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新書推薦： 《 明式家具三十年经眼录 》 售價：NT$ 2387.0 《 敦煌写本文献学（增订本） 》 售價：NT$ 1010.0 《 耕读史 》 售價：NT$ 500.0 《 地理计算与R语言 》 售價：NT$ 551.0 《 沈括的知识世界：一种闻见主义的实践（中华学术译丛） 》 售價：NT$ 398.0 《 大思维：哥伦比亚商学院六步创新思维模型 》 售價：NT$ 332.0 《 宏观经济学（第三版）【2024诺贝尔经济学奖获奖者作品】 》 售價：NT$ 709.0 《 UE5虚幻引擎必修课（视频教学版） 》 售價：NT$ 505.0

內容簡介： Each chapter in this revolutionary new cookery book focuses on a single ingredient, and the accompanying recipes in chef Aliza Green''s culinary tour-de-force demonstrate the broad range of possibilities for each ingredient, utilizing a variety of cooking methods, flavours and ethnic inspirations. This innovative work is the product of Green''s ceaseless culinary curiosity and in-depth knowledge of ingredients. With these tools, she has created hundreds of clear and imaginative recipes that will enable experienced and fledgling chefs to recognize how foods should look and behave, their fragrance and feel, their seasonal changes, how they are transformed by different cooking methods, and their flavour affinities. Extensive sidebars satisfy the most curious epicure. 關於作者： Aliza Green is the author of five successful cookbooks, including Ceviche!: Seafoods, Salads and Cocktails with a Latino Twist, and Beans: More than 200 Delicious, Wholesome Recipes from Around the World. Her food columns and articles have appeared in many local and national newspapers and magazines in America, and she is a highly reputed television and print food stylist.

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