CITRUS AND SPICE: A YEAR OF FLAVOUR
Book ID/图书代码： 12290008B25037
English Summary/英文概要： Citrus and Spice explores the relationship between food, flavour and our responses to what we eat, leading us through 12 categories of flavour corresponding to the months of the year, from Citrus and Earth to Smoke and Spice. As Sybil Kapoor says in her introduction ’At the heart of all good food lies one magic element - flavour. It is flavour that can make the difference between something tasting ordinary and being irresistible. It is flavour that instantly links us to memories and associations, which in turn influences our mood..." In keeping with this novel approach Sybil has created stylish and contemporary recipes such as Seared Salmon with Cucumber Buttermilk; Grilled Fig with Feta, Fennel and Rocket and Praline Tea Ice Cream.
Chinese Summary/中文概要： 《柑橘和香料》探究食物，调料和我们对所吃食品的反应之间的关系，带领我们熟知一年十二个月每月各具特色的不同种类的调味品，从柑橘到烟熏再到香料。正如希比尔·卡普尔在前言中说的那样：“所有美味的食物都具有一个富有魔力的本质元素——香味。是香味区分出食物的优劣，有的平淡无奇，有的却让人垂涎欲滴；是香味在瞬间勾起我们许多美好的回忆，从而影响我们的心情...”希比尔延续她一贯新颖的作风，设计出许多时尚现代的菜谱，如黄瓜酪乳烤大马哈鱼，羊乳酪茴香烤无花果，胡桃糖茶冰淇淋。(zyt)
Awards/获奖情况：
About the Author/作者介绍： Sybil Kapoor is one of Britain’s most respected food writers. In 2002 she won the prestigious Glenfiddich Cookery Writer Award and her BBC Radio 4 series; Forgotten Fruit and Vegetables’ for Women’s Hour won the Glenfiddich Radio Programme Award. She was head chef at the acclaimed restaurant Sally Clarke’s, before becoming a food writer. Her previous books Taste, Modern British Food and Simply British have been well received. Sybil was lead writer for Waitrose Illustrated between 2000-2005. She also writes for The Times and the magazine Psychologies.
希比尔·卡普尔是英国最受尊敬的美食作家之一。2002年，她荣获在业界声誉颇高的“格兰菲迪士烹饪作家奖”，并且她在BBC4的系列节目“女性时间：被遗忘的水果和蔬菜”荣获“格兰菲迪士广播节目奖”。她是人们交口称赞的沙莉·克拉克饭店的主厨。她的上一本书《品味现代英国食物，英国特色，就是这么简单》反响良好。希比尔在2000-2005年担任《韦特罗斯画刊》的主笔。她也为《泰晤士报》和《心理学》杂志撰写文章。
Format:照片
Rights Status/版权销售情况：Simplified Chinese/简体中文：AVAILABLE
Complex/Traditional Chinese/繁体中文：AVAILABLE
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