SIMPLE TO SENSATIONAL

Book ID/图书代码： 12290008B29583

English Summary/英文概要： Jun Tanaka presented a TV series called ’Cooking It’ in which he took on complete novices and taught them how to cook. This inspired him to write Simple to Spectacular to provide recipes for inexperienced cooks that will build their confidence and teach them basic skills. He shows how simple recipes can then be transformed into spectacular versions with a few simple steps. As Jun says "I want to show that cooking, even to a refined level, is something anyone can do. It’s all about building confidence." So once a SIMPLE Butternut Squash Soup is mastered this can be turned into SENSATIONAL Butternut Squash Soup with Caramelised Scallops, Wild Mushrooms and Parmesan or SIMPLE Duck Breast with Caramelised Chicory and Lentils can become SENSATIONAL Home Smoked Duck Breast with Chicory and Lentil Salsa while SIMPLE Bread and Butter Pudding becomes SENSATIONAL Brioche Bread and Butter Pudding glazed with Apricot and served with Spiced Custard ........

Chinese Summary/中文概要： 本书作者准·塔纳卡曾参与制作热播的《走进厨房》烹饪节目，这一节目给此书提供了创作思源。本书旨在给厨房新手提供简单易学的烹饪方法，并帮助他们加强烹饪信心。正如作者所说，只要有信心，人人都能做饭。通过学习书中的烹饪技巧，可以将简单的食材制成美味的大餐。
您只需掌握胡桃酱汤的做法就可自制爽口的酱汁扇贝。将蘑菇、干酪、扁豆等食材制成喷香的熏烤鸭肚，将日常的黄油布丁制成伴有奶油沙司的杏仁布丁．．．(SJN)

Awards/获奖情况：

About the Author/作者介绍： Jun Tanaka, executive chef at Pearl Restaurant, thinks anyone can learn to cook with the right help. In his television series, Cooking It, he attempts to transform some of the UK’s worst kitchen klutzes into talented cooks by teaching them all the tricks of the trade.
as born in the US to Japanese parents, but he specialises in fine French rather than Japanese cuisine. Having started at Le Gavroche at the age of 19, Jun spent the next ten years working with some of London’s best chefs in seven top Michelin star restaurants. He worked and trained at Chez Nico, The Capital, The Square, Les Saveurs and Marco Pierre White’s restaurant, Harvey’s. He also worked under Marco Pierre White at both The Restaurant and The Oak Room.
anaka is currently the executive chef at London’s Pearl Restaurant - decorated with over a million hand-strung pearls.

本书作者准·塔纳卡，明珠大酒店行政总厨。其制作的烹饪节目《走进厨房》以简单易学的烹饪技巧而收视长虹，并帮助许多烹饪新手成为料理大师。
虽为日裔美籍人，但他更擅长法师烹饪。十九岁起便开始在世界各大顶级饭店学艺，学成后的大开始大展宏图，现任装饰豪华的明珠酒店行政总厨。

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

Sales in other countries/其他国家销售情况：

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