WHO PUT THE BEEF INTO WELLINGTON: 50 CULINARY CLASSICS, WHO INVENTED THEM, WHEN AND WHY
Book ID/图书代码： 07750018C00001
English Summary/英文概要： Ever wondered where Caesar Salad comes from? Who was Benedict and what’s he got to do with combining poached eggs with ham and hollandaise sauce? In this fascinating journey into culinary history James Winter provides the answers to these questions and explores the origins of classic dishes from around the world. Who came up with them? When and what inspired them to combine certain ingredients? And why have they endured to become classics that we turn to again and again? With a total of 50 recipes including Battenberg Cake, Peach Melba, Sole Veronique, Chicken Kiev and Bloody Mary, James covers mains, desserts and even drinks. Including the quintessential version of each recipe plus hints and tips from top chefs this book will inform and inspire in equal measure.
Chinese Summary/中文概要： 有故事的菜。光想，就讓你垂涎三尺……
尋吃、品吃、寫吃，美食，記得帶上這本書。
英國BBC高收視料理節目「星期六廚房」製作人詹姆斯．溫特，
光用一個人、一件事或一個地名來描述一道菜，
就能滿足所有饕客的味蕾，
現在，他將所有名菜的故事整合於此，
猶如大師親自上菜，讓你神往品嚐。
◎開胃菜不只開胃，更為了博你開心
首富土豪和銀行家的首選開胃菜是洛克菲勒鮮蠔，來一份吧，今晚爺們要來當土豪。
同桌的美人蹙峨眉？點份梅爾巴吐司，這口感保證讓她笑顏逐開。
沒空好好吃飯，來份魯賓三明治，顯示你的大器、大膽、有內涵。
◎特別的日子，記得點這道特別料理
期待好事發生的當晚，桌上一定要有法式焗龍蝦，
拿下大訂單的日子，記得請同事吃義式白酒燉雞，因為這是拿破崙最愛的勝利滋味。
什麼料理會散發金錢與權力的味道：俄羅斯酸奶牛肉，期許自己升官又發財。
誰說純英國料理不好吃？那是因為你沒吃過鬆煎鱈魚蛋，現在還有飯店天天供應。
哪道菜最能代表世人對中華料理的期待？是宮保雞丁，但偏偏毛澤東不愛。
居然有人不愛吃魚？給他來份法式香煎比目魚片，這是魚類料理中最精緻的美味。
◎甜點中的極品，一上桌，保證對方愛上你
想寵愛這個女人，就點一道安娜蘋果，
或是來客蜜桃梅爾巴冰淇淋，代表這是我心儀的女人，
萬一告白失敗，就來個黯然銷魂的帕芙洛娃脆餅，安慰一下自己。
◎只要喝酒不喝傷心，今晚要把這些杯中物全喝過一輪
你一定要認識「雞尾酒之王，王之雞尾酒」馬丁尼
開心啊！於是……兩天喝掉十二萬杯薄荷朱利普
啜飲的瞬間，宛如置身加勒比海灘：鳳梨可樂達
還是心情糟？來杯內格羅尼，咱們干（乾）了他！
其他還有更多隱藏在美食背後的趣聞軼事：
◎女神的肚臍，旅館老闆偷窺到意亂情迷──義式起司餃
◎搶救錯誤，臨場創意翻轉結局──翻轉蘋果塔
◎好吃的拿坡里披薩怎麼做？國家有規定製程的義大利特產，不能亂搞
◎你知道誰是第一個替蛋糕擠花的嗎？
下次你帶上這本書到餐廳點餐時，別忘了先說個名菜的故事，好吃的祕訣，
大家會五體投地的佩服你。(Zoe)
Awards/获奖情况：我認識溫特二十年了，他對食物的知識可謂天下無雙。──英國廚藝大師詹姆斯．馬丁（James Martin）
伍爾頓派確實在今日不為人知，它曾是二戰期間英國養活國民的祕密武器。這道簡單菜餚的故事，就收在《星期六廚房》製作人詹姆斯．溫特的新書裡，本書探索了50道料理的歷史。──英國飲食雜誌《維特羅斯廚房》（Waitrose Kitchen）
This tasty, trivia-packed cookbook not only can provide the menu for upcoming holiday parties but also spark conversation when polite chitchat fades to awkward silence. The book’s British pedigree -- it’s written by the producer of BBC One’s popular cooking show Saturday Kitchen -- ensures the featured dishes capture the flavors (and flavours) from both sides of the pond and beyond. Yes, there’s familiar, formal American fare such as Waldorf Salad and Oysters Rockefeller. But readers can also broaden their palates and nourish their appetites for learning with such continental favorites as Salad Olivier and such Down Under desserts as Lamington.
Have a trivia-obsessed cook in your life? This playful yet informative read details the history of some of our favorite dishes and drinks. Find out who’s quarreling over inventing Eggs Benedict, who’s responsible for popularizing the Cosmo and many more historical tidbits. Then, once you’ve learned all about the dishes, follow classic interpretations of the recipes. We love that Winter’s book doesn’t read like a textbook and the way each page is dotted with vintage photography and illustrations.
About the Author/作者介绍： 詹姆斯．溫特（James Winter）
英國BBC1頻道招牌料理節目《星期六廚房》製作人，扮演了舉足輕重的腳色，將許多英國頂級的主廚介紹給大眾。他不但能夠慧眼識英雄、找到料理界的明日之星，更能熱情地支持目前檯面上的廚師，這也讓他成為英國料理界最具影響力的人之一。他的第一本書《是的，主廚！》（Yes Chef!）於2009年出版。
James Winter is the producer of BBC1’s flagship cooking program -Saturday Kitchen, - where he has been instrumental in promoting the talents of many of Britain’s finest chefs. His ability to spot emerging talent as well as his passionate support of established chefs has made him one of the most influential players on the British food scene.
Format:
Rights Status/版权销售情况：Simplified Chinese/简体中文：AVAILABLE
Complex/Traditional Chinese/繁体中文：SOLD
Sales in other countries/其他国家销售情况：
原文第一章内容：暂无
手稿：暂无
大纲：暂无