飲芙酒藏是台灣渡邊酒造釀的清酒總代理商, 身為渡邊酒造釀第四代的渡邊愛佐子顛覆對清酒的陽剛印象, 特別為女性打造柔和性質的清酒. SAKE BEAUTÉ is Taiwan sole distributor of Watanabeshuzojo Sake brand. As the fourth generation toji , Watanabe Asako developed feminine...
這本 “一個日本料理吃貨的自我修養” 將 吃貨 (Foodie) 重新定義, 吃貨要了解的不僅是食材, 也需要知道其歷史由來. This “Japanese Cuisine Knowledge Guide for Foodie” refines the meaning of foodie. Foodie must know about the ingredients and also knowle...
這本“茶百科”全名為 “茶百科 全世界最美的茶藝聖經”, 作者是外國知名品茶師 Linda Gaylard , 但內容相當用心與細膩, 出乎意料之外. This completed book name is “The Tea Book: Experience the World’s Finest Teas”. The author is Linda Gaylard, who has Tea Mas...
林裕森所著作的歐陸傳奇食材第一版早在經濟蕭條的2008年就已銷售亮眼, 在 2017年開始銷售全新修訂版, 也就是所謂的第二版, 而非第二刷. Mr. Yu-Sen Lin already had his first version of “Europe Signature Food Ingredients Introduction” promoted on 2008. Now, he renew...
關於麵的書籍很多, 但大部分都是教如何從麵粉開始製作. “台麵魂”則是屬於較為專業領域書籍, 而非食譜. There are many books regarding noodles. However, most books are recipes. “Taiwan Noodle Introduction” offers knowledge regarding noodles.
主廚江振誠 (Andre Chiang) 將結束Restaurant ANDRE, 回台灣繼續推廣台灣飲食文化, 很多人一定覺得無感, 因為沒吃過台北的 RAW, 由於價格的關係, 未來可能也不會, 孰不知, 這件事也許會默默地改變台灣餐飲文化的趨勢. Chef Andre announced on the Restaurant ANDRE website that he would close ...
江振誠 (Andre Chiang) 在餐廳網站上宣佈 - 新加坡 Restaurant ANDRE 將於2018年2月14日畫上完美的句點. 更為震撼的是這位擁有台北最難訂位 RAW 餐廳的世界級主廚要回台灣, 繼續推廣台灣的飲食文化. Andre Chiang announced at Restaurant ANDRE’s website stating that it will be clo...
2017/9/19 美國VOGUE ONLINE 報導關於台北美食, 不像以往的旅遊雜誌, 並沒有提到任何夜市食物, 我一一列出名單給大家看. USA VOGUE online has one interesting news regarding Taipei Food. The whole title is “From Vegan Fare to Pineapple Cakes, a Guide...
我買 “餐桌上的魚百科”這本書之前, 我已經將信義誠品3F有關魚的書籍都已經翻過一遍. Before I purchased “Fish Wikipedia” book, I already checked all books regarding fishes at Xinyi Eslite Bookstore . So far, this book has the most detailed k...
