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味道的传承 影响中国菜的那些人——翁拥军: 简体中文版

Language
Chinese
Format
Category

Non-Fiction

内容简介: 翁先生是宁波菜烹饪大师。他继承了浙江菜烹饪的精华,他又是新一代的浙江菜大师,创新了味道。本书第一部分记录了翁先生是如何披荆斩棘,终成一代烹饪大师的。这里有他在各地历练的传奇故事,也有艰苦条件下磨砺的人生体验。第二部分则记录了翁先生的经典菜品的创作历程,这些菜品既有化腐朽为神奇的传承之作,又有独具巧思的创新之作。阅读这本书,读者不仅能享受到一篇篇精彩的传记故事,还能跟随所附菜谱小试牛刀,过一把大师的瘾,一举两得。 作者简介: 董克平:毕业于北京大学哲学系。北京APEC(亚太经合组织) 领导人会议首脑宴会专家顾问,《舌尖上的中国》第一季、第二季美食顾问,《风味人间》第一季、第二季美食顾问,央视综合频道《中国味道》总顾问、总策划,央视科教频道《味 · 道》总顾问,摩根士丹利中国峰会宴会召集人,美团点评黑珍珠榜理事,携程美食林理事。著有《口头馋》《食趣儿》《吃鲜儿》《寻味儿》等美食文集。 范良虹:厦门大学中文系硕士研究生,资深媒体人,曾就职于《福布斯》杂志社、《上海壹周》周刊社、《优家画报》杂志社和松赞文旅集团等机构。金梧桐餐厅指南榜单评委, 参与 2019 ~2022 美团《黑珍珠餐厅指南》年鉴内容制作。

© 2024 青岛出版社/SJPUBLISH (Ebook): 9787573600080

Release date

Ebook: 16 July 2024

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