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戰利品Product Details

Hardcover: 392 pages

Publisher: Little, Brown and Company; 1 edition (September 16, 2008)

Language: English免出門

ISBN-10: 0316118400

ISBN-13: 978-0316118408

Product Dimensions: 8 x 1.4 x 10.2 inches

From Publishers Weekly

Starred Review. Dornenberg and Page’s follow up to their award-winning What to Drink With What You Eat certainly compliments its predecessor (part of the intent), but works equally well as a standalone reference for cooks of all skill levels. An alphabetical index of flavors and ingredients, the book allows readers to search complimentary combinations for a particular ingredient (over 70 flavors go well with chickpeas; over 100 are listed for oranges), emphasizing the classics (chives with eggs, nutmeg with cream, sardines and olive oil, etc.). Entries for ingredients such as chicken, beets and lamb span multiple pages and feature menu items from chefs such as Grant Achatz of Alinea, Alred Portale of Gotham Bar and Grill and Le Bernardin’s Eric Ripert. Regional tastes are well-represented in broad entries for classic German and English flavors, as well as the more fine-tuned flavors of, for example, northern France or West Africa. The listings, combinations and short essays from various chefs on different matches are meant to inspire rather than dictate-there are, in fact, no recipes included. Instead, the volume is meant as a jumping-off point for those comfortable in the kitchen and eager to explore; though experienced cooks and chefs will benefit most, novices will find themselves referring to this handsome volume again and again as their confidence grows. Color photos.

Copyright ? Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

From Booklist

Creative, self-motivated cooks who don’t demand recipes’ precise prescriptions will cheer the publication of this guide to the kingdom of taste. Addressing the nature of flavor and its role in cooking, the authors have gathered creativity and wisdom from dozens of the world’s best chefs. Page and Dornenburg define the aesthetic of flavor as a combination of taste, mouthfeel, aroma, and a mysterious factor perceived by the other senses and by the diner’s emotions. They then break down in hundreds of tables how ingredients’ flavors relate to one another. For example, the table for apples notes their affinity for cinnamon, pork, rum, and nuts. They also list the most common ingredients of national cuisines. In some cases, they note clashes, such as oysters and tarragon. This is a valuable reference for all aspiring chefs and sets down in print what has often been believed inexpressible. –Mark Knoblauch

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下面附上一則新聞讓大家了解時事

(中央社記者唐佩君台北30日電)第41屆「台日經濟貿易會議」今天上午閉幕,簽署語言教育及產品2備忘錄,台方另提經濟夥伴協議(EPA),日方則確認與台灣建構全面性經貿關係立場不變。

台日經貿會議昨天上午開幕,今天上午11時50分亞東關係協會會長邱義仁與日本交流協會會長大橋光夫,正式簽署「台日語言教育交流合作備忘錄」及「台日產品安全領域交流合作備忘錄」。

會後,亞協副秘書長蔡偉淦接受媒體提問時表示,關於EPA訴求,台灣最早從林信義擔任經濟部長時就向日方提出,至今每年都會請日方加速推動簽署自由貿易協定,且他幽默表示「就像念經一樣」。

蔡偉淦說,但EPA不是單純經濟層面問題,涉及國際政治考量,但日方也回應並確認願意和台灣建構全面性投資經貿關係的立場不變。

至於台灣爭取椪柑及番石榴等5種水果輸日,蔡偉淦說在會中有提出來,接下來還需要再提供更多資料給日方,日方審查是否符合標準再決定是否開放。

此外,經濟部標準檢驗局局長劉明忠在記者會中表示,「台日產品安全領域交流合作備忘錄」範疇以電機、電子及機械設備為主,簽約有助於降低產品安全風險,讓消費者享受更高安全保護。

劉明忠表示,標檢局和日本經濟產業省獨立行政法人製品評價技術基盤機構(NITE)有近10年的交流,對彼此人員素質、工作態度及技術能力都十分欣賞,因此本次簽署強化產品安全備忘錄,盼藉由深入經驗分享CP值超高與交流,能讓消費者有更高的安全保護。

另一方面,在語文教育合作備忘錄方面,出席的官員則表示,台灣高中職第二外語以日文最多,藉由備忘錄簽署,將互派語文教育人員至對方學校觀摩、提升教學水準,並增進對歷史文化了解,未來細節將組工作小組研商。1051130

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