BUVETTE: THE PLEASURE OF GOOD FOOD
Book ID/图书代码： 06830114B68490
English Summary/英文概要： BUVETTE will celebrate and capitalize on the trend of informal eating and simple entertaining, but with delicious flair. Jody Williams, owner of Buvette restaurant, shows the home cook how to create casual, polished meals without spending a lot of money or time. She has a certain aesthetic that is a combination of Italian and French bistro cooking in that she uses sophisticated taste combinations, but prepared in simple ways to make unforgettable dishes. A comfortable and interesting table will make your meals a pleasure and Williams offers suggestions for using varied plates (from your shelves or the flea market) and helps you think creatively about serving food, like scooping ice cream into a tea cup, or serving chocolate mousse in a silver tablespoon.
There will be recipes like Ricotta Fritters, Carrot Spoon Bread, Shaved Brussels Sprouts with Pecorino and Walnuts, Potato Chips with Rosemary Salt, Scallops with Caper Brown Butter, Ratatouille, Roasted Heirloom Apples Stuffed with Pork Sausage, Chocolate on a Spoon, and her special Tarte Tatin. There will be sections on Aperitifs and Cocktails and Coffees and Teas. Also included will be 25 sidebars that offer useful tips on everything from building a bar to removing wine stains. With gorgeous photography and surprisingly simple recipes, this will be the book cooks will turn to again and again.
Chinese Summary/中文概要： 比维特会用些非正统的烹饪方法和简单的娱乐方式使食物更加美味。朱迪•威廉斯是比维特小酒店的老板，她知道如何不花太多的时间和金钱就能做出家常但美味的食物。朱迪对烹饪也有独特的审美观，她喜欢结合意大利和法国小餐馆得口味，她混合了多种复杂的风味，但准备的过程又十分简单。随意且有趣的摆盘也会使进餐更加愉快，威廉斯的建议是使用各种不同的盘子（都是她从架子上取下或跳蚤市场搜罗来的）。你绝对想象不到摆盘也可以如此有创意，例如在茶杯中舀一勺冰淇淋，或在银勺上摆上巧克力慕斯。
菜单上有各种稀奇古怪的名字，例如意大利乳清干酪，胡萝卜勺子面包，球芽甘蓝配佩科里诺干酪和核桃，马铃薯片与迷迭香盐，干贝配刺山柑花蕾布朗黄油，夏季炖菜，烤苹果塞猪肉香肠，勺上巧克力，以及特色甜点柠檬派。书中会分开胃菜，鸡尾酒，咖啡喝茶四个环节来介绍。书中还有25个侧栏，事无巨细，从建立一个小酒店到去除葡萄酒斑都提供了小贴士。再辅以精致的图片和简单的菜谱，《比维特小酒店：美食的乐趣》会让厨师们爱不释手。（XAT）
Awards/获奖情况：“这本书就像宝藏一样！做菜原料的纯粹和法式审美的魅力被完美地结合在了一起，读者不仅想品尝每一道菜，也想亲自动手做一下！”——爱丽斯•沃特斯，潘尼斯之家餐厅的拥有者，主厨及作家
“比维特是我在纽约最喜欢的餐厅，它就像珍宝一般，应该被收藏在蒂凡尼蓝色的漂亮盒子里。有了这本书，读者就能把自己的厨房变成一个美食之家。”——南希锡尔弗，莫扎餐厅合伙人，拉布雷亚面包店创始人
“朱迪•威廉斯能用最少的原料创作出最大的美味。”——《格拉布街》，2013
“巧克力慕斯和苹果派能把平凡的一天变成美梦。”——皮亚•卡顿，《华尔街日报》
“你能从书中感受到朱迪对美食的热情和天赋。她的食物是那么丰富美味，每一道我都想要吃。”——苏珊•布莱恩，《A.O.C.菜谱》作者
“如果我只能用一个词来形容比维特，那就是热情。这本书不止是一本菜谱，一段故事，它更能体现的是对生活的热爱。”——卡拉•赫尔，美国广播电视美食节目联合主播
“比维特就像是朱迪的情人一样。朱迪对他倾入了所有热情，用最少的原料创作出了自己的美食哲学。”——吉姆•雷希，沙利文街面包店拥有者及创始人
“打开这本书，在美食的世界里畅游，分享朱迪的诸多美好记忆。每道菜我都想品尝并亲手做一下。”——雪莉•亚德，赫尔姆斯面包点主厨及拥有者，《烘焙的秘密》作者
About the Author/作者介绍： 朱迪•威廉斯曾和托马斯•科勒在拉克尔，并同莉迪亚•贝斯提亚尼在福利迪亚受训，她也曾边旅行边在意大利和法国的一些顶级厨房工作。在纽约，她曾是乔尔乔内，趣味，基思•麦克纳利的莫兰迪等知名餐厅的主厨。朱迪的比维特小酒店于2010年开店，被《旅游与休闲》评为纽约顶级餐厅前十。朱迪的美食也被诸多知名杂志赞誉过，包括《纽约时代周刊》、《玛莎•斯图尔特生活》、《旅游与休闲》、《美食家》、《魅力》、《纽约客》、《华尔街周刊》、《纽约杂志》、《城市之音》、《纽约消费周刊》和《格拉布街》。她也是玛莎•斯图尔特秀的座上宾，并多次担任美食节目的评委。Jody Williams trained with Thomas Keller at Rakel and Lidia Bastianich at Felidia, and she traveled and worked in some of the best kitchens in Italy and France. In New York City she has headed the kitchens at notable restaurants like Giorgione, Gusto, Keith McNally’s Morandi and Gottino. She opened Buvette in 2010, which has been voted one of New York’s Top 10 Restaurants by Travel & Leisure. Williams’s cooking has been praised in such publications as The New York Times, Martha Stewart Living, Travel and Leisure, Gourmet, Glamour, The New Yorker, Wall Street Journal, New York Magazine, The Village Voice, Time Out New York, and Grub Street. She has also appeared a number of times on The Martha Stewart Show and several times as a judge on the Food Network’s hit show Chopped.
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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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