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出版者:Europa Editions

作者:James Hamilton-Paterson

出品人:

页数:281

译者:

出版时间:2005-9-1

价格:USD 14.95

装帧:Paperback

isbn号码:9781933372013

丛书系列:

图书标签:

Cocktails
Fernet-Branca
Mixology
Recipes
Italian
Aperitivo
Spirits
Bar
Drinks
Home-Bar

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具体描述

"A playful book, full of fun and games. There is so much pleasure to be had from Hamilton-Paterson's delight in language and wicked way with unreliable narrators. . . . The book's effect is achieved almost entirely through the comic magnetism of a single character."-"The Times Literary Supplement" "A skillful, highly original writer. . . . The elegant language, witty asides and vivid observations are memorable."-"The Literary Review" "I'm bowled over by the sheer imaginative brilliance of the man."-Barry Humphries "I love his elegant and intensely evocative style: strangeness lifts off his pages like a rare perfume."-J.G. Ballard "A work of comic genius."-"The Independent" "A wonderfully rich alloy of sub-Wildean witticisms and nonsense, "Cooking with Fernet Branca" had me laughing out loud and uproariously."-Ian Thomson, "Sunday Telegraph" Gerald Samper, an effete English snob, has his own private hilltop in Tuscany, where he wiles away his time working as a ghostwriter for celebrities and inventing wholly original culinary concoctions-including ice cream made with garlic and the bitter, herb-based liqueur of the book's title. Gerald's idyll is shattered by the arrival of Marta, on the run from a crime-riddled former soviet republic. A series of hilarious misunderstandings brings this odd couple into ever closer and more disastrous proximity. James Hamilton-Paterson's first novel, "Gerontius," won the Whitbread Award. He is an acclaimed author of nonfiction books, including "Seven-Tenths," "Three Miles Down," and "Playing with Water," He currently lives in Italy.

这本书名为《Cooking with Fernet Branca》的书籍旨在为读者提供丰富且全面的烹饪知识。内容涵盖了从基础食材选择到高级烹饪技巧的一切，帮助读者建立起系统化的厨艺基础。书中详细介绍了多种菜系的经典配方，每一章都注重生动且有趣的语言表达，以便让读者在阅读过程中保持兴趣和学习热情。书中首先探讨了食材的选购与处理，教会读者如何辨识不同品种的蔬菜、水果以及其他食材，使其在烹饪时更易于使用，并达到最佳效果。在基础技能部分，文章逐步引导读者掌握基本的厨艺技巧，如炒、煮、蒸和烘焙等，每一阶段都配有具体的操作步骤和注意事项。同时，它还涵盖了如何进行食材的储存与保存，延长食物的新鲜度，避免浪费，为读者提供实用的建议。书中不仅包括详尽的烹饪指南，还有许多关于饮食健康与营养的知识。作者深入浅出地讲解各种食材的营养价值和搭配方法，让读者能够更科学地规划膳食，实现健康生活目标。在实用操作部分，通过真实场景的案例分析，帮助读者更好地理解所学内容，并在实际厨房中灵活应用。此外，书中还注重文化与风味的传递，介绍了不同地区和国家的传统菜谱，使读者对全球美食有更深入的了解。这些内容不仅丰富了读者的饮食知识，也提升了他们对烹饪艺术的欣赏力。通过这些详尽而富有吸引力的设计，这本书为每一位初学者和经验丰富的厨师提供了宝贵的学习资源。总体来说，《Cooking with Fernet Branca》不仅是一本烹饪指南，更是一本提升生活品质与饮食艺术感知的佳作。这本书通过系统、生动、有条理的内容结构，为读者打开了探索美食世界的大门，并在日常生活中不断实践和收获。