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Bistronomy: French Food Unbound

Bistronomy: French Food Unbound

作者 : Katrina Meynink

出版社 : MURDOCH BOOKS PTY LIMITED

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定價 : NT 1,375

售價9折, NT1,238

內容簡介


小酒館的美食哲學

2012年本書作者Katrina Meynink獲得茱莉亞‧柴爾德(Julia Child)基金會的補助,開始動手研究「bistronomy」。bistronomy是法國最新一輪的美食風潮,這個詞由bistro(小酒館)+ gastronomy(美食)組成,這一波由年輕主廚引領的風潮,要的是美味不遜頂級餐廳的食物,卻沒有頂級餐廳的拘束造作,而是在能夠和三五好友高談闊論、放送大笑的環境中享受溫暖的家常美味。

Katrina Meynink從巴黎、倫敦、美國還有老家澳洲,向主導這波風潮的主廚收集來一百多份食譜。小酒館的美食哲學就是慷慨分享,而Katrina Meynink還有這些大廚把這個哲學身體力行,在書中讀者和分享美味極了的食譜。書中的食譜和介紹文字也展現了bistronomy熱情好客的精神,利用鮮美的食材和一流的功夫,為經典美食增添新意。

Katrina Meynink是一名澳洲的飲食作家,他的第一本書《Kitchen Coquette》於2011年由Allen & Unwin出版。除此之外,他也替《Daily Life》撰寫每周專欄,訪問大廚及飲食界的名人,也和讀者分享食譜。

The new wave of cuisine represented by the Bistronomy movement is led by young chefs who choose to drop the astronomical prices and stuffy atmospheres of top-class Michelin outfits in favour of more convivial surrounds, where food and community rather than the thread count of the tablecloth are what matters. Through recipes and accompanying narrative, this dynamic book captures the vital elements of Bistronomy - the democratic spirit of generous, affordable hospitality, and the imaginative reworking of classic fare built on quality ingredients and technique. Bistronomy is premised on sharing, and author Katrina Meynink embraces that concept by creating global Bistronomy menus with more than 100 recipes generously donated by chefs the world over, from Paris to London, New York, Copenhagen and the shores of Sydney, Austra
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