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内容推荐 龚寒著郭祖谦译的《胡同里走出的烹饪大师(英文版)》讲述了一个将把中餐推向世界的中餐厨师的故事。陈庆是一个出生在北京市民家庭的六零后。成长时期饥饿的感受,让他对食物有着特殊的挚爱,并由此走上了追求厨艺之路。经过多年的磨练与修行,他现在已经成为在中餐界具有一定影响力的烹饪大师,并曾经在多个靠前厨艺大赛上获得很好的名次。他正通过自己的努力,让更多人体验到中餐的美味与境界。 目录 Chapter 1 Gourmet Cuisine Has Particular Appeal to One Who Has Known Hunger Chapter 2 Maxim's and the Alley Wedding Feast Chapter 3 From Unskilled Laborer to Head Chef Chapter 4 The "Four Young Beijing Masters" of Chinese Cuisine Chapter 5 Aniseed Peas and Caobang-flavored Tofu Chapter 6 The Taipei Reputation Maker Chapter 7 Salt Chapter 8 The Showdown Between Top-notch Chinese and French Chefs Chapter 9 Moved Beyond Measure When Giving a Lecture at Le Cordon Bleu Chapter 10 Doing Something for Future Chefs Chapter 11 The Way Forward to New-swle Chinese Cuisine Chapter 12 Yami: Private Middle Class Banquets Chapter 13 A Cooking Fanatic Chapter 14 Delicious Dining Is a Chef's Supreme Realm |