 x 5.83 x 1.39 inches
- Shipping Weight: 1.79 pounds
- Page Count: 510
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