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舌尖上的美味
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舌尖上的美味 
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Item No.:120552 BKTW-0010558608
  
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RM 82.80
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RM 60.50 (USD 13.78)
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ISBN: 9789865976538
Author: 呂永超
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作者:呂永超
出版社:釀出版
出版日期:2012年09月12日
語言:繁體中文
版別:初版
装订:平裝
页数:292
印刷:單色印刷
分級:普級
ISBN:9789865976538

內容簡介



隨著文字挖掘蘊藏在平民飲食生活中的美和意趣,

展示深藏在舌尖上積澱的深刻。

本書談及春捲、粽子、年糕、臘八粥之類的源流演變,及其旁徵博引;同是一味宮保雞丁,有魯菜、川菜、黔菜的不同特色,香辣、糊辣、麻辣的微妙區別,條分縷析,細緻入微;小小的燒餅,有北京的芝麻醬燒餅、天津的爐乾燒餅、唐山的棋子燒餅、商丘的空心燒餅、山東的周村燒餅、蘇北的黃橋燒餅、銅陵的太平街燒餅等一二十種,南北風味,各有不同,見多識廣,如數家珍;清蒸(魚扁)魚、松鼠鱖魚、五柳魚,如何選魚、如何用刀、如何配料、如何烹製,一一娓娓道來,儼然是一位行家。 本書特色

書中發掘和體驗平民飲食中的人情美,不僅表現在闡釋了各種節令食品中,古往今來人們寄託的所思所想、所求所願;也不僅表現在捕捉到了許多地方風味與民間傳說的獨特組合,帶領讀者隨文字品嚐中國食物的美味。 作者簡介 呂永超

筆名超然、梅川等。畢業於湖北大學中文系,中國作家協會會員、中國散文學會會員、湖北省文聯委員、湖北省作家協會全委會委員,已發表小說、散文、隨筆、評論、雜文、報告文學等文學作品四百餘萬字。曾任黃石市飲食服務公司經理辦公室秘書、副主任,公司副總經理、常務副總經理,《黃石廣播電視報》副社長、副總編輯,黃石市文聯秘書長兼組聯部主任、黃石市文藝研究室主任、《五彩石》文學雙月刊副主編。現任職於湖北省黃石市文聯。



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