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A Chef Master from the Hutong

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Author: Gong Han; Guo Zuqian;
Language: English
Format: 21 x 14.5 x 1 cm
Page: 147
Publication Date: 08/2017
ISBN: 9787510461255
Publisher: New World Press
Details
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,并曾经在多个国际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。
Table of Contents
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
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A Chef Master from the Hutong
$15.72