A Taste of the World -- The Culinary Wisdom of Master Zhu Zhenfan from Taiwan

Author: Zhu Zhenfan
Publisher:
Publish Date: 2006-01-01
Features: This book was met with rave reviews upon its release in Taiwan. As its title suggests, it presents a new concept, "New Commoner Cuisine Culture." The ingredients discussed range from high-end delicacies like shark fin and bird's nest to everyday items such as chicken, duck, crab, and mushrooms, with a special emphasis on humble yet beloved dishes like "cat ears" and stir-fried dough strips from our memories. Through the author's genuine appreciation and heartfelt writing, these ordinary foods are elevated to a profound culinary realm—"seeing a mountain is a mountain, seeing water is water." Additionally, the book delves into creating an exquisite Red Chamber Feast, explores the evolution of kitchen tools as essential tools for culinary mastery, and discusses the fascinating stories of ancient and modern banquets. It is deeply rooted in culinary culture. Readers who engage with it will experience both a sensory delight in food and a spiritual pleasure in cultural reading, effortlessly completing their culinary culture credits—truly a great joy in life.